Beef N Bean Braid Recipes

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
• Stir in the beans, water and seasonings; bring to a boil.
• Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
• Punch dough down.
• Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
• Transfer to a greased 15-inch by 10-inch baking sheet.
• Spread beef mixture down center of dough; sprinkle with cheese.
• On each long side, cut 1-inch wide strips about 1/2 inch from filling.
• Starting at one end, fold alternating strips at an angle across filling; seal ends.
• Cover and let rise until doubled, 30 minutes.
• Brush egg over dough.
• Bake at 350 degrees for 20-25 minutes or until golden brown.
• Remove to wire rack; let stand 5 minutes before slicing.

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

Steps:

• In a Dutch oven over medium heat, cook the beef, onions and celery until meat is no longer pink; drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well., Transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until bubbly; stir. Sprinkle with bacon.