1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon coriander seed
2 pounds strip steak

Methods:

1. Preheat barbecue grill.
2. Combine chili powder, salt, oregano, and coriander seed in a small bowl. Rub onto both sides of strip steak.
3. Grill over hot coals for 7 to 10 minutes, or until done.

1 oven bag (Large size -14 x 20-inch)
2 tablespoons all-purpose flour
2 (10.50-ounce) cans diced tomatoes and green chilies
2 (15-ounce) cans black beans, drained and rinsed
1 pound boneless beef sirloin, thinly sliced
1 medium onion, diced
2 garlic cloves, pressed
2 cups (8-ounces) shredded Monterey Jack cheese with peppers
Tortilla chips
Garnish: tomato slices, chopped fresh cilantro

Methods:

1. Preheat oven to 350*F (175*C).
2. Place oven bag in a 13 x 9 x 2-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
3. Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to bag. Arrange ingredients in an even layer.
4. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
5. Bake at 350*F (175*C) for 40 minutes. Sprinkle with cheese, and serve over tortilla chips. Garnish, if desired.

1 beef flank steak or top round steak cut 1-inch thick (about 1 1/2 pounds)
3 red, yellow or green bell peppers, quartered

Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin (optional)

Methods:

1. Combine marinade ingredients in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
2. Remove steak discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare), turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
3. Carve steak across the grain into thin slices. Season with salt. Serve with peppers.

2 pounds beef steak, diced
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 teaspoon chili powder
1/4 cup tomato paste
2 cups prepared coffee
1 cup water
1 onion, sliced
1 garlic clove, crushed
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 (7-ounce) can chopped green chili peppers
1 tomato, chopped
Cooked rice for accompaniment

Methods:

1. Saute diced beef strips in oil over medium heat until well browned. Add flour and toss until well coated. Add chili powder, tomato paste, coffee, water, thinly sliced onion, crushed garlic clove, salt, and pepper. Cover and simmer until tender, about 50 minutes.
2. To beef mixture, add chopped green chili peppers and chopped tomato; simmer for 5 minutes. Serve over rice.

1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 (1.25-ounce) package Ortega Taco Seasoning Mix
1 (16-ounce) jar Ortega Taco Sauce – Medium
1 (7-ounce) can Ortega Diced Green Chiles
1 (12-count) package Ortega Taco Shell
Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese, sour cream

Methods:

1. Place beef and onion in slow cooker.
2. Combine water and seasoning mix in small bowl. Pour over beef and onion.
3. Cook on LOW for 6 to 8 hours or until tender.
4. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies.
5. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

2 quarts water
3 pounds boneless beef shoulder or chuck roast
1 small onion, peeled and quartered
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1/2 cup chopped red or green bell pepper
1 cup Ortega Salsa – Home style Recipe
1/4 cup chopped fresh cilantro
1 tablespoon Ortega Diced Jalapeños

Methods:

1. Combine water, beef and quartered onion in large stockpot. Bring to a boil. Reduce heat to medium-low; cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove beef. Strain broth; reserve 1 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred beef.
2. Heat vegetable oil in large skillet over medium-high heat. Add chopped onion and bell pepper; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add shredded meat, reserved broth, picante sauce, cilantro and jalapeños. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
3. Use filling in burritos, tacos, tamales or tostadas.

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Approximately 10 pounds boneless beef, cut into strips
1/2 cup vegetable oil
5 cups water
5 onions, coarsely chopped
3 cups tomato ketchup
1 1/4 cups firmly packed brown sugar
1 1/4 cups red wine vinegar
5 tablespoons Worcestershire sauce

Methods:

1. Mix flour, salt and pepper in a shallow bowl. Dredge beef strips in mixture to coat.
2. Heat oil in a large skillet over medium-high heat and cook meat until brown, 5 to 10 minutes.
3. In a large bowl, combine water, onion, ketchup, brown sugar, vinegar and Worcestershire sauce; mix well. Once beef has browned, stir in sauce. Bring to a boil, reduce heat and cook, covered, stirring occasionally, until beef is tender, about 2 hours.

6 ounces thinly sliced deli roast beef
1 small onion, thinly sliced
1/4 cup chopped green bell pepper
1/2 cup salsa, divided use
3/4 cup shredded colby-jack cheese
4 (7-inch) flour tortillas

Methods:

1. Place onion and green pepper in a small microwave-safe bowl. Cover, venting one corner, and microwave on HIGH for 3 to 4 minutes. Stir in 3 tablespoons of the salsa; set aside.
2. Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with vegetable mixture. Fold tortillas over to close.
3. Heat a medium nonstick skillet over medium heat for 5 minutes. Heat two quesadillas in pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with remaining quesadillas. Serve with remaining salsa.

1 beef flank steak (about 1 1/2 pounds)
8 medium flour tortillas, warmed

Marinade:
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 cloves garlic, minced

Pico de Gallo:
1/2 cup chopped seeded tomato
1/2 cup diced zucchini
1/4 chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice

Methods:

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine Pico de Gallo ingredients in medium bowl.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

1 (24-ounce) package Ortega Frozen Steak Fajitas, prepared according to package directions, kept hot
4 red, green or yellow bell peppers
1/4 cup low fat sour cream

Methods:

1. Cut stem end off peppers remove seeds. Heat water in 4-quart saucepan to a gentle boil
2. Cook peppers for 5 minutes drain. Fill peppers with fajitas mixture top each with sour cream.