Texas Tube-Steaks

And, no we don't mean hot dogs! New Yorkers like coney's and Chicagoans their Polish Sausages, but in Texas it's beef babyee, in this case it's the classic hot dog, only SteakBurger style! You'll be hooked on the first one.

Here's what you need:

1 lb SteakBurger beef
1 small onion, chopped fine
1 clove garlic, chopped fine
4 slices of bacon
2 jalapenos, sliced (Remove seeds & membrane for less heat)
1/2 cup Velveeta cheese, melted (optional)
Salt & Pepper to taste

Mix chopped onion, garlic and cheese with raw beef by hand. Divide into fourths. Roll each fourth into a tube the length of a hot dog bun. Place slices of jalapeno on top of each roll, then wrap bacon around roll from one end to the other placing toothpicks at each end to hold bacon.

Place on grill and cook until done (I like to cook until the bacon is crispy). Enjoy with your favorite toppings. Besides the usual toppings of ketchup and mustard, we also like any of the following; shredded cabbage, crushed potato chips, barbecue sauce, salsa or pico de gallo, avocado or guacamole).

Approximate Calories: 150 each (without cheese, bun or toppings)
Makes: 4 per pound

SteakBurger Prize-Winning Taco Chili

I'm sure you've had chili, but have you an award-winning chili? We discovered this recipe by accident. It is actually a taco soup recipe that we replaced stewed tomatoes with tomato sauce and tomato paste for a thicker consistency. We entered it our church's Halloween Chili Cook-off and won first place. Want to be a hit at your next potluck dinner? Try this recipe packed full of SteakBurger goodness.

Ingredients:
2 lbs SteakBurger Beef - browned & drained
1 lg onion - chopped
2 cloves garlic - minced
1 can Ortega chili's - chopped
1 can olives - drained & sliced
3 cans tomato sauce
1 can tomato paste
2 cans pinto beans
2 pkg taco mix

Directions:
Brown SteakBurger beef, onion and garlic then drain and return to pan. Add chili's, chopped olives, tomato sauce, tomato paste, pinto beans (including liquid from cans), and taco mix. Simmer for 30 minutes (we like to make the day before, refridgerate and reheat the next day to allow all the flavors to blend).

Garnish with your choice of tortilla chips, cilantro, cheese, sour cream or salsa.

Calories: Approximately 120 per cup

SteakBuger 'Chiladas

This dish combines two of my favorite foods… healthy, great tasting grass-fed beef and Mexican food; in this case enchiladas (we call 'em "'Chiladas"). It’s comfort food meets healthy eating.

This is NOT one of those Americanized, cheese-filled, baked heart attacks. This is heart-healthy SteakBurger beef protein blended with a tasty collage of southwest flavors.

Don’t let the picture fool you; this favorite is not the same as the calorie-dense versions found in restaurants.

Give it a try today.

Makes 20-30 Enchiladas. Recipe can also be cut in half.

Calories: 100 per enchilada
(approximate)

Directions:

Pre-heat oven to 350^o. Brown beef in skillet and drain. Saute onion and garlic about 1-2 minutes. Add beef, tomatoes, onion, garlic, corn, olives, black beans, and seasonings. Cook through (about 3-5 minutes) then remove from heat to cool slightly.

Assembling ‘Chiladas:

Spray 9x13 pan with cooking spray. Pour enchilada sauce in a pie dish. Dip both sides of a corn tortilla in the enchilada sauce and lay in pan. Place a portion of the beef mixture (approx 1/3 cup) in the middle of the tortilla and roll to form enchilada. Place at end of pan and repeat until pan is full. Pour some of the enchilada sauce over enchiladas so all are moistened. Place a moderate amount of cheese on top and bake for 30-45 minutes.

Hint: I like real minced garlic instead of powder for most cooking.

For healthy cooking buy 1% or 2% milk-fat cheese.

Ingredients:

2 lbs SteakBurger Beef, browned & drained

2 Roma tomatoes, chopped

1 small onion, chopped

2 garlic cloves, minced

1/3 can of corn niblets

1 can of olives, chopped

1/3 can of black beans, drained & rinsed

1 large can of enchilada sauce

1 small can of green chili’s (optional)

Corn tortillas (approx. 20-30)

Shredded Cheese for topping

Seasonings:

1 tbsp. Cumin

1 tsp. Cayenne Pepper

1 tsp. Chili Powder

½ tsp. Paprika

½ tsp. Oregano

½ tsp. Chipotle seasoning

Salt to taste

*You may have other favorite seasonings to add like; taco seasoning, Ancho chili powder, Habanero powder, etc.

SteakBurger Skillets -- Good Stuff!

Who knew comfort food could be so good for you. The great thing about the SteakBurger Skillets is they can be made just the way you like ‘em in just minutes. It’s perfect for those left over veggies from tacos, or homemade pizza, or stir-fry.

Here are a few of our favorites:

Directions:
Brown SteakBurger (Keep in big chunks, do not chop fine like you would in tacos), drain and set aside. Add fats to hot pan and stir fry veggies and seasonings uncovered. Add juice to veggies every couple minutes to steam veggies and add flavor. Cook veggies to your preference. Sometimes we want them crispy and sometimes we like them caramelized and soft. Stir in SteakBurger with veggies and heat through. Toppings are added to each person’s portion as desired.

Serves: 4-8

Estimated calories per serving: 200*

As you can see, there are a plethora of options for skillets depending on your taste. We have three kids, and it’s one of the easiest ways we’ve found to get them to eat their veggies. Plus we’re getting lean healthy SteakBurger beef packed full of lots of good stuff.

*Estimate based on using butter spray, sugar substitute, and no toppings. SteakBurger beef is approximately 94% lean which is about 160 calories per 4 ounces. This is just my estimate.


Here's some bonus Recipes. You get 5 Recipe's In One:

Start with 2 Lbs Grass-fed SteakBurger beef browned in large chunks and Salt & Pepper to taste.

Then add 4 C. of any of the following, ingredients depending on what flavor you want:

Veggie	Southwest	Italian	Mexican	Oriental
Onion	Onion	Onion	Onion	Green Onion
Zucchini	Corn	Roma Tomato	Jalapeno	Pineapple
Yellow Squash	Black Beans	Cooked Noodles	Green Chili’s	Pea Pods
Carrots	Kidney Beans	Prosciutto	Green Pepper	Water Chestnuts
Potato		Mushroom	Olives	Bamboo Shoots
Mushroom		Olives	Pinto Beans

¼ C. Fats per recipe

Butter*

Peanut or Canola Oil

Olive Oil & Butter*

Olive or Canola Oil

Peanut or Canola Oil

*We prefer
the health benefits of all natural butter in moderation.
If you are looking for a lower calorie alternative like
we are, use butter spray.