#beefrecipes

Grilled Steak Bowl with Zucchini

Grilled flank steak comes out charred and tender while the zucchini softens into something almost sweet from the heat. Rice soaks up all the meat juices, making this bowl substantial enough for any weeknight dinner.

EPIC BEEF NACHO SUPREME

INGREDIENTS:

- 2 LARGE BAGS OF TORTILLA CHIPS

- 1 LB GROUND BEEF

- 1 PACKET TACO SEASONING

- ½ DICED YELLOW ONION

- 1 CAN REFRIED BEANS

- 16 OZ SHREDDED CHEESE (CHEDDAR AND MONTEREY JACK)

- 3 DICED ROMA TOMATOES

- 2-3 CHOPPED GREEN ONIONS

- OPTIONAL: SLICED BLACK OLIVES, PICKLED JALAPEÑOS, SOUR CREAM, GUACAMOLE, SALSA

DIRECTIONS:

1. PREHEAT OVEN TO 400°F (200°C).

2. IN A SKILLET OVER MEDIUM-HIGH HEAT, COOK GROUND BEEF AND DICED YELLOW ONION UNTIL BROWNED AND ONION IS SOFTENED. DRAIN EXCESS FAT.

3. ADD TACO SEASONING TO THE BEEF MIXTURE AND STIR TO COMBINE. COOK FOR AN ADDITIONAL MINUTE TO ALLOW FLAVORS TO MINGLE.

4. LINE TWO LARGE BAKING SHEETS WITH PARCHMENT PAPER. EVENLY DISTRIBUTE TORTILLA CHIPS ACROSS BOTH SHEETS.

5. SPOON DOLLUPS OF REFRIED BEANS OVER THE CHIPS ON EACH SHEET.

6. EVENLY DISTRIBUTE THE SEASONED BEEF MIXTURE OVER THE CHIPS AND BEANS ON EACH SHEET.

7. GENEROUSLY SPRINKLE SHREDDED CHEESE OVER THE TOP OF EACH LAYER.

8. PLACE BAKING SHEETS IN THE PREHEATED OVEN AND BAKE FOR 10-15 MINUTES, OR UNTIL THE CHEESE IS MELTED AND BUBBLY.

9. REMOVE FROM OVEN AND TOP WITH DICED ROMA TOMATOES AND CHOPPED GREEN ONIONS.

10. OPTIONAL: ADD SLICED BLACK OLIVES, PICKLED JALAPEÑOS, SOUR CREAM, GUACAMOLE, AND SALSA AS DESIRED.