Every since I created my first chicken salad recipe made with Keystone natural lean meats, I’ve been hooked on the simplicity of fixing easy Keystone recipes. They have been especially helpful this summer because the kids are involved in more activities. More activities mean less time in the kitchen.
Recently I’ve been preparing recipes using Keystone Beef. There are a several ways we enjoy the canned Keystone beef.
The first recipe I like to fix is an open faced hot roast beef sandwich smothered in gravy and onions. It’s divine. I serve it on toast served over mashed potatoes.
I also take advantage of the ease of the canned beef. When I’m short on time, I heat it up in my cast iron frying pan and serve it on bread as a beef sandwich. I like mine with lettuce, tomatoes and a slice of onion. The kids prefer theirs plain with mayo.
And of course, who doesn’t love beef stew made in the crock pot or dutch oven. I use a bay leaf, add Keystone beef, carrots, potatoes and onions.
Today I’m going to show you how I use Keystone Canned Beef to make mouth watering Beef Enchiladas.
Depending on the size of your family, 1 or 2 cans of Keystone beef.
1/2 onion diced or 1 to 2 teaspoons onion powder (for today’s recipe I used 1 teaspoon onion powder).
Pack of dry enchiladas mix (or taco, or chili seasoning dry mix, I use either, or).
Flour or corn tortillas (I used flour in today’s recipe).
Cheddar cheese grated (Mexican 4 cheese’s, 1 pack).
Can of black beans.
1 small can of sliced black olives.
Jalapeno slices as desired.
Heat oven to 350.
In a small frying pan, heat the beef (not drained until time to use), black beans (drained) and onion together until the onion is translucent. If using powder instead, heat on medium heat until it comes to a full boil.
Mix enchilada, taco or chili dry mix and add half of it to a casserole dish.
Drain beef and beans.
Next, fill your tortillas with beef and desired amount of cheese.
Roll tightly then add them to the casserole dish.
Cover with remaining enchilada mix, cheese, jalapeno peppers and black olives.
Bake at 350 until cheese is bubbly then bump up to 400 for 10 minutes to brown the tops.
Remove from oven and top with a dollop of sour cream and salsa. If your family loves Mexican food, I can almost guarantee they will be headed to the table from the scent alone. Once they bite into these amazing tortillas, they’ll never guess how easy it was to make them using Keystone canned beef.
No matter how you serve Keystone, it’s a great all natural option for those who are conscious about what’s in their food. Like me. Every month Keystone selects a winner to win a case (12 cans) of their products. You can enter from their FB page and you can vote to enter each day to help your chances of winning.
Do you have a favorite beef recipe you’d like to share?
Follow: Keystone Meats on Facebook.
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