Wisconsin Beef Council: Try out these tailgate-inspired beef appetizers!
MADISON, Wis. (WMTV) -With football season well underway, that means tailgating eats are a must! Whether you’re watching the game from a parking lot or in a backyard, you’ll be winning on and off the field with these tailgating recipes and tips. Angie Horkan with the Wisconsin Beef Council shares the recipes for buffalo style beef bites and tiny taco beef tarts.
TAILGATING SEASON IS HERE!
A easy-to-prepare Mexican-style appetizer, this Tiny Taco Beef Tarts recipe will win over any crowd.
- 12 ounces Ground Beef (93% lean or leaner)
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/2 cup prepared mild or medium taco sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
- 1/2 cup shredded reduced fat Mexican cheese blend
- Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)
Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired. Cook’s Tip: Try out Tiny Greek Beef Tarts for another variation.
Bite-sized cuts of beef Country-Style Ribs will be a new game day favorite. Slow-cooked until they’re fall-apart tender, then coated in zesty cayenne pepper sauce.
- 1-1/2 to 2 pounds beef Country-Style Ribs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 3/4 cup beef broth
- 2 tablespoons plus 1/4 cup hot pepper sauce for Buffalo wings, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup blue cheese crumbles
- Carrot and celery sticks (optional)
Heat oil in large stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Return beef to stockpot. Add beef broth, 2 tablespoons buffalo sauce, garlic powder and onion powder; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. Remove beef from cooking liquid to large bowl; discard cooking liquid or reserve for another use. Toss beef with remaining 1/4 cup buffalo sauce. Sprinkle with blue cheese crumbles. Serve with carrot and celery sticks, if desired. Cook’s Tip: Beef ribs can be served on 6-inch wooden skewers or with wooden toothpicks.
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