Tasty Tuesday: Tiny Taco Beef Tarts

Turn your tailgate into a fiesta with this #TastyTuesday recipe! These Tiny Taco Beef Tarts are as easy to make as they are delicious. They’re sure to liven up any tailgate! Beef Up Your Tailgate this October Beef Month and enjoy beef!

For recipe tips and nutritional information visit Beef It's What's For Dinner. 

Tiny Taco Beef Tarts

Total Recipe Time: 30-35 minutes

Makes: 30 tarts

Ingredients:

• 12 ounces Ground Beef 
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup prepared mild or medium taco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages frozen mini phyllo shells (30 shells total)
• 1/2 cup shredded reduced fat Mexican cheese blend

Toppings (Optional):

• Shredded lettuce
• sliced grape or cherry tomatoes
• guacamole
• lowfat sour cream
• sliced ripe olives

Instructions:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Tasty Tuesday: Chunky Beef Chili

Those tailgates are starting to cool off, so warm up with this #TastyTuesday recipe for Chunky Beef Chili! Make it ahead, keep it warm in the crockpot and stay warm with this hearty meal during your game day tailgate! 

It’s the perfect way to celebrate football and #OctBeefMonth! 

CHUNKY BEEF CHILI

Total Recipe Time: 1-3/4 to 2-1/2 hours
Makes 4 servings

INGREDIENTS

• 1-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
• 2 tablespoons vegetable oil
• Salt
• 1 medium onion, chopped
• 1 medium jalapeño pepper, minced
• 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

INSTRUCTIONS 

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
2. Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.

Tasty Tuesday: Mini Meatballs with Apricot Sauce

Meatballs are a perfect appetizer for any event. Think about it- you see them at black tie affairs and at things like birthday parties! Versatility is just one more reason why #BEEF is a go-to protein for any meal! Today’s #TastyTuesday features beef for a slightly more casual function, a tailgate!

#BeefUpYourTailgate this football Saturday with these Mini Meatballs with Apricot Sauce, and you’ll be on the winning team for sure! For cooking tips and nutritional information, visit Beef It's What's For Dinner. #OctBeefMonth 

MINI MEATBALL APPETIZERS WITH APRICOT SAUCE

Total Recipe Time: 25 to 30 minutes
Makes 36 mini meatballs

Ingredients:f

• 1 pound Ground Beef (96% lean)
• 1/4 cup seasoned dry bread crumbs
• 2 egg whites or 1 egg, beaten
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Sauce:

• 3/4 cup apricot preserves
• 3/4 cup barbecue sauce
• 2 tablespoons Dijon-style mustard

Instructions:

1. Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
2. Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly. 
3. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).

Kitchen Tips:

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

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.