To make this pizza taste even more like a taco, sprinkle the ground beef and black bean topping with crushed tortilla chips before serving.

Ingredients

• 2 to 2-1/2 cups all-purpose flour
• 1 package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120 degree F to 130 degree F)
• 2 tablespoons cooking oil
• 3/4 cup yellow cornmeal
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil, margarine, or butter
• 1 14-1/2-ounce can tomatoes, cut up
• 1 8-ounce can tomato sauce
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 teaspoon fennel seed, crushed (optional)
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon ground red pepper
• 1/8 teaspoon chili powder
• 1 pound ground beef or bulk chorizo
• 1 15-ounce can black beans, rinsed and drained
• 1/2 cup chopped red sweet pepper
• 3 tablespoons finely chopped jalapeno peppers
• 2 tablespoons snipped fresh cilantro
• 3 cups shredded Monterey Jack cheese (12 ounces)

• For sauce, cook the 1/2 cup onion, the green peper, and garlic in 1 tablespoon oil until tender. Stir in undrained tomatoes; tomato sauce; basil; oregano; fennel seed, if using; sugar; pepper; ground red pepper; and chili powder. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally.
• Meanwhile, in a large bowl combine 1-1/4 cups of the flour, the yeast, and the 1/4 teaspoon salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cornmeal and as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
• Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly; score edges with a knife, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
• Meanwhile, in a large skillet cook ground beef or chorizo until brown. Drain fat.
• Spread sauce over hot crusts. Sprinkle with cooked beef or chorizo, black beans, red sweet pepper, jalapeno peppers, and cilantro. Sprinkle with Monterey Jack cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. Serve with salsa. Makes 8 servings.

• Prepare pizza dough; divide into two equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
• Prepare pizza sauce; cool. Transfer to freezer container. Seal label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

• Calories 539, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 73 mg, Sodium 836 mg, Carbohydrate 49 g, Protein 30 g.
• Percent Daily Values are based on a 2,000 calorie diet

Double the flavor in this wonderful meat loaf by using some of the bountiful sauce inside and some on top of the final dish.

Ingredients

• 1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
• 1 1/2 lb. ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 cup dry bread crumbs
• 1 egg, beaten

• Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.
• Bake at 350 degrees F. for 1 hour 15 minutes or until cooked through.
• Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meat loaf.

Looking for some comfort food? Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones.

Ingredients

• Vegetable cooking spray
• 3 lb. beef short ribs, cut into individual rib pieces
• 1 large onion, chopped (about 1 cup)
• 2 medium carrots, chopped (about 2/3 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 2 3/4 cups Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce
• 1 3/4 cups Swanson® Beef Stock

• Spray an 6-quart oven-safe saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the ribs in 2 batches and cook until they're browned on all sides. Remove the ribs from the saucepot. Pour off all but 2 tablespoons fat.
• Add the onion, carrots and celery to the saucepot and cook until they're tender. Stir the sauce and stock in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot.
• Bake at 350 degrees F. for 1 hour 30 minutes or until the ribs are fork-tender.
• *Or on HIGH for 3 1/2 to 4 hours.

• For Slow-Cooked Bistro-Style Ribs, brown the ribs in a 12-inch skillet as directed in Step 1. Place the onion, carrots and celery in a 5-quart slow cooker. Top with the ribs. Pour the sauce and stock in the cooker. Cover and cook on LOW for 7 to 8 hours * or until the ribs are fork-tender.

Who wouldn't love this delicious saucy steak main dish recipe that can be prepared in just 30 minutes? Serve with Braised Swiss Chard to complete the meal.

Ingredients

• 4 6-oz. beef tenderloin steaks (1/2- to 3/4-inch thick)
• 1 Tbsp. butter
• 1 tsp. cooking oil or olive oil
• 4 shallots, halved if large, or 1/2 medium red onion cut in wedges
• 2 Tbsp. cognac, brandy or dry red wine
• 1/2 cup beef broth
• 1 Tbsp. butter, softened
• Snipped Italian (flat-leaf) parsley
• Crushed pink peppercorns (optional)
• 1 recipe Braised Swiss Chard, see recipe

• Sprinkle steaks with salt and pepper. In 12-inch skillet heat 1 tablespoon butter and the oil over high heat. Cook steaks 1 to 2 minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook 6 minutes more or until desired doneness (145 degrees F for medium-rare). Remove steaks; keep warm.
• Add shallots to skillet. Cook 5 minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook 2 minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with Braised Swiss Chard.
• Braised Swiss Chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.

• Calories 434, Total Fat 25 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 6 g, Cholesterol 129 mg, Sodium 763 mg, Carbohydrate 7 g, Total Sugar 2 g, Fiber 2 g, Protein 40 g. Daily Values: Vitamin C 57%, Calcium 11%, Iron 27%.
• Percent Daily Values are based on a 2,000 calorie diet

It takes just one pan and some family friendly ingredients to make this kicked up beef and bean skillet that gets really good when it's topped with melted Cheddar cheese.

Ingredients

• 1 lb. ground beef
• 1 large onion, chopped (about 1 cup)
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 can (about 15 ounces) red kidney beans, rinsed and drained
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

• Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to break up the meat. Pour off any fat.
• Stir in the picante sauce, beans and tortillas and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling, stirring often. Top with the cheese.

Whipping cream enriches this herbed tomato and meat sauce. Serve it over your favorite pasta.

Ingredients

• 12 ounces ground beef or ground raw turkey
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14-ounce cans Italian-style tomatoes, cut up
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces packaged dried fusilli, vermicelli, or spaghetti
• 1/2 cup whipping cream
• 2 tablespoons snipped parsley
• Fresh rosemary sprigs (optional)
• 1 teaspoon dried Italian seasoning, crushed

• For sauce, in a large saucepan cook beef or turkey, onion, and garlic until meat is brown. Drain fat. Stir in undrained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until most of liquid has evaporated, stirring occasionally.
• Meanwhile, cook pasta according to package directions. Drain; keep warm.
• Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.
• Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh rosemary sprigs. Makes 4 main-dish servings.

• Calories 523, Total Fat 21 g, Saturated Fat 10 g, Cholesterol 94 mg, Sodium 534 mg, Carbohydrate 59 g, Protein 26 g.
• Percent Daily Values are based on a 2,000 calorie diet

Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak. This is a great recipe to impress warm weather company, or for any day you want a tender and scrumptious steak.

Ingredients

• 1 jar (16 ounces) Pace® Picante Sauce
• 2 cups orange juice
• 1/2 cup olive oil
• 2 tbsp. packed brown sugar
• 2 tbsp. soy sauce
• 2 tbsp. Dijon-style mustard
• 1 tsp. ground ginger
• 1 beef flank steak (about 2 pounds)
• Hot cooked rice
• Chopped fresh parsley

• Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
• Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
• Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
• Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
• For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.

For this dish, the earthy combination of three of Mexico's most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the spiciness is cut by the cheeses, leaving only the subtle heat that real chile aficionados love.

Ingredients

Sauce

• 1 ancho chile
• 1 pasilla chile
• 1 chipotle chile (from a can of chipotles en adobo)
• 3 tablespoons extra-virgin olive oil
• 1-1/3 cups medium-chopped white onion (1 medium-small onion)
• 2 cloves garlic, chopped
• 1/4 cup loosely packed fresh cilantro
• 1 tablespoon brandy
• 3/4 cup low-salt beef broth
• 3/4 teaspoon dark brown sugar
• Heaping 1/4 teaspoon kosher salt; more to taste

• Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 ounces each)
• Juice from 1 large lime (about 1/4 cup)
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 cup (2 ounces) grated Oaxaca cheese (or mozzarella)
• 1/3 cup cup (1-1/2 ounces) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)

• Make the sauce: Set a dry 10-inch skillet over medium heat for 2 minutes. Toast the ancho and pasilla chiles in the skillet for about 20 seconds on each side; don't let them scorch. Remove the stems, seeds, and ribs from the chiles. Soak the chiles in a bowl of hot water for about 20 minutes; drain them and put them in a blender. Add the chipotle.
• Heat 1 tablespoon of the oil in the 10-inch skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, lowering the heat as necessary to prevent scorching, about 10 minutes. Add the garlic and cook for 1 minute. Put the onions and garlic in the blender, along with the cilantro, brandy, and 1/4 cup water. Blend to a smooth paste, adding additional water as necessary, 1 tablespoon at a time, to puree the ingredients. Transfer the chile paste to a small bowl.
• Heat the remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. When the oil is just beginning to smoke, add the chile paste. Cook, stirring constantly to incorporate it into the oil, until it's very thick, 2 to 4 minutes; reduce the heat if necessary to prevent burning. Reduce the heat to medium and gradually stir in the broth. Add the brown sugar and salt. Simmer until the mixture is the consistency of a medium-thick sauce, 1 to 2 minutes. Season to taste with salt.
• Cook the steaks: Position a rack 4 inches from the broiler element and heat the broiler on high. Drizzle both sides of the steaks with the lime juice and season all over with salt and pepper. Heat an 11- or 12-inch skillet, preferably cast iron, over medium-high heat, add the olive oil, and sear two of the steaks on one side, about 2 minutes. Turn the steaks and sear them on the other side, and then continue cooking, lowering the heat as needed, until they're done to your liking, about 2 minutes on the second side for medium rare. Transfer the steaks to a rimmed baking sheet and repeat with the remaining two steaks.
• When all the steaks are cooked, turn the heat to medium, pour the chile sauce into the skillet, and stir to incorporate any browned bits and juices from the meat. Sprinkle some of the Oaxaca (or mozzarella) cheese on each steak, spoon some sauce over them, and then top them with some of the cotija or anejo (or feta) cheese. Put the baking sheet under the broiler to melt the cheese, about 1 minute, and serve immediately.

Pecans give the steak a crunchy, toasty crust in this quick main course. Serve it with coleslaw, or steamed broccoli served with a few lemon wedges on the side.

Ingredients

• 1/2 tablespoon olive oil
• 1-1/2 pound skirt steak, trimmed
• Kosher salt and freshly ground black pepper
• 3/4 cup pecan pieces
• 2 tablespoons cold butter, cut into small pieces
• 2 teaspoons honey
• 1-1/2 teaspoons roughly chopped fresh rosemary

• Position an oven rack about 6 inches from the broiler and heat the broiler on high.
• Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor and pulse until well combined and the pecans are finely chopped.
• Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it's cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.
• Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you're slicing it, spoon it over the top.

Potatoes and carrots cook with the beef, making this recipe a quick one to prepare. Then just let it roast until it's done. The creamy sauce comes together in minutes.

Ingredients

• 3 tablespoons olive oil, plus additional for pan
• 2 pounds red and white potatoes, about 1-1/2 inches in diameter
• 1 tablespoon plus 1-1/2 teaspoons coarse or flaked sea salt
• 1-1/2 pounds medium carrots, peeled, trimmed and halved lengthwise
• 1 (3 to 3-1/2 lbs.) boneless beef chuck roast
• 2 tablespoons cream-style horseradish sauce
• 1/2 cup chilled heavy cream

• Preheat oven to 375 degree F. Lightly oil a large heavy roasting pan. Toss potatoes with 1 tablespoon oil and 1 teaspoon salt; place in one side of pan. Toss carrots with 1 tablespoon oil and 1/2 teaspoon salt; place in other side of pan.
• Rinse and pat beef dry. Season with pepper and remaining 1 tablespoon salt. Heat remaining 1 tablespoon oil in a large skillet over moderately high heat and brown beef on all sides, about 5 minutes. Place over carrots in pan.
• Roast 20 minutes. Reduce oven temperature to 350 degree F and roast, stirring potatoes and carrots, until beef is fork-tender, about 2 hours more. Transfer beef in pan to rack; let stand 15 minutes before carving into 1/3-inch-thick slices.
• Meanwhile, whisk horseradish sauce and heavy cream together in a small bowl to soft peaks. Salt and pepper to taste.
• Transfer beef, potatoes, and carrots to a platter; serve horseradish cream on the side. Makes 6 servings.

• Calories 920, Total Fat 65.5 g, Saturated Fat 25.5 g, Cholesterol 205 mg, Sodium 1337 mg, Carbohydrate 36 g, Fiber 6 g, Protein 47 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet