Tacos. Barbecue-Spiced Tacos Ingredients: 1/2 cup KC Masterpiece® Original Barbecue Sauce 2 cups shredded cooked beef Hot pepper sauce (optional) 6 (6-inch) corn tortillas Oil for frying Suggested fillings: Shredded lettuce, Monterey Jack and Cheddar cheeses, avocado slices, chopped fresh tomato and onion Combine beef and barbecue sauce; season with hot pepper sauce, if desired.
Heat to warm through; set aside. In skillet, fry tortillas in a little hot oil until edges are crisp but centers are soft. Makes 6 tacos. View More Recipes. Mshrmsauce. BBQ Mushroom Sauce for Steaks Ingredients: 1/2 cup KC Masterpiece® Original Barbecue Sauce 2 cups quartered mushrooms, about 8 oz. whole 1/2 cup thinly sliced red onions 2 tablespoons butter 6 ounces low-carbohydrate light beer 2 teaspoons Dijon mustard Sauté mushrooms and onions in butter over high heat for about 10 minutes or until soft and browned.
Pour beer into skillet; simmer until liquid is completely evaporated, about 10 minutes. Stir barbecue sauce and mustard together. Makes 1-1/4 cups, or about 4 servings. View More Recipes. Nachos. Steakhouse Nachos Ingredients: 1/2 cup KC Masterpiece® Hot 'n Spicy 1/2 pound ground beef, cooked and drained 1 can (15 oz.) pinto beans, rinsed and drained 2 cups tortilla chips 2 cups finely shredded Cheddar cheese Garnish (optional): Diced tomatoes, sliced green onion, sliced jalapeño peppers, and sour cream Mix together barbecue sauce, ground beef and pinto beans.
Place tortilla chips in a 9-inch baking dish. Spoon meat mixture on top. Makes 4-6 appetizer servings. View More Recipes. Texas Chili. Pita. Beef Pocket Pita Ingredients: 1-1/4 cups KC Masterpiece® Original Barbecue Sauce, divided 1 flank steak (about 1-1/2 pounds) Pepper 2 medium onions, peeled and cut into wedges 1 medium red or green bell pepper, cut into chunks 12 cherry tomatoes 1/4 pound mushrooms Vegetable oil 6 pocket breads, halved 4 to 6 skewers* Rub steak generously with pepper.
Thread onions, peppers, tomatoes and mushrooms separately onto skewers. Brush mushrooms lightly with oil. *If using bamboo skewers, soak skewers in water 30 minutes before use. Makes 6 servings. View More Recipes. Blakes Burger. Blake's BBQ Jalapeño Texas Cheeseburger Recipe created by chef Don Blake of Blake's B-B-Q & Burgers Ingredients: 1/2 cup KC Masterpiece® Original Barbecue Sauce 1/8 cup KC Masterpiece® BBQ Seasoning 1/4 cup jalapeño peppers, thinly sliced 1-1/2 lb ground beef 1 yellow onion, sliced in large rings 8 slices pepper jack cheese 1/8 cup butter 8 hamburger buns Combine 1/4 cup barbecue sauce, seasoning and jalapeños in a small bowl.
Knead spice mixture into ground beef and roll into 6 patties. Brush grill grate with oil or coat with nonstick cooking spray. Grill burgers for 12-16 minutes on a covered grill until burgers are cooked through, turning once. Serve burgers on buns and top with grilled onions, barbecue sauce and your favorite toppings. Makes 6 servings. View More Recipes. KC Masterpiece. Quick Marinated Flank Steak with Packet-Roasted Redskin Potatoes. Ingredients Marinade 1 tablespoon garlic powder ¼ cup soy sauce ½ cup red wine vinegar Potatoes 1 tablespoon olive oil 1½ pounds small redskin potatoes salt to taste pepper to taste 1-1½ pound flank steak Instructions Combine the marinade ingredients in a large GLAD® Storage Bag and add the meat.
Credit Joe Theisman.