A Beefed Up Super Bowl

We are hosting a Super Bowl party Sunday. I really have no vested interested in the game – in fact I really don’t follow professional football. But like millions of other Americans, I will fake an interest in the game, all for an excuse to enjoy friends and family and, or course, great food!

I have decided to make this a Beefed Up super bowl party, incorporating beef into every dish possible. I am collecting great beef recipes and invite you to share your own. I will update  my blog each time I receive a new recipe. Enjoy and don’t forget to share your Super Bowl-sized beef recipes.

The first recipe is from my wonderful sister-in-law, Johnna, it’s easy and requires minimum cooking – which really, is the perfect recipe.

Cheesy Hamburer Dip ‎

1lb velveeta cheese, 1 lb mexican velveeta cheese, 2 jars taco salsa, 2 lbs ground beef. Cook in crock pot, it makes a lot!!


This one is from BEEF Magazine and looks fantastic. It incorporates two of my favorite things into one bite: French fries and hamburgers. Amazing!

Burger-Potato Bites

  • 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
  • pound ground beef or turkey
  • 2 – 3 teaspoons grilling seasoning blend
  • slices cheddar cheese, cut into quarters (4 oz.)
  • cherry tomatoes, sliced
  • Mustard, ketchup, dairy sour cream, and/or dill pickle slices
    directions1.Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.2.Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.-Recipe from Better Homes and Gardens online

  • ————————————————

  • Taco Beef Nuggets with Tejano Dipping Sauce

    Total recipe time: 30 minutesMakes 4 servings


    1. 1 pound ground beef (95% lean)
    2. 2 tablespoons taco seasoning mix
    3. 1 can (4 ounces) chopped mild green chilies, drained
    4. 16 cubes co-Jack cheese (1/2-inch)
    5. 1 egg white
    6. 1 tablespoon water
    7. 2 cups crushed nacho cheese-flavored tortilla chips
    1. 6 tablespoons prepared thick taco sauce
    2. 3 tablespoons honey


    1. Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
    2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
    3. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink and juices show no pink color.
    4. Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.


    Kick-Butt Chili

    From O, The Oprah Magazine


    • 2 pound(s) chuck roast, minced
    • 3 tablespoon(s) canola oil
    • 3  onions, chopped finely
    • 4 clove(s) garlic, minced
    • 5 tablespoon(s) chili powder
    • 1  jalapeño, seeded and finely chopped
    • 2 teaspoon(s) ground coriander
    • 2 tablespoon(s) ground cumin
    • 2 cup(s) beef stock (fresh or store-bought)
    • 1 cup(s) dark beer
    • 1 can(s) (28-ounce) tomatoes
    • 1/2 cup(s) canned corn
    • 1 can(s) (15-ounce) black beans, rinsed and drained
    • 1 can(s) (15-ounce) pinto beans, rinsed and drained
    • 1 tablespoon(s) masa (corn flour)
    • 2 teaspoon(s) kosher salt
    • 1 teaspoon(s) pepper


    • Sour cream
    • Chopped scallions
    • Cilantro
    • Cheddar cheese
    • Hot red chili flakes
    • Crushed tortilla chips


    1. Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Brown half of themeat in 1 tablespoon canola oil (about 8 minutes). Strain the meat through a strainer in the sink and let the fat drain; set aside.
    2. Wipe down the frying pan using a paper towel and clean off as much residual bits from thebottom as you can. Heat 1 tablespoon of canola oil and cook the remaining beef using the same process.
    3. In a large sauce pot, add 1 tablespoon of canola oil and heat until hot. Add the onions and sauté just until translucent, about 5 to 8 minutes. Add garlic and sauté for 1 minute. Add chili powder, jalapeño, coriander, cumin and mix well. Cook for 1 minute. Add beef stock, beer, tomatoes, corn, beans and the beef. Cover and simmer on low heat for 1 hour, checking and stirring every 15 minutes.
    4. Add masa and simmer 10 minutes. Season with kosher salt and crushed pepper.
    5. Serve in heated bowls and garnish with sour cream, chopped scallions, cilantro, cheddar cheese and hot red chili flakes! Jalapeños optional.

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