Texas Beef And Beans Food

TEXAS BEEF AND BEANS

Steps:

• Trim fat from roast. Place in a 3 1/2- to 4-quart slow cooker. Season with chili powder, cumin, oregano, and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours
• Just before serving, if slow cooker is on low, adjust the setting to high-heat. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.

TEXAS BEAN BAKE WITH GROUND BEEF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. In a large skillet over medium heat, fry bacon until just crisp.
• Remove to paper towels to drain and set aside.
• Remove all but a few teaspoons of drippings from skillet. Add ground beef and chopped onion and place back over medium heat. Cook, stirring and breaking up beef, until onion is tender and beef is no longer pink.
• Drain canned beans in a colander and run cold water over them to rinse.
• In a large bowl, combine ground beef mixture with drained beans.
• In another bowl, combine ketchup, mustard, Worcestershire sauce, and both sugars; mix well to blend.
• Pour over bean mixture and stir to blend.
• Spoon bean mixture into a 2 1/2- to 3-quart baking dish. Sprinkle crumbled bacon over top.
• Bake in preheated oven for about 1 hour.

TEXAS COWBOY BAKED BEANS

Steps:

• In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
• In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

WEST TEXAS BEEF & BEANS

Steps:

• Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
• Place Brisket in the beans and top with the other cup of Tomato Sauce.
• Cover and cook on low heat, 9-10 hours.
• Re-adjust seasoning.
• Remove meat to a cooling rack. Let beans cool and skim fat from the top.
• Either shred the meat or cut it into bite size pieces. Return to pot.
• Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Steps:

• Combine water, onion, and pinto beans in crock pot.
• Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
• Stir half of this mixture into beans in crock pot.
• Place brisket on top of beans (cut into two pieces, if needed).
• Spread the remaining mixture over brisket.
• Cook on low for 8-10 hours, stirring twice, if possible.
• Slice meat across the grain and serve with sauce and with beans on the side.

GROUND BEEF AND TEXAS BEAN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Combine in large skillet ground beef, onion, garlic, salt and pepper.
• Cook until beef is browned.
• Drain grease.
• Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
• Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
• Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
• Add salt and pepper to taste.
• Add about 1/2 cup sauce to meat mixture.
• Turn off heat.
• Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
• Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
• When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
• Repeat with all tortillas.
• Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
• Cover with aluminum foil and bake 15 minutes.
• Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
• For easiest serving, slice enchiladas in half lengthwise down the pan.
• Serve with rice, sour cream, guacamole, and your favorite corn chips.

TEXAS BEEF SKILLET

Steps:

• In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
• Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
• Bring to boil.
• Reduce heat.
• Simmer, covered for 20 minutes stirring occasionally.
• Top with cheese.
• Recover and heat for 3 minutes or until cheese melts.
• Sprinkle corn chips over the top before serving.

TEXAS CHILI WITH BEANS

Steps:

• Heat water to a boil, cover and cook beans for 10 minutes.
• remove from burner and let kettle sit for 1-2 hours.
• Add water if needed to cover beans, add beef stock.
• Cook on low.
• In a skillet, heat oil, add meat, peppers, garlic and onion.
• Cook until meat is brown.
• Do not drain.
• Add all skillet ingredients, spices add other ingredients to the beans.
• Simmer covered till beans are soft, stirring occasionally.
• Add more seasoning to your liking and water if necessary (I like alot of liquid).
• Cook time approximately 3 hours.