Keystone Tailgate
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Mexican Bruschetta

- 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
- Preheat oven to 350°.
- In a large skillet, add Keystone Ground Beef, refried beans, onions and taco seasoning, mix well. Heat over medium heat until warmed throughly.
- 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.
- Spread beef mixture over each round cut crust and sprinkle with cheese.
- 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.
Balsamic BBQ Beef Sandwich

- 1 can (28 oz) Keystone Beef, drained
- 3/4 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 cup water
- 2 tablespoons cornstarch
- 6 ciabatta buns
- In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
- Stir in cornstarch and heat another 2 minutes.
- Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
- Serve warm on toasted ciabatta rolls.
Mac and Cheese Party Poppers

- 1/2 can (28 oz) Keystone Turkey, drained and shredded
- 2 cups uncooked elbow macaroni
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup milk
- 2 1/2 cups sharp Cheddar cheese, shredded
- 3 Tbsp. butter
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup bread crumbs, optional
- Preheat the oven to 350° F. Grease a muffin tin with nonstick cooking spray or skip this step if you are using muffin liners
- Bring a large pot of water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm.
- Remove from the heat, drain and return to the pan; stir in the butter, salt, pepper, garlic powder and eggs until pasta is coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Mix well.
- Add Keystone Turkey into the pasta, mix well.
- Spoon into the prepared greased muffin tin or paper muffin liners. Sprinkle the reserved cheese and the bread crumbs over the tops.
- Bake for 25 minutes or until the topping is browned. Allow the muffins to cool for a few minutes before removing from the pan.
Beer Cheese Soup with Keystone Chicken

- 1 can (28 oz) Keystone Chicken, drained
- 1 can (27 oz) Keystone Chicken broth
- 5 slices thick cut bacon
- 5 Tbsp. butter
- 2 tsp. garlic, minced
- 1 jalapeño, diced
- 1 tsp. black pepper
- 8 oz beer
- 1 cup half-and-half
- 16 oz mild cheddar cheese, shredded
- 1/4 cup all-purpose flour
- Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
- Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
- Remove chicken and bacon from the pot and set aside.
- Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
- Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
- Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
- Allow to simmer until ready to serve, stirring occasionally.
Kickin’ Chicken Poppers

- 1 can (28 oz) Keystone Chicken, drained
- 12 large jalapeno peppers
- 4 ounces cotija cheese
- 8 ounces cream cheese, at room temperature
- 4 ounces shredded cheddar
- 4 tbsp onion, diced
- A small handful of fresh cilantro, finely chopped for garnish
- Preheat oven 425°F
- Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
- Slice each pepper in half long-wise and deseed.
- Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
- Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!
Nashville Hot Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 3-1/2 Tbsp. brown sugar
- 1-1/2 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. chili powder
- 1/4 cup unsalted butter
- 3 cups coleslaw for topping
- Dill pickle chips for garnish
- Add all of the ingredients in a medium pan, mix well.
- Cook on medium for 10 minutes, stirring frequently.
- Serve warm on a bun with coleslaw and dill pickle chips.
Honey Mustard Shredded Chicken Sandwich

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

- 1 can (28 oz) Keystone Beef
- 1 large loaf french bread
- 1/2 tsp garlic powder
- 2 tbsp. extra virgin olive oil
- 3 bell peppers (red, green, or yellow)
- 1 yellow onion
- 1/4 cup butter
- 1 tsp salt
- 18 oz mozzarella cheese slices
- Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
- Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
- Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
- Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
- To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.
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
- Preheat oven to 375°F.
- Spray 8 cups of a muffin pan with non-stick cooking spray. Set aside.
- In a large skillet over medium heat, cook the onions with the olive oil until golden brown.
- Add Keystone Pork and BBQ sauce and mix until fully heated through. Turn the heat off and set aside to cool down.
- 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.
- 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!
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
- Saute diced onion in large skillet
- Drain and add beef until heated
- Stir in taco sauce and jalapenos; reduce heat to low
- Simmer for for 6-8 minutes, stirring regularly
- Add shredded cheese and serve on hamburger bun or over tortilla chips
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
- Get a large pan or griddle ready by greasing it, and placing over medium-low heat.
- In a small bowl, mix the pesto and mayonnaise.
- Spread pesto-mayo mixture on each half of roll.
- On one side, per sandwich, pile Keystone Chicken, mozzarella and tomato. Top the sandwich with the other slice of bread.
- Place the sandwich on the heated pan, cover, and cook for 3 minutes per side, or until the cheese is melted.
- Continue until all the ingredients are gone, and enjoy!
Mexican-Style Buffalo Chicken Dip

- 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
- Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
- 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.
- Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.
Southwestern Roast Beef & Cheddar Sandwiches

- 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 14-inch x 3-inch strips
- 1/2 tsp. southwest seasoning
- 8 slices top-seeded Italian bread
- 1 1/2 cups shredded sharp cheddar cheese
- In a large skillet, heat 1 tablespoon and 3/4 cup of Keystone Beef Broth over medium high heat.
- Add onion and cook for 3 minutes.
- Add bell pepper and cook for 3 more minutes.
- Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
- 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.
- To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/4 cup of cheese onto four slices of bread.
- Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
- Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
- Serve immediately.
Spicy Pulled Pork Sandwich

- 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
- Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
- Butter the buns and toast or place on griddle.
- Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.
Cheesy Chicken Taquito 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
- Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
- Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
- Heat oil in a skillet over medium heat.
- Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.
Award Winning White Chicken Chili

- 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
- Combine ingredients and heat until ready to serve.
Kitchen Sink Dip & Pinwheels

- 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
- Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.
Buffalo Chicken Dip

- 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
- Preheat oven to 350°F.
- Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.
Easy BBQ Beef Sandwich

- 1 can (28 oz) Keystone Beef, undrained
- 10 oz barbecue sauce
- 8-10 hamburger buns
- 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.
- 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.