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.

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.

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.

Keystone Chicken and Spinach 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. Heat in the microwave on high for 45 seconds, stir, then microwave on high for 45 more seconds, or until heated through.
  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.

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!

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.

Keystone chicken spring rolls
  • 1 can (28 oz.) Keystone Chicken, drained
  • 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, 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.

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!

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.

Garden Turkey Tart

Wow and impress your family and friends with this creative and tasty dish. This meal incorporates healthy vegetables, gooey cheese, all natural turkey and rich spices all into a savory pie. Chop, mix and bake and dinner will be ready with little effort but a whole bunch of flavor.

turkey garden tart
  • 1 can (14.5 oz) Keystone Turkey, drained and diced
  • 1 frozen deep dish pie crust, thawed
  • 1 1/2 cups mozzarella cheese
  • 3 Tbsp. goat cheese, crumbled
  • 1/2 cup parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup chopped green onions
  • 1/2 Tbsp. fresh oregano
  • 1 small zucchini, sliced
  • 2 eggs
  • 1 cup half & half
  • Salt & pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Par-bake the crust for 5-8 minutes, or until lightly golden.
  3. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
  4. Arrange zucchini rounds to cover top of tart.
  5. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
  6. Bake tart until custard is set and crust is golden brown, about 35 minutes.
  7. Serve warm or at room temperature.

Hearty Beef Stew

Perfect for cold winter nights, this beef stew will warm parent’s and children’s bellies after playing in the snow. Keystones all natural beef and flavorful beef broth makes this recipe quick, easy and delicious. Warm, hearty vegetables and beef stew from prep to table in less than 20 minutes.

beef stew keystone
  • 1 can (28 oz) Keystone Beef
  • 1 can (27 oz) Keystone Beef Broth
  • 1 bag frozen vegetables
  • 1 large can diced tomatoes
  • 1 tsp. sugar
  • 1/2 tsp. thyme
  • Salt & pepper to taste
  1. Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
  2. Add Keystone beef and all ingredients and simmer for 10 minutes.
  3. May be made up to 2 days ahead of time.

Indian Chicken Simmer

Add some spice to your dinner this week with an Indian inspired dish. This Indian Chicken Simmer is a one pan cook and prep dish, cutting cooking time in half. Just add Keystone Chicken, vegetables, beans and curry, then you’re good to go! Wonderful for any time of the year.

Indian chicken simmer
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 jar (8 oz) curry sauce
  • 1/2 cup red peppers, sliced
  • 1/2 cup sweet onion, sliced
  • 1/4 cup golden raisins
  • 1 can (15 oz) garbanzo beans, drained
  • 1/4 cup cashews
  • 2 cups rice, cooked
  • 4-6 pieces of naan or flatbread
  1. Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
  2. Add Keystone Chicken and raisins, heat through.
  3. Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.

Turkey Bake

Warm and filling, the Turkey Bake is a great recipe for Moms and Dads looking for a simple, easy and fast dish to feed your hungry family. Kids will be asking for seconds, even the picky ones! And when you use Keystone Turkey, you’ll cut the prep time in half.

turkey bake
  • 1 can (28 oz) Keystone Turkey
  • 1/2 tsp. Keystone Chicken Soup Base, or bouillon granules
  • 1 cup rice, uncooked
  • 1/2 cup peppers, sliced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 medium onion, diced
  • 1 can (15 oz) corn, drained
  • 2 tsp. dried thyme
  • 2 tsp. poultry seasoning
  • Salt & pepper to taste
  • Hot sauce (optional)
  • Parmesan cheese (optional)
  1. Preheat oven to 375 degrees.
  2. Mix rice, Keystone Soup Base, and 1 cup of water to a deep casserole dish.
  3. Add undrained Keystone Turkey, and all other ingredients, mix well. Cover and bake at 375 degrees for approximately 45 minutes, or until rice is tender.
  4. Let stand for 10 minutes. Garnish with hot sauce, cheese, or green onions.

Beef Pierogi

In the time it takes to heat up frozen pierogies, you can be serving your family fresh made pierogis just like grandma used to make! We've taken the Old World traditional flavors you love by using simple ingredients like wonton wrappers and fully cooked Keystone Beef to cut prep time in half.

Easy beef pierogis
  • 1 can (28 oz) Keystone Beef, partially drained
  • 1 small onion, diced
  • Salt and Pepper to taste
  • 1 Tbsp olive oil
  • 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
  • 2 large eggs
  • 1 Tbsp water
  1. Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
  2. Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
  3. Allow mixture to cool to room temperature.
  4. Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

Loaded BBQ sweet potatoes
  • 1 can (28 oz) Keystone Pork, shredded
  • 4 large sweet potatoes
  • 1-1/2 cups BBQ sauce
  • 4 Tbsp. cilantro
  • 4 Tbsp. crispy onion strings
  • 1 cup cheddar cheese
  1. Preheat oven to 375 degrees.
  2. Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
  3. Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
  4. Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.

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.

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.

Shepherd’s Pie

We've taken the traditional Shepherd’s Pie recipe and made it so easy to prepare! There's no need to shop for special ingredients because this recipe uses items you already have in your pantry. You'll have this meal on the table in less than 35 minutes when you use precooked Keystone Ground Beef.

shepherds pie recipe
  • 1 can (28 oz) Keystone Ground Beef
  • 1 yellow onion, diced
  • 1 can (10 oz) cream of mushroom soup
  • 1 cup frozen peas and carrots
  • 1 1/3 cups, instant mashed potato flakes
  • 1 cup milk
  • 2 Tbsp. butter
  • 1 Tbsp. ketchup
  • Black pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Sauté the onion in a large skillet over medium-high heat until golden brown. Add the Keystone Ground Beef until heated through.
  3. Stir condensed cream of mushroom soup, ketchup, peas and carrots, and black pepper to the skillet. Stir until combined, and pour into in 9-inch pie plate.
  4. Prepare mashed potatoes according to the package.
  5. Spoon mashed potatoes over beef mixture, and bake at 400 degrees for 15 minutes or until potatoes are lightly browned.

Traditional Mexican Tostada

This is one of our favorite Mexican recipes, it's not only full of flavor but because you use fully cooked Keystone Ground Beef you don't have all that greasy stove clean up. Spice it up any way you like - your family will be yelling Ay, Caramba at the dinner table in no time.

Keystone Meats tostada
  • 1 can (14 oz) Keystone Ground Beef
  • 8 corn tortillas, fresh
  • 2 cups of oil (for frying) the tortillas
  • 1 can (15 oz) refried beans
  • 1 large onion
  • 1 large tomato
  • 2 cups of lettuce, chopped
  • 1 avocado
  • 2 cups of shredded cheese or cotija
  • 1 1/2 cups of salsa
  • Mexican crema (optional)
  1. Cook refried beans per the instructions.
  2. Warm the Keystone Ground Beef, add the tomato, onion. Set aside.
  3. Heat oil in a frying pan, and fry 1-2 tortillas at a time until firm. Pat dry and set aside.
  4. Spread the beans on the fried tortillas, add the beef, lettuce and tomatoes, and top with sliced avocado, cheese, Mexican crema, and salsa.

Pork Souvlaki

What makes our Greek Pork Souvlaki recipe so easy to prepare is using fully cooked Keystone Pork. Simple ingredients all come together to make this dish taste so crazy good, your family will be saying Opa after every bite.

Easy Greek pork souvlaki
  • 1 can (28 oz) Keystone Pork
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. oregano, chopped
  • 2 garlic cloves
  • 1 cup Greek-style yogurt
  • 2 Tbsp. mint, chopped
  • 1 large onion, sliced
  • 3 Tbsp. lemon juice
  • Salt and ground pepper
  • 1/2 cucumber, diced
  • Warm pita, for serving
  1. In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
  2. In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
  3. Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.

Italian Meat Lasagna

Close your eyes and think of your favorite Italian restaurant - the aroma, the clanking of dishes and the taste of authentic lasagna - now open your eyes to one of the easiest meat lasagna recipes you'll find around town. By using recipe ready Keystone Ground Beef, you'll cut your prep time without sacrificing flavor. Mama Mia, now that's an easy recipe!

Italian Meat Lasagna Keystone
  • 1 can (28 oz) Keystone Ground Beef
  • 1 Tbsp. olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 oz) spaghetti sauce
  • 1 pkg no boil lasagna noodles
  • 1 container (15 oz) ricotta cheese
  • 1 tsp salt
  • 1 egg lightly beaten
  • 3 Tbsp. fresh parsley or 1 Tbsp dried
  • 1/2 cup parmesan cheese
  • 2 cup mozzarella cheese
  1. Preheat oven to 375 degrees.
  2. Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
  3. In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
  4. In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
  5. Bake in a 375 degree oven for 30 minutes or until heated thoroughly.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat.  It’s also chock full of flavor in each and every bite!  It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

  • 1 can (14.5 oz) Keystone Chicken
  • 3/4 cup cranberries chopped
  • 1 Tbsp. of dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1 cup low fat sour cream
  • Dash of parsley
  1. Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
  2. Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
  3. Top with parsley flakes and serve with crackers, buns or bread.

Homemade Beef Stroganoff

No need to slow cook your beef for hours when you use fully cooked Keystone Beef. We've taken the traditional stroganoff recipe and turned it into a meal that's ready in under 20 minutes.

Beef stroganoff recipe
  • 1 can (28 oz) Keystone Beef
  • 2 tsp. Keystone Beef Soup Base or bouillon granules
  • 2 Tbsp. flour
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 2 Tbsp. butter
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups cooked noodles
  1. In a small mixing bowl stir together sour cream and flour.
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
  4. Add beef and flour mixture.
  5. Stir, breaking apart Keystone Beef into smaller chunks.
  6. Cook and stir until thickened and bubbly.