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Mississippi Pot Roast is becoming an increasingly popular American recipe! It is full of flavor and super easy, with just a handful of ingredients needed. We usually serve it with roasted potatoes and a lettuce salad. If we have leftovers, we’ll make hoagie sandwiches and top with cheese sauce. Enjoy! 1 3-4 lb. Tjaden Ranch Chuck Roast 6 T. butter, cut into pads 2 T. dry ranch dressing mix 1 packet au jus gravy mix ½ jar of a pepperoncini juice (from a 16 oz jar) 6 pepperoncini peppers Salt and pepper to taste Directions: Place chuck roast, butter and pepperoncini juice into a crock pot. Sprinkle dry ranch dressing mix, and au jus gravy mix over roast. Add pepperoncini peppers. Lightly salt and pepper to taste. Cook on low heat for approximately 8 hours or until roast is tender with a fork. Shred roast with fork and serve.

Our 8-year-old daughter, Cora, has recently become interested in cooking - Soup is one of her favorite things to make because she enjoys measuring, pouring and throwing everything into a pot! This chili is a family favorite, especially when we pair it with cinnamon rolls. 😊 Ingredients: 2 lbs. Tjaden Ranch ground beef 1 sm. yellow or white onion, diced or shredded (I shred so my kids don’t notice there’s onion in it) 3 tsp. minced garlic 2 (14.5 oz) cans diced tomatoes 3 (8 oz) cans tomato sauce 1 (4 oz) can mild green chiles 1 (14.5 oz can) beef broth 2 T. chili powder 2 ½ tsp. ground cumin 2 tsp. paprika ½ tsp. ground coriander 2 tsp. unsweetened cocoa powder 1 tsp. white sugar Salt and pepper 2 (15 oz) cans dark red kidney beans Shredded cheddar cheese for topping Instructions: In large skillet, season ground beef with salt & pepper, and brown over medium heat. When beef is almost browned, add onion and garlic. Continue cooking for 3 minutes. Transfer beef mixture to crockpot. Stir in all of the remaining ingredients (except for the cheese). Season with salt & pepper to taste. Cover with lid and cook on low heat for 5-6 hours. Serve into bowls and top with a generous amount of shredded cheddar cheese. Enjoy!!

Introducing our latest recipe: Ground Beef Baked Flautas! This mouthwatering dish combines the goodness of ranch-raised ground beef with the satisfying crunch of baked tortillas (if you live in the Grant area, we recommend La Familia Tortilla Factory's homemade tortillas). With simple ingredients and easy-to-follow steps, these flautas are super kid-friendly. You can also get creative with toppings and dipping sauces! ​ Ingredients: ​ 2 T. olive oil (divided) 1 small white onion (diced) 3 teaspoons minced garlic 1 lb. Tjaden Ranch ground beef 1 (1 ounce) packet taco seasoning 2 cups shredded cheddar cheese (or whatever you prefer) 12 (6 inch) flour tortillas Salt, to taste Favorite toppings and dipping sauce ​ Directions: ​ 1. Preheat oven to 425 degrees F. 2. Lightly grease 13x9 baking pan with olive oil. 3. In a large skillet, heat 1 Tablespoon oil over medium heat, then add onion and garlic. Sauté for about 5 minutes until soft. 4. Add ground beef and taco seasoning, cooking until meat is browned. Mix well. 5. Divide taco meat mixture evenly between tortillas, top evenly with shredded cheese and roll up. Place flautas seam-side down in the prepared baking pan. 6. Once finished, brush the tops of the flautas with remaining olive oil and sprinkle with salt. 7. Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). 8. Serve with your favorite toppings – ours include cheese, tomatoes, salsa, sour cream and guacamole.

This dish combines the comfort of a casserole with the zesty kick of taco seasoning. Ground beef, hearty noodles, seasonings, and cheese come together to create a meal that's both satisfying and delicious. Perfect for busy weeknights or leisurely family dinners, our Beef and Noodle Taco Casserole is sure to please even the pickiest of eaters. Ingredients: ​ 1 lb. Tjaden Ranch Beef 12 oz. egg noodles, cooked al dente 1/8 c. dried minced onion 2 T. chili powder 1 T. cumin 2 tsp. salt ¾ c. water 15 oz. canned black beans, rinsed and drained 8 oz. salsa 8 oz. sour cream 12 oz. sharp cheddar cheese, shredded ​ Directions: 1. Preheat oven to 350 degrees. Grease 13x9 casserole pan. ​ 2. In a skillet, season ground beef with salt & pepper. Add minced onion. Cook on medium heat until ground beef is cooked through. ​ 3. Add chili powder, cumin, salt and water to the ground beef mixture. Bring to boil and then simmer for a couple of minutes. ​ 4. In large bowl, add ground beef mixture, cooked egg noodles, black beans, salsa, sour cream and 2 cups of shredded cheese. ​ 5. Spread mixture in the 13x9 casserole pan. Cover with foil. ​ 6. Bake 30 minutes, remove foil and add remaining cheese. Leave uncovered and continue cooking for 15 minutes.

Instant Pot Beef Stew is made with our tender stew meat, combined with hearty vegetables and rich flavor. With just a handful of simple ingredients and the magic of the Instant Pot, you can have a warm and satisfying meal on the table in no time. Ingredients: ​ 2 lbs. Tjaden Ranch stew meat 1 ½ T. olive oil 1 tsp. salt 1 tsp. black pepper 1 tsp. Italian seasoning 2 T. Worcestershire sauce 3 tsp. minced garlic 2 small white onions, chopped 1 16 oz. bag baby carrots, cut into slices 1 lb. potatoes, peeled and cubed 32 oz. beef broth 8 oz. tomato sauce 2 T. cornstarch 2 T. cold water ​ Directions: Add the olive oil to the instant pot and turn on the sauté function. Once the oil starts to sizzle, add the stew meat, salt, pepper and Italian seasoning. Sauté meat until cooked through (about 10 minutes). Add beef broth, tomato sauce, Worcestershire sauce, garlic, onion, and potatoes. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes. Quick release. Mix together the cornstarch and cold water in small bowl. Add to the stew and stir until thickened.

Crock-Pot Beef & Noodles is the epitome of hearty, homestyle cooking. With just a few simple ingredients and minimal effort, you can create a meal that's both comforting and delicious. Ingredients: ​ 2 lb. Tjaden Ranch chuck roast 2 T. olive or vegetable oil Montreal Steak Seasoning Salt & Pepper 1 small white onion, diced 4 cups water 4 tsp. Better than Bouillon 2 tsp. Worcestershire sauce 1 tsp. minced garlic 12 oz. bag frozen egg noodles ½ cup heavy cream ​ Directions: Rub both sides of roast with steak seasoning, salt and pepper In large skillet, over medium-high heat, heat oil. Add chuck roast and brown for two minutes on each side. Transfer roast to crock pot. Add diced onion. Cover and cook on low for 6-8 hours. (you do not need to add any additional liquid) Transfer roast to plate, leaving juices in crockpot. Shred beef and place back in crockpot. In a bowl, whisk water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef. Stir in egg noodles. Cover and cook an additional hour on low or until noodles are fully cooked. The last 15 minutes of cooking, add heavy cream. Serve over mashed potatoes. See below for one of our favorite mashed potatoes recipe! MASHED POTATOES This mashed potatoes recipe is out of Joanna Gaines’ Magnolia Table cookbook. ​ Ingredients: ​ 6 large russet potatoes (about 3 ½ lbs. total) Kosher salt 2 sticks salted butter (½ lb.) ½ cup milk 1 tsp. freshly ground black pepper ​ Directions: Peel potatoes and cut into 1 ½-inch chunks. Bring a large pot of salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15-20 minutes. Drain thoroughly and return the potatoes to the pot. Meanwhile, in medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted, and the milk is warm.

Recipe is from Lee Drummond – The Pioneer Woman This recipe is perfect for those intimidated by making brisket – it’s easy and versatile! You can make brisket sandwiches, brisket nachos or serve it over mashed potatoes.  I usually use a 5 lb. brisket and cut all the ingredients in half. Ingredients: ​ 10 lb. Tjaden Ranch Beef Brisket (cut ingredients in half for a 5 lb brisket) 2 cans Beef Consomme 1/2 cup Lemon Juice 1-1/2 cup Soy Sauce 5 cloves Chopped Garlic 2 Tablespoons Liquid Smoke 10 pounds Beef Brisket ​ Directions: Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.

When you can't decide on pizza or spaghetti, try our Creamy Spaghetti Pizza Casserole recipe. This dish combines the best of both worlds in one satisfying bite. Noodles, ground beef, and pepperonis combined with sauce, cheeses and seasonings, makes the perfect recipe for family dinners or casual gatherings with friends. Ingredients: 1 lb. Tjaden Ranch ground beef ½ large white onion 1 tsp. minced garlic Salt and pepper 32 oz. Spaghetti sauce 1 lb. Spaghetti 8 oz. cream cheese ¼ c. milk 2 tsps. Italian seasoning 7 oz. pepperoni 4 c. Pizza shredded cheese (mixture of Mozzarella, Cheddar & Monterey Jack Cheeses) ½ c. grated Parmesan cheese Directions: Lightly grease 13x9 pan and set aside. Brown ground beef with onion, minced garlic, salt and pepper.  Stir in spaghetti sauce. Meanwhile, cook pasta according to directions. Drain pasta. Stir cream cheese, milk and Italian seasoning into pasta until cream cheese is melted. Spread ½ cup of meat sauce into bottom of greased pan. Pour spaghetti in pan. Top with remaining meat sauce. Layer pepperoni on top of meat sauce. Top with shredded cheese. Top with parmesan cheese. Bake at 350 for 30 minutes. * This recipe freezes well so often times I will double the batch or divide into two 8x8 pans.

This comforting dish is a true crowd-pleaser, perfect for family or potluck gatherings. It also freezes well so you can double the batch and stick one pan in the freezer for those future busy weeknights. Ingredients: 1 ½ lbs. Tjaden Ranch ground beef ½ c. chopped white onions 1 16-oz. can tomato sauce 1 tsp. brown sugar 1 8-oz pkg. egg noodles 1 c. cottage cheese 1 8-oz pkg. cream cheese ¼ c. sour cream ¼ c. chopped green peppers ¼ c. chopped green onions 1 tsp. salt ¼ tsp. black pepper ¼ tsp. garlic powder 2 T. butter, melted ½ c. parmesan cheese ½ c. shredded cheddar cheese Directions: Brown ground beef and white onions. Stir in tomato sauce and brown sugar. Set aside. Boil noodles according to package instructions. Drain. In medium bowl, combine cottage cheese, cream cheese, sour cream, green onions, green peppers, salt, pepper and garlic powder. Set aside. Butter a 3 quart casserole dish. Pour in half of the meat sauce. Layer with half of the noodles and then spread all of the cheese mixture over the noodles. Top with remaining noodles. Pour butter over the noodles. Top with remaining meat sauce. Sprinkle with parmesan and cheddar cheese. Bake at 350 degrees for 30 minutes.

We love grilling season...and we love steak! Choose your favorite Tjaden Ranch steak (we have many to choose from) and fire up the grill. If you're not a fan of blue cheese, you can top with garlic butter or just marinade and grill - any option is tasty! Ingredients: Favorite cut of Tjaden Ranch steaks Worcestershire sauce (generous amount) Fresh lime juice from ½ lime Splash of Olive Oil Salt & Pepper Blue Cheese Crumbles Directions: 1. Season the steaks with salt and pepper and place in Ziploc bag. 2. Pour Worcestershire sauce, lime juice and olive oil in with steaks and cover well. Marinate for several hours or overnight. 3. Grill steaks to your liking – a couple minutes before pulling them off the grill, add the blue cheese crumbles and continue grilling until melted. 4. Enjoy!! ☺

Lasagna soup is a perfect alternative when you don’t want to go to the hassle of making lasagna. All the flavors of lasagna combined in one flavorful, hearty soup! ​ Ingredients: 2 lbs. Tjaden Ranch ground beef Salt & pepper 1 lg. white onion, diced 6 tsp. minced garlic 14.5 oz. fire roasted diced tomatoes 14.5 oz. crushed tomatoes 6 C. chicken broth 2 tsp. dried basil 1 tsp. dried oregano 1 T. dried parsley 1/2 tsp. dried fennel 1/2 tsp. dried rosemary 1/4 tsp. red pepper flakes 1 tsp. sugar ½ tsp. salt ¼ tsp. pepper 3 cups uncooked farfalle or rotini noodles 15 oz. ricotta cheese 1 C. shredded parmesan cheese 16 oz. fresh mozzarella cheese ​ ​ Directions: 1. In large pot, season ground beef heavily with salt & pepper and cook until almost browned. 2. Add onion and garlic and cook 3-5 minutes, or until onion is tender. 3. Add diced tomatoes, crushed tomatoes, chicken broth, basil, oregano, parsley, fennel, rosemary, red pepper, sugar, salt & pepper. Stir together, bring to a boil and then turn down heat and simmer for 30 minutes. 4. Turn heat to medium. Add noodles and cook until al dente (do not overcook or they will become mushy). Pour soup into oven-proof bowls. 5. Mix ricotta and parmesan cheese together and add two generous dollops of cheese mixture to each soup bowl.  Top with a thick slice of fresh mozzarella cheese. 6. Broil in oven until cheese is melted – watch closely! Serve immediately.

As if we hadn’t had enough Thanksgiving Brisket (among other food) our family Thanksgiving, we decided to use the leftover brisket and make nachos for Thanksgiving supper. This recipe is very adaptable to your liking and what you have on hand. You can also make it as mild or spicy as you like. Ingredients: 1 (15 oz) can black beans 4 cups cooked shredded brisket (see Thanksgiving Brisket recipe) 1 (15 oz) can enchilada sauce Pico De Gallo Tortilla Chips Grated Monterey Jack or Cheddar Cheese Queso Fresco Authentic Mexican Crumbling Cheese Guacamole and Sour Cream (optional) Directions: 1.  Heat up black beans and stir in black pepper, tabasco sauce, minced garlic and jalapenos (to taste and if desired). 2.  In hot skillet, add a little oil (if needed) and the brisket. Cook for about 2 minutes on each side. 3.  Stir in enchilada sauce until heated through. Remove from skillet. 4.  Preheat broiler. 5.  On a large cookie sheet, layer tortilla chips, Monterey Jack or Cheddar cheese, black beans, and brisket. 6.  Place cookie sheet on middle oven rack and broil until cheese is melted and chips are crispy. Watch very closely. 7. Remove from oven and add generous portions of Pico De Gallo and Queso Fresco cheese. Top with guacamole and sour cream, if desired. **If you want something a little spicier, you can add black pepper, tabasco sauce, minced garlic and fresh jalapeños to the black beans.