Tag Archives: Beef

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Meatloaf in a Mug (society19)

2 T 2% milk
1 T ketchup
2 T quick cooking oats
1 t onion soup mix
1/4 lb lean ground beef
ketchup (opt)

Mix the milk, ketchup, oats and soup mix in a separate mug and then crumble the beef over the mixture and mix really well. Pat it all into the other mug and cover it and microwave on high for 3 min or until meat is no longer pink (use a thermometer to make sure the meat is safe and reads 160°). Let it all drain and stand for 3 min. Serve with additional ketchup if desired.

Easy Crispy Mongolian Beef (scrambledchefs)


2 lbs beef tenderloin/beef chuck, cut into strips
1/2 c cornstarch
oil for deep frying

Start off by tossing the beef strips in cornstarch. Make sure the strips are coated evenly with cornstarch. Deep fry the beef strips for 4  -5 mins, drain the oil and set aside.


2 T cooking oil
1 T finely chopped ginger
1 T finely chopped garlic
1/2 c soy sauce
1/2 c rice vinegar
1/2 c water
1 t hoisin sauce (opt)
1/2 c brown sugar
1 ts cornstarch diluted in 3 t water
1 – 2 t red chili flakes to taste (opt)
1/2 c green onion, chopped into 1″ pieces

In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring sauce to a quick boil. Add in the brown sugar and cornstarch. Mix thoroughly. Add in the beef strips and let cook for 2 min. Add green onions and cook for an additional min. Serve hot with rice. Note: No need to marinate beef. It’s the quickest and most delicious way of making it! Add an additional t cornstarch diluted in 2 t water into the recipe if you want it to be slightly more thicker and stickier.

Spicy Korean Beef Noodles (cremedelacrumb)

1 lb flank steak
2 T oil
4 T gochujang (Korean chile paste found in the Asian section of most grocery stores, see note)
2 T thinly sliced green onions
2 T soy sauce
2 T rice vinegar
4 t minced garlic
1 t ground ginger
3 t sesame oil
4 t sugar
2 pkgs beef ramen, including seasoning & 1 1/2 c water
1/2 white onion, thinly sliced
1/2 c sliced mushrooms

In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mix into a large ziplock bag. Add steak to bag, seal, and chill for 30 min or up to overnight. Cover remaining sauce and chill until ready to use. Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5 – 8 min on each side until well browned on the outside. Transfer steak to a large cutting board and allow to rest. Add onions, mushrooms, ramen noodles, ramen seasoning and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5 – 7 min until noodles are tender and cooked through. Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few min just until steak is hot throughout, garnish with green onions if desired and serve immediately. Serves 4. Note: Gochujang sauce can be found in most grocery stores in the Asian section. If you don’t care to buy it because you’re worried about being able to use it all up you can make a substitute by mashing together 1 T crushed red pepper flakes, 2 t soy sauce, and 1/4 t sugar to form a paste. It won’t taste the exact same as the gochujang sauce but it will give the sauce some of that sweet heat flavor.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.

Butter Basted Rib Eye Steak (cooksscience)

1 1 lb rib eye steak, about 1 1/2″ thick
1 t kosher salt or to taste
3 T vegetable oil
4 T g unsalted butter
1 large shallot, peeled and quartered lengthwise (root end attached)
2 cloves, peeled
5 sprigs fresh thyme

Sprinkle steak evenly on both sides with salt and place on wire rack set in rimmed baking sheet. Let sit for at least 45 min or up to 3 hours. Heat oil in 10″ skillet over high heat until just smoking. Pat steak dry with paper towels and season liberally on both sides with pepper. Place steak in skillet and cook for 30 seconds. Flip steak and continue to cook for 30 seconds longer. Continue flipping steak every 30 seconds for 3 more min. Slide steak to back of skillet, opposite handle and add butter to front of skillet. Once butter has melted and begun to foam, add shallots, garlic and thyme sprigs. Holding skillet handle, tilt skillet so butter pools near base of handle. Use metal spoon to continuously spoon butter and aromatics over steak, concentrating on areas where crust is less browned. Baste steak, flipping it every 30 seconds, until steak registers 120 F, 1 – 2 min. Remove skillet from heat and transfer steak to cutting board; let steak rest for 10 min. Discard aromatics from pan and transfer butter mix into small bowl. Slice steak crosswise 1/2″ thick. Serve immediately with butter mixture.

Sheet Pan Nachos (bloglovin)

1 T olive oil
1 lb ground beef*
2 cloves garlic, minced
1 pkg taco seasoning
12 oz tortilla chips
1 15 oz can black beans, drained and rinsed
1 c corn kernels, frozen, canned or roasted
1 c shredded cheddar cheese
1/2 c shredded Monterey Jack cheese
1 Roma tomato, diced
1/4 c diced red onion
1 jalapeno, thinly sliced
2 T sour cream
2 T chopped fresh cilantro leaves

Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray.  Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3 – 5 min, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mix, black beans, corn and cheeses. Place into oven and bake until heated through and the cheese melts, about 5 – 6 min. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Peppered Beef Jerky (traegergrill)

1 12 oz can dark bottled beer
1 c soy sauce
1/4 c Worcestershire Sauce
3 T brown sugar
1 T Morton Tender Quick Curing Salt (opt)
1/2 t garlic salt
3 – 4 T coarsley ground black pepper, divided
2 lbs trimmed beef top

Plan ahead, this recipe deliciously marinades overnight. In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt and 2 T black pepper. With a sharp knife, slice the beef into 1/4″ thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large re-sealable plastic bag. Pour the marinade mix over the beef and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 – 5 min). Remove beef from the marinade and discard the marinade. Dry the beef slices between paper towels. Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 – 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. Transfer to a re-sealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temp. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

Homemade Ground Beef Jerky (commonsensehome)

1/2 c soy sauce
1 t liquid smoke
1/2 t onion powder
1/2 t garlic powder or 1 t minced garlic
1 t sea salt
1 lb lean ground beef

In a glass bowl, combine all ingredients and let sit (refrigerated) for at least 2 hours or overnight. Load the mix in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays  for your dehydrator. This mix is fairly soft because of the added liquid, which makes it easier to fire through the gun. If you don’t have a jerky gun, roll the mix out very thinly (1/8″ thick) and score lines where you would like the pieces to break apart. Dry at 145° – 165° F (63° – 74° C) for 4 – 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 min. Jerky will last in an airtight container at room temp for 1 – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.

Fried Sun Dried Beef (Thai Beef Jerky) from Lers Ros Thai Restaurant, San Francisco (shesimmers)

1 lb top round steak, cut into strips measuring approximately 4 x 1/2″ wide and 1/4″ thick*
2 T fish sauce
1 T dark or light soy sauce
2 t sugar
1/2 t ground white (or black) pepper
vegetable oil for frying

Heat the oven to 120° F and set a rack in the middle of it. Spread out the beef strips on a large cookie sheet and let them dry out in the oven for 1 hour. Turn the beef strips over and let them dry for another hour. You know the beef strips are ready when their surface is dry to the touch while the texture is still somewhat soft and elastic. When that happens, remove the beef strips from the oven or the drying basket and place them in a mixing bowl. Meanwhile, heat up some vegetable oil in a deep-fryer or a 8 – 12″ frying pan with a raise edge on medium heat. You only need just enough vegetable oil to come up to about 2″ from the bottom of the pan. Line a platter with a piece of paper towel and keep it nearby. Add fish sauce, soy sauce, pepper and sugar to the beef strip bowl and toss; make sure that all of the beef strips are evenly coated with the seasoning sauce. Test the oil by sticking a wooden skewer or chopstick into the oil, making sure the tip of the wooden skewer touches the bottom of the pan. If you see tiny bubbles rising from the point where the wooden skewer touches the pan, the oil is ready. Shake excess seasoning off of the beef strips and fry them in two batches. Be sure to stir the beef strips around to ensure even cooking. On medium heat, the beef only needs to be in the oil for less than a min. You’ll see that the beef will brown up and develop a nice, glossy coating. When that happens, transfer them to the paper towel-lined platter. Serve the fried sun dried beef with jaew dipping sauce. Note: Make sure that the grain of the beef runs perpendicular to the length of the strips; otherwise, it would be difficult for you not only to bite a piece off a strip but also to chew it. The version of jaew served at Lers Ros has one part lime juice, one part fish sauce, some toasted rice powder (I would say about 1 T for every 1/2 c fish sauce-lime juice mix), just a tad of sugar to round out the flavor, some chopped cilantro and sliced shallots or red onions. No galangal is added.

Caribbean Beef Jerky (beefjerkyrecipes)

1 T Caribbean Jerk Seasoning
1/4 c soy sauce
3/4 c Worcestershire
1/2 t ground black pepper
1/2 tT crushed red pepper
1/2 t garlic powder

Cut meat, trimming all fat, into about 1/4″ strips. Mix ingredients to make marinade, coat meat, cover and stick in the fridge for 5 hours. Remove, rinse and pat dry with paper towels (opt). Lay out on dehydrator racks and dry out according to dehydrator’s manual. Enjoy!

Very Teriyaki Beef Jerky (cookingwithjanica)

5 lb brisket (as lean as possible)
2 c Soy Vay Veri Veri Teriyaki Sauce
2 c soy sauce
2 c Worcestershire sauce
1 c liquid smoke
1/2 c Blackstrap molasses
3 T garlic powder
3 T onion powder
3 T sesame seeds
3 T brown sugar
1 t red cayenne pepper

Slice your brisket against the grain into 1/4″ pieces. Cut off any obvious pieces of fat. In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke and molasses. Add garlic powder, onion powder, brown sugar and sesame seeds to the mix. Combine well. Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours. Place the marinated meat in a dehydrator at 160° F for 6 hours. If you do not have a dehydrator, you can set your oven to the same temp and same time. Make sure you prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip half way through cooking time.
Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4 – 6 months.

Easy Asian Steak Bites (chelseasmessyapron)


1 1/2 lbs flank or sirloin steak
4 T Kikkoman Less Sodium Soy Sauce
2 T honey
1 T Kikkoman Thai Style Chili Sauce
2 T & 1/2 t sesame oil, divided
1 T minced garlic
toasted sesame seeds (opt)

Cut the steak and trim excess fat from the meat, then cut strips of the meat against the grain and just barely less than 1″ wide. Rotate strips and cut into bite-sized pieces. (Remove any large chunks of fat or gristle.) In a large bowl, whisk together soy sauce, honey, chili paste, 1/2 t sesame oil and garlic. Place the cut meat pieces into the mix and toss well to coat. Cover tightly and marinate for at least 20 min and up to 4 hours. Heat a large nonstick skillet over medium-high to high heat. As the pan heats, add in 1 T sesame oil. Place some of the steak in the pan in a single layer. It should sizzle loudly AS SOON as it hits the pan to get a nice sear. (If it doesn’t, the pan isn’t hot enough.) Don’t stir or move the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Quickly flip the bites over and cook for an additional 30 – 45 seconds, just long enough to sear the outside of the meat but not cook the inside. You want these bites tender so avoid over-cooking. Remove all of the cooked steak bites to a plate. Add the remaining sesame oil to the pan and repeat the cooking process with the next batch just as before. Once all the meat is cooked, topped with sesame seeds if desired and enjoy with the dipping sauce.

Dipping Sauce

scant 1/2 c real mayo
2 large limes
3 t Sriracha or to taste
1 t sugar

Zest part of 1 lime to get 1/2 t lime zest and then juice 2 limes to get about 3 – 4 T lime juice. Combine mayo, lime juice, lime zest, Sriracha and sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).

Crock Pot Stuffed Cabbage Rolls (sugarapron)

Cabbage Rolls

12 cabbage leaves & leftover
1 egg, beaten
1/4 c water, broth or tomato sauce
1/4 c finely chopped onion
1 t garlic powder
1/4 t black pepper
1 1/4 t salt
1/2 t sugar
1/2 lb ground beef
1/2 lb ground pork
1 c uncooked rice

Cut approx 1/4″ off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 min. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll.) In a large bowl combine ground beef, ground pork, uncooked rice, water/broth or tomato sauce, garlic powder,pepper, salt, sugar and onion. Stir in egg and combine well. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 c meat mix in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in 2 layers so they are touching but not over crowded either. Cover and cook on low 7 – 9 hours or on high for 4 – 5 hours. Let cool 15 min before serving. Garnish with chopped fresh parsley and drizzle with tomato sauce. You can cook the rice prior to adding it to the meat mix if desired (just follow the rice manufacturer’s directions for cooking). Note: If you like lots of sauce, feel free to double this.Yield: 12.


15 oz can tomato sauce
2 t Worcestershire sauce
1 t paprika
1 can tomato soup

Mix all sauce ingredients together and pour over rolls.

Taco Egg Rolls with Avocado Cream Sauce (mantitlement)

Avocado Cream Sauce

1 large, ripe avocado
1/2 lime, juiced
1/4 t salt
1/8 t pepper
1 t garlic powder
1/4 c cream

Place all the ingredients in a medium bowl and mix with a hand blender until smooth. Taste for seasoning, then place in the refrigerator until ready to use.

Egg Rolls

1 pkg egg roll wrappers
1 1b ground lean ground beef
2 T olive oil
1/2 t salt
1/2 t ground black pepper
1 onion, chopped
1/4 c jalapeno, diced
1 T fresh garlic, diced
1 T cumin
1/2 t garlic powder
1/2 t onion powder
1 T chili powder
3 T canned diced green chilies
3/4 c shredded monterey jack cheese
2 c shredded lettuce
vegetable oil for frying

Brown the ground beef in a large skillet with the olive oil, breaking up into small pieces as it cooks. Season with salt and pepper then let cook for 10 min until all the pink is gone. Drain any liquid that is left in the pan. Next add in the onion, garlic and jalapeno to the meat and cook for 8 – 10 min until the onions are softened. Add the seasonings and the green chilies to the meat filling, stir to combine then let cool for a few min. After the meat filling has cooled, add the shredded jack cheese over the top and stir to blend the filling together well. Fill a large pot half-way with oil and place over medium-high heat until it reaches 350 F. While the oil is heating up, you can wrap your egg rolls. Take 1 egg roll wrapper and place it on a cutting board. Put 2 T meat filling in a strip on one side of the wrapper. Add some shredded lettuce to cover the meat. Roll over 2 times, then wet the 2 sides of the wrapper and fold it over towards the center of the egg roll. Continue to roll the egg roll to the end, sealing with water on the edge. Repeat with all the wrappers until you run out of filling. When the oil comes to temp add in 5 – 6 egg rolls at a time, frying for about 3 min until golden brown. Remove to a paper towel lined baking sheet and repeat with remaining egg rolls. Makes about 10 – 12.

Steak Pie (christinascucina)

1 double crust pie pastry (without sugar) or enough puff pastry to cover the top of your dish
1 lb good quality stew meat, preferably organic, grass fed, cut into bite sized pieces, tossed in flour
1 very large or 2 medium onions, diced
1 1/2 T olive oil
1 T beef bouillon or 2 OXO beef cubes
1 1/2 t Kosher or sea salt
1/4 t freshly ground black pepper
splash of Worcestershire sauce, if desired
cold water (or beef stock-if using stock, omit the beef bouillion or add less)
1 egg white, beaten with 1/2 t water (for brushing pie crust or puff pastry)

Saute the onions in the olive oil in a heavy pot until translucent. Remove from pot and set aside. Add more oil to the pot if needed. Over high heat, add half the meat and sear quickly, until slightly browned and then remove and set aside. Repeat with the remaining meat, but instead of removing it add the other meat and onions back into the pot. Continue to saute for about 5 min so that the flour is cooked and brown; then add enough water or stock to make a gravy, but not so much that it won’t all fit in the pie dish.
Add the bouillon/OXO cubes and salt (taste a little of the gravy so that you don’t over salt it). Simmer over low heat for 30 min or so, then remove from heat. Let cool slightly. Place the bottom pie shell in a dish, and fill with the stew, then place the pastry on top. (Or place stew directly in dish and top with puff pastry if using.) Brush with slightly beaten egg white and water. Bake pie in crust, in preheated oven, near the bottom, at 400º F for 30 min, then move to the center of the oven for another 15 min or until golden brown. (For puff pastry version, bake at 400º F for 25 – 30 min or until golden brown and risen. Serve with gravy, mashed potatoes (made with butter and half and half) and peas. Serves 4 – 6.

Stove Top Tamale Pie (mccormick)

1 1/2 lbs ground beef
2 pkgs Taco Seasoning mix
2 8 oz cans tomato sauce or 1, 14 1/2 oz can diced tomatoes, undrained
1 16 oz can kidney beans, undrained
1 8 oz pkg corn muffin mix
1 c shredded Cheddar cheese
1/4 c sliced green onions

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 min. Prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mix. Cover. Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted. Makes 8 servings.

Mini Philly Cheesesteak Meatloaves (iowagirleats)

1 1/2 T extra virgin olive oil
1 1/2 T butter
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
salt and pepper
1 lb lean ground beef
1 egg, whisked
1 T gluten-free Worcestershire sauce (I use Lea & Perrins)
1/2 cup crushed Rice Chex or panko bread crumbs (recipe will not be GF if using panko)
3 oz provolone cheese, cut into 1/4” cubes

Heat extra virgin olive oil and butter in a large skillet over medium-high heat then add the onions, season with salt and saute until onions begin to turn golden brown, 3 – 4 min. Add the peppers, season with salt and pepper, then continue sautéing until vegetables are crisp tender, 3 – 4 min, turning heat down if vegetables begin to burn. Add garlic then saute for 30 more seconds. Transfer vegetables to a plate then let cool slightly. Preheat oven to 425 F then line a baking sheet with foil and spray with nonstick spray. In a large bowl combine ground beef, egg, Worcestershire sauce, Rice Chex or panko bread crumbs, cheese cubes, onions and peppers and lots of salt and pepper then mix until combined. Divide into 4 equal sized portions then form into loaves and place on prepared baking sheet. Bake for 20 – 22 min or until no longer pink in the center then serve. Serves 4.

Slow Cooker Cabbage Rolls (melissaknorris)

Cabbage Rolls

10 cabbage leaves
1/2 c uncooked wild rice, quinoa, grated carrots and/or cauliflower)
1 egg, beaten
1/4 c water or broth
1/4 c minced onion
2 cloves minced garlic
1 t salt
1/2 t pepper
1 lb lean ground beef

Boil a pot of water and add head of cabbage, cook for 2 min and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, liquid, onion, garlic, beef, salt and seasonings in large bowl. Place 1/4 c meat mix in center of leaf and roll up like a burrito. Place seam side down in slow cooker. Pour sauce over rolls. Cook on low 8 hours in slow cooker. Makes 10. Note: If you like lots of sauce, feel free to double this.


1 15 oz can tomato sauce
2 T honey
2 T apple cider vinegar
2 t Worcestershire sauce

Mix all sauce ingredients together.

Baked Burritos (numstheword)


4 10″ flour tortillas
1 lb lean ground beef
1 pkg taco seasoning (or 2 T)
1 can black beans, rinsed and drained (can substitute refried beans)
1/2 c diced onion
2 c shredded cheddar cheese
shredded lettuce
1 large tomato (opt)
1 19 oz can of mild enchilada sauce (can sub homemade enchilada sauce)
Cilantro Lime Dressing (opt)

Preheat oven to 350 F. Cook ground beef and taco seasoning until beef is cooked through. In the bottom of a 9 x 9 pan, pour 1/4 can of enchilada sauce. In the middle of a tortilla, layer ground beef, black beans, onions, cheese and lettuce and tomato. Fold up like a burrito and lay in the pan on top of the enchilada sauce, seam side down. Repeat with each burrito. Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla. Bake for 30 min. Remove from oven, plate and top with Cilantro Lime Dressing. Devour! Yield: 4 large burritos.

Cilantro Lime Dressing

1 c mayonnaise (or Greek yogurt)
1/2 c milk
1 pkg ranch dry seasoning mix or 2 T
1/2 bunch of cilantro, stems cut off
1/4 c Salsa Verde
1 Jalapeno, seeded (toss seeds unless you want heat, then add a few) Don’t skimp on this…it really adds flavor to the dressing!
2 cloves of garlic or 2 t garlic paste
juice of 1 – 2 medium limes – about 2 T fresh lime juice.

In a blender or bullet or food processor, add all ingredients. Blend well. Serve immediately. You can refrigerate (covered) for up to 1 week.