Tasty Tuesday: The Perfect New Year Appetizer

Let's bring in 2016 with beef! 

Are you planning a fun party to bring in the New Year? Make #BEEF the highlight of the night with this #TastyTuesday recipe! It's versatile, delicious and nutritious. Be careful, it may even become the life of the party!

Check out this recipe from Beef It's What's For Dinner

Picadillo-Stuffed Jalapeno Peppers    

Total Recipe Time: about 1-1/2 hours
Makes 24 appetizers

Ingredients

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

Tasty Tuesday: Beefy Turkey Day Side Dish

Beef up your Thanksgiving dinner with this elegant #TastyTuesday side dish recipe! It will have you craving beef...even on Turkey Day! Turkey may get to be the centerpiece on this holiday, but add some zing to that plate with beef! Get this recipe and many more like it at www.BeefItsWhatsForDinner.com. 

Beef and Blue Cheese Stuffed Mushrooms

Time: 40-50 minutes

Makes 36-40 mushrooms

Ingredients

• 1/2 pound Ground Beef
• 1/4 teaspoon salt
• 36 to 40 small button or cremini mushrooms
• 1/3 cup crumbled blue cheese
• 1/4 cup soft whole wheat bread crumbs
• 3 tablespoons minced chives
• 1/2 teaspoon steak seasoning blend
• Minced fresh chives (optional)

Instructions

1. Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
3. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

Tasty Tuesday Tailgate Edition: No-Noodle Lasagna Beef Dip

It’s football season which means one thing- tailgating! Break out the crackers for this week’s #TastyTuesdayTailgateEdition because this No-Noodle Lasagna Beef Dip is no-nonsense! Whip this up for a delicious tailgating treat, and be sure to store it properly and keep food safety a top priority!

Use this recipe this weekend at your tailgate to enter into our #BeefUpYourTailgate contest!

For cooking tips and nutritional information visit here. Remember during this October Beef Month- Beef, It’s What’s For Dinner!

No-Noodle Lasagna Beef Dip

Total Recipe Time: 30-35 minutes

Makes 6-8 servings

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1-1/2 cups pasta or marinara sauce (any variety)
• 1 clove garlic, minced
• 8 ounces reduced-fat or fat-free cream cheese, softened
• 1/2 cup thinly sliced green onions
• 2 tablespoons reduced-fat Parmesan-style grated topping
• Sliced green onions (optional)
• Garlic or Italian-flavored crackers, pita chips or crostini slices

Instructions

1. Cook beef pot roast according to package directions. Discard gravy or au jus, or reserve for another use. Cool slightly and finely shred pot roast with two forks. Combine shredded beef, pasta sauce and garlic in large bowl. Set aside.
2. Preheat oven to 400°F. Spread cream cheese on bottom of 9-inch pie plate or 8 X 8-inch baking dish. Top evenly with 1/2 cup green onions. Spread beef mixture evenly over onions. Sprinkle with Parmesan topping.
3. Bake in 400°F oven 15 to 20 minutes or until bubbly around edges. Let stand 5 minutes. Sprinkle with additional green onions, if desired. Serve with crackers, as desired.