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Quick Southwestern Beef Soup

This robust and colorful soup is packed with everything you look for after a long snowy winter day. And when you use Keystone Beef, you'll go from stovetop to tabletop in under 15 minutes.

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Keystone Southwestern Beef Soup
  • 1 can (28 oz.)of Keystone Beef, drained
  • 2 cups Keystone Beef Broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream, optional
  1. Heat a small nonstick Dutch oven over medium-heat.
  2. Coat pan with cooking spray.
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
  4. Add broth and next five ingredients; bring to a boil.
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
  6. Remove from heat, stir in cilantro and add sour cream (optional).
  7. Serve!

Lazy Sunday Shredded Beef Chili

Sometimes you just don't want to cook. We get that. In fact, many of our recipes are developed with that in mind! This simple, yet delicious recipe was submitted by Donna G. - a true lover of Keystone Meats.

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Keystone Quick Lazy Sunday Shredded Beef Chili
  • 1 can (28 oz.) Keystone Beef, drained and mixed
  • 2 cans mild chili beans
  • 2 cans chopped tomatoes
  • 1-1/2 package mild chili seasoning
  • 1/2 cup dehydrated onions or 1/2 cup fresh chopped onions
  • 1 tsp. jarred garlic or 1 clove minced garlic
  • 1/2 cup ketchup
  • 2 tsp. vegetable oil
  1. As you open and empty cans, use a small amount of water (a half of a can) to rinse all the cans and add water to the pot.
  2. If you use fresh onion & garlic, add a small amount of oil (1 tsp.) to your pot and sauté onions and garlic for about 4 minutes, do not let garlic burn, stir frequently.
  3. Add chili beans and tomato and shredded beef. Add dehydrated onions and garlic and the ketchup. Mix well, add packet of chili seasoning and a 1/2 cup of beef broth. Over medium to low heat, bring mixture to a boil, turn heat down to simmer and let cook for about 15 minutes to let flavors

Chicken Bog

Our Chicken Bog recipe is a low country favorite that’s similar to Jambalaya in appearance, without the tomatoes and spices. This stick-to-your-ribs Southern staple is meant to be shared. And when you use Keystone Chicken, you'll get the same rich flavor of the traditional recipe without all the prep and cook time.

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keystone quick chicken bog and rice
  • 1 can (28 oz.) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots (from about 3 carrots)
  • 2 teaspoons chopped garlic
  • 1 package microwavable white rice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)
  1. Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften. Add garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
  2. Stir in stock; bring to a boil. Reduce heat to low.
  3. Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
  4. Cover and simmer until flavors meld together, about 10 minutes.
  5. Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

Chicken & Spinach Artichoke Dip

This creamy spinach artichoke dip stands out from other me-too recipes, especially when you add fully cooked Keystone Chicken. Perfect for dipping with veggies, tortilla chips, pita bread and even dollop a spoonful over a baked potato.

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warm artichoke dip
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 4 ounces cream cheese
  • 1 can artichoke hearts, drained, and finely chopped
  • 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
  2. Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
  3. Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
  4. Serve hot with crackers or crostini.

Beef and Kale Power Bowl

Our Power Bowl is a quick meal focused around the “power foods” of kale, broccoli, Brussels sprouts and, of course, Keystone Beef. This recipe is a mix of powerful antioxidants that will satisfy you physically and mentally.

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Keystone beef and broccoli power bowl
  • 1 can (28 oz.) Keystone Beef, drained and mixed
  • 1 bunch broccoli, trimmed
  • 5 tbsp. olive oil, divided
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. whole grain mustard
  • 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
  • 8 oz. brussels sprouts, trimmed, thinly sliced lengthwise
  • Freshly ground black pepper
  • 1/2 cup hummus
  • 1 avocado, quartered lengthwise
  • 2 tbsp. finely chopped chives
  • Optional: Crushed red pepper flakes (for serving)
  1. Preheat oven to 500°F.
  2. Toss broccoli with 1 tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 minutes. Let cool, then coarsely chop.
  3. Whisk shallot, vinegar, mustard, and remaining 4 tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper.
  4. Massage kale until slightly softened, about 5 minutes. Add roasted broccoli and toss again.
  5. Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and Keystone Beef. Top with chives and sprinkle with red pepper flakes.

Easy Bolognese Pasta

This meaty and rich batch of Bolognese takes less than 15 minutes, instead of three plus hours for the traditional recipe, thanks to fully cooked Keystone Ground Beef! Now go from stove to table before you can say, Benvenuto!

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Keystone easy bolognese pasta sauce recipe
  • 1 can (28 oz) Keystone Ground Beef, drained
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/3 cup coarsely chopped carrot
  • 1/3 cup coarsely chopped celery
  • 3 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh oregano
  • 1 lb. spaghetti
  • Grated Parmesan cheese
  • 1 jar pasta sauce of your choice
  1. Heat oil in heavy large saucepan over medium-high heat. Add Keystone Ground Beef, onion, carrot, celery, and garlic; about 4 minutes. Pour in sauce and season to taste with salt and pepper.
  2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.

Easy Spring Rolls

If you’ve ever wondered how to make spring rolls, this recipe is one you have to try! Super simple and easy to make, especially when you use Keystone Chicken as the protein. Don't forget to ask the kids to help out ... they'll love how fun this recipe is to make.

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Keystone chicken spring rolls
  • 1 can (28 oz.) Keystone Chicken, drained and diced
  • 6 rice spring roll papers
  • 1 red pepper, thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large bunch cilantro
  • ¼ red cabbage, thinly sliced
  • Cream cheese, sliced into thin strips
  1. To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
  2. Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
  3. Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

Jalapeño Popper Wonton Cups

This easy recipe comes together so quickly it'll become your go-to appetizer for parties, game days and family movie nights. And because you use fully cooked Keystone Chicken, you'll be able to add more to the table if unexpected guests arrive.

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Keystone jalapeno popper cups
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • 12 wonton wrappers
  • 4 oz. cream cheese softened
  • 1/2 cup sour cream
  • 1 c. shredded cheddar cheese reserve 2 Tbsp.
  • 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with cooking spray.
  3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
  4. Remove from oven and cool slightly.
  5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
  6. Spoon filling into wonton cups, then sprinkle with reserved cheese.
  7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Quick Taco Tuesday

Packed with fully cooked Keystone Ground Beef, black beans and all the classic toppings, these crowd-ready tacos make a meal everyone will love. Better make two pans, they'll go fast!

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Keystone baked tacos
  • 1 can (28 oz.) Keystone Ground Beef, drained and mixed
  • 10 tortilla shells
  • 1 1/2 cup black beans, drained
  • 2 cups shredded cheddar cheese (or more or less to your taste)
  • Topping ideas:
  • shredded lettuce
  • tomatoes, diced
  • avocado, diced
  • black olives, sliced
  • onion, diced
  • jalapeno pepper, thinly sliced
  • salsa
  • sour cream or whole plain Greek yogurt
  • Taco Bell Sauce
  1. Preheat oven to 350 degrees.
  2. Cover a small baking dish with foil and spray with cooking spray.
  3. Line the tortilla shells standing up with Keystone Ground Beef spread inside each one.
  4. Bake for about 8 minutes.
  5. While baking, prepare all the toppings.
  6. Serve tacos immediately and top with favorite toppings.

Chicken and Bacon BBQ Pizza

Who has time to make a fresh pizza from scratch? You do! You'll have hot pizza on the table in less than 20 minutes when you use fully cooked Keystone Chicken. Say goodbye to slow pizza delivery and hello to a family tradition.

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Keystone Chicken Bacon BBQ Pizza
  • 1/2 can (28 oz) Keystone Chicken, drained and diced
  • 1 pizza crust, medium
  • 1/2 cup BBQ sauce (your favorite)
  • 1/2 cup shredded mozzarella cheese (add more if desired)
  • 1/4 cup bacon, precooked and diced
  • 1/4 small red onion, thinly sliced
  1. Preheat oven to 350 degrees.
  2. Spread BBQ sauce on pizza crust. Add diced Keystone Chicken on top of BBQ sauce, then add precooked bacon.
  3. Sprinkle mozzarella cheese on top, then slices of onion.
  4. Place in oven, bake 10-12 minutes until crust is lightly browned.

Authentic Cuban Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Keystone Pork. And because Keystone Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

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cuban sandwich
  • 1 can (14.5 oz) Keystone Pork
  • 1/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 pinch cayenne pepper
  • 2 hoagie buns
  • 8 slices Swiss cheese
  • 6 thin slices smoked fully-cooked ham
  • 1 large dill pickle, sliced thinly lengthwise
  • 2 Tbsp. butter, or as needed
  1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  2. Spread one side generously with the mayo/mustard sauce.
  3. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
  4. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini machine). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.