In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211
In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling.
Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)
Serve burgers on buns. If desired, top with lettuce, tomato, and onion.
Nutrition Facts (Hawaiian Burger) Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb., 2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet
Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add steaks; seal bag and turn to coat. Refrigerate at least 2 hours.
Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts: 1 steak equals 762 calories, 54 g fat (22 g saturated fat), 202 mg cholesterol, 442 mg sodium, 4 g carbohydrate, trace fiber, 61 g protein. Originally published as Caribbean Grilled Ribeyes in Simple & Delicious June/July 2013, p35
1 bottle (12 ounces) dark beer or nonalcoholic beer
6 hoagie buns, split
In a large skillet, saute garlic in butter for 1 minute. Add the roast beef, ketchup, Worcestershire sauce, basil, oregano and pepper. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring frequently.
Using a slotted spoon, place beef on buns. Serve with cooking juices.
Nutritional Facts 1 sandwich with 1/4 cup au jus equals 345 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 926 mg sodium, 39 g carbohydrate, 1 g fiber, 23 g protein.
Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.
Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9×5-inch loaf in the prepared dish.
For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.
From the Test Kitchen
Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron
Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron
Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron
Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iro
If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.
Nutrition Facts (Best Meat Loaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet
1 whole wheat French baguette, cut into four sections
2 Tbsp. pesto sauce
Mix burger ingredients in a small bowl, adding ground beef last. Shape into four elongated patties to fit the bread portions. Cover and refrigerate the burgers until ready to cook.
Heat two-sided contact grill to high. Add burgers and set timer for four minutes. Check with an instant-read meat thermometer inserted horizontally. They’re done at 160 degrees. You can warm the bread and spread with pesto sauce while the burgers are cooking. Optional garnishes to add color – but not too many calories — include roasted red peppers, black olives, pine nuts, fresh tomatoes, and lettuce.