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If you’re tired of the same old beef recipes, try this delicious Olive Meat Roll.

Ingredients:

1 lb. lean ground round
1 cup bread crumbs
1 egg
1/2 cup green onions, chopped (including green tops)
2 Tblsp. soy sauce
1 tsp. lemon pepper
1 tsp. ginger
1/4 tsp. white or black pepper
1 (8 oz) can of chopped water chestnuts
1/2 cup chopped mushrooms
1 small can or jar of sliced black olives

Combine all but the last 3 ingredients and mix well. Turn out onto sheet of 10″ x 12″ waxed paper and press into a loaf, extending to the edges of the waxed paper. Combine the last 3 ingredients and spread over the loaf, but not clear to the edges. With clean washed hands or rubber spatula, press ingredients into the meat mixture. Starting at the narrow end, and using the wax paper, roll the loaf up. Seal edges and ends by pinching them together. Place the roll, seam side down on a greased broiler pan, (allowing juices to run off). Bake in a preheated 350 degree oven, uncovered, one hour, or until done. Once you remove loaf from the oven, let it stand for 10 minutes before you slice it. Yield: 4-6 servings.

Beef recipes with special added touches like this one are real crowd pleasers.

Ingredients:

4 lbs. beef rump roast
1/4 lb. hickory smoked bacon
1 1/2 tsp. lemon pepper
1/2 tsp. black pepper
1/2 tsp. oregano
2 cloves of garlic, minced
6 carrots, peeled and halved
2 medium onions, sliced
1/2 cup beef broth

Combine lemon pepper, black pepper, oregano and minced garlic. Rub meat with mixture. Cut several gashes into meat and place strips of bacon in gashes. Place roast in a covered baking pan. Place carrots around the meat; place sliced onions on top of meat and pour beef broth over meat. Cover and bake in 300 degree oven for 3 hours or until done to your preference. Add more beef broth, as needed. When roast is removed from oven, let it rest for at least 20 minutes before slicing.

Ingredients:
2/3 cup whole kernel corn
1 small tomato, diced
1/4 cup red bell pepper, diced
3 Tblsp. cilantro, chopped & divided
2 lbs. boneless pot roast, cooked & shredded
1 16 oz. jar salsa
green onions, chopped
1 small can sliced black olives
shredded cheddar cheese
4 – 6 flour tortillas

Combine corn, tomato & red pepper with 1 Tblsp cilantro. Add 2-3 Tblsp of salsa to mixture until moistened. Set aside. Combine shredded beef with remaining cilantro and salsa and heat through. Spoon meet mixture into center of tortillas, then top with corn/tomato/pepper mixture; sprinkle with green onions, black olives and cheese . Wrap tortilla over filling on three sides and serve.

Do you have a variation of this recipe you’d like to share?

Mexican cuisine is HOT Baby!

Ingredients:
1 1/2 cups cooked beef (steak or hamburger)
1/2 cup onion, diced
1/4 cup red or green bell pepper
1 clove garlic, crushed
2-3 Tbls olive oil
1 can whole kernel corn,drained
1 1/2 cups spicy V-8 juice
1 tsp salt

Saute first 4 ingredients in olive oil ’til browned. Add remaining ingredients and simmer on low heat for 30 minutes. Can be served over rice or on buns.