S.O.S. by Glenn

The Army's version of Frizzed Beef or even Sausage Gravy. It uses the cheaper Ground Beef, bullion and Worcestershire Sauce instead the rich taste of Dry Beef or Pork Sausage. This should ALWAYS be served on a shingle (toast) and only on those days where you are nostalgic for the "good old days" of military service. The Navy…

Garlic Mash with Beef & Vegetables by "Cheffie Cooks"

Great way to use leftover mashed Potatoes in this delicious casserole.

Vegetable Beef Soup With a Kick by Penny Hawkins

Leftover beef from Italian-Style Pulled Beef sandwiches makes a delicious second appearance in this delicious soup. This is not your mama's veggie beef soup!

Grilled Beer Steak by Kathy

A great way to fix steak!

None Left Beef Brisket by Just Cookin'

This is the best tasting brisket you will ever eat. Every time I make it, it's gone in a hurry and there's none left. Preparation takes a while and so does cooking it, but is well worth the trouble. I found a couple of different recipes to cook brisket, put them together and modified the recipe to finally come up with the one…

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.

Beef Burritos by Rocio Herbert

Great tasting American style burrito. Can be made with canned ingredients but I always use fresh, homemade ingredients.

Dad's Chili by Kevin Takei

this is my rendition of the Chili my father taught me to cook . it has been used many times including when i was in the California Chili Cook-off Championship in Newport Beach, CA. i did not win the overall competition, but did win the People's Choice award.

Chili Verde by Tina Smith

From Eating Well Website

Meatball & Mushroom & Pepper Kebobs by "Cheffie Cooks"

My family loves these anytime I make them!

Brown Gravy 400pp@1/4cup by william ruiz

Elegant Beef Casserole by David St. John

Pot Roast by David St. John

Sausage Cheddar Balls by Chef Smith