Taco Salad

Ingredients: 

 

1 bunch romaine lettuce

1 tsp. olive oil

1 cup onion

1 15.5 oz. can kidney beans

3 Tbsp. Mrs. Dash® Steakhouse Marinade

2 large tomatoes

1 lb. ground beef

1/2 cup fat-free cheddar cheese

 

 

Instructions: 

 

Add oil to large saucepan and heat. Add 1/2 cup (120mL) onions, and cook until soft. Add beef, increase heat and continue to cook for 5 minutes, stirring occasionally, until the meat is no longer pink, and the juices are clear. When beef has cooled, add Mrs. Dash® Steakhouse Marinade. In a clear bowl layer half of lettuce, then ground beef mixture, then layer 1/4 cup (60mL) cheese. Layer remaining lettuce and beans. Top with diced tomatoes, remaining 1/2 cup (120mL) onions and remaining cheddar cheese.

Italian Meatloaf

Ingredients: 

 

1/2 cup ketchup

1/3 cup ketchup

1 cup onion

1/2 cup asiago

2 large egg whites

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning

1/2 cup sundried tomatoes

1/2 cup quick cooling rolled oats

1 lb. ground round beef

1 Tbsp. Mrs. Dash® Tomato Basil Garlic

 

 

Instructions: 

 

Place sun-dried tomatoes in bowl and cover with boiling water. Let stand 30 minutes or until soft. Drain tomatoes and chop finely. Preheat oven to 350°F (180°C). In a large bowl, combine 1/2 cup (125mL) ketchup, rolled oats, Mrs. Dash® Tomato Basil Garlic, onion, cheese, egg whites, Mrs. Dash® Garlic and Herb, sun-dried tomatoes and ground round. Spray 9 x 5 inch (21.5cm x 11.5cm) loaf pan and shape to fit pan. Spread 1/3 cup (80mL) ketchup over meat loaf. Bake at 350°F (180°C) for 1 hour or until meat thermometer registers 160°F(45°C). Let stand 10 minutes before slicing. Makes 12 slices.

Beef Stroganoff

Ingredients: 

 

1 lb. lean ground beef (95% lean)

1 lb. egg noodles

7 oz. sliced mushrooms

1/4 cup parsley

2 Tbsp. flour

2 Tbsp. butter

1 Tbsp. tomato paste

1 cup sour cream

1 14.5 oz. can beef broth

2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend

 

Instructions: 

 

Cook ground beef and 1 Tbsp. Mrs. Dash® Onion & Herb in a medium skillet over medium heat for 4-5 minutes or until beef is browned and no longer pink. Remove from skillet. Melt butter in the same pan and whisk in flour and remaining 1 Tbsp. Mrs. Dash® Minced Onion Medley. Cook until slightly browned. Gradually whisk in broth and tomato paste. Cook for 2-3 minutes or until mixture thickens; whisk constantly. Stir in mushrooms and return beef to skillet. Heat until warmed. Remove from heat and stir in sour cream. Serve with noodles and top with parsley.

Beef Pot Roast

Ingredients: 

 

1 packet Mrs. Dash® Pot Roast Seasoning Mix

1 cup water

5 cups vegetables (onion, celery, potato, carrots)

2 1/2-3 lb. boneless chuck or rump roast

 

 

Instructions: 

 

Place roast and vegetables in slow cooker. Mix seasoning & water until blended. Pour over roast and vegetables. Cover. Cook 8 hours on low or 4 hours on high.

Blue Ribbon Meatloaf

Ingredients: 

 

1 medium tomato

1/2 cup russet potato

1/4 cup Mrs. Dash® Garlic & Herb Seasoning Blend

1/4 cup dried oatmeal

1 lb. ground beef sirloin

 

Instructions: 

 

Preheat oven to 350°F. Spray 8 x 4 inch pan with cooking spray. Combine all ingredients, except tomatoes, in bowl and let rest 30 minutes. Pat into loaf pan. Bake for 20 minutes. Top with tomato slices and continue baking 20 minutes or until internal temperature is 160°F. Rest 15 minutes before removing from pan.

Beef Hash O'Brien

Ingredients: 

 

2 Tbsp. olive oil

1 red pepper

1 green pepper

1 lb. beef sirloin

2 Tbsp. Mrs. Dash® Tomato Basil Seasoning Blend

1 lb. russet potatoes

 

 

Instructions: 

 

Heat a 12 inch sauté pan over medium heat. Add 1 Tbsp. olive oil. Add potatoes, green peppers and red peppers. Toss and cook through until lightly brown, about 2 minutes. Remove potato mix to a plate. Add remaining olive oil, and when hot, add meat. Cook meat for 1-2 minutes until brown on all sides. Return potato mix and toss all with Mrs. Dash® Tomato Basil Seasoning Blend. Serve on individual plates as full plate or garnish or family style platter.

Beef Fajitas

Ingredients: 

1 Tbsp. olive oil

1 medium red onion

1 small green bell pepper

2 Tbsp. Mrs. Dash® Steakhouse Marinade

4 whole wheat tortillas

1 small red bell pepper

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend

2 Tbsp. fresh lime juice

1 cup low-sodium beef broth

12 oz. flank steak

Instructions: 

Prepare marinade by combining first five ingredients. Trim fat from steak and score a diamond pattern on both sides of steak. Add steak to large sealable plastic bag, add half the marinade and refrigerate for 4 hours or overnight. Cut peppers into thin strips, and cut onion into wedges. In a second bag, add peppers and onions and remaining marinade and refrigerate for the same amount of time. Heat grill or broiler and remove steak from bag, discard marinade. Remove vegetables from bag, reserve marinade. Place reserved marinade in small saucepan and set aside. Cook steak and vegetables on grill or under broiler. Cook 6-7 minutes per side or to desired degree of doneness. Wrap tortillas in foil and place on grill for 2 minutes or heat in oven for 5 minutes. Heat marinade to a boil. Cut steak across the grain into thin slices and place on platter with vegetables, drizzle with reserved marinade. Arrange steak, pepper slices and onion wedges evenly on flour tortillas. Top with salsa and sour cream, if desired.