Mexican Shredded Chicken Sandwich

This spicy twist on the classic shredded chicken sandwich brings a little South-of-the-Border fiesta to your tailgate.

Mexican Shredded Chicken Sandwich
  • 28 oz can Keystone Chicken
  • 2/3 cup salsa verde
  • 3 cups chunky salsa
  • 2 tsp chili powder
  • 1 medium yellow onion, thinly sliced
  • 1 Tbsp olive oil
  • 3/4 cup water
  1. Heat the oil in a large nonstick skillet over medium heat. Add the onions, chili powder. Cook for 5-10 minutes, stirring frequently until the onions are softened and browned.
  2. Add water, lower the heat, add Keystone chicken, salsa verde and chunky salsa. Cook until heated through, about 3 to 5 minutes.

Honey Mustard Shredded Chicken Sandwich

All it takes is a bit 'o honey and a dash of brown mustard, to step up the classic shredded chicken sandwich! Perfect sandwich to sweeten up your tailgating party.

Honey Mustard Shredded Chicken Sandwich
  • 28 oz can Keystone Chicken
  • 1/2 cup Honey
  • 4 Tbsp Whole Grain Dijon Mustard
  • 1/4 cup Onion, chopped
  • 1/4 cup Water
  1. Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
  2. Add Keystone chicken to sauce pan and toss with sauce.
  3. Cook on medium for 10 minutes until heated through

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.

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.

Tinfoil Philly Cheesesteak Sandwiches

You don't need to travel to Philadelphia for the authentic taste of a Philly Cheesesteak sandwich. Everyone knows the secret to a great Philly is the tender beef slowly cooked to perfection. Who has time for that? No worries! With recipe ready Keystone Meats you'll get USDA premium beef ... prepared in half the time! When you serve this Philly, you'll not only get "Brotherly Love" you'll get a whole lotta "Sisterly Love," too!

Tinfoil Philly Cheesesteak Recipe
  • 1 can (28 oz) Keystone Beef
  • 1 large loaf french bread
  • 1/2 tsp garlic powder
  • 2 tbsp. extra virgin olive oil
  • 3 bell peppers (red, green, or yellow)
  • 1 yellow onion
  • 1/4 cup butter
  • 1 tsp salt
  • 18 oz mozzarella cheese slices
  1. Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
  2. Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
  3. Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
  4. Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
  5. To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.

Chicken and Egg Hash

Tired of your same old, same old Sunday brunch? Then it's time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.

chicken and egg hash
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 bacon strips, diced
  • 2 large potatoes, peeled and diced
  • 1 tbsp. canola oil
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 2 tbsp. minced fresh parsley
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 4 eggs
  1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
  2. Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
  3. Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
  4. Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.

Easy Tinfoil Stuffed Peppers

Our Tinfoil Stuffed Peppers recipe is ready in under 20 minutes! Why? Because when you use fully cooked Keystone Ground Beef, you cut prep time in half. Easy, quick, and most importantly ... delicious!

Easy Tinfoil Stuffed Peppers
  • 1 can (28 oz) Keystone Ground Beef
  • 3 cups cooked white rice
  • 1 zucchini, diced
  • 2 tsp Italian seasoning
  • 1 2/3 cups spaghetti sauce, divided
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 3 bell peppers (red, green or yellow), halved and cored
  1. Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
  2. Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
  3. Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
  4. Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.

BBQ On A Stick

With or without the lollipop stick, these kid-friendly bite-sized BBQ sandwich pockets are the perfect snack for your on-the-go family. Add your favorite BBQ sauce to recipe ready Keystone Beef, pork or chicken for a meal that tastes delicious hot or cold.

BBQ on a Stick recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Pork, drained
  • 1 can (8 oz.) refrigerated crescent rolls
  • ¾ cup barbecue sauce
  • 12 lollipop sticks
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
  4. With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Skillet Chicken Enchiladas

Who said you couldn't have an authentic Mexican dinner while you camp ... we didn't! And because our chicken enchilada recipe is prepped and cooked in the same skillet, it makes for easy cleanup as well! Over the open flame of a campfire or on the stovetop, you'll love how quick and easy this recipe is to make.

Easy One-Skittle Chicken Enchilada recipe from Keystone Meats
  • 1 can (14.5 oz.) Keystone Chicken, drained
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • ½ cup yellow bell pepper, diced
  • ½ cup orange bell pepper, diced
  • 1 medium onion, diced
  • 2 tbsp. oil
  • 1 can (15 oz.) green chile enchilada sauce
  • 5-6 corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro to garnish (optional)
  1. In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
  2. Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
  3. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
  4. Repeat with the remaining tortillas and filling.
  5. Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  6. Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.

Easy Skillet Chili Mac

A kid-friendly recipe that's perfect for camping because you not only prepare the Chili Mac recipe in one skillet, you also cook it over an open campfire in the same skillet! Easy to pack, easy to make and easy to clean up!

Easy Keystone Meats Chili Mac Recipe
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 2 cans (14 oz.) chili sauce without meat
  • 2 cups shredded cheddar cheese
  1. Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
  2. Add water to the skillet until the noodles are covered.
  3. Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
  4. Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
  5. Sprinkle the cheese on top, and stir until combined. Enjoy!

Skillet Beef Hash

Skillet Beef Hash, one of our one-skillet recipes, cooks as easily on top of the stove as it does over a campfire. And because the main ingredients in this recipe are fully cooked, you'll have dinner ready in under 15 minutes!

One-skillet beef hash is perfect for the campfire
  • 1 can (28oz) Keystone Beef, undrained
  • 4 tbsp liquid from can of Keystone Beef
  • ½ medium onion, diced
  • 2 cans (15 oz) potatoes, diced
  • 1 clove garlic, minced
  • salt and pepper to taste
  1. Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
  2. Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.

Chicken Pasta Salad

Need a quick but delicious meal to prepare for a family event, holiday or potluck? This Chicken Pasta salad is hearty, healthy and delicious. Make the recipe the day before for less stress, so you can focus on other important tasks. Cut meal prep time in half by using fully cooked Keystone premium Chicken for a quick and impressive dish.

Chicken Pasta Salad
  • 1 can (28 oz) Keystone Chicken, chunked and drained
  • 8 oz cooked & drained pasta, any shape
  • 1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
  • 2/3 cup Italian salad dressing
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp garlic powder
  1. Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
  2. Combine Keystone Chicken with all ingredients in a large serving bowl.
  3. Mix well, chill. Can be made a day ahead of time.
  4. Serve chilled over lettuce if desired.

Crunchy Turkey Salad

Add a fun twist to a traditional salad! Cut prep time in half by using all natural fully cooked Keystone Turkey. No preservatives and only two ingredients, this healthy salad recipe will be sure to please.

Turkey crunch salad from Keystone Meats
  • 1/2 can (28 oz) Keystone Turkey
  • 1 cup carrots, julienne cut
  • 1-1/2 cups cucumber, julienne cut
  • 2/3 cup green onion strips
  • 1 cup fresh bean sprouts
  • Dressing:
  • 2 Tbsp peanut or olive oil
  • 2 Tbsp lemon juice
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt, optional
  • (may substitute Italian Dressing)
  1. Cut turkey into bite-sized pieces.
  2. In a large salad bowl, toss the turkey, carrots, cucumber, green onion and bean sprouts. Refrigerate.
  3. In a small bowl, combine dressing ingredients. Refrigerate for 20 minutes.
  4. Add dressing before serving.

Chinese Takeout Chicken Fried Rice

Make Chicken Fried Rice faster than getting it delivered from your favorite Chinese restaurant! And because you start with recipe ready Keystone Chicken, you'll cut meal prep in half.

Chinese takeout chicken fried rice
  • 1 can (28 oz) Keystone Chicken
  • 3 cups cooked white rice
  • 2 Tbsp sesame oil
  • 1 small white onion, diced
  • 1 cup frozen peas and carrots
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions
  • Soy sauce to taste
  1. In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
  2. Slide the onion, peas and carrots to one side of the pan, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
  3. Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
  4. Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
  5. Add chopped green onions and serve!

Veggie and Chicken Summer Salad

Our fresh Veggie Summer Salad is the perfect side dish for the weekend BBQ or cookout. What's the answer to quick meal preparation? Using all natural Keystone Chicken! When you open a fully cooked can of Keystone Chicken you'll cut down on the mess, and you'll cut meal prep in half!

Keystone Chicken Summe Salad
  • 1 can (28 oz) Keystone Chicken
  • 4 ears of corn, cooked and the kernels sliced off each cob
  • 3 cups fresh green beans, cut in half
  • 3 cups fresh tomatoes, diced
  • 1 medium red onion, thinly sliced or diced
  • ½ Tbsp + 1 Tbsp olive oil
  • 1/2 cup white onion
  • 1 tsp minced garlic
  • 1 cup fresh cilantro
  • 2 fresh jalepenos, stems and seeds removed
  • 3 Tbsp apple cider vinegar
  • ½ cup feta cheese (optional)
  • Salt to taste
  1. Add the green beans to a medium pot of boiling water and boil 4 minutes. Immediately drain and transfer the beans to a bowl of ice cold water.
  2. Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
  3. To make the dressing: Heat 1 tbsp olive oil in a skillet over medium heat. Add the white onion and minced garlic, and cook for about 5 minutes. In a blender, combine cooked garlic and white onion, ½ cup olive oil, cilantro, jalapenos, vinegar and salt. Blend until smooth.
  4. Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.

Classic Keystone Shredded Chicken Sandwich

Creamy, warm and delicious! This classic Keystone shredded chicken sandwich is sure to please even the pickiest of eaters in the family. So easy to make, just add recipe ready, fully cooked Keystone Chicken and a can of cream of soup and this quick and easy recipe will be ready to serve in under 15 minutes!

Shredded chicken sandwich recipe from Keystone Meats
  • 28 oz can Keystone Chicken
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1/2 cup dry stuffing mix, crushed
  • 6 hamburger buns
  1. Add Keystone Chicken with juices to pan and warm over medium heat.
  2. Shred chicken with a fork. Add stuffing mix.
  3. Heat thoroughly for 5-10 minutes while stirring.
  4. Serve with buns and a side of your favorite pickles.

Easy Chicken Pot Pie

Savory and hearty pies are great for any time of the year. Have the family running to the dinner table with these chicken (or turkey) pot pies. And when you use recipe ready Keystone Chicken, you cut prep in half!

Chicken Pot Pie recipe from Keystone Meats
  • 1 can (28 oz) Keystone Chicken (or Turkey)
  • 1 large size refrigerator biscuits
  • 2 package (14 oz) frozen mixed vegetables
  1. In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
  2. Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
  3. Bake in the oven according to directions on biscuit package.

Quick Vegetable Beef Soup

This Quick Vegetable Soup is great for parents looking for an easy yet healthy dish, perfect for all seasons! Plus, in about 20 minutes you’ll have a meal from stove to table. All your bases are covered with protein, vegetables and a warm, rich broth to satisfy everyone at the dinner table.

  • 1 can (28oz) Keystone Beef, drained
  • 1 can (27oz) Keystone Beef Broth
  • 2 tsp Keystone Beef Soup Base with 2 cups of water
  • 1 can (15oz) stewed tomatoes
  • 1 bag (2lb) frozen mixed vegetables
  • 1/2 cup chopped onion
  • 1 can (46oz) vegetable juice
  1. Empty drained Keystone Beef into a large pot. Shred beef with a fork.
  2. Add remaining ingredients. Stir well.
  3. Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
  4. Serve with crackers.

Roasted Pork with Sauerkraut

Try this quick and easy Roasted Pork and Sauerkraut recipe, and you'll have dinner on the table in less than 10 minutes! Forget about roasting pork all day long, when you use recipe ready all natural Keystone pork you'll cut your meal prep in half.

  • 1 can (28oz) Keystone Pork
  • 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
  1. Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
  2. Excellent with mashed potatoes, spaetzle, or dumplings.

Sloppy Jose

Perfect for a picnic at the beach or just a summer supper in the backyard.  It's a sloppy joe with a Mexican kick - you decide how much spice your family can handle! Viva la Sloppy Jose!

sloppy jose
  • 1 can (28 oz) Keystone Ground Beef
  • 1 large Onion, diced
  • 2 cups Taco sauce
  • 1 can (8oz) Jalapeño, drained and diced
  • 2 cups Cheddar, shredded
  • 8 Hamburger buns
  1. Saute diced onion in large skillet
  2. Drain and add beef until heated
  3. Stir in taco sauce and jalapenos; reduce heat to low
  4. Simmer for for 6-8 minutes, stirring regularly
  5. Add shredded cheese and serve on hamburger bun or over tortilla chips

Hearty Beef & Noodles

This warm and hearty dish is great for long winter nights. The rich flavors from Keystone's beef will please the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks...like spending time with your family! Our all natural beef is made with only two ingredients, making this a delicious but simple meal to prepare and enjoy!

  • 1 can (28 oz) Keystone Beef, shredded
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 1/2 tsp garlic salt (optional)
  • 2 Tbsp flour
  1. Bring beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.
  5. Serve over mashed potatoes.

Stir-Fry Beef and Broccoli

Bring an Asian-style dish to your dinner table and impress even the pickiest eaters with this Stir-Fry Beef and Broccoli recipe. With Keystone's fully cooked beef, the prep time is cut in half, which makes this dish perfect for busy parents or college students. This all natural recipe is both healthy and delicious way to add some spice to dinner time.

beef and broccoli
  • 1 can (28 oz) Keystone Beef
  • 1/2 cup cold water
  • 1/4 tsp garlic powder
  • 2 Tbsp cornstarch
  • 1 package (16oz) broccoli
  • 2 Tbsp soy sauce
  • 3 cups cooked rice
  • 1 cup orange juice
  • 2 Tbsp olive oil/vegetable oil
  • 1/4 tsp ground ginger
  1. Mix water, cornstarch and soy sauce together.
  2. Cut Keystone Beef into bite-size pieces.
  3. Heat 12-inch skillet or wok over medium-high heat until hot.
  4. Add oil; rotate skillet to coat side.
  5. Add Keystone Beef, ginger and garlic powder; stir-fry about 3 minutes.
  6. Add broccoli; stir-fry 2 minutes.
  7. Stir in orange juice; heat to boiling.
  8. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.
  9. Serve with rice.

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.

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.

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.

Cheesy Chicken Taquito

A special thank you to the blogger Sweet Silly Sara for her Cheesy Chicken Taquito recipe. This easy, economical and yummy chicken taquito recipe will for sure become a family favorite just like it is for hers. Complete the meal by serving with Spanish Rice or a simple green salad. Thank you Sara ... there's nothing silly about this delicious recipe!

  • 1 can (14.5 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz salsa
  • 2 Tbsp. Cooking Oil of Choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla.
  3. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  4. Heat oil in a skillet over medium heat.
  5. Add taquitos to the skillet and brown on each side then serve.
  6. Serve with salsa and sour cream if you like.

Chicken a la Keystone

Our Chicken a la Keystone recipe looks impressive but it's deceptively easy to make. This perfect holiday party dish will for sure become one of your go-to family favorites.

Chicken a la Keystone recipe
  • 1 can (14.5 oz) Keystone Chicken, drained
  • 1 can (15 oz) mixed vegetables, drained
  • 12 Puff pastry shells, baked
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1/2 cup milk
  • 1/4 cup onion, sliced
  1. Bake pastry shells according to package directions. Set aside.
  2. In large saucepan combine Keystone Chicken, cream of celery soup, milk, onions and mixed vegetables: mix well and heat on low heat for approximately 5 minutes.
  3. Divide mixture and fill each pastry shell. Serve immediately.

Grilled Cheesy Chicken & Pesto Sandwich

You'll say "presto" to this easy pesto sandwich! There's virtually no prep time with this recipe, especially when you open a can of fully cooked Keystone Chicken.

Grilled Cheesy Chicken Pesto Sandwich
  • 1 can (14.5 oz) Keystone Chicken
  • 4 ciabatta rolls
  • 1/4 cup mayonnaise
  • 1/4 cup pesto
  • 2 cups fresh or shredded mozzarella cheese
  • 1 large tomato, sliced
  1. Get a large pan or griddle ready by greasing it, and placing over medium-low heat.
  2. In a small bowl, mix the pesto and mayonnaise.
  3. Spread pesto-mayo mixture on each half of roll.
  4. On one side, per sandwich, pile Keystone Chicken, mozzarella and tomato. Top the sandwich with the other slice of bread.
  5. Place the sandwich on the heated pan, cover, and cook for 3 minutes per side, or until the cheese is melted.
  6. Continue until all the ingredients are gone, and enjoy!

Chicken Avocado Pinwheels

Who said your Pinwheel recipe has to be ordinary? We didn't! You'll love that we've added avocado and Greek yogurt along with fully cooked Keystone Chicken. It's so easy and delicious!

Chicken-Avocado Pinwheels
  • 1 can (28 oz) Keystone Chicken
  • 1 ripe avocado, mashed
  • 4 Tbsp plain Greek yogurt
  • 2 Tbsp lime juice
  • 3 Tbsp red onion, finely diced
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1Ž/2 tsp garlic powder
  • 2 Tbsp fresh cilantro, chopped
  • 1Ž/2 cup shredded cheddar cheese
  • Black pepper to taste
  • 5-6 tortillas (8-10 inch diameter)
  1. In a large bowl, combine all of the ingredients, and mix well.
  2. Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
  3. Refrigerate for about 30 minutes.
  4. Slice with serrated knife into 1Ž2-1 inch slices.

One Pot Buffalo Chicken Tortellini

This hardy family dinner is perfect for the cool weather, and because you use recipe ready Keystone Chicken you'll be sitting down to the table in less than 20 minutes!

One-Pot-Buffalo-Chicken-Tortellini.jpg
  • 1 can (28 oz.) Keystone Chicken
  • 2 1/2 cups Keystone Chicken Broth
  • 2 Tbsp butter
  • 1 tsp garlic powder
  • 1 package (about 20 oz.) refrigerated or frozen cheese tortellini
  • 1/2 cup buffalo wing hot sauce
  • 1/2 cup ranch dressing
  • 2 cups shredded mozzarella cheese
  1. In a large pot or pan, melt the butter. Add the garlic powder, and stir continuously until completely mixed.
  2. Gradually pour in the Keystone Chicken Broth, whisking constantly. Cook the broth for about 2 minutes or until thickened.
  3. Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally.
  4. Add Keystone Chicken, buffalo hot sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Once completely mixed together, top the tortellini with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted. Enjoy!

Mexican-Style Buffalo Chicken Dip

It's a buffalo dip with a  twist! And because you use recipe ready tender chicken from Keystone Meats, your prep time is oh so easy. Whether you're tailgating or homegating your family will love this recipe!

  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (16 oz) refried beans
  • 2 Tbsp taco seasoning mix
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup celery, diced
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
  2. Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
  3. Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.

Beefy Rice, Corn and Cheesy Cornbread

This flavorful cornbread is a nice complement to any Mexican-style dinner. Add a half cup of diced jalapeños and kick it up a notch! A special thank you to Maryjo R. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 2 cans (14 oz) Keystone Ground Beef
  • 1 pkg. Uncle Ben’s mixed rice, prepared
  • 2 cans mexican corn
  • 1 can Manwich
  • 1 pkg. (2 cups) mexican shredded cheese
  • 2 boxes Jiffy cornbread mix
  1. Preheat oven to 350 degrees.
  2. Cook the rice according to the package directions.
  3. Pour Keystone Ground Beef, Manwich and rice in a skillet to warm throughout.
  4. Place a layer of the meat mixture in the bottom of a 13x15 pan, followed by a layer of corn. Repeat once more.
  5. Top with shredded cheese.
  6. Prepare cornbread according to the package.
  7. Spread batter on top of cheese. Bake until cornbread is golden brown.

Beef and Gorgonzola Tarragon Salad

Although this may be one of our simplest salad recipes, it has a nice complexity of taste when the Gorgonzola cheese blends with the Tarragon! A special thank you to Sherri W. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 1 can (14.5 oz) Keystone Beef
  • 4 cups artisan lettuce
  • 4 radishes, sliced
  • 4 oz tarragon dressing
  • 2-4 oz gorgonzola cheese, shredded
  1. Add lettuce and radishes to a large mixing bowl.
  2. Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
  3. Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.

Southwestern Roast Beef & Cheddar Sandwiches

It’s a Philly Cheesesteak but with a southwestern twist you’re gonna love! Use Keystone Beef Broth for added au jus flavor. A special thank you to Mary S. one of our “Beef Up Family Time Recipe Contest” finalists!

  • 1 can (28 oz) Keystone Beef
  • 1 cup Keystone Beef Broth (divided use)
  • 4 Tbsp. unsalted butter, softened (divided use)
  • 1 medium yellow onion, cut into thin slices then, cut in half
  • 1 large red bell pepper, seeded and sliced into 1Ž4-inch x 3-inch strips
  • 1Ž/2 tsp. southwest seasoning
  • 8 slices top-seeded Italian bread
  • 1 1/Ž2 cups shredded sharp cheddar cheese
  1. In a large skillet, heat 1 tablespoon and 3Ž/4 cup of Keystone Beef Broth over medium high heat.
  2. Add onion and cook for 3 minutes.
  3. Add bell pepper and cook for 3 more minutes.
  4. Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
  5. Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
  6. To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/Ž4 cup of cheese onto four slices of bread.
  7. Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
  8. Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
  9. Serve immediately.

Korean Town Salad Bowl

This recipe is an easy way to get the authentic Korean flavors you love with quick kitchen prep time. A light meal with full flavor, it's the perfect back-to-school dinner. A special thank you to Vivian T., one of our "Beef Up Family Time Recipe Contest" finalists!

Korean Town Salad Bowl
  • 1 can (28 oz) Keystone Ground Beef
  • 1 tsp. Keystone Beef Soup Base
  • 2 Tbsp. Sriracha hot sauce
  • 2 Tbsp. garlic powder
  • 2 cups prepared ranch dressing
  • 1 tsp. powdered ginger
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup ketchup
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1/4 tsp. red pepper flakes
  • 2 bags (10 oz) of garden salad blends
  • 2 green onions, sliced thin (optional)
  1. In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
  2. Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
  3. In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
  4. Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.

Skillet Lasagna Florentine

This light, protein-packed recipe is brimming with all the classic lasagna flavors but is made with spinach as a stand in for noodles. Keystone Ground Beef, a few ingredients, one pan and you have a meal you can feel great about serving. Besides the delicious taste and convenience of Keystone Meats, this recipe is a great way to keep in line with a low carbohydrate diet. A special thank you to Shauna H., one of our "Beef Up Family Time Recipe Contest" finalists!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. Italian seasoning
  • 3 cans (8 oz.) tomato sauce
  • 4 cups fresh baby spinach
  • 1 cup cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Tbsp. fresh parsley, torn
  • 2 Tbsp. grated Parmesan Cheese
  1. Set a large skillet over medium heat, add olive oil and onions. Cook until onions are translucent.
  2. Add garlic and cook an additional minute.
  3. Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning and tomato sauce. Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
  4. Add the spinach and stir it in gently allowing it to wilt. Place the cottage cheese in dollops over the top of the lasagna. Sprinkle on the mozzarella.
  5. Cover with a lid for a few minutes to allow the mozzarella to melt. Finish the dish with some torn parsley, Parmesan cheese and an extra dash of pepper if desired.

Classic Coney Dog Sauce

Is your family tired of boring hot dogs? Then it's time to top your dog with our easy-to-make Classic Coney Sauce. This hearty chili sauce makes a tasty topping for french fries, nachos, burgers or even use as a dip.

  • 1 can (28 oz) Keystone Ground Beef
  • 1/2 cup onion chopped
  • 1 1/2 cups ketchup
  • 1/4 cup white sugar
  • 1/4 cup white vinegar
  • 1/4 cup prepared yellow mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chili pepper
  • 3/4 teaspoon salt
  • Cheddar cheese as topper
  1. Drain can of Keystone Ground Beef and add with onion in a large skillet over medium heat ... stirring to crumble beef, approximately 3 minutes.
  2. Stir in the ketchup, sugar, vinegar, mustard, Worcestershire sauce, salt and both peppers. Cover and simmer on low setting for 15 minutes, stirring occasionally. Serve over hot dogs or use as a topping on French fries. Top with cheese.

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz salsa
  • 2 Tbsp. cooking oil of choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.

Easy Cheesy Chicken Quesadilla

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Chicken Pepper Pizza

Prepped and ready to use at a moments notice, Keystone Chicken makes this recipe (and your life) easier. Enjoy this Chicken Pepper Pizza recipe from Food Fitness by Paige and in less than 25 minutes you'll see what all the fuss is about.

  • 1 can (14.5 oz) Keystone Chicken
  • 4 bell peppers, assorted colors
  • 8 oz pizza sauce
  • Pepperoni slices, to taste
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • 4 oz sliced mushrooms
  • 1 green onion, diced
  1. Cut bell peppers in half and remove all seeds and stems. Fill equally with pizza sauce, chicken, pepperoni, mozzarella, parmesan, mushrooms and green onion.
  2. Put on lined cookie sheet, bake at 350°F for 20 minutes.
  3. Serve with a side salad.

French Dip Sliders

When it comes to making a quick and tasty meal for your family, it can be hard to come up with an entrée everyone in the family will enjoy. These French Dip Sliders from Jenn's Blah Blah Blah Blog are so easy to make and are great for party appetizers or a family meal ... especially when you use recipe ready Keystone Beef. There's no need to cook beef for hours to get the same tenderness and flavor ... from meal prep to table in less than 30 minutes!

  • 1 can (14.5 oz) Keystone Beef
  • 1 medium onion thinly sliced
  • 1 can French Onion soup used for dipping sliders
  • 2 Tbsp. beef base
  • 6 slices Swiss cheese
  • 6 slices provolone cheese but you can use any of your favorite cheese
  • 1 tsp. garlic powder
  • 1 Tbsp. Worcestershire sauce
  • 12 slider buns sliced in half
  • 3 Tbsp. butter melted
  1. Butter sides and bottom of a 9 x 13 pan. Slice slider buns in half and lay top portion aside for now. Lay bottom half of slider buns into the buttered pan and layer 6 slices of your favorite cheese on top of buns.
  2. Open Keystone Beef, drain (save some of the sauce for your dipping sauce) Shred meat and layer on top of slider buns evenly.
  3. Cook onions over medium to high heat to tenderize them and layer over beef then add more cheese slices. Place the bun tops over the cheese and onions.
  4. Melt butter and then add Worcestershire sauce, 2 Tbsp. French onion soup, add some of the juice from the Keystone Beef can, if you want, instead of soup and add garlic powder. Mix well.
  5. Brush over buns and bake at 350º for approximately 15-20 minutes until cheese is melted.
  6. Heat the French onion soup to warm and dip your slider to your hearts content.
  7. Serve with a salad or fresh vegetables and your evening meal is complete.

The Best (and Easiest) Gravy

This might be the easiest gravy recipe you've ever used! Just three ingredients and in less than 10 minutes you'll have a tasty addition to mashed potatoes, egg noodles and open roast beef sandwiches. Try it tonight!

  • 3 tsp. either Keystone Chicken Base or Keystone Beef Base
  • 3 1/2 cups water
  • 1/3 cup flour
  1. Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
  2. Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
  3. Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.

Quick & Easy Pot Roast

Tired of waiting for hours as your roast beef slow cooks? Now you can get the same tender and flavorful meal in just 30 minutes by using fully cooked Keystone Beef. Our recipe is so quick and easy, you'll be able to make pot roast any day of the week.

  • 1 can (28 oz) Keystone Beef, undrained
  • 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
  • 1 small package baby carrots
  • 1/2 onion, sliced
  • 6 potatoes, cubed into large chunks
  • salt and pepper to taste
  1. Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
  2. Cook until vegetables are tender about 30 minutes.

Chicken Fajitas

One can of our recipe ready chicken and you are on your way to the easiest fajita meal south of the border. Add your own style of vegetables to the mix and make it your next family favorite.

  • 1 can (28 oz) Keystone Chicken
  • 1 package fajita seasoning mix
  • 1 medium green, yellow or red bell pepper cut into strips
  • 1/4 cup oil
  • 1 onion cut into eighths
  • 10 Seven-inch flour tortillas
  1. Add onion, red bell pepper, seasoning mix, water and oil to a large skillet. Stir for 5-7 minutes.
  2. Add Keystone Chicken, stir for additional 3 minutes.
  3. Serve meat and vegetables in tortillas.
  4. Optional: serve with guacamole, cheese, lettuce, tomato or sour cream.

Sautéed Onion Pulled Pork Sandwich

Impromptu family get together? Practice running late? Relax, we've got you covered with one of our easiest recipes! Just three items: one can of recipe ready Keystone Pork, BBQ sauce, onions and buns gives you a meal in under 5 minutes! That's it!

  • 1 can (28 oz) Keystone Pork
  • 6-8 oz BBQ sauce
  • 2 hamburger buns
  • 1 small red onion, thinly sliced
  • 1 tbsp butter
  1. In a frying pan add butter and onions, sauté on medium heat until onions are clear.
  2. In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
  3. Simmer on low and stir uncovered until sauce reaches desired thickness.
  4. Serve on buns add onions as a topping.

Simple Sloppy Joes

We may call this Sloppy Joes recipe "Simple" but the flavor is anything but simple! Full flavor with a hint of sweetness will please kids and adults alike. Use in a wrap as an on-the-go sandwich or layer on a biscuit for a down home southern taste. Cutting down on carbs? Leave off the bun and make it an open-faced sandwich.

  • 1 28 oz can Keystone Ground Beef
  • 1 small onion, chopped
  • 2-3 stalks celery, chopped
  • 1 8 oz can tomato sauce
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1 Tbsp. firmly packed brown sugar
  • 1 Tbsp. Worcestershire sauce
  • salt and pepper to taste
  • 1 Tbsp. vinegar
  • 1/4 cup red pepper, diced (optional)
  1. In large skillet, stir all ingredients together, simmer covered, 10 - 15 minutes, stirring occasionally.
  2. To thicken, simply cook uncovered until desired consistency.

Turkey Pot Pie

We all know that traditionally turkey pot pies are made from Thanksgiving leftovers, but why should you only enjoy this delicious recipe once a year? It's so easy to make, especially when you use a can of our recipe ready all white meat turkey. Nothing fancy, just a flavorful recipe your family will "gobble" up.

turkey pot pie
  • 1 can (28 oz) Keystone Turkey
  • 2 8" pie shells with top crust
  • 2 cups turkey gravy or chicken gravy
  • 2 packages frozen (13-16 oz) or 1 can mixed vegetables
  1. Add turkey evenly to each pie shell.
  2. Add one cup of gravy to each pie shell, as well as mixed vegetables, spread evenly. Season with salt and pepper (optional).
  3. Cover with top crust. Make 4 small fork holes in top crust of pie.
  4. Bake for 40 minutes at 350º, or until gravy bubbles slightly out of the top of pie.

Shredded Pork Tostadas

The secret to making authentic tostadas is using tender pork. It's why home chefs use our fully cooked, recipe ready pork in their recipes. Quick and easy meal prep makes any night a Mexican fiesta.    

shredded-pork-tostadas
  • 1 can (28 oz) Keystone Pork
  • 4 prepared crispy tostadas
  • 1 cup red tomato, finely chopped
  • ½ cup sliced black olives
  • ½ cup sweet yellow onion, finely chopped
  • 2 cups iceberg lettuce, finely chopped
  • 1 cup shredded Mexican cheese
  • 3 Tbsp. taco sauce
  • Sour cream to taste
  • Juice of half a lime
  • Salt and pepper to taste
  1. In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
  2. In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
  3. Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!

Walking Tacos

Forget those crumbly taco shells, we've put together one of the easiest meals around! Kids of all ages will love this fun on-the-go meal that's perfect for picnics and after school snacks!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 packet taco seasoning
  • 1 cup chopped tomatoes
  • 1 cup shredded iceberg lettuce
  • ½ cup finely diced onion
  • ½ cup black olives, roughly chopped
  • ¼ cup shredded Mexican cheese
  • Dollop sour cream
  • 5-10 individual lunch-size bags of corn chips
  1. In a large saute pan, heat the Keystone ground beef until the meat is fully heated through. Stir in the taco seasoning and set aside.
  2. Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
  3. Continue to add the rest of your preferred taco toppings, mix with a fork. Now start walkin' while enjoying your taco!

Pork Street Tacos

Food Truck tacos are all the rage, but it's just too hard to "chase" 'em down. That's why we've taken the best street taco recipe and made it faster to make with recipe ready pork from Keystone Meats.

pork street tacos
  • 1 can (28 oz) Keystone Pork, undrained
  • 1 jar (16 oz) restaurant-style salsa
  • Package of soft corn tortillas
  • 1/2 cup cilantro, chopped
  • 1/2 cup onion, chopped
  • 1 cup crumbled Queso Fresco or shredded Monterey Jack Cheese
  • Lime wedges
  1. Empty Keystone Pork into a saucepan (including juices) and heat over medium heat.
  2. Add salsa and incorporate with a fork.
  3. Heat thoroughly.
  4. Grill or pan fry tortillas.
  5. Assemble tacos using two tortillas per taco, spoon in pork, sprinkle with cilantro and cheese, and top with a squeeze of lime juice.

Homemade Beef Stroganoff

stroganoff keystone
  • 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.

Chicken Nachos

  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Easy Chicken and Noodles

  • 1 can (28 oz) Keystone Chicken
  • 1 can (14.5 oz) condensed Cream of Chicken Soup
  • 2 cups cooked egg noodles
  • 2 cups frozen mixed vegetables
  1. In a large saucepan, prepare soup according to directions.
  2. Add Chicken (including juice) and vegetables.
  3. Cook until vegetables are heated through.
  4. Add noodles.

Award Winning White Chicken Chili

Be a winner winner with this chicken dinner recipe. Make this easy, all natural recipe at your next tailgate and you’ll have a first place entrée!

  • 1 can (28 oz) Keystone Chicken
  • 3/4 tsp. Keystone Chicken Soup Base in 8 oz of water
  • 1 lb. Pepper Jack cheese, shredded
  • 4 cans (15 oz) Great Northern beans
  • 3 tsp. Franks Red Hot Sauce
  • 1/2 cup salsa
  1. Combine ingredients and heat until ready to serve.

Spicy Pork Sandwich

Kick up your taste buds with a perfectly peppery pork sandwich recipe prepared in less than 25 minutes!. And all the ingredients for this recipe are right in your pantry.

  • 1 can (28 oz) Keystone Pork, undrained
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. red pepper flakes
  • 1/2 cup mild or hot banana peppers, sliced
  • 1/2 cup of your favorite smokey bbq sauce
  • Buns for serving
  1. Put all ingredients and Keystone Pork( undrained) in a large pot, mix well and simmer on medium heat for 20 minutes.
  2. Serve on toasted buns.

Easy Picnic Pitas

Picnics are a time to relax, that's why we've come up with the perfect and easy-to-make summer chicken salad recipe that's ready in just 10 minutes. And by using pocket pita bread, you'll be able to hold a sandwich in one hand and throw a frisbee without missing a beat.

  • 1 can (28 oz) Keystone Chicken, diced
  • 1/4 cup salad dressing
  • 4 Tbsp. cole slaw dressing
  • 1/4 cup celery, chopped
  • 1/4 cup onion, chopped
  • 4-6 pitas, cut in half
  • Lettuce for garnish
  • Salt and pepper to taste
  1. In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.

Ground Beef Vegetable Soup

We've stepped up the basic vegetable soup recipe by adding in a can of Keystone Ground Beef. This hearty soup is not only easy to make, you'll agree it tastes souper.

  • 1 (28 oz) can of Keystone Ground Beef
  • 4 carrots, diced
  • 4 celery ribs, chopped
  • 1 onion, chopped
  • 4 potatoes, peeled and cut into 1-inch pieces
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) whole tomatoes, crushed
  • 1 can (15 oz) peas, undrained
  • 1 can (15.25 oz) whole kernel corn, drained and rinsed
  • 1 can (15 oz) green beans, drained and rinsed
  • ground black pepper to taste
  • 1/8 tsp. ground thyme
  • 1 bay leaf, or more to taste
  • 1/4 cup water, as needed
  1. Add Keystone Ground Beef into a stockpot over medium heat; cook and stir until beef is crumbly, approximately 5 minutes. Remember, Keystone Ground Beef is recipe ready and fully cooked, you are just warming the meat.
  2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Tarragon Chicken Salad Sandwich

The secret to a great Tarragon Chicken Salad is, of course, using tender chicken. And to get tender chicken that’s perfect every time, your recipe needs to include Keystone Chicken! Turning this throwback picnic favorite into a quick meal is easy. And because our chicken is fully cooked and recipe ready, you’ll cut your prep time in half. Keystone makes it easy to enjoy this summer favorite all year long!

tarragon-chicken-salad
  • 1 can (28 oz) Keystone Chicken, diced
  • 1/4 cup dried cranberries, finely chopped
  • 1 stalk celery, finely chopped
  • 2 Tbsp. mustard
  • 1/4 cup mayonnaise
  • 1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
  • 1/4 cup onions, diced
  • 1 tsp. lemon juice
  • Bread or croissants
  1. Mix all of the wet ingredients
  2. Add to mixed dry ingredients
  3. Adjust seasoning to taste.
  4. Serve with sliced tomatoes and lettuce for sandwich toppings.

Bacon Cheeseburger Dip

Bored with the typical Queso Dip? Then it's time you stepped it up with a creamy dip that has the perfect amount of bacon and beef. What makes our Cheeseburger Dip so good? The secret is the cream cheese!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 package (8 oz) cream cheese
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2/3 cup crumbled bacon
  1. Preheat oven to 350º F.
  2. In a skillet heat ground beef, breaking apart until heated all the way through.
  3. In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
  4. Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.

Tater Tot Sloppy Joes Casserole

Hey, you love tater tots as a side dish, now it's time to add Keystone Ground Beef and make it the star attraction! An easy casserole recipe with potatoes and beef ... what could be better? That's right, nothing!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 1 large white onion, diced
  • 12 oz frozen corn
  • 3 garlic cloves, minced
  • salt and pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 2 pounds frozen tater tots
  1. Preheat oven to 425º F.
  2. Mix together the ground beef, bell pepper, poblano pepper, onion, corn, garlic, salt and pepper, and diced tomatoes in the same pan you cooked the beef in.
  3. Pour the mixture into a 9x13 baking dish.
  4. Sprinkle ½ cup cheddar cheese on top. Top with tater tots. Sprinkle 1 cup cheddar and mozzarella cheese on top.
  5. Bake for 20-25 minutes or until the tater tots are cooked.

Asian Style Shredded Beef

It's no secret, we all love the flavors of Asian cuisine. And with our Asian Style Shredded Beef recipe, you'll be able to take your taste buds on the most delicious journey to the Far East ... without ever leaving home!

  • 1 can (28 oz) Keystone Beef
  • 3/4 tsp. Keystone Beef Soup Base in 1 cup of water
  • ½ cup light brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chili garlic sauce
  • 4 cloves garlic, minced
  • 1 tsp. grated ginger
  • ½ cup soy sauce
  • 2 Tbsp. cornstarch
  • 2 tsp. sesame seeds
  • 2 tsp. chopped green onion
  1. In a small bowl, whisk together Keystone Beef Soup Base mix, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
  2. Add Keystone Beef to mixture.
  3. Add mixture to large pot and heat on medium until warm, whisk 2 tablespoons of cornstarch with the sauce in the pan.
  4. Cover and cook until broth is a thick consistency. Approximately 10-15 minutes. Before serving, stir in sesame seeds and green onions.

Easy Shepherd’s Pie

There's no need to be afraid of making this traditional Irish meal because we've simplified the recipe without sacrificing flavor! Dinner in less than 30 minutes ... lucky you.

  • 1 can (28 oz) Keystone Beef
  • 1 can (14.5 oz) sweet corn
  • 1 can (14.5 oz) green beans
  • Salt and pepper to taste
  • 4 cups mashed potatoes
  • Cheese (optional)
  1. Combine Keystone Beef, corn and green beans in a skillet over medium heat.
  2. Add salt and pepper the meat mixture, to taste.
  3. Heat for 15 minutes.
  4. Mix up mashed potatoes per package directions. Spread on top of meat mixture.
  5. Top with cheese, and cook for another 5-10 minutes.

Chicken Noodle Casserole 

What makes this classic noodle casserole recipe so easy to prepare? Well, it's because the recipe uses our fully cooked chicken, of course! And by using only 5 ingredients, you'll go from prep to the dinner table in about 30 minutes.

  • 1 can (28 oz) Keystone Chicken 
  • 1 can (10.5 oz) condensed cream of mushroom soup 
  • ½ cup milk 
  • 2 cups egg noodles 
  • ½ cup Parmesan Cheese 
  1. Preheat oven to 400º F. 
  2. Boil water and cook egg noodles for 6-8 minutes.
  3. In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.  
  4. Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown. 

Chicken Bacon Ranch Pasta

Kids will love the cheesy goodness while you'll love how easy this one-skillet chicken dinner is to make! From stove to table in less than 30 minutes, it will sure to be your family's new favorite.

  • 1 can (28 oz) Keystone Chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups water
  • 2 Tbsp. bacon or bacon bits
  • ½ cup dry ranch seasoning
  • 14 oz white cheddar cheese sauce
  1. Warm the Keystone Chicken in a large skillet. Add water, pasta, and ranch seasoning.
  2. Bring to a boil and then reduce heat and simmer 10-12 minutes until water is almost gone, stirring frequently.
  3. Stir in cheese sauce and then top with bacon bits.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

  • 1 can (28 oz) Keystone Chicken
  • 8-12 oz cream cheese 
  • 1 cup shredded colby jack cheese
  • 1 Tbsp. ranch seasoning mix
  • 1/4 cup bacon bits 
  • 1/3 cup bell pepper diced
  • 1/4 cup pickle diced 
  1. Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Turkey Taco Soup

It's a classic taco soup with a turkey twist! One of the easiest recipes to prepare because it uses ingredients you already have on hand. Ran out of turkey? Try substituting Keystone Chicken!  

turkey taco soup
  • 1 can (28 oz) Keystone Turkey
  • 4 oz Keystone Beef Soup Base in 5 qts. of water
  • 1 green pepper, diced
  • 16 oz corn and black bean salsa
  • 1/2 yellow onion, diced
  • 15 oz can corn, drained
  • 15 oz can creamed corn
  • 1 package (1/2 oz) taco seasoning
  • 2 tsp. cumin
  • 1 1/2 cup heavy cream
  1. In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
  2. Stir in the heavy cream right before serving.
  3. Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

Turkey Corn Chowder

This recipe is a much lighter chowder than the typical creamy New England-style chowder, but don't worry, our version still has the same hearty flavors. From prep to table in less than 30 minutes makes this an easy and quick meal that's perfect any time of the year.

turkey corn chowder
  • 1 can (28 oz.) Keystone Turkey
  • 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced
  • pinch of salt
  • 2 Tbsp. butter
  • 3 russet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp dried thyme
  • 1/4 tsp fresh ground pepper
  • 1 can cream style sweet corn
  • 1 can sweet corn, rinsed
  • 1/2 Tbsp. olive oil
  • 3 cups 2% milk
  • chopped fresh parsley, for garnish
  1. Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
  2. Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
  3. Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
  4. Remove from heat and let stand several minutes. Garnish with chopped parsley.

Turkey with Cream Mushroom Sauce

Don't be fooled by the simple ingredients of this recipe, our Turkey with Cream Mushroom Sauce is rich and flavorful. Spoon over mashed potatoes or egg noodles for a little extra punch.

turkey cream mushroom soup
  • 1 can (28 oz) Keystone Turkey
  • 1 lb. mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
  • Salt and pepper, to taste
  • 2 Tbsp. olive oil
  • Parsley to garnish, optional
  1. Heat a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and diced onions and sauté until soft and golden.
  2. Add mushrooms to the pan and sauté until soft and golden. Remove mushrooms and onions from pan.
  3. In the same hot pan, add 4 Tbsp. unsalted butter. Once melted, whisk in 3 Tbsp. flour. Cook, whisking continually until roux is a golden brown then whisk in 2 cups of Keystone Chicken Soup Base mix.
  4. Bring to a simmer and season to taste.
  5. Add mushrooms/onions back to the pan. Stir in Keystone Turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

Triple Cheese Barbecue Pork Stuffed Shells

If you love pasta (and who doesn't?) and a good old fashion barbecue, then do we have a recipe for you! This oh, so cheesy dish makes for a kid-friendly meal that's oh, so easy to make.

pork stuffed shells
  • 2 cans (28 oz) Keystone Pork
  • 1 Tbsp. olive oil
  • 1 small onion, quartered and thinly sliced
  • 2 large cloves garlic, minced
  • 24 jumbo pasta shells
  • 1 cup Kansas City style barbecue sauce
  • 1 cup edam cheese, shredded
  • 1 cup cheddar, shredded
  • 1/2 cup mozzarella, shredded
  1. Cook jumbo shells per box instructions and drain in colander.
  2. Preheat oven to 350º F. Heat olive oil in large skillet over medium heat. Cook onion for 2-3 minutes. Reduce heat to medium low and add garlic. Cook for one minute.
  3. Add Keystone Pork and barbecue sauce. Simmer for 5 minutes. Remove from heat.
  4. Stuff each shell with a heaping tablespoon of pork and place in 13 x 9 inch casserole dish sprayed with nonstick olive oil spray. Sprinkle with the cheeses.
  5. Cook for 25 minutes or until the cheese is melted.

Pulled Pork Philly

We've taken the best that the classic Philly Cheesesteak sandwich has to offer and - believe or not - made it better by using our tender Keystone Pork!

pulled pork philly
  • 1 can (28 oz.) Keystone Pork, shredded
  • 1 lb. bacon, cooked and chopped
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 5 small green onions, sliced
  • 2 teaspoons crushed red pepper flakes
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 4 slices provolone cheese
  • 8 oz cream cheese
  • 8 rolls
  1. Preheat oven to 375º F.
  2. Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
  3. Slice red bell pepper, red onions and green onions.
  4. Start layering process in a 2-quart baking dish with the following, in order.
  5. First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
  6. Second Layer: repeat with remaining ingredients.
  7. Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
  8. Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
  9. Slice 8 rolls and serve this Pork Philly with any side salad for your family.

Pulled Pork Stroganoff

A Stroganoff recipe in less than 30 minutes? Yes. A Stroganoff recipe that tastes even better than using beef? Yes! Especially when you use tender Keystone Pork. If you're a traditionalist, substitute pork for Keystone Beef - either way, it'll be your new go-to family meal.

stroganoff
  • 1 can (28 oz.) Keystone Pork
  • 1 Tbsp. butter
  • 1 tsp vegetable oil
  • 1 Tbsp. paprika
  • 1 can button mushrooms, sliced
  • 1 onion, chopped
  • 2 Tbsp. vegetable oil
  • 10 oz. sour cream
  • ¼ tsp salt
  • ½ tsp black pepper
  • 2 tsp lemon juice
  • Handful of parsley leaves, finely chopped
  • 1 pack pappardelle (or any long pasta)
  • ½ tsp salt
  • 2 Tbsp. butter
  1. Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
  2. When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
  3. While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
  4. Add the butter and oil to a large frying pan and melt over a medium heat.
  5. Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
  6. Add the mushrooms and cook for 4 minutes over a low heat.
  7. While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
  8. Transfer the onion and mushroom mixture to a plate and set aside.
  9. Add the sour cream and salt to the pork and bring to a simmer.
  10. Cook for 2 minutes until thickened slightly.

Pork and Avocado Salad

This refreshing salad, with just a hint of lime, is the perfect addition to your next BBQ or picnic!  You'll love the way our tender pork complements the avocado.  For another option, try any Keystone Meat products in place of pork.

  • 1 can (28 oz) Keystone Pork
  • 2 medium avocados, diced
  • 2 Tbsp. fresh squeezed lime juice
  • salt, to taste
  • 1/4 cup green onion, thinly sliced
  • 1/2 cup finely chopped fresh cilantro
  • 2 Tbsp. mayo or light mayo
  1. Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
  2. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
  3. Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
  4. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
  5. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
  6. Serve right away or chill for a while before serving.

Chicken Chili

This recipe may not be as hearty as the typical chili recipe you may have tried, but the full flavor will definitely have you coming back for seconds! Plus in about 20 minutes you'll have a meal from stove to table.

  • 1 can (28 oz) Keystone Chicken, shredded
  • 3/4 tsp. Keystone Chicken Soup Base in 1 cup of water
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) white beans
  • 1 small can green chilies, undrained
  • 1/2 tsp chili powder
  • 2 cans Mexican corn, undrained
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1/2 tsp cumin
  • Tortilla chips, shredded cheddar cheese and sour cream for garnish
  1. Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
  2. Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
  3. Bring to a boil then lower heat and simmer for about 20 minutes.
  4. Serve with chips, sour cream, and shredded cheese

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

chicken-salad
  • 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
  • 3/4 cup cranberries chopped
  • 1 heaping Tbsp. dill relish
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. rosemary leaves
  • 1/2 tsp. culinary lavender leaves
  • 1 cup low fat sour cream
  • dash of parsley
  • 1 small onion, diced
  • crackers, bread of choice or lettuce
  1. Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like Buffalo chicken wings! Great dip for your next tailgate or family gathering ... your "fans" won't be disappointed! It's best served hot with tortilla chips and celery sticks.

  • 1 can (28 oz) Keystone Chicken, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup hot sauce
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup shredded cheese
  1. Preheat oven to 350°F.
  2. Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.

Easy BBQ Beef Sandwiches

It can't get any easier than preparing this BBQ sandwich! Forget about slow cooking your brisket all day long, we've done all the hard work all you. Just open up a can of Keystone Beef, add your favorite BBQ sauce, warm for 5 minutes, and you have a sandwich that will rival any BBQ joint around!

  • 1 can (28 oz) Keystone Beef, undrained 
  • 10 oz barbecue sauce 
  • 8-10 hamburger buns 
  1. Stovetop Instructions: Heat Keystone Beef undrained in a pan on the stove top. Mix barbecue sauce, shred and stir.  Heat on high to reduce the liquid for 5-7 minutes. Serve on hamburger buns. 
  2. Microwave Instructions: Place Keystone Beef in a microwavable safe bowl. Mix in barbecue sauce, shred and stir. Heat for 2 minutes in the microwave. Serve on hamburger buns.