BBQ Beef Recipes
BBQ Beef and Cheddar Stuffed Potatoes.
Ingredients:
4 large baking potatoes
1 lb cooked shredded beef (leftover BBQ beef works great)
1 cup shredded cheddar cheese
Sour cream (for serving)
Chopped green onions (for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
Wash the potatoes and pierce them with a fork several times.
Place the potatoes on a baking sheet and bake for about 1 hour or until they are tender when pierced with a fork.
Cut a slit in the top of each baked potato and fluff the insides with a fork.
Stuff each potato with the cooked shredded beef and top with shredded cheddar cheese.
Place the stuffed potatoes back in the oven for a few minutes until the cheese melts.
Serve the BBQ beef and cheddar stuffed potatoes with sour cream and chopped green onions on top.
BBQ Beef Empanadas.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
2 packages of pre-made pie crusts (4 crusts total)
1/2 cup diced onions
1/2 cup diced bell peppers
1/4 cup BBQ sauce
1 egg (for egg wash)
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet, sauté the diced onions and bell peppers until softened.
Add the cooked shredded beef and BBQ sauce to the skillet. Stir everything together until well combined.
Roll out the pie crusts on a floured surface and cut out circles with a cookie cutter or a round glass.
Spoon the BBQ beef filling onto half of each circle.
Fold the other half of the crust over the filling, creating a half-moon shape.
Press the edges of the empanadas together and use a fork to crimp them.
Beat the egg and brush it over the tops of the empanadas for a shiny finish.
Bake the empanadas on a baking sheet for about 15-20 minutes or until golden brown.
Serve the BBQ beef empanadas as a delicious appetizer or snack.
BBQ Beef and Cornbread Casserole.
Ingredients:
1 lb ground beef
1 cup diced onions
1 cup diced bell peppers
1 cup BBQ sauce
1 can (14.75 oz) cream-style corn
1 package cornbread mix
1/2 cup milk
1/4 cup vegetable oil
1 egg
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet, cook the ground beef with diced onions and bell peppers until the beef is browned and the vegetables are tender.
Stir in the BBQ sauce and cream-style corn, and let the mixture simmer for a few minutes.
Pour the BBQ beef mixture into a greased casserole dish.
In a separate bowl, prepare the cornbread mix according to the package instructions, using milk, vegetable oil, and an egg.
Pour the cornbread batter evenly over the BBQ beef mixture.
Bake the casserole in the preheated oven for about 25-30 minutes or until the cornbread is cooked through and lightly browned.
Serve the BBQ beef and cornbread casserole as a hearty and comforting meal.
BBQ Beef Lettuce Wraps with Mango Salsa.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
Iceberg lettuce leaves
Mango Salsa:
2 ripe mangos, diced
1/2 cup diced red onions
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and minced
Juice of 1 lime
Salt and pepper to taste
Instructions:
Prepare the mango salsa by combining diced mangos, red onions, cilantro, minced jalapeño, lime juice, salt, and pepper in a bowl. Mix well and set aside.
Wash and dry the iceberg lettuce leaves and use them as the base for the wraps.
Top each lettuce leaf with cooked shredded beef and a spoonful of mango salsa.
Serve the BBQ beef lettuce wraps with mango salsa for a refreshing and tropical twist.
BBQ Beef and Kimchi Fried Rice.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
4 cups cooked white rice, chilled
1 cup kimchi, chopped
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
Instructions:
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add the cooked shredded beef and stir-fry for a few minutes until heated through.
Stir in the chopped kimchi and continue to cook for another 2-3 minutes.
Add the chilled cooked rice to the skillet and break up any clumps with a spatula.
Drizzle soy sauce and sesame oil over the rice and beef mixture, and toss everything together until well combined and heated through.
Sprinkle sliced green onions on top and serve the BBQ beef and kimchi fried rice.
BBQ Beef and Avocado Tostadas.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
Tostada shells
1 avocado, mashed
Lime juice
Shredded lettuce
Diced tomatoes
Sliced black olives
Shredded Monterey Jack cheese
Fresh cilantro leaves
Instructions:
Warm the tostada shells in the oven or microwave.
In a bowl, mash the avocado and add a splash of lime juice to prevent browning.
Spread a layer of mashed avocado on each tostada shell.
Top with cooked shredded beef, shredded lettuce, diced tomatoes, sliced black olives, shredded Monterey Jack cheese, and fresh cilantro leaves.
Serve the BBQ beef and avocado tostadas as a flavorful and satisfying meal.
BBQ Beef and Mushroom Stir-Fry.
Ingredients:
1 lb beef sirloin, thinly sliced
2 cups sliced mushrooms
1 cup sliced bell peppers (any color)
1/2 cup sliced onions
2 tablespoons vegetable oil
Stir-Fry Sauce:
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Instructions:
In a small bowl, whisk together BBQ sauce, soy sauce, honey, cornstarch, and water to make the stir-fry sauce.
In a wok or large skillet, heat vegetable oil over high heat.
Stir-fry the sliced beef until browned and cooked through, then remove it from the wok and set it aside.
In the same wok, add a bit more oil if needed and stir-fry the sliced mushrooms, bell peppers, and onions until tender-crisp.
Return the cooked beef to the wok, and pour the stir-fry sauce over the beef and vegetables.
Toss everything together until the sauce thickens and coats the beef and mushrooms.
Serve the BBQ beef and mushroom stir-fry over steamed rice or noodles.
BBQ Beef and Cabbage Rolls.
Ingredients:
1 lb ground beef
1 cup cooked rice
1/2 cup diced onions
1/2 cup diced bell peppers
1/4 cup BBQ sauce
8 large cabbage leaves
1 can (14 oz) diced tomatoes
1 cup beef broth
Salt and pepper to taste
Instructions:
Blanch the cabbage leaves in boiling water for about 2-3 minutes until they are pliable. Remove them from the water and set them aside to cool.
In a bowl, mix together the ground beef, cooked rice, diced onions, diced bell peppers, and BBQ sauce.
Place a spoonful of the beef mixture on each cabbage leaf and roll them up, tucking in the sides to form rolls.
In a baking dish, pour the diced tomatoes and beef broth, and season with salt and pepper.
Place the cabbage rolls in the baking dish and cover with foil.
Bake the BBQ beef and cabbage rolls in a preheated oven at 375°F (190°C) for about 40-45 minutes or until the beef is cooked through and the cabbage is tender.
Serve the BBQ beef and cabbage rolls with tomato and broth sauce.
BBQ Beef and Bean Chili.
Ingredients:
1 lb ground beef
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup beef broth
1/4 cup BBQ sauce
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Shredded cheddar cheese and chopped green onions (for garnish)
Instructions:
In a large pot, heat vegetable oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a spoon.
Stir in the diced onions and minced garlic, and cook until the onions are softened.
Add the kidney beans, black beans, diced tomatoes, beef broth, BBQ sauce, chili powder, cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.
Serve the BBQ beef and bean chili hot, garnished with shredded cheddar cheese and chopped green onions.
BBQ Beef and Pineapple Pizza.
Ingredients:
1 lb pizza dough
1 cup cooked shredded beef (leftover BBQ beef works great)
1 cup diced pineapple
1 cup shredded mozzarella cheese
1/2 cup diced red onions
1/4 cup BBQ sauce
Fresh cilantro leaves (for garnish)
Instructions:
Preheat your oven to the highest temperature it can reach (usually around 500°F/260°C).
Roll out the pizza dough on a floured surface to your desired thickness and shape.
Transfer the rolled-out dough to a pizza stone or baking sheet.
Spread a layer of BBQ sauce over the dough, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese evenly over the sauce.
Top with cooked shredded beef, diced pineapple, and diced red onions.
Bake the pizza in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Garnish with fresh cilantro leaves and slice the BBQ beef and pineapple pizza to serve.
