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Beef Appetizers
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Beef & Roasted Pepper
Crostini |
| Total Preparation and Cooking Time: 30
minutes |
| 3/4 lb. thinly sliced deli roast beef |
| 3 tbsp olive oil |
| 2 large cloves garlic, minced |
| 2 loaves (8 oz. each) French bread cut into 1/2-inch thick
slices |
| 1 jar (12 oz.) roasted red peppers, rinsed, drained, chopped |
| 2 cups shredded Italian cheese blend |
| 1. Heat oven to 450 degrees F. In 1-cup glass
measure, combine oil and garlic; microwave on HIGH 30
seconds. Lightly brush top side of each bread slice with oil mixture;
arrange on two baking sheets. Bake in 450 degree F oven 6-8 minutes or until
light golden brown. |
| 2. Layer equal amounts of beef, red peppers
and cheese over toasted bread. Return to oven; bake an additional 2-4
minutes or until cheese is melted. Serve immediately. |
| Makes about 3 dozen appetizers |
| Cooks Tip: You can also substitute
fully-cooked beef tri-tip roast for the deli roast beef. Bread may be
toasted ahead of time; store in airtight container. |
|
Asian Beef Nachos |
| 1 fully cooked boneless beef
pot roast |
| 1/2 package (12 oz) wonton
wrappers, cut diagonally in half |
| 1/4 cup (or less to your
desired taste) Southeast Asian peanut sauce |
| 2 tablespoons Hoisin sauce |
| 1 medium colorful bell
pepper, diced |
| 1 tablespoon vegetable oil |
| 2 cups Monterey Jack cheese,
shredded |
| 1/2 cup tomato, chopped |
| 1/4 cup green onion, finely
chopped |
| 1 tablespoon fresh cilantro,
chopped (optional) |
| 1. Preheat oven to 400 degrees
F. Spray large baking sheet with cooking spray. Place wonton wrappers on
baking sheet in single layer. (It may take two baking sheets) Spray wrappers
with cooking spray. Bake in oven 5 to 10 minutes, or until crisp and edges
are lightly browned. Remove crisp wonton wrappers to cool. |
| 2. Toss green peppers and oil in
a small bowl. Place in shallow baking pan and roast in the 400 degree oven
8-10 minutes or until tender and lightly browned. |
| 3. Heat beef pot roast according
to package directions. Remove pot roast from any gravy or au jus (they may
be reserved for another purpose or just discarded). Shred pot roast using 2
forks. Combine peanut and Hoisin sauces. Add to beef and toss to coat. |
| 4. Place wonton chips on
microwave safe platters. Sprinkle evenly with cheese; top with beef.
Microwave on HIGH 1/2 to 2 minutes, or until beef is warm and cheese is
melted. Sprinkle with roasted bell pepper, tomato, onion and cilantro. Serve
immediately. |
|
Beef Chimi Appetizers |
| 1 fully
cooked beef pot roast |
| 1 jar (16 oz)
salsa or picante sauce (separated) |
| 1 teaspoon
cumin |
| 1/2 teaspoon
oregano |
| 1 package
large (12 inch) flour tortillas |
| 1 cup
shredded Monterey Jack or Mexican blend cheese |
| 1. Preheat oven
to 475 degrees F. |
| 2. Remove beef
pot roast from gravy or au jus. (Discard gravy or au jus or reserve for
another use) With two forks, shred beef. |
| 3. In a large
skillet, combine shredded beef, one cup salsa, cumin and oregano. Heat
mixture. |
| 4. With a pizza
cutter or sharp knife, cut flour tortillas into approximately 3X6 inch
strips. (One tortilla will yield 4 strips) |
| 5. Generously,
spray a large glass baking dish with cooking spray. |
| 6. Place one
heaping teaspoon of meat mixture at one end of tortilla strip; top with a
sprinkle of cheese; roll tortilla starting at the end with meat mixture.
Place in baking dish with tortilla roll end down to prevent from unrolling.
Continue rolling chimi's until all meat mixture is used. |
| 7. Spray all
rolled chimi's generously with cooking spray. |
| 8. Place baking
dish with chimi's in hot oven for 10 to 12 minutes or until tortillas are
crisp and lightly brown. |
| 9. Remove from
baking dish and serve with additional salsa for dipping. |
|
Taco Beef Nuggets w/Sombrero
Sauce |
| 1 pound ground beef (90-95%
lean) |
| 4-1/2 cups baked nacho cheese
flavored tortilla chips |
| 1 egg |
| 1 tablespoon water |
| 2 tablespoons taco seasoning
mix |
| 1 can (4 to 4.5 ounces)
chopped mild green chilies, drained |
| 1 piece reduced fat cheddar
cheese (about 1-1/4 ounces) |
| Sombrero Sauce: |
| 6 tablespoons prepared thick
taco sauce |
| 3 tablespoons honey |
| 1. Turn the oven on to 400
degrees F. |
| 2. Using a knife and cutting
board, cut the cheese into sixteen 1/2 inch cubes. Set aside. |
| 3. Place the tortilla chips in a
food-safe plastic bag. Press out as much air as possible and seal the bag.
Crush the chips into very small pieces with your hands by pressing down on
the bag. Put the crushed chips in a shallow dish. Set aside. |
| 4. Place the egg and water in
another shallow dish. Beat with a wire whisk or fork to mix well. Spray a
large baking pan with nonstick cooking spray. Set aside. |
| 5. Put the ground beef, taco
seasoning and green chilies in a large bowl. Mix lightly with rubber
spatula, but not too much. Divide the beef mixture into 16 equal portions on
the baking sheet. Shape each portion around 1 cheese cube. Make sure cheese
is completely covered. |
| 6. Dip each meatball into the
egg mixture and then roll it into the chips to coat it completely. Press the
meatball with the palm of your hand to flatten it into a nugget shape. If
necessary, coat the nugget with more chips. As the nuggets are formed, place
them on the baking pan. Spray the tops of the nuggets generously with
nonstick cooking spray. |
| 7. Place baking pan in oven.
Bake 15-20 minutes, until the nuggets are no longer pink in the center and
juices show no pink color. The nuggets are done when a food thermometer
stuck into the beef reads 160 degrees. Remove baking pan from oven and
arrange nuggets on a serving platter. |
| 8. While nuggets are baking,
place the taco sauce and honey in a small glass microwave-safe bowl. Stir
with a spoon to mix well. |
| 9. Microwave sauce on HIGH for
30 seconds or until warm. Serve the nuggets with the warm sauce.
Courtesy of the Cattlemen's Beef Board and National
Cattlemen's Beef Association |
|
Tortilla Towers |
| 1 pound ground beef (90-95%
lean) |
| 1 jar (16 ounces) prepared
thick-and-chunky salsa |
| 3/4 cup canned black beans,
rinsed, drained |
| 1/2 teaspoon ground cumin |
| 7 small whole wheat tortillas
(6-7 inch diameter) |
| 1 cup shredded reduced fat
Mexican cheese blend |
| Chopped fresh cilantro
(optional) |
| Cantaloupe-Mango Salsa: |
| 1 cup coarsely chopped ripe
mango |
| 1 cup coarsely chopped
cantaloupe |
| 1/8 to 1/4 teaspoon crushed
red pepper |
| 1. Brown ground beef in large
nonstick skillet over medium heat 8-10 minutes or until beef is not pink,
breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa, beans
and cumin. Cook 3-5 minutes or until heated through and most of the liquid
has evaporated. Remove from heat. |
| 2. Heat oven to 350 degrees F.
Spray baking sheet with nonstick cooking spray. Place 2 tortillas in single
layer on pan. Spoon generous 1/2 cup beef mixture on each tortilla; sprinkle
each with 2 tablespoons cheese. Repeat layering of tortillas, beef mixture
and cheese twice. Sprinkle remaining cheese over tops of tortillas towers.
Bake in 350 degree oven 12-15 minutes or until heated through and cheese
melts. |
| 3. Meanwhile combine salsa
ingredients in small bowl. Set aside. |
| 4. Cut each tortilla tower into
4 wedges. Garnish with cilantro, if desired. Serve with fruit salsa.
Courtesy of the Cattlemen's Beef Board and National
Cattlemen's Beef Association |
|
Nacho Beef Dip |
| 1 pound ground beef (90-95%
lean) |
| 1 jar (15 ounces) prepared
cheese dip |
| 1/2 cup prepared mild or
medium salsa |
| 1/2 small red bell pepper |
| 2 green onions (optional) |
| 1/4 cup sliced ripe olives
(optional) |
| Blue, yellow and/or white
corn tortilla chips |
| 1. Place the ground beef in a
large nonstick skillet, cook over medium heat 8-10 minutes or until beef is
not pink, breaking it up into small crumbles with a heat-safe, slotted spoon
and stirring occasionally. |
| 2. Remove the beef from the
skillet with the slotted spoon and place in a 9-inch microwave-safe round
baking dish. Add cheese dip and salsa. Stir with a rubber spatula to mix
well. |
| 3. Microwave, uncovered, on HIGH
for 2 minutes. Stir beef mixture with rubber spatula. Microwave, uncovered,
on HIGH for 1-4 minutes longer or until heated all the way through. |
| 4. Meanwhile, chop the bell
pepper into 1/4-inch pieces. Cut the green onions crosswise into thin
slices. |
| 5. Remove the pie plate from
microwave and stir beef mixture. Let stand 1 minute. |
| 6. Decorate the top of the beef
mixture with the bell pepper, green onions and olives. |
| 7. Serve with tortilla chips for
dipping. |
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