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!

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.

Balsamic BBQ Beef Sandwich

There are so many tasty BBQ sandwich recipes you could choose from. In fact, we have many right here on our website! For a more "refined" flavor for your summer BBQ, nothing beats the tang of the balsamic vinegar as it blends with the sweet honey.  And because you use fully cooked Keystone Beef, you'll be able to whip up this tasty sandwich in under 15 minutes!

Keystone Balsamic BBQ
  • 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
  1. In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
  2. Stir in cornstarch and heat another 2 minutes.
  3. Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
  4. Serve warm on toasted ciabatta rolls.

Mac and Cheese Party Poppers

Turn your ordinary event into an extraordinary mac and cheese party! These Mac and Cheese Party Poppers will brighten up any affair and because this easy recipe uses Keystone Turkey, prep time is cut in half. This kid-friendly recipe is just the right size for your next brunch or birthday party!

Keystone Mac n 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
  1. Preheat the oven to 350° F. Grease a muffin tin with nonstick cooking spray or skip this step if you are using muffin liners
  2. 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.
  3. 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.
  4. Add Keystone Turkey into the pasta, mix well.
  5. Spoon into the prepared greased muffin tin or paper muffin liners. Sprinkle the reserved cheese and the bread crumbs over the tops.
  6. 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

We've got just the solution for when you want a more robust cheese soup ... add Keystone Chicken! Our recipe is so thick and creamy, it's also perfect for dipping soft pretzels or veggies. And if you have any leftovers (that'll be hard to believe), you can freeze for up to 3 months.

Keystone beer cheese soup
  • 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
  1. 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.
  2. Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
  3. Remove chicken and bacon from the pot and set aside.
  4. 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.
  5. Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
  6. 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.
  7. Allow to simmer until ready to serve, stirring occasionally.

Kickin’ Chicken Poppers

Why did the chicken cross the road? To pick up some more poppers for the party, of course! You better make plenty of these Kickin' Chicken Poppers, because once your guests try 'em, they're gonna go fast! Lucky for you, these poppers are made with fully cooked Keystone Chicken, so you'll have more in minutes ... well before the rooster crows.  

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
  1. Preheat oven 425°F
  2. Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
  3. Slice each pepper in half long-wise and deseed.
  4. Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
  5. Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!

Nashville Hot Shredded Chicken Sandwich

This shredded chicken sandwich recipe is our take on Nashville's iconic hot chicken ... but the best part of our tasty version is how easy this recipe is to prepare. When you use Keystone Chicken, you'll go from stove to table in 15 minutes! Bring the flavor of the south to your next summer cookout or tailgate.

  • 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
  1. Add all of the ingredients in a medium pan, mix well.
  2. Cook on medium for 10 minutes, stirring frequently.
  3. Serve warm on a bun with coleslaw and dill pickle chips.

Honey Mustard Shredded Chicken Sandwich

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

Honey Mustard Shredded Chicken Sandwich
  • 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
  1. Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
  2. Add Keystone chicken to sauce pan and toss with sauce.
  3. Cook on medium for 10 minutes until heated through

Tinfoil Philly Cheesesteak Sandwiches

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

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

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!

Sloppy Jose

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

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

Grilled Cheesy Chicken & Pesto Sandwich

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

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

Mexican-Style Buffalo Chicken Dip

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

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

Southwestern Roast Beef & Cheddar Sandwiches

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

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

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.

  • 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.

  • 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.

Award Winning White Chicken Chili

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

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

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.

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.

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

Easy BBQ Beef 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!

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