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Jalapeño Popper and Cornbread Skillet

You'll make your dinner "pop" with a hearty skillet make from all natural Keystone Pork. This family favorite Jalapeño Popper and Cornbread Skillet recipe has just the right amount sweet to heat ratio.

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Keystone Jalapeno skillet
  • 1 can (28 oz) Keystone Pork, drained
  • 1 box (8.5 oz) cornbread mix (plus required ingredients)
  • 2 cups baked beans
  • One box (18 oz) frozen cream stuffed jalapeño peppers
  • 1/2 cup red pepper, diced
  • 2 scallions, thinly slice
  • 3/4 cup water
  1. Preheat the oven to 450 degrees F.
  2. Prepare the cornbread batter according to the package directions (do not bake). Set aside.
  3. Combine the Keystone Pork, baked beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the jalapeño peppers into the batter. Sprinkle scallions and red peppers on top of skillet.
  4. Transfer skillet to the oven and bake until peppers are golden brown and the batter is cooked throughly, approximately 25 minutes. Sprinkle additional scallions on top and serve warm.

Chicken and Sausage Hand Pies

Filled with recipe ready Keystone Chicken, cream cheese and savory sausage, our hand pies are a tasty appetizer for your next get together or tailgate. So easy to make, you'll always want to keep this pie recipe on hand.

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Keystone Meats Hand Pie
  • 1 can (14 oz) Keystone Chicken, drained
  • 8 oz Italian sausage
  • 6 oz cream cheese, room temperature
  • 1/2 cup Mozzarella
  • 2 (13.5 oz) packages of refrigerated pizza crust
  • All-purpose flour for rolling out pizza dough
  • 1 egg, beaten for egg wash
  • 1/2 cup Parmesan cheese for topping
  • 1 1/2 cups marinara sauce for dipping
  1. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a medium-sized skillet. Add the sausage and cook until crumbled, about 5 minutes.
  2. Add Keystone Chicken and mix with the cooked sausage. Cook until warmed throughout, about 3 minutes.
  3. Turn off the heat and let cool for about 5 minutes. Add the cream cheese, mozzarella and stir to combine. Set aside.
  4. Roll out the pizza dough on a lightly floured surface to a thin 20x12 rectangle. Cut the rectangle in half lengthwise cutting into 8 equal rectangles. Spoon chicken/sausage mixture onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash.
  5. Close the rectangle of pizza dough over the meat mixture. Use a fork to seal and crimp the edges. Place the hand pies onto a parchment paper-lined baking sheet. Brush the top of each hand pie with egg wash. Sprinkle with Parmesan cheese. Bake until golden, about 12 to 15 minutes.

Keystone Chicken Cordon Bleu

We've taken the classic Chicken Corden Bleu recipe and put our own cassorole twist on it! That's right, we've added fully cooked Keystone Chicken, cheese and cauliflower to make a hearty and oh, so creamy new family favorite. This recipe is so good, your family will never be bleu again.

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Keystone Corden Bleu
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 head cauliflower, cut into florets
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 pound ham, sliced
  • 2 cups Swiss cheese, shredded
  • 1/2 cup bread crumbs
  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss the cauliflower with oil.
  3. Place cauliflower on a baking sheet and roast in the oven for about 30 minutes, until golden brown.
  4. While cauliflower roasts, in a large bowl stir together heavy cream, sour cream, Dijon mustard, minced garlic and the shredded cheese. Stir in the Keystone Chicken and ham.
  5. Once cooked, take cauliflower out of the oven and reduce the oven temperature to 400 degrees F.
  6. Stir the cauliflower into the casserole mixture. Transfer the casserole mixture into a 9 x 13 in casserole dish. Sprinkle the bread crumbs on top and bake for 10 minutes or until the cheese is melted and golden.

Cheeseburger Bacon Bombs

Forget all about firing up the charcoal to grill your favorite cheeseburger, because we have a recipe that's 'da bomb'. Your family will love how fun - and tasty - these mini Keystone Beef, bacon stuffed cheeseburgers are to make and eat. Our Cheeseburger Bacon Bombs are a handy treat perfect for after school snacks and your next tailgate.

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Cheeseburger Bacon Bombs
  • 2 Cups Keystone Beef
  • 6 slices cooked bacon, chopped
  • 1 can refrigerated biscuits (8 biscuits)
  • 4 slices American cheese
  • ¼ cup pickles, diced
  • ½ cup onions, diced
  • 1 cup ketchup
  1. Preheat oven to 350°F.
  2. In a large bowl, mix Keystone Beef, onions, pickles, bacon and ketchup.
  3. Separate dough into biscuits; let stand 5 minutes. Gently pull each biscuit apart, forming a deep pocket. Place 2 quartered pieces of American cheese inside each biscuit pocket.
  4. Holding opened biscuit in hand; place about one heaping tablespoon of the mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round ball, and place on cookie sheet.
  5. Bake 18 to 22 minutes or until biscuit tops are golden brown. Serve warm.

Chicken and Chickpea Breakfast Hash

Our easy breakfast recipe combines fresh veggies, chickpeas, and all natural chicken (from yours truly, Keystone Meats) for a hearty start to the day! And because all of the ingredients are cooked in a skillet, clean-up is a snap.

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Keystone Chicken Chickpea Hash
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 4 Tbsp. oil
  • 1 zucchini, sliced
  • 1 can (15 oz) chickpeas, drained
  • 1/2 yellow pepper, sliced
  • 1/2 orange pepper, sliced
  • 1 medium red onion, sliced
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. salt
  • 2 eggs
  1. Heat the oil in a skillet over medium-high heat. Add the peppers, onions and zucchini and saute until soft, about 5 minutes.
  2. Add the chickpeas, Keystone Chicken, spices and mix well. Cook until mixture is warm throughout, about 10 minutes.
  3. Move the veggie mixture to the side of the skillet to create a well in the middle of the pan. Crack two eggs into the well and cook to your liking. Serve warm.

Breakfast Sloppy Joes

A Sloppy Joes sandwich for breakfast? We say yes! Especially when you top this tangy sandwich with a fried egg! And because you use recipe ready Keystone Ground Beef, you'll whip up this quick breakfast before the rooster has a chance to crow.

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Sloppy Fried Egg Joes
  • 1/2 can (28 oz.) Keystone Ground Beef, drained
  • 1 cup onion, sliced
  • 1 cup banana pepper, sliced
  • 1/4 cup red pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 1 cup tomato sauce
  • 1/4 cup barbecue sauce
  • 1 Tbsp. Worcestershire sauce
  • 4 eggs
  • 4 hamburger buns
  • 4 tbsp. yellow mustard, optional
  1. Heat oil in a large skillet over medium-high heat; add onion, banana pepper, garlic and paprika. Cook for 2 to 3 minutes or until onions soften.
  2. Stir in tomato sauce, barbecue sauce, 1/4 cup water and Worcestershire sauce, bring to boil. Add Keystone Ground Beef and mix well. Reduce heat to medium-low; simmer for 8 to 10 minutes or until the mixture thickened.
  3. In a non-stick skillet set over medium heat, melt 2 tablespoons butter; crack eggs into skillet. Fry for 2 to 3 minutes or until egg whites are the desired doneness.
  4. Add mustard to the bottom of each bun (optional), add the Sloppy Joes mixture and top each sandwich with a fried egg.

Keystone Pork Pancakes

Trying to step away from the greasy bacon at your breakfast table? It's easy when you add a hearty portion of all natural Keystone Pork to your pancake mix. This recipe is so tasty and simple to make, it just may become your new breakfast routine.

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Keystone Pork Pancakes
  • 1/2 can (28 oz) Keystone Pork, drained
  • 2 cups pancake mix
  • 1-1/2 cup water
  1. Blend dry pancake mix with water, mix well.
  2. Add Keystone Pork to the pancake batter and mix well.
  3. Preheat a lightly greased griddle. Griddle will be ready when small drops of water sizzle then disappear.
  4. Pour about a 1/4 cup of batter onto hot griddle. Cook about 1-1/2 minutes per side or until golden brown on each side.

Keystone Beef Polenta Casserole

You'll love the authentic Italian taste of this easy family favorite recipe! And because you use fully cooked Keystone Beef, prep time is cut in half.  Pass the polenta, please!

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Keystone Beef Polenta Casserol
  • 1/2 can (28 oz) Keystone Beef, drained
  • 1 tube (17 oz) polenta
  • 2 medium zucchini
  • 1 jar (24 oz) pasta sauce
  • 2 cups mozzarella cheese, shredded
  • 1 small onion, sliced
  • Olive oil cooking spray
  1. Preheat oven to 375°.
  2. Cut zucchini in half lengthwise, then, cut into 1/2-inch slices.
  3. Cut polenta into 8 slices and coat each slice with olive oil spray. Heat a large nonstick skillet over medium heat and add polenta slices. Cook for 3 minutes on each side or until lightly browned. Coat a 11 x 7 inch baking dish with cooking spray and arrange polenta slices on the bottom.
  4. Add 2 tablespoons of oil to pan and add zucchini and onions to pan and over medium heat, sauté 3 to 4 minutes or until tender.
  5. Add Keystone Beef and pasta sauce. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta and sprinkle with cheese. Bake at 375° for 15 to 18 minutes or until cheese melts.

Gnocchi Chicken Mac and Cheese

Gnocchi isn't pasta (it's actually a dumpling made out of potatoes), but that didn't stop us from making a "mac" and cheese recipe your family is gonna love! And by adding Keystone Chicken, you not only make prep time easier, you also make a hearty meal that's ready in less than 35 minutes.

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Keystone Gnocchi Mac and Cheese
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 lb gnocchi
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 8 oz sharp cheddar cheese, shredded
  1. Boil the gnocchi according to package directions. Once cooked, remove and place on an 8x8 baking dish.
  2. Preheat the oven to 350°F
  3. Top the gnocchi with Keystone Chicken and set aside.
  4. In a medium saucepan, melt the butter. Mix in the flour until it forms a paste.
  5. Whisk in the milk. Add in the cheese and mix until it has melted and the sauce has thickened.
  6. Pour the cheese sauce over the gnocchi and chicken.
  7. Bake for 20 minutes or until cheese is browned.

Unstuffed Stuffed Cabbage Rolls

We all love stuffed cabbage rolls, but who has the time to make this family favorite recipe? That's why we use all the traditional ingredients you love, without all that kitchen prep. And because this recipe uses Keystone Beef, you'll add a hearty (and delicious) twist.

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Unstuffed Cabbage Rolls
  • 1 can (28 oz) Keystone Beef, drained and chopped
  • 1 small head cabbage, chopped
  • 1 large onion, chopped
  • 2 cans (15 oz.) diced tomatoes
  • 1 jar (16 oz) sauerkraut
  • 3 cloves garlic, minced
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • ½ cup water
  • oil to sauté the onions
  1. In a large skillet, over medium-high heat add 2 tablespoons of oil and onions. Sauté the onions until become soft, approximately 4 minutes.
  2. Stir in Keystone Beef and heat for 3 minutes.
  3. Add tomatoes, tomato sauce, sauerkraut, water, garlic, salt, pepper and mix well. Bring mixture to a boil.
  4. Add cabbage and blend into mixture. Cover and reduce heat, simmer until cabbage is tender, about 25 minutes. Serve warm.

Chicken Ramen Noodle Casserole

We've transformed the dorm-friendly ramen noodles into a satisfying casserole the whole family will love! Creamy and cheesy with just the right amount of Keystone Chicken mixed in to make it a hearty meal that's ready in just 30 minutes.

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Chicken Ramen Noodle Casserole
  • 1 can (28 oz) Keystone Chicken, drained
  • Six 3-ounce packages chicken-flavored ramen noodles (save 3 flavor packets - discarded the remaining 3)
  • 1 tub (8 oz) whipped plain cream cheese
  • 4 cups milk
  • 1 package (10.8 oz) frozen broccoli florets
  • 8 oz cheddar cheese, shredded
  1. Preheat the oven to 400 degrees F.
  2. In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
  3. Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
  4. Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
  5. Sprinkle with cheddar cheese evenly across the top of broccoli.
  6. Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.

Pumpkin Alfredo Tortellini

Why will you get pumped for our Pumpkin Alfredo Tortellini recipe? It's not only easy to make (only five ingredients), but it also tastes good and creamy! No need to wait for fall, this family favorite is perfect all year long!

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Keystone Chicken Pumpkin Alfredo
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 jar (15 oz) Alfredo sauce
  • 20 oz tortellini
  • 1/2 cup canned pure pumpkin
  • 1/4 tsp. nutmeg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • Fresh parsley, for topping (optional)
  1. Cook the tortellini per the label direction.
  2. In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
  3. Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
  4. Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!

Chicken Bruschetta Casserole

You've tried Italian Bruschetta, but we bet you haven't tried Chicken Bruschetta Casserole! Now's your chance - don't worry, it's easy when you use recipe ready Keystone Chicken instead of messy packaged chicken. This recipe just may become your family's new fave.

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Keystone Chicken Bruschetta
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) package stuffing mix
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1-1/2 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon basil
  • 2 cups shredded mozzarella cheese
  • Garnish with fresh basil, optional
  1. Preheat oven to 400° F.
  2. In a medium bowl, add diced tomatoes, garlic, stuffing mix, water, olive oil, balsamic vinegar and mix well.
  3. Spray 9x13 inch baking dish with non-stick spray. Layer Keystone Chicken on bottom of the baking dish. Sprinkle with basil and cheese. Top with stuffing mixture. Bake for 20 minutes or until stuffing is brown and toasted.

Paprika Shredded Pork

Mix up your traditional paprika recipe by using Keystone Pork instead of chicken! And when you use fully cooked Keystone Meats, you'll get tender pork in minutes, not hours.

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Paprika Pork
  • 1/2 can (28 oz) Keystone Pork drained and chopped
  • 4 teaspoons smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup sour cream
  • 16 oz egg noodles, cooked per package
  1. Cook egg noodle to package directions. Drain and set aside.
  2. In a large skillet, add Keystone Pork, paprika, salt, pepper and mix well. Heat over medium until pork until lightly browned, 3-5 minutes.
  3. Add sour cream and bring to a low boil, stirring frequently. Cook, uncovered, until cream base is slightly thickened, 2-4 minutes. Serve warm over noodles.

Shredded Buffalo Chicken Sub

Your family won't roam too far from the dinner table when you whip up our Shredded Buffalo Chicken Sub recipe. And when you use fully cooked Keystone Chicken, you'll have these sandwich ready-to-go in minutes! Use all natural Keystone Turkey in place of chicken and keep 'em guessing about the secret ingredient!

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Buffalo Chicken Sub
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cups Buffalo wing sauce
  • 1/2 cup water
  • 2 tablespoons butter
  • 6 teaspoons ranch salad dressing mix (powder)
  • 1 cup blue cheese
  • 6 hoagie buns, toasted
  • Optional: ranch salad dressing and celery stalks
  1. In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
  2. Heat throughly - approximately 5 minutes.
  3. Add buffalo chicken mixture on top of toasted hoagie buns. Sprinkle blue cheese on top and drizzle with ranch dressing. Serve with celery or carrot sticks.

Monte Cristo Casserole Sliders

Your Sunday brunch just got a whole lot easier! We've taken the traditional Monte Cristo sandwich and made it into an easy casserole that's ideal for any breakfast (or lunch) table. These little sliders are perfect for the grab and go crowd looking for a sweet treat filled with the power of protein-packed, recipe ready meat. You'll love the convenience of using time saving recipe ready all natural Keystone Turkey while your family will love gobbling up these tasty sandwiches! Watch how easy this recipe is to make.

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monte-cristo-casserole
  • 1 can (28 oz) Keystone Turkey, drained
  • 1 package dinner rolls, 12 count
  • 10 slices honey ham
  • 6 slices Swiss cheese
  • 4 tablespoons Dijon mustard
  • 1 large egg
  • ¼ cup butter, melted
  • Powdered sugar for topping
  • Strawberry preserves for dipping
  1. Preheat oven to 350° F.
  2. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
  3. Using a large serrated knife, slice the rolls in half - don't pull the rolls apart.
  4. Spread dijon mustard on each slab. Layer the sliders: sliced cheese, sliced ham, Keystone Turkey and remaining cheese. Replace the top half of the rolls.
  5. In a small bowl, add the melted butter with the egg and whip. Brush egg mixture on top of the rolls. Cover with loosely with foil (use toothpicks to tent the foil over buns). Bake in the oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until top is golden brown.
  6. Remove from oven and let cool for a few minutes. Sprinkle powdered sugar over the top and serve hot with strawberry preserves on the side.

Mexican Bruschetta

This easy recipe is a Mexican twist on your favorite bruschetta recipe. These unique bite-sized treats are perfect as an appetizer or a quick dinner for the kids. And because you use Keystone Ground Beef, there's no greasy splatter which saves you time in prep and clean up!

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Mexican Bruschetta recipe Keystone Meats
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 1 can (15 oz) refried beans
  • 1/2 cup chopped onion
  • 1 package taco seasoning
  • 1 (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup shredded lettuce
  • 2 tomatoes, diced
  • Guacamole and sour cream, optional
  1. Preheat oven to 350°.
  2. In a large skillet, add Keystone Ground Beef, refried beans, onions and taco seasoning, mix well. Heat over medium heat until warmed throughly.
  3. Add flour to cutting board flour and unroll crescent dough. Use a round cookie cutter to cut out each piece and place onto a greased cookie sheet.
  4. Spread beef mixture over each round cut crust and sprinkle with cheese.
  5. Bake until golden brown, about 15 minutes or until sides are browned. Remove from oven and add lettuce, tomatoes and optional guacamole and sour cream.

Sweet Sriracha Pizza

Don't you sometimes just get tired of the typical Friday night cheese pizza? Tonight, let the kids have their boring, plain pizza while you make our easy sweet and spicy sriracha pizza. Don't worry about spending too much time prepping in the kitchen, because when you use fully cooked Keystone Chicken, your pizza will hot out of the oven faster than any delivery!

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Sriracha Pizza recipe
  • 1 can (14.5 oz) Keystone Chicken, drained
  • 1 medium pizza crust
  • 2 tablespoons olive oil
  • 1/2 cup honey
  • 3 tablespoons orange marmalade
  • 3 tablespoons soy sauce, low sodium
  • 6 tablespoons sriracha
  • 1 cup mozzarella, shredded
  • 1/2 cup bacon, cooked and crumbled
  • 1/4 cup onion, sliced
  • 1 cup pizza sauce
  1. In a small saucepan combine the pizza sauce, honey, soy sauce, onions, olive oil, orange marmalade and 4 tablespoons sriracha. Bring to a boil and then reduce the heat. Simmer 5 minutes or until slightly thickened.
  2. Remove from the heat and add Keystone Chicken, mix well.
  3. Add the chicken mixture on to the pizza crust. Top with crumbled bacon and mozzarella.
  4. Bake at 350 degrees for 10-15 minutes, or until golden brown. Drizzle the remaining 2 tablespoons of sriracha on top.

Easy Turkey Pasta Shells

Italy meets Mexico! Who says you can't combine two great food cultures? It may seem unusual to use taco seasoning in a traditional pasta dish, but this quick and easy recipe blends oh, so well ... especially when you use fully cooked all natural Keystone Turkey! Delizioso! Delicioso! Delicious! 

            

            
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Turkey Pasta Shells

            


				

			
    
									
  • 1 can (28 oz) Keystone Turkey, drained
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  • 1 packet taco seasoning
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  • 1 tsp salt
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  • 1 Tbsp garlic powder
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  • 1 Tbsp onion powder
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  • 1 box large pasta shells
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  • 1 cup parmesan cheese, shredded
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  • 1 can (15 oz) pasta sauce
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  1. Preheat oven to 400° F

    2. 
									
  2. Bring pasta water to a boil, add noodles.

    3. 
									
  3. While noddles are cooking, add Keystone Turkey, salt, garlic powder, taco seasoning and onion powder to medium fry pan. Mix well, warm throughly. 

    4. 
									
  4. Boil noodles al dente, drain. Remove turkey mixture from stove. Let both noodles and turkey mixture cool, about 5 minutes. 
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  5. In a large baking pan, spread pasta sauce on the bottom of the pan. Stuff each shell with 2 tablespoons of turkey mixture and add in the pan on top of the pasta sauce. Sprinkle parmesan cheese over the shells.
    6. 
									
  6. Bake uncovered  for 10-15 minutes or until cheese is melted. 
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              Cheesy Beef Empanadas 
            

            

              Why is this Cheesy Beef Empanadas recipe so easy to make? It's simple. All of the ingredients in this recipe are found in your pantry - especially fully cooked Keystone Beef. It may only take you 35 minutes to prepare this authentic Mexican recipe, but it'll be gone in minutes!            

            
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Keystone Meats Beef Emanada

            


				

			
    
									
  • 1 can (28 oz) Keystone Beef drained and chopped
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  • 1 Tbsp. olive oil
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  • 1 onion, chopped
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  • 3 cloves garlic, minced
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  • 3 tsp. cumin
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  • 1 cup chopped tomatoes
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  • 1/2 cup jalapeños, chopped
    • 
									
  • 1 cup shredded cheddar cheese
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  • 1 cup pepper jack, shredded
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  • 2 empanada dough or refrigerated pie crusts
    • 
									
  • Egg wash, for brushing
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  • Sour cream or guacamole for topping
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  1. Preheat oven to 400° and line two large baking sheets with parchment paper.

    2. 
									
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook 1 minute more.
    3. 
									
  3. Add Keystone Beef and cook, breaking meat up with a wooden spoon, for 3 minutes. Mix in cumin and season with salt and pepper. Add tomatoes and jalapeños and cook until warm throughout, about 3 minutes. 
    4. 
									
  4. Remove from heat and let cool slightly. 
    5. 
									
  5. Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough.  

    6. 
									
  6. Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and pepper jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough. 

    7. 
									
  7. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 20 minutes. Garnish with cilantro and serve with sour cream or your favorite guacamole.
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              Bada Bing Beef 
            

            

              With a name like Bada Bing Beef, you know this recipe is going to shake up the family dinner table! The zing of red pepper flakes and garlic while using Keystone Beef instead of regular hamburger makes all the difference! Try this recipe tonight ... deliziosa!            

            
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Recipe Winner - Bada Bing beef

            


				

			
    
									
  • 1 can (28 oz) Keystone Beef, drained
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  • 1 (12 oz) package penne pasta
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  • 2 tsp olive oil
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  • 2 tsp red pepper flakes
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  • 1/2 cup onion, diced
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  • 3 cloves garlic, minced
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  • 1 1/2 cups heavy cream
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  • 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
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  • 1/2 tsp salt
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  • 2 tsp parsley as a garnish
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  1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.

    2. 
									
  2. Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender. 
    3. 
									
  3. Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.

    4. 
									
  4. Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!
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              Brisket Biscuit Casserole 
            

            

              Our Brisket Biscuit Casserole ... Is it a hearty family meal on a cold winters night or is it a meaty dinner after a long day of raking leaves? Or do you make this recipe when you need a quick and tasty meal anytime? The answer is up to you because when you use fully cooked Keystone Beef, you not only go from prep to table in less than 30 minutes, you get a full-flavored meal anytime of the year.            

            
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Keystone Brisket Biscuit Casserole

            


				

			
    
									
  • 1 can (28 oz) Keystone Beef, drained
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  • 1 cup Keystone Beef Broth
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  • 1 cup onion, thinly sliced
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  • ½ cup butter or margarine
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  • 1 cup carrots, chopped
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  • ½ teaspoon salt
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  • ½ teaspoon pepper
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  • ¼ cup all-purpose flour
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  • 1 can refrigerated biscuits (8 biscuits)
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  • 2 teaspoons Garlic, minced
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  • 1 lb white mushrooms, sliced
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  • 1 cup milk
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  1. Heat oven to 375°F. 
    2. 
									
  2. In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
    3. 
									
  3. Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
    4. 
									
  4. Stir in flour, cook 1 to 2 minutes or until thickened.
    5. 
									
  5. Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef. 
    6. 
									
  6. Add mixture in to a 9” x 12” baking pan.
Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
    7. 
									
  7. Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
    8. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Shredded Chicken and Waffles 
            

            

              We all love Chicken and Waffles, but who has the time to bread and fry up chicken? That's why we came up with the flavors you love in an easy and delicious shredded chicken recipe using fully cooked Keystone Meats. And the best part is, you cut the prep and cook time so you have time to whip up a homemade batch of waffles. Naw, the toaster variety works just fine!            

            
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Shredded Chicken and Waffles

            


				

			
    
									
  • 1 can (28 oz) Keystone Chicken, drained
    • 
									
  • 1 cup Keystone Chicken Broth
    • 
									
  • 1/2 teaspoon Cajun seasoning
    • 
									
  • 1/4 cup onions, diced
    • 
									
  • 1 cup whole milk
    • 
									
  • 2 3/4 tablespoons all-purpose flour
    • 
									
  • 3 tablespoons unsalted butter
    • 
									
  • 6-8 waffles
    • 
									
  • Salt and freshly ground black pepper to taste
    • 
									
  • Maple syrup, optional
    • 
							

			
		

	

				

			
    
									
  1. Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes. 
    2. 
									
  2. Add the flour and stir for 1 minute. Whisk in the Keystone Chicken Broth and milk and bring to a simmer. Whisk often while simmering about 2 minutes or until thick. 
    3. 
									
  3. Add the Keystone Chicken and stir until hot. Season with salt and black pepper, to taste. Scoop over prepared waffles and drizzle maple syrup on top. 
    4. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Sun-Dried Tomato Flatbread 
            

            

              Switch up your usual Friday pizza night with a lighter but very flavorful 'za choice. You'll forget all about delivery with meal prep this easy. Top with fully cooked Keystone Chicken and have hot pizza on the dinner table in less than 15 minutes! So delicious, you might leave a tip!            

            
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Sun-dried Tomato Chicken Flatbread

            


				

			
    
									
  • 1 can (28 oz) Keystone Chicken, drained
    • 
									
  • 4 tablespoon olive oil
    • 
									
  • 3 cups parmesan cheese, shredded (or mozzarella cheese)
    • 
									
  • 1 cup sun-dried tomatoes
    • 
									
  • 2 teaspoon minced garlic
    • 
									
  • 10 - 12 pieces Naan or flatbread
    • 
									
  • Dried basil for garnishing
    • 
							

			
		

	

				

			
    
									
  1. Preheat oven to 400°F. 
    2. 
									
  2. In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown. 
    3. 
									
  3. Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread. 
    4. 
									
  4. Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes. 
    5. 
									
  5. Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!
    6. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Beef Sundae 
            

            

              A sundae for dinner?!? You better believe it! But save the sweet stuff for dessert, our sundae is made from all natural Keystone Beef! Kids will love making their own dinner sundae almost as much as eating it.            

            
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Beef Sundae Keystone Meats

            


				

			
    
									
  • 1 can (28 oz) Keystone Beef, drained
    • 
									
  • Mashed potatoes, enough for six
    • 
									
  • 1 jar (12 oz) beef gravy
    • 
									
  • 1 container (16 oz) sour cream
    • 
									
  • 2 cups cheddar cheese for the topping
    • 
									
  • Cherry tomatoes for the topping
    • 
							

			
		

	

				

			
    
									
  1. Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently. 
    2. 
									
  2. Cook mashed potatoes according to package directions. 
    3. 
									
  3. In an ice cream bowl, layer warm potatoes, Keystone Beef, gravy and cool sour cream. Sprinkle with cheddar cheese and add a cherry tomato on top. Fun and tasty!
    4. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              BBQ Beef Muffin Bites 
            

            

              We've taken the BBQ beef sandwich and made it a bite-sized, kid-friendly meal! This five-ingredient recipe is a quick and easy solution for those dreaded "what's for dinner?" nights. And because you use fully cooked Keystone Beef, you'll go from prep to the dinner table in under 20 minutes. One-bite, two-bite, three-bite ... more!            

            
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Keystone Bbq Beef Bites

            


				

			
    
									
  • 1 can (28 oz) Keystone Beef, drained
    • 
									
  • 1-1/4 cup BBQ sauce
    • 
									
  • 1 can (10.2 oz) Refrigerated biscuits
    • 
									
  • 3/4 cup Cheddar cheese, shredded
    • 
									
  • 1/2 cup Onion, diced
    • 
							

			
		

	

				

			
    
									
  1. In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
    2. 
									
  2. Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim. 
    3. 
									
  3. Fill each muffin with beef mixture and sprinkle with cheese.

    4. 
									
  4. Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.
    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Mac ‘n Cheese ‘n Chicken Bites 
            

            

              How do you dress up that no-name box of mac 'n cheese you just found in the back of the cupboard? Keystone Chicken to the rescue! Our Mac 'n Cheese 'n Chicken Bites recipe will have you going from basic to fantastic! It's quick, easy and the perfect appetizer for your next family get-together.            

            
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mac n cheese n chicken bites

            


				

			
    
									
  • 1 can (28 oz) Keystone Chicken
    • 
									
  • 3 cups mac ‘n cheese, homemade or store-bought
    • 
									
  • 1 1/2 cups Panko
    • 
									
  • 2 large eggs, beaten
    • 
							

			
		

	

				

			
    
									
  1. Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
    2. 
									
  2. Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.

    3. 
									
  3. Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
    4. 
									
  4. Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes. 
    5. 
									
  5. Serve immediately with your favorite dip!
    6. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              BBQ Pulled Pork Mac 
            

            

              Our BBQ Pulled Pork Mac is a unique twist on the classic mac and cheese recipe. And when you use recipe ready, fully cooked Keystone Pork, you get tender BBQ without the long cook time. Get ready to add a new dimension to the Summer grilling season.            

            
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bbq pulled pork mac and cheese

            


				

			
    
									
  • 1/2 can (28 oz) Keystone Pork
    • 
									
  • 1 pound elbow macaroni
    • 
									
  • 5 Tbsp. butter
    • 
									
  • 5 Tbsp. flour
    • 
									
  • 1/2 teaspoon salt
    • 
									
  • 4 cups milk
    • 
									
  • 6 cups shredded smoked cheddar cheese, divided
    • 
									
  • 2 cups BBQ sauce
    • 
							

			
		

	

				

			
    
									
  1. Preheat oven to 350 degrees.
    2. 
									
  2. Cook pasta according to package directions. Drain and set aside.
    3. 
									
  3. Melt butter into a large pot over medium heat.
    4. 
									
  4. Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth.
Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
    5. 
									
  5. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
    6. 
									
  6. Add BBQ sauce and Keystone Pork. Mix well.
    7. 
									
  7. Pour mixture into a large baking dish.
Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.
    8. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              More Cheese Please Mac ‘n Cheese 
            

            

              Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more - please 'em tonight.            

            
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more cheese please mac and cheese

            


				

			
    
									
  • 1/2 can (28 oz) Keystone Chicken, drained
    • 
									
  • 1 pound medium shell pasta
    • 
									
  • 4 Tbsp. unsalted butter
    • 
									
  • ¼ cup all-purpose flour
    • 
									
  • 1 ½ cups of whole milk
    • 
									
  • 1 cup half and half
    • 
									
  • 8 oz cheddar cheese, shredded
    • 
									
  • 6 oz Colby Jack cheese, shredded
    • 
									
  • 2 tsp dijon mustard
    • 
									
  • 4 oz cream cheese, cut into cubes
    • 
									
  • Ground black pepper, to taste
    • 
							

			
		

	

				

			
    
									
  1. Cook pasta according to directions. Drain and set aside.
    2. 
									
  2.  In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute. 
    3. 
									
  3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
    4. 
									
  4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
    5. 
									
  5. Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta. 
    6. 
									
  6.  Serve immediately while still warm!
    7. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Mexi Mac ‘n Cheese 
            

            

              We took the traditional mac 'n cheese recipe and crossed the border for the flavor your family will love. Our Mexi Mac and Cheese adds just the right amount of heat to your dinner table. And, because you use recipe ready Keystone Ground Beef, you cut prep time in half. ¡Muy bien!            

            
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mexi mac and cheese

            


				

			
    
									
  • 1 can (28 oz) Keystone Ground Beef, drained
    • 
									
  • 2-3/4 cups water
    • 
									
  • 1/3 cup chunky salsa
    • 
									
  • 1-3/4 teaspoon chili powder
    • 
									
  • 2 cups elbow macaroni, uncooked
    • 
									
  • 1 cup bell pepper, diced
    • 
									
  • 1/2 lb. (8 oz) Velveeta-type cheese, cut into 1/2-inch cubes
    • 
									
  • 1/4 cup green onion for garnish (optional)
    • 
							

			
		

	

				

			
    
									
  1. Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
    2. 
									
  2. Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni and cover. Simmer on medium-low heat 8 to 10 minutes or until most the water is absorbed. Add bell peppers, mix well.
    3. 
									
  3. Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
    4. 
									
  4. Garnish with green onions. ¡Muy bien!
    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Quick Southwestern Beef Soup 
            

            

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

            
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Keystone Southwestern Beef Soup

            


				

			
    
									
  • 1 can (28 oz.)of Keystone Beef, drained
    • 
									
  • 2 cups Keystone Beef Broth
    • 
									
  • 1 cup onion, chopped
    • 
									
  • 1 tablespoon garlic, minced
    • 
									
  • 1 jalapeño, seeded and minced
    • 
									
  • 2 teaspoons chili powder
    • 
									
  • 1 teaspoon ground cumin
    • 
									
  • 1/2 teaspoon salt
    • 
									
  • 1/4 teaspoon black pepper
    • 
									
  • 1 cup white rice, uncooked
    • 
									
  • 2 tablespoons chopped fresh cilantro
    • 
									
  • 1 tablespoon sour cream, optional
    • 
							

			
		

	

				

			
    
									
  1. Heat a small nonstick Dutch oven over medium-heat. 

    2. 
									
  2. Coat pan with cooking spray. 
    3. 
									
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes. 
    4. 
									
  4. Add broth and next five ingredients; bring to a boil. 
    5. 
									
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
    6. 
									
  6. Remove from heat, stir in cilantro and add sour cream (optional).
    7. 
									
  7. Serve!
    8. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Hearty Pork & Pinto Bean Soup 
            

            

              There's nothing better than a steaming bowl of soup on a cold winter evening, especially when you can go from stovetop to table in less than 20 minutes! Add recipe ready Keystone Pork and turn an ordinary soup into extraordinary dinner.            

            
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Keystone Pork Bean Soup

            


				

			
    
									
  • 1 can (28 oz.) Keystone Pork, drained
    • 
									
  • 1 can (27 oz.) Keystone Chicken Broth
    • 
									
  • 1 can (16 oz) pinto beans, drained and rinsed
    • 
									
  • 4 cloves garlic, minced
    • 
									
  • 2 tablespoons chili powder
    • 
									
  • 1 1/2 teaspoons ground cumin
    • 
									
  • 5 medium carrots, cubed
    • 
									
  • 1 large potato, peeled and cubed
    • 
									
  • ½ cup celery, sliced
    • 
									
  • 1 can (14.5 oz) green beans, drained
    • 
									
  • 1 can (14.5 oz) peas, drained
    • 
									
  • 1 can (14.5 oz) diced tomatoes, undrained
    • 
									
  • Pepper to taste
    • 
									
  • Avocado, sliced (optional)
    • 
							

			
		

	

				

			
    
									
  1. In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.

    2. 
									
  2. Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender. 
    3. 
									
  3. Add avocado (optional) and serve with warmed tortillas or bread.
    4. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Easy Bolognese Pasta 
            

            

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

            
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Keystone easy bolognese pasta sauce recipe

            


				

			
    
									
  • 1 can (28 oz) Keystone Ground Beef, drained
    • 
									
  • 2 tablespoons olive oil
    • 
									
  • 1 medium onion, chopped
    • 
									
  • 1/3 cup coarsely chopped carrot
    • 
									
  • 1/3 cup coarsely chopped celery
    • 
									
  • 3 garlic cloves, finely chopped
    • 
									
  • 2 tablespoons chopped fresh oregano
    • 
									
  • 1 lb. spaghetti
    • 
									
  • Grated Parmesan cheese
    • 
									
  • 1 jar pasta sauce of your choice
    • 
							

			
		

	

				

			
    
									
  1. Heat oil in heavy large saucepan over medium-high heat. Add Keystone Ground Beef, onion, carrot, celery, and garlic; about 4 minutes. Pour in sauce and season to taste with salt and pepper.
    2. 
									
  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.
    3. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Quick Taco Tuesday 
            

            

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

            
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Keystone baked tacos

            


				

			
    
									
  • 1 can (28 oz.) Keystone Ground Beef, drained and mixed
    • 
									
  • 10 tortilla shells
    • 
									
  • 1 1/2 cup black beans, drained
    • 
									
  • 2 cups shredded cheddar cheese (or more or less to your taste)
    • 
									
  • Topping ideas:
    • 
									
  • shredded lettuce
    • 
									
  • tomatoes, diced
    • 
									
  • avocado, diced
    • 
									
  • black olives, sliced
    • 
									
  • onion, diced
    • 
									
  • jalapeno pepper, thinly sliced
    • 
									
  • salsa
    • 
									
  • sour cream or whole plain Greek yogurt
    • 
									
  • Taco Bell Sauce
    • 
							

			
		

	

				

			
    
									
  1. Preheat oven to 350 degrees.
    2. 
									
  2. Cover a small baking dish with foil and spray with cooking spray.
    3. 
									
  3. Line the tortilla shells standing up with Keystone Ground Beef spread inside each one.
    4. 
									
  4. Bake for about 8 minutes.
    5. 
									
  5. While baking, prepare all the toppings.
    6. 
									
  6. Serve tacos immediately and top with favorite toppings.
    7. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Hearty Hamburger Noodle 
            

            

              This warm and hearty meal is great for long autumn nights. Keystone's Ground Beef pleases 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 ground beef is made with only two ingredients and no preservatives!            

            
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Hearty Hamburger Noodle

            


				

			
    
									
  • 1 can (28 oz) Keystone Ground Beef, undrained
    • 
									
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
    • 
									
  • 16 oz bag egg noodles
    • 
									
  • 2 Tbsp flour
    • 
							

			
		

	

				

			
    
									
  1. Bring ground beef with juices and broth to a boil in a large pan. 
    2. 
									
  2. Add 2 Tbsp of flour to a bag of noodles and shake through. 
    3. 
									
  3. Add noodles (with flour) to beef and broth.  
    4. 
									
  4. Reduce heat, stir and simmer until noodles are tender. 
    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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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. 
									
  2. In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside. 

    3. 
									
  3. Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together. 

    4. 
									
  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. 
									
  5. Place the ball seam side down. Bake for 11-13 minutes, or until golden brown. 

    6. 
									
  6. Allow to cool slightly, then insert a lollipop stick into the bottom of each.
    7. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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!            

            
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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. 
									
  2. Add water to the skillet until the noodles are covered. 

    3. 
									
  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. 
									
  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. 
									
  5. Sprinkle the cheese on top, and stir until combined. Enjoy!
    6. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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!            

            
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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. 
									
  2. Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.  

    3. 
									
  3. Bake in the oven according to directions on biscuit package.  
    4. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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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 (Optional for Keto Diet)
    • 
									
  • 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. 
									
  2. Add Keystone beef and all ingredients and simmer for 10 minutes.
    3. 
									
  3. May be made up to 2 days ahead of time.
    4. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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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. 
									
  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. 
									
  3. Allow mixture to cool to room temperature.
    4. 
									
  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. 
									
  5. Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain. 
    6. 
									
  6. Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

    7. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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!             

            
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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. 
									
  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. 
									
  3. In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
    4. 
									
  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. 
									
  5. Bake in a 375 degree oven for 30 minutes or until heated thoroughly.
    6. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Easy Alfredo Pasta Bake 
            

            

              Our Chicken Alfredo recipe is a fresh take on the same-old-same Mac and Cheese recipe. And it's so creamy and tasty, your family will think you spent hours in the kitchen. The secret? Using recipe ready Keystone Chicken. When you use fully cooked Keystone Meats in your recipes, you’ll cut meal prep in half and gain more family time!            

            
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Easy Alfredo Chicken bake

            


				

			
    
									
  • 1 can (14.5 oz) Keystone Chicken
    • 
									
  • 16 oz elbow macaroni
    • 
									
  • 2 Tbsp. butter unsalted
    • 
									
  • 2 Tbsp. all-purpose flour
    • 
									
  • 1 cup heavy cream
    • 
									
  • 3/4 cup parmesan cheese, grated
    • 
									
  • 1 cup mozzarella cheese, shredded
    • 
									
  • salt and pepper to taste
    • 
							

			
		

	

				

			
    
									
  1. Turn your broiler on. Cook pasta according to package instructions.
    2. 
									
  2. In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
    3. 
									
  3. Add the flour and continue whisking until sauce thickens.
    4. 
									
  4. Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
    5. 
									
  5. Add Keystone Chicken and pasta to pan and mix well.
    6. 
									
  6. Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
    7. 
									
  7. Add more parmesan cheese if preferred
    8. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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  • 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. 
									
  2. Cook until vegetables are tender about 30 minutes. 
    3. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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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. 
									
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
    3. 
									
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent. 
    4. 
									
  4. Add beef and flour mixture.
    5. 
									
  5. Stir, breaking apart Keystone Beef into smaller chunks.
    6. 
									
  6. Cook and stir until thickened and bubbly.  
    7. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Chicken Nachos 
            

            

              Who has the time to prepare, cook and shred the chicken for your nacho topping? Make the perfect nachos every time with fully cooked Keystone Chicken. No fuss and more importantly, no mess!            

            
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  • 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. 
									
  2. Add seasoning and heat through.
    3. 
									
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted. 
    4. 
									
  4. Layer rest of ingredients over chips, including Keystone Chicken.
    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Creamy Chicken and Noodles 
            

            

              You'll love how easy and quick this recipe is to make, while your family will love how creamy and delicious it tastes! All you need is four ingredients and 10 minutes for a hearty meal that's perfect for cooler weather.             

            
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creamy 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. 
									
  2. Add Chicken (including juice) and vegetables.
    3. 
									
  3. Cook until vegetables are heated through.
    4. 
									
  4. Add noodles. 
    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              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.            

            
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  • 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. 
									
  2. Boil water and cook egg noodles for 6-8 minutes.
    3. 
									
  3. In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.  

    4. 
									
  4. Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown. 

    5. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Turkey Tetrazzini 
            

            

              Why use leftovers for your Turkey Tetrazzini when you can use our fully cooked all white meat turkey? This classic recipe is perfect for the neighborhood potluck.            

            
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turkey-tetrazzini

            


				

			
    
									
  • 1 can (28 oz) Keystone Turkey, shredded
    • 
									
  • 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
    • 
									
  • 2 Tbsp. flour
    • 
									
  • 1/4 cup butter
    • 
									
  • 3/4 cup half and half
    • 
									
  • 3 Tbsp. Sherry, optional
    • 
									
  • 1 Tbsp. chopped fresh parsley
    • 
									
  • 1/2 tsp. salt
    • 
									
  • 1/8 tsp. nutmeg
    • 
									
  • Dash black pepper
    • 
									
  • 8 oz. penne pasta
    • 
									
  • 4 1/2 oz. sliced mushrooms
    • 
									
  • 1/2 cup of grated Romano
    • 
									
  • Extra chopped parsley for garnish
    • 
							

			
		

	

				

			
    
									
  1. Preheat your oven to 350º F
    2. 
									
  2. Cook the pasta as per the package directions. Drain and set aside.

    3. 
									
  3. In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.

    4. 
									
  4. Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.

    5. 
									
  5. Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.

    6. 
									
  6. Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.

    7. 
									
  7. Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!


    8. 
							
		

	


            
            
          

         



             
 				

          
          
          

            

              Easy BBQ Beef Sandwich 
            

            

              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 for you. Just open up a can of Keystone Beef, add your favorite BBQ sauce, warm for 5 minutes, and you have a sandwich that rivals any BBQ joint around!            

            
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  • 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. 
									
  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.

    3.