Keystone Tailgate

Recipe Search

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!

Get Recipe
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

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.

Get Recipe
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!

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!

Get 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.

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!

Get Recipe
  • 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.

Spicy Pulled Pork Sandwich

Some like it hot and some like it spicy! We've taken the typical BBQ sandwich and added some heat to it. A great sandwich for any and all seasons.

Get Recipe
  • 1 can (28 oz) Keystone Pork
  • 3 Tbsp. smoked paprika
  • 1 tsp. salt
  • 1 Tbsp. pepper
  • 1 Tbsp. red pepper flakes
  • 1/2 cup hot banana peppers, sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup of your favorite smokey BBQ sauce
  1. Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
  2. Butter the buns and toast or place on griddle.
  3. Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.

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.

Get Recipe
  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz Taco Bell 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.

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!

Get Recipe
  • 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!

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!

Get Recipe
  • 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.

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!

Get 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.

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.

Get Recipe
  • 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.