• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Directions
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Notes
Makes 8 servings

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Notes
Makes 8 serving

• 3 pounds beef chuck roast
• 1/3 cup soy sauce
• 1 (1 ounce) package dry onion soup mix
• 2 teaspoons freshly ground black pepper

Directions
Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.

Cover and cook on low for 22 hours.

Notes
Makes 6 servings

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp table salt
1/2 tsp hot pepper sauce
4 cup romaine lettuce, shredded
8 oz deli-style roast beef, cut in strips
1 medium avocado, diced
1 cup tomato(es), diced
15 oz canned black beans, drained and rinsed
3/4 cup cilantro, leaves, roughly chopped
3/4 cup onion(s), sweet, sliced
4 medium whole wheat tortilla, warmed (about 6 inches each)

Directions
Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

POINTS Value: 9
Servings: 4
Preparation Time: 25 min

Directions
Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Preheat oven to 400F.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400F for 25 minutes or until a thermometer registers 145F (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

Makes 8 servings

Directions
Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.

Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.
For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly.

Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

Makes 8 servings

Directions
In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms. On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika. Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steaks stand at room temperature for 1 hour before proceeding.

Light a grill. Drizzle the steaks all over with olive oil and season them generously with salt and pepper. Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side. Transfer the steaks to a carving board to rest for 15 minutes.

Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center. Discard the gristle. Arrange the slices on a platter and serve.

Makes 8 servings

Ingredients

six 1-inch-thick rib-eye steaks (3/4 pound each)
3/4 cup extra-virgin olive oil
salt and coarsely ground pepper
one 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
1/2 cup minced shallots
1/4 cup red wine vinegar
1/4 cup drained small capers
2 Tbsps minced thyme
vegetable oil, for the grill

Directions
On a large baking sheet, brush the rib-eye steaks on both sides with 2 Tbsps of the olive oil and season with 1/2 Tbsp each of salt and coarsely ground pepper. Let the steaks stand at room temperature for 2 hours.

Meanwhile, preheat the oven to 350°. Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs.

Transfer the crumbs to a large bowl and toss with 2 Tbsps of the extra-virgin olive oil. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes, turning and stirring occasionally, until the crumbs are dry and golden. Let cool.

In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes. Add the capers and thyme, then slowly whisk in the remaining 1/2 cup of olive oil until blended. Add the bread crumbs, season with salt and pepper and toss well.

Light a grill or preheat a cast-iron grill pan. Lightly brush the grate or grill pan with vegetable oil. Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare. Transfer the steaks to a cutting board and let rest for 10 minutes. Thickly slice the steaks across the grain and arrange on a platter. Spoon half of the bread-crumb salsa over the meat and pass the rest at the table.

Makes 8 servings

Directions
Crush the garlic cloves and coarsely chop them; sprinkle with 1 teaspoon of salt. Using the tip of a chef’s knife, mash the garlic with the salt in small circular motions until pasty. Transfer to a small bowl and mash in the butter, parsley, lemon juice and mustard. Season with salt and pepper.

Preheat a grill pan. Season the steaks with salt and pepper. Grill them over moderately high heat for about 2 minutes per side for medium-rare.

Transfer to a cutting board and let rest for about 5 minutes. Halve the baguettes lengthwise and cut them in half. Warm the bread in the grill pan. Spread the baguettes with 4 Tbsps of the butter. Thinly slice the meat and lay the slices in the baguettes. Brush the meat with the remaining 4 Tbsps of butter and serve.

Makes 4 servings