Hungry Jack Beef And Bean Round Up Food

CLASSIC HUNGRY JACK CASSEROLE

Steps:

• Heat the oven to 375 F.
• In a skillet or Dutch oven over medium heat, brown the ground beef; drain well. Stir in pork and beans, barbecue sauce, brown sugar, and minced onion; heat until bubbly.
• Pour the beef and bean mixture into a 2- to 2 1/2-quart casserole.
• Cut each refrigerated biscuit in half to form 20 half circles. Place the half circles cut side down around edge of casserole and sprinkle shredded cheese over the top.
• Bake for 25 to 30 minutes, or until biscuits are golden brown.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

HUNGRY JACK CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef and strain.
• Add next 5 ingredients and heat til bubbly.
• Pour into 2 quart casserole dish.
• Peel biscuits in half and lay across top.
• Sprinkle with cheese.
• Bake for 25-30 minutes.

HUNGRY JACK BEEF AND BEAN ROUND-UP

Steps:

• Heat oven to 375°. Brown ground beef and onions in skillet. Drain. Stir in barbecue sauce, brown sugar, and beans. Heat until bubbly. Pour into 1 1/2- to 2 1/2-quart casserole. Separate biscuit dough into biscuits. Cut in half, crosswise. Place biscuits, cut-side-down, over hot meat mixture in spoke fashion around edge of casserole. Sprinkle cheese over biscuits. Bake 22-27 minutes, or until biscuits are golden brown.

BEEF AND BEAN ROUND-UP

Steps:

• Heat oven to 375-- degrees.
• In skillet, brown ground beef and onion; drain.
• Stir in barbecue sauce, brown sugar and beans.
• Heat until bubbly.
• Pour into 2 ½ quart casserole.
• Separate canned dough into 10 biscuits then cut each biscuit in half crosswise.
• Place biscuits cut side down over hot meat mixture in spoke-fashion around edge of casserole.
• Sprinkle cheese over biscuits.
• Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown.

HUNGRY JACK BEEF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Brown ground meat and drain.
• Stir in the next five ingredients.
• Heat until bubbly.
• Pour mixture into a sprayed 2 quart casserole dish.
• Cut the biscuits in half to form 20 half circles.
• Place biscuits cut side down on top of mixture.
• Sprinkle with cheese.
• Bake for 30 minutes.

BEEF AND BEAN ROUND-UP

Steps:

• In skillet, brown the ground beef, onions and green pepper; drain if needed.
• Stir in barbecue sauce, brown sugar and beans; heat until bubbly.
• Pour mixture into a 2 1/2 quart casserole dish.
• Separate biscuit dough into the 10 pieces and cut each piece in half, forming half-circles.
• Place biscuits, spoke-fashion, over hot meat mixture around edge of casserole.
• Bake at 375 degrees for about 20 minutes (watch so the biscuits don't burn too quickly).
• After 20 minutes, sprinkle the cheese over the biscuits and bake for about 5 more minutes or until cheese is melted and biscuits are golden brown.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.