Beef Enchilada by GARY ESTESS

You know I make enchilada very fast but this time I made them with Chile from beef ribs meat and green enchiladas sauce.

Easy Asian Pork Bundles by peace

Baked biscuit bundles hide a flavorful treasure of a pork filling.

Skewered-Grilled Chicken Satay by "Cheffie Cooks"

A great appetizer or main dish!

Glazed Bacon by Denise Sherin

This is an Amish appetizer thats a big hit.

Corndog Muffins by Brittany Hoverman

Tasty Tacos by Wendi Taylor

Authentic tex-mex flavor your whole family will love.

Sausage and cheese balls by Holly Hulett

This make a great breakfast side or a snack for a party. I do not even like sausage or "sharp" cheddar that much, but this combination tastes great.

Lazy homemade pasta with minced pork and beef meat by Helenscooking

This recipe is as simple as 1-2-3! You can make it with pasta from a store but it’s more tender and delish if you cook it yourself

Estella's Picadillo by Sherry

This recipe is from my mother-in-law who is from Michocan Mexico. This recipe will vary from place to place with how it is made, but it sure is tasty!

Cheddar Burger Appetizers by Jennifer Bass

Ricotta-Portabella Stuffed Tomatoes by Ginny

A delicious savory appetizer...vine-ripened tomatoes are best for this recipe.

Beef Meatballs & Picante Glaze by raha

Great for cocktail parties, casual get-togethers or anytime, these baked meatballs are especially easy to make...and the glaze is so good, it makes them hard to resist.

GAME DAY SLIDERS by Inez Newberry

I love the idea of ‘sliders’. This recipe incorporates all the ease of my favorite meatloaf recipe. And, Green Chiles give it an extra kick.

Hotdog Sausage Rolls by Hungry Jenny

These turned out a slightly different shape to how I wanted but they taste good and still look alright...I guess! These are a little fiddly to make so wrap half of the pastry and leave in the fridge whilst you make one batch, to avoid letting the rest of the pastry from getting too soft!…

Kofta (Kafta) Pita Sandwich by Salad Foodie

Kofta is a recipe taught to me by Ahmad, a young man who lived with our family for two years. Kafta and Ahmad's Tabouli have become Middle Eastern standards in our family menus since then. I am sure ground lamb is the meat of choice for this creation, but we use a mixture of extra lean beef (85%) and ground turkey. I often season the…