Beef Tortilla Soup

INGREDENTS:
2 lbs. ground beef
4 tablespoons canola or olive oil
1 onion diced
3 cloves garlic minced
1 can Rotel tomatoes
2 cups beef broth
2 cups chicken broth
3 cups tomato juice
1 tablespoon chili powder
1½ teaspoons ground cumin
2 tablespoons Worcestershire Sauce
1 tablespoon bottled steak sauce your favorite
1 can black beans
1 can red beans
1 can whole kernel corn
Juice of ½ fresh lime

Suggested Toppings:
Fresh lime juice
Fresh chopped cilantro
Tortilla chips like regular Tostitos
Shredded Cheese
Sour Cream
Avocado slices

DIRECTIONS:
Heat oil over medium heat in a large Dutch oven or soup pan. Add chopped onion and sauté until translucent. Add minced garlic and cook and additional 30 seconds.

Add remaining ingredients, cover and bring to a boil. Once soup is at a boil, reduce heat to low and simmer 45-60 minutes.

Serve while hot, adding toppings as desired.

Mexican Meatloaf

Mexican Meatloaf:

INGREDIENTS:
3# ground beef
3 eggs
1 cup salsa
2 cups coarse crumbled corn tortilla chips

Optional additions:

1/2 cup chopped onions
1/4 cup chopped green chilis
1 cup Cheese - I use sharp

INSTRUCTIONS:

Line a lipped cookie sheet with aluminum foil - grease.
Pat out 1/4 of meat mixture, sprinkle with grated cheese, then pat 1/4 meat mixture on top
Create a second loaf in the same manner.
Bake at 350° for 45-50 minutes.

Serve with pickled jalapeños and catsup

Serves 10

Tacos

Taco night is a mainstay at our home.   Quick to cook, easy to customize to each family members desires, and healthy when using low-fat grass-fed beef from Mountain Beef.  What's not to love?  Yet those aren't the only reason our family loves taco nights.  This meal is also a secret weapon against a time-crunched world.   Cooking a little extra taco meat one night can reduce meal prep to a simple reheat for family friendly "Pronto Nachos" the next night as well!
 

INSTRUCTIONS:
Add olive oil to pan, warm pan with medium heat till garlic sizzles when added.
Add garlic and onions and cook over medium heat, stirring occasionally till onions are softened.
Add Hamburger and cook, stirring regularly. 
Stir in taco seasoning and continue cooking until meat is done.

 INGREDIENTS:

MEAT:
2 lbs. hamburger thawed
2 Tbls. olive oil
1/2 cup chopped onion
1-2 Tbls chopped garlic
Taco seasoning (or customize your own.)

Thanks to it's low-fat content, hamburger from Mountain Beef typically needs no draining!

WRAP:
Corn or Flour Tortillas
- low carb option - 
Use Lettuce for your crunchy low carb options!

TOPPINGS:  (as desired)
Sour Cream
Cheese
Salsa
Chopped Olives
Shredded Lettuce
Cilantro
Onions

Carne Asada:

DIRECTIONS:

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Mix well.

Add the flank steak to the resealable bag. Seal it tightly. Ensure that all the meat is exposed to the marinade. Refrigerate for at least 2 hours, or overnight.

Heat grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Carne Asada can be ruined by the last step of the process.  The grain of the steak can be identified by lines in the meat... make sure to cut across the grain and not with the grain to insure a flavorful and tender experience.

INGREDIENTS:

4 tbls lime juice - preferably fresh
4 tsp. crushed garlic
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak