Half-Time Jalapeno Roll-Ups

Sorce	pcworld
Ingridients	Jalapeno Spread Ingredients: 1 cup LAND O LAKES® Sour Cream 1 (8-ounce) package cream cheese, softened 8 ounce chunk LAND O LAKES® Jalapeno Process Cheese, shredded (about 2 cups) 1/4 cup chopped ripe olives 1 tablespoon sliced green onion 1 (2-ounce) jar diced pimiento, drained Roll-ups Ingredients: 8 (8-inch) flour tortillas 8 lettuce leaves 8 thin slices deli roast beef
Instructions	Combine sour cream and cream cheese in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in all remaining jalapeno spread ingredients by hand. Spread 3 heaping tablespoons jalapeno spread on each tortilla. Layer with lettuce leaf and roast beef. Roll up tightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. Unwrap; cut each roll-up in half.

Horseradish Roast Beef Roll-Ups

Sorce	solidusys
Ingridients
Instructions	Beat cream cheese, horseradish and mustard in small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla. Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch slices.

Holiday Beef Roast

Sorce	ktboys
Ingridients
Instructions	Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hour. Preheat oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. Bake 2 to 2 1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness. Remove from oven. Cover and let stand 20 minutes before carving. Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. Mix remaining 1/2 cup mayo, honey-mustard dressing and thyme in a separate small serving bowl. Serve both sauces with the meat.

Best Beef Tacos

Sorce	elementxanna
Ingridients	Seasoned Beef Filling: 1 1/2 teaspoons chili powder 1 teaspoon salt 1/4 teaspoon oregano leaves 1/4 teaspoon cumin powder 1/2 teaspoon garlic granules or powder 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 pound lean ground beef 1 (12-ounce) can roast beef*   Taco Shells: 1 dozen or more fresh corn tortillas Vegetable oil for frying   Suggested Condiment Toppings: Cheddar cheese, shredded Iceberg or romaine lettuce, cut into thin shreds Tomatoes, chopped White or red onion, chopped** Ripe olives, sliced or chopped Fresh jalapenos, seeded and chopped Salsa fresca and/or a variety of bottled hot sauces Fresh cilantro leaves, chopped (no stems, please!) Sour cream Lime wedges To Prepare Seasoned Beef Filling: Pre-measure in a small bowl the chili powder, salt, oregano leaves, cumin powder, garlic granules, onion powder and pepper. In large skillet, over medium-high heat, cook and crumble the ground beef until nicely browned. Drain off excess fat, if needed. Add the pre-measured spices to the ground beef and cook, stirring constantly, for a few seconds. Add the canned beef, breaking it up so that it mixes well with the ground beef. Cover skillet and keep warm until ready to serve. It's now time to prepare the taco shells. To prepare Tortilla Shells: Add about 1/4-inch oil in a large, heavy skillet. Heat to medium-high; using tongs dip a tortilla into hot oil, turn once and fold in half; fry on both sides to desired crispness. Drain upside down (tent-like) on a brown paper bag lined with paper towels. Add more oil to skillet as necessary. Experience helps make this process quick and easy. To Make a Taco:
Instructions	Pre-measure in a small bowl the chili powder, salt, oregano leaves, cumin powder, garlic granules, onion powder and pepper. In large skillet, over medium-high heat, cook and crumble the ground beef until nicely browned. Drain off excess fat, if needed. Add the pre-measured spices to the ground beef and cook, stirring constantly, for a few seconds. Add the canned beef, breaking it up so that it mixes well with the ground beef. Cover skillet and keep warm until ready to serve. It's now time to prepare the taco shells. To prepare Tortilla Shells: Add about 1/4-inch oil in a large, heavy skillet. Heat to medium-high; using tongs dip a tortilla into hot oil, turn once and fold in half; fry on both sides to desired crispness. Drain upside down (tent-like) on a brown paper bag lined with paper towels. Add more oil to skillet as necessary. Experience helps make this process quick and easy. To Make a Taco: Fill a prepared taco shell with about 2 tablespoons seasoned beef filling and desired toppings in no particular order, then squeeze some lime juice over the top and enjoy! Nobody can eat just one!

Sunday Supper Meatloaf & Roasted Vegetables

Sorce	splintercelldiabloz
Ingridients	Meatloaf: 1 1/2 pounds ground beef 3/4 cup quick or old-fashioned oats, uncooked 3/4 cup finely chopped onion 1/2 cup chili sauce 1 large egg 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon dried thyme 3/4 teaspoon pepper 1/2 teaspoon salt Roasted Vegetables: 1 1/2 pounds medium potatoes, quartered 1 pound carrots, cut into 3/4-inch pieces 1 small onion, cut into 1/2-inch thick wedges 2 tablespoons olive oil 2 cloves garlic, minced 3/4 teaspoon dried thyme
Instructions	Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper. Place meatloaf on upper oven rack in 350°F oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes. Roast vegetables 50 to 55 minutes or until tender.

Leftover Roast Beef Soup

Sorce	homckeo
Ingridients
Instructions	Heat a large, heavy-bottomed pan over medium heat. Add oil and sauté onion until softened, about 5 minutes. Stir in water, beef base, roast beef, cabbage, carrots, potato, parsley, paprika, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes, or until vegetables are tender. Add pasta and cook until tender, about 10 more minutes. Serve immediately.

Beef Steak & Roasted Vegetable Salad

Sorce	seekay
Ingridients
Instructions	Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Warm Italian Beef and Spinach Salad

Sorce	&#smdtherock
Ingridients	Dressing Ingredients: 1/2 cup LAND O LAKES® Sour Cream 2 tablespoons fat free skim milk 1 tablespoon prepared horseradish 1 tablespoon country-style Dijon mustard Salad Ingredients: 8 ounces deli Italian roast beef, cut into 1/8-inch strips 1/2 cup sliced red onion, separated into rings 2 Roma tomatoes, sliced 1/4-inch 6 cups torn fresh spinach
Instructions	Stir together all dressing ingredients in medium bowl; set aside. Spray 12-inch skillet with no stick cooking spray; add beef and onions. Cook over medium heat, stirring occasionally, until onions just begin to soften and beef is heated through (2 to 3 minutes). Toss together beef mixture, spinach, tomatoes and dressing in large bowl. If desired, serve with croutons or garlic toast.