Cattlewomen Holiday Beef Recipes
Famous Cowbelles Meatballs
Ingredients:
• 3 lbs. lean ground beef
• 3 beaten eggs
• ½ cup finely chopped onions
• 3 cups (or less) soft bread crumbs
• ¾ cup milk
Directions:
Combine all ingredients and roll into 1” balls. Bake at 375 degrees for 25-30 minutes. May freeze until ready to use. Serve with your favorite BBQ sauce or this Honey Buffalo sauce.
Honey Buffalo Sauce Ingredients:
• ¼ cup Frank’s Red Hot Original Sauce
• ¼ cup + 1 T Honey
• ¼ cup Apricot Preserves
• ¼ cup brown sugar
• 2 T. reduced sodium soy sauce
• 1 ½ T. cornstarch
Directions:
Add all ingredients together in a medium bowl and whisk to combine. Only add ¼ cup hot sauce at this point. You can add more later if you like. Add sauce to meatballs in a crockpot and cook on low heat for 2 hours or simmer the ingredients in a sauce pan until it thickens and toss with warm meatballs.
10 Layer Beef and Bean Dip
Ingredients:
• 1 – 16oz. can refried beans
• 1 pkg. taco seasoning mix
• 1 lb. ground beef
• 8 oz. sour cream
• 1 jar chunky salsa
• Shredded cheese
• Shredded lettuce
• Chopped tomatoes
• Black olives
• Chopped green onions
• 1 small can chopped green chilies
Directions:
Cook ground beef thoroughly and set aside. Mix taco seasoning in sour cream. Set aside. Layer ingredients in this order, refried beans, seasoned sour cream, ground beef, salsa, cheese. Sprinkle lettuce, tomatoes, black olives, green onions, and green chilies on top. Serve with chips.
Beef and Horseradish Roll-Ups
Ingredients:
• 4oz. Cream cheese, whipped
• 3 Tbsp. prepared horseradish
• 1 lb. sliced roast beef
• Flour tortillas
• Pepperoncini peppers, sliced
Directions:
Combine whipped cream cheese and prepared horseradish in small bowl. Spread mixture on soft tortillas. Divide 1lb. sliced roast beef among tortillas. Sprinkle with sliced pepperoncini peppers. Roll up, slice, and serve.
Easy Taco Salad Cups
Ingredients:
• 12 wonton wrappers
• Cooking spray
• 1 Tbsp vegetable oill
• 1/3 cup ground beef
• 2 tsps. taco seasoning
• ½ cup shredded Mexican cheese blend
• 1 cup finely shredded lettuce
• ½ cup guacamole
• ½ cup salsa
• ¼ cup sour cream
Directions:
Preheat the oven to 350°F. Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside. Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground beef and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat. Assemble the taco cups by dividing the ground beef evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream, then serve.
Beef Crostini with Caramelized Onions and Horseradish Aioli
Ingredients:
• 1 French baguette, 12+ inches long
• 2 yellow onions, thinly sliced
• 8 oz. sliced swiss cheese
• 1lb. Roast beef or Beef tenderloin, thinly sliced
• 4 oz. horseradish aioli (can be store bought)
• 4 Tbsp. olive oil, split
• Basil, for garnish
Directions:
Heat 2 tablespoons olive oil in a saute pan over medium-low heat. Add the sliced onions and cook low and slow for 30-40 minutes until the onions have a nice caramelized color. Stir the onions every 5 minutes but refrain from touching them too often. Turn your stove down if the onions begin to get crispy or too dark. While the onions are caramelizing, you can begin preparing your crostini. Preheat your oven to 400 degrees. Slice the baguette into twenty-four ½ inch wide slices. Lay the slices flat on oiled cookie sheet. Lay the slices flat on oiled cookie sheet. Brush the top of each crostini with olive oil and sprinkle with salt and pepper. Bake for 5 minutes. Remove the crostinis from the oven. Slice the Swiss cheese into pieces that just cover each crostini. Top with sliced beef. Put the crostinis back in the oven for another 5 minutes or until the cheese has melted. Remove from oven. Top with a pinch of carmelized onions. Drizzle with horseradish aioli. Sprinkle with julienned basil, and serve.