Quick Taco Tuesday

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

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

Pork Stuffed Muffins

Your kids will love helping to make (and eat) our stuffed pork muffin recipe! It's easy to prep, especially when you use fully cooked Keystone Pork.

pork stuffed muffins
  • 1/2 can (28 oz) Keystone Pork
  • 8 ct. refrigerated jumbo biscuits
  • 1/2 cup white onion, diced
  • 1/2 cup your favorite BBQ sauce
  • 1 Tbsp olive oil
  • 1/2 cup shredded cheddar cheese
  1. Preheat oven to 375°F.
  2. Spray 8 cups of a muffin pan with non-stick cooking spray. Set aside.
  3. In a large skillet over medium heat, cook the onions with the olive oil until golden brown.
  4. Add Keystone Pork and BBQ sauce and mix until fully heated through. Turn the heat off and set aside to cool down.
  5. Flatten biscuits with your fingers so that they become large enough to press into bottom and up sides of prepared muffin cups. Spoon a 2-3 tablespoons full of the cooled meat mixture into the bottom of each biscuit cup. Top with as much cheddar cheese as desired.
  6. Bake for 15-20 minutes or until cheese is melted and edges of biscuits are golden. Use a spoon to carefully remove biscuit cups from pan. Enjoy!

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.

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.

Italian Meat Lasagna

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

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

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.

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.

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!

  • 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.

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.

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

Pull Apart Turkey Noodle Soup

Do you know why we call this recipe "pull apart soup?" Because when your family tastes this flavorful soup, you won't be able to pull them apart from the dinner table! And you'll love making it for them because dinner will be on the table in less than 30 minutes when you use all white meat Keystone Turkey.

pull-apart-noodle-soup
  • 4 oz. Keystone Chicken Soup Base in 5 qtz. of water
  • 1 can (28 oz) Keystone Turkey
  • 1 chopped onion
  • 2 celery stalks cleaned and diced
  • 1 can (15 oz) green beans
  • 2 cups frozen broccoli
  • Cooked rice (4 servings)
  • Cooked pasta (4 servings)
  • 4 carrots cleaned and diced
  1. Throw the first seven ingredients together and bring to a boil until vegetables are well cooked.
  2. Season to taste with salt and pepper.
  3. Prepare individual bowls with desired amount of rice, pasta and turkey.
  4. Cover with broth and vegetables and serve.

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.

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.

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.