Westport Spice Beef Recipes.

In a sauce pan combine stewed tomatoes, wine, Antonio's Italian Spice Blend Seasoning and Parmesan cheese. Bring to a boil over medium heat, stirring until thickened.

Heat oil in a skillet and brown steaks on both sides. Place steaks in a 12 x 9 x 2 inch baking dish.

Pour sauce over top, spread Mozzarella cheese evenly over top and place into a 350 degree oven for 45 minutes.

Meanwhile, prepare egg noodles to package directions.

Serve steaks with noodles on the side and spoon sauce over top of both.

Preheat the oven to 350°F.

In a large mixing bowl, combine the ground beef, dry bread crumbs, milk, Worcestershire sauce, onion powder, beaten eggs, and 3 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Mix well.

Form the mixture into 1-inch meatballs, using 1 tablespoon of the mixture for each meatball. Place the meatballs in a 9x13 inch baking dish and bake for 30 minutes or until cooked through. Drain the excess grease.

While the meatballs are baking, make the sauce. In a saucepan, combine the cream of mushroom soup, 1 can of milk (use the cream of mushroom soup can to measure), ground nutmeg, and 4 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Bring to a gentle boil over medium heat, stirring continuously.

Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the sour cream.

Pour the sauce over the cooked meatballs, and return to the oven. Bake for an additional 5 minutes or until heated through.

Cook lasagna noodles to package directions.

Mix stewed tomatoes and Antonio's Italian Spice Blend Seasoning in a sauce pan. Bring to a boil over medium heat, stirring until thickened. Lower heat and simmer 10 minutes.

Brown ground beef, drain, add to sauce.

Mix Ricotta (Cottage cheese) with milk in a bowl.

Place ⅓ each of noodles, sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese in a 9 x 12 x 2 inch greased oven-proof baking dish, repeat layers.

Place dish in a 350 degree oven for 60 minutes or until sauce bubbly and cheese melted.

Remove and let sit 5 minutes to firm up for slicing.

In a 6 quart heavy stock pot, cook ground beef and onion over medium-high heat just until cooked through.

Add Championship Chili Spice Blend and stir until blended.

Add remaining ingredients and bring to a gentle boil. Lower heat, cover, and simmer for 30 minutes, stirring occasionally.

Salt and pepper to taste.

In a 4 quart dutch oven over medium-high heat, brown beef, drain.

Add onions and garlic, cook until tender.

Add 2 tablespoons Prairie Fire Chipotle Pepper Blend and salt, cook for 30 seconds while stirring continuously.

Stir in both tomatoes and water.

Bring to a gentle boil, cover pot, lower heat and simmer for 20 minutes, stirring occasionally.

Add remaining 2 tablespoons Prairie Fire Chipotle Pepper Blend, beans and corn, stir, simmer an additional 15 minutes.

If desired, stir in additional salt to taste.

Brown beef chuck cubes well on all sides in vegetable oil, then drain.

In a bowl, blend water and Cattlemen's Choice Beef Sauce Spice Blend, then slowly stir into skillet along with beef tips.

Stir continuously until thickened.

Lower heat, add mushrooms and sour cream, then stir.

Cook mixture only until heated through, don't boil.

Meanwhile, prepare noodles according to package directions.

Spoon beef mixture over top of hot noodles and serve immediately.

In a large bowl, blend the egg, water and oats, and let sit for 5 minutes.

Add ground beef, spinach, onion, mustard, Gold Coast Garlic Shake, and black pepper to the bowl. Mix all ingredients thoroughly using a fork to maintain the texture.

Form the meat into a loaf and bake in a 350-degree oven for 45 minutes, or until fully cooked and no pinkness remains.

Remove from the oven and let sit for 5 minutes to firm up before slicing.

To ensure the meatloaf is cooked properly, use a meat thermometer. It should register 160 degrees at the center of the loaf. Drain the juices after the loaf has firmed up to ensure it remains juicy and not dry. If desired, use the pan juices to make a gravy.

Mix the canned tomatoes, tomato paste, water, and Antonio's Italian Spice Blend Seasoning in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer, stirring occasionally.

Meanwhile, prepare the meatballs: mix together the ground beef, dried bread crumbs, garlic powder, milk, Parmesan cheese, beaten egg

Shape the ground beef mixture into 1-inch meatballs.

Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet until browned on all sides, then drain on paper towels.

Carefully add the cooked meatballs to the sauce, being careful not to break them up. Cover and simmer for an additional 20 minutes.

Prepare the spaghetti according to package directions. Serve the spaghetti with the meatball and tomato sauce on top.

In a 3 quart saucepan over medium-high heat, cook ground beef until browned. Drain any excess fat.

Add onion, bell pepper and garlic to the saucepan and cook until tender.

Stir in both the diced tomatoes and green chiles, water, Olde Westport Championship Chili Spice Mix, macaroni and corn.

Bring the mixture to a gentle boil, then lower heat, cover and simmer for 15 minutes or until the macaroni is tender but not mushy.

In a large skillet, cook ground beef, onion, green pepper, and celery over medium-high heat until the meat is no longer pink.

Stir in diced tomatoes, ground mustard, brown sugar, Worcestershire sauce, apple cider vinegar, and Mesa Flats Enchilada Spice Blend.

Reduce heat to low, and cook for approximately 10 minutes, or until heated through, stirring occasionally.

In a large skillet, brown the ground beef with the onion and garlic until tender. Drain and then stir in the RoTel tomatoes, green chiles, Tumbleweed Taco Spice Blend, olives, and ketchup. Set aside.

In a separate bowl, combine the milk and eggs and set aside.

In a lightly greased 11 x 7 inch baking dish, place 1 cup of the crushed corn tortilla chips in the bottom.

Spoon half of the meat mixture evenly over the corn chips and then sprinkle half of the shredded cheddar cheese over the top.

Pour half of the milk-egg mixture over the top and repeat the layers with the remaining meat, cheese, and milk-egg mixture.

Bake in a preheated 350 degree oven for 30 minutes.

Spread the sour cream over the top and then sprinkle the remaining corn tortilla chips and cheese over that in that order.

Bake for an additional 10 minutes or until the cheese has melted.

Let the casserole sit for 5 minutes to firm up before slicing and serving.

In a large skillet, brown the ground beef over medium heat.

Stir in the Tumbleweed Taco Spice Blend and cook for 2 minutes.

Warm the taco shells according to package instructions.

Assemble the tacos by filling each shell with the seasoned beef, lettuce, tomatoes, cheese, sour cream, and salsa.

Serve hot and enjoy your Tumbleweed Taco Night!

Brown ground beef in a large skillet over medium-high heat, drain.

Add 1.5 cups of taco sauce, cheese, tomatoes, and cilantro to skillet. Bring to a gentle boil, lower heat, stirring until cheese is melted.

Stir in beans and cook just until heated through.

Spoon equal amounts of beef mixture into each tortilla, fold in half, and garnish with remaining taco sauce, lettuce, and sour cream.