Recipes

1 pound ground beef (75% to 80% lean)
1/4 teaspoon salt
1 to 2 tablespoons finely chopped pickled jalapeño pepper slices
3/4 cup prepared thick-and-chunky salsa
1 package (14 to 16 ounces) thick or thin prebaked pizza crust
3/4 cup prepared nacho cheese and salsa dip
1/3 cup pickled jalapeño pepper slices

Heat oven to 450°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season with salt. Stir in finely chopped jalapeño and salsa.
Place pizza crust on pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1-inch border around edge. Top evenly with beef mixture and jalapeño slices.
Bake in 450°F oven 12 to 15 minutes or until edge of crust is deep golden brown. Cut into 8 wedges.

*Recipe and photo courtesy of the Beef Checkoff Program

2 -- 14oz pkg. Beef Smokies
1--13oz can pineabble tidbits (drained)
1 cup diced green pepper
Combine:
pineapple juice and water to make 1 cup
2T corn starch
1/4 cup vinegar
1/4 cup brown sugar
2T soy sauce
Cook until thick and clear Add to Beef Smokies, pineapple and green pepper. Place in crockpot. Serve when hot.
May use meatballs instead of smokies

3C. crushed taco chips
1 can refried beans
combine and place in 9-inch pie plate.
1# ground beef browned
1 packet taco seaoning mix and water according to pkg. directions
cook until mixture thickens
Add beef mixture to taco bean crust
cook in micro 3 minutes until hot
Top with 1C. shredded littuce
1 large tomato, chopped
1/2 cup shredded cheddar cheese
Taco sauce and sour cream if desired
Serve in wedges or serve as a dip