Recipes Archive - Keystone Meats

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), 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

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 from the pot.
Add butter into the pan 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. Whisk to combine and reduce heat to medium.
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.
Allow to simmer until ready to serve, stirring occasionally.

Quick Broccoli Cheddar Soup with Keystone Chicken

Broccoli Cheddar Soup may be the perfect warm-me-up on a cold winter's day, but when you add fully cooked Keystone Chicken to the recipe, it becomes a hearty dinner that's perfect anytime of the year!

Broccoli Cheddar Chicken Soup

1 can (28 oz) Keystone Chicken, drained
2 cans (27 oz) Keystone Chicken Broth
1 Tbsp olive oil
½ tsp paprika
1 cup white rice
1 bag (14-oz) broccoli florets, frozen
1-1/2 cups cheddar cheese, shredded
2 Tbsp unsalted butter
2 Tbsp flour
1/2 tsp ground black pepper
2 large bread bowls with center cut out

In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
Scoop soup into crusty bread bowls. Enjoy!

Cambodian Pork Tacos

Are you ready for a delicious twist on the average taco recipe? A big thank you goes out to Minxeats.com for this tasty Cambodian Pork Tacos recipe. The secret ingredient? Coconut milk! It adds just the right amount of sweetness that blends well with Keystone Pork. And because Keystone Meats are fully cooked and recipe ready, you'll get your tacos faster than the corner food truck.

cambodian tacos

1 can (28 oz) Keystone Pork, drained
2 Tbsp. vegetable oil
2 dried New Mexico chiles, seeded and deveined, ground to a powder
2 large shallot, thinly sliced
8 cloves garlic, minced
1 cup unsweetened coconut milk
4 Tbsp. sugar
2 Tbsp. fish sauce
Salt to taste
1/2 cup unsalted dry roasted peanuts, coarsely ground
flour tortillas
Pickled red onion and fresh cilantro, to garnish

In a large skillet, heat the oil over medium heat and add the pork and the ground chiles powder, breaking up the meat with a wooden spoon.
Add the garlic and shallot and cook a minute or two, stirring regularly, so the garlic does not burn.
Stir in the coconut milk, sugar, fish sauce, and peanuts. Turn heat to low and simmer for 10 minutes, until the shallots have softened. Taste for seasoning and add salt or more fish sauce or both.
Warm the tortillas in the microwave for a few seconds to make them more pliable. Add a few spoonsful of the pork mixture, top with pickled onion and cilantro and eat.

Bacon & Apple Pulled Chicken Sandwich with Onion Chutney

When you blend savory bacon with tart Granny Smith apples, you get a totally different take on the usual shredded chicken sandwich. And by using fully cooked Keystone Chicken, you'll satisfy your hungry family in less than 20 minutes! Keystone Cookbook Recipe Winner submitted by Mary L.

Bacon and Apple Chicken Sandwich recipe winner

1 can (28 oz) Keystone Chicken, drained
1 cup Keystone Chicken Broth
1/2 pound bacon, cut into 1-inch pieces
1 large sweet onion, diced
3 cloves garlic, minced
1 tsp balsamic vinegar
1 Granny Smith, cored and diced
1 tsp black pepper
1/2 tsp thyme
6 hamburger buns

In a large skillet, cook bacon pieces until crispy. Remove bacon to a paper towel to drain and pour off the fat, leaving one tablespoon of drippings in the pan.
Sauté onions and garlic until soft in the bacon drippings. Add diced apple and cook for five minutes.
In a separate pan, combine Keystone Chicken, Keystone Chicken Broth, pepper, thyme and vinegar. Cook on medium for 10 minutes, stirring frequently.
Just before serving, stir bacon into onion chutney. Top buns with chicken mixture and then onion chutney. Serve immediately.

Grandma’s Chicken and Dressing

Who said stuffing was only for the holidays? We sure didn't! Grandma's special recipe includes adding Keystone Chicken and Keystone Chicken Broth to the mix. No secret ingredients here, we make it easy for you to add additional tasty elements to any stuffing recipe! Keystone Cookbook Recipe Winner submitted by Vickie from Florida.

Grandma's Award Winning Stuffing

1 can (28 oz) Keystone Chicken, drained
1 can (27 oz) Keystone Chicken Broth
2 Tbs butter
1 egg, beaten
1 package cornbread, prepared per package instructions
3 slices of day old bread, toasted or dried out, cubed.
1 tsp sage
1 to 2 ribs of celery, diced
1 small onion, diced
Salt and black pepper to taste

Prepare cornbread per package directions.
Preheat oven to 350 degrees.
In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
Add all mixture in a 13 inch casserole pan.
Bake for 30 to 40 minutes or until top is golden brown.

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!

Recipe Winner - Bada Bing beef

1 can (28 oz) Keystone Beef, drained
1 (12 oz) package penne pasta
2 tsp olive oil
2 tsp red pepper flakes
1/2 cup onion, diced
3 cloves garlic, minced
1 1/2 cups heavy cream
2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
1/2 tsp salt
2 tsp parsley as a garnish

Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!

Unstuffed Pepper Soup

A Keystone Cookbook Recipe Winner, this Unstuffed Pepper Soup recipe, using Keystone Ground Beef, is a one-pot wonder! Easy to make and even easier to clean up ... especially because there won't be any leftovers! Winning recipe submitted by Daniel C.

Keystone Unstuffed Pepper Soup

1 can (28 oz.) Keystone Ground Beef, drained
1 can (27 oz) Keystone Beef Broth
1 package Spanish rice side dish
1 Green bell pepper, diced
1 Red bell pepper, diced
1 medium onion, diced
2 cans (15 oz.) Diced tomatoes
1 can (32 oz.) Tomato juice

Add all ingredients in a large pot and bring to a boil.
Reduce heat and simmer for 20 minutes (or until rice is cooked).

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.

Keystone Brisket Biscuit Casserole

1 can (28 oz) Keystone Beef, drained
1 cup Keystone Beef Broth
1 cup onion, thinly sliced
½ cup butter or margarine
1 cup carrots, chopped
½ teaspoon salt
½ teaspoon pepper
¼ cup all-purpose flour
1 can refrigerated biscuits (8 biscuits)
2 teaspoons Garlic, minced
1 lb white mushrooms, sliced
1 cup milk

Heat oven to 375°F.
In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
Stir in flour, cook 1 to 2 minutes or until thickened.
Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

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

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!

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!

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

Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes.
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.
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.

Turkey Cobb in a Jar

Our Turkey Cobb Salad in a Jar is the perfect on-the-go addition to any picnic. All of your favorite salad ingredients in a convenient see through container that's simple, yet fun, for everyone in your family. And, there's no easier way to add protein to your salad than with all natural 100% white meat turkey from Keystone Meats!

Keystone Turkey Cobb Salad

1 can (28 oz) Keystone Turkey, drained
6 large mason jars
4 cups romaine lettuce, roughly chopped
1/2 cup bacon crumbles
4 hard boiled eggs, diced
1 cup cherry tomatoes, halved
1 cup corn
1 cup chickpeas
1/2 cup red onion, finely diced
1/2 cups feta cheese
2 cups blue cheese or ranch dressing, as desired

In the mason jar, beginning with the romaine lettuce, layer each of the salad ingredients until the jar is completely full. Top with your desired amount of salad dressing. Enjoy!

Fig and Goat Cheese Quesadilla

We've refreshed the ordinary quesadilla with a sweet and sassy recipe that's beyond extraordinary! And because our Fig and Goat Cheese Quesadilla recipe uses fully cooked Keystone Chicken, prep is quick and delicious! You'll dig this fig ... quesadilla!

Fig and goat cheese quesadilla

1 can (28 oz) Keystone Chicken, drained
1 jar (14 oz) fig jam spread
8 oz. goat cheese
10 large-sized tortillas
Olive oil for skillet

Spread ¼ cup of fig jam on one tortilla, sprinkle your preferred amount of goat cheese and Keystone Chicken on top of the fig spread. On another tortilla, spread more fig jam, and place fig-side down on top of the filling in the first tortilla (forming a sandwich).
In a large skillet, coat with olive oil and heat on the stove for approximately 30 seconds or until oil is warm. Carefully place the quesadilla in the skillet and cook each side until golden brown.
Cool slightly, cut, serve. Enjoy!

Chicken Buddha Bowl

We've stepped up the standard veggie buddha bowl recipe by adding high protein Keystone Chicken. And when you whip up this colorful and delicious recipe, your guests will be "bowled" over on how it took just 12 minutes to prepare.

Keystone Chicken Buddha Bowl

1 can (28 oz) Keystone Chicken, drained
1 bunch of broccoli florets
1 zucchini, sliced
3/4 cup pineapple chunks
1 red pepper, sliced
2 Tablespoons sesame oil (may use any high cooking oil)
1 tablespoon soy sauce
1/2 cup snap peas
1/2 cup scallion onion, sliced
2 cups Quinoa, cooked
1 jar (14 oz) Asian BBQ sauce
1/2 cup sesame seeds

In a large non-stick skillet or wok, heat the sesame oil over medium-heat. Add soy sauce, vegetables, Keystone Chicken and stir fry approximately for 5 minutes or until vegetables are tender. Stirring frequently.
Add desired amount of Asian BBQ sauce, mix in pineapple, sesame seeds and stir throughly.
Add a small scoop of Quinoa to individual bowls and scoop stir fry mix on top ... enjoy!

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!

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

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

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.

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.

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.

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

Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently.
Cook mashed potatoes according to package directions.
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!

Chicken Gyro Pita Sandwich

Our Chicken Gyro Pita Sandwich is so easy to make AND so tasty, your family won't stop yelling opa! And because you use fully cooked Keystone Chicken, you'll have this Greek sandwich on the dinner table in about 10 minutes!

Keystone Meats Gyro

1 can (28 oz) Keystone Chicken, drained
1 cucumber, thinly sliced
2 cups cherry tomatoes, halved
1 medium red onion, thinly sliced
2 cups feta cheese
¾ cup fresh mint, roughly chopped
2 cups Tzatziki sauce or yogurt dill dressing
6-8 pieces flatbread or pita bread

In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
Add dressing and fold and mix well. You may need to add more dressing if preferred.
Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!

Poppin’ Poppy Seed Chicken Salad

Our Poppin' Poppy Seed Chicken Salad makes a wonderful side dish or a light meal. And because you use fully cooked Keystone Chicken, you'll not only cut prep time in half, you won't have to heat up the kitchen on a hot summer night.

Keystone Meats Poppy Seed Chicken Salad

1/2 can (28 oz) Keystone Chicken, drained
2 1/2 cup cooked pasta
1/4 cup onion, chopped
1/2 cup dried cranberries
1/2 cup celery, diced
1 cup poppy seed salad dressing
1/4 cup slivered almonds
1/2 cup feta cheese

Prepare pasta according to package directions. Rinse with cold water and drain.
In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
Add salad dressing, feta cheese and mix well to coat. Chill before serving.

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!

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

In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
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.
Fill each muffin with beef mixture and sprinkle with cheese.
Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.

Avocado Chicken Boats

Everybody will love these tasty little green monsters ... especially when you add fully cooked Keystone Chicken to the mix! In just 20 minutes you'll have an appetizer (or a light meal) on the table for everyone to ooh and ahh. It's quick, easy and more importantly ... delicious!

keystone chicken avocado boats

1/2 can (28 oz) Keystone Chicken, drained
1 cup black beans
1 cup canned corn
1 cup cheddar cheese, shredded
1 package taco seasoning
3 ripe avocados
1 can (4 oz) green chiles, divided
1 package taco seasoning
FOR THE DRESSING:
1/4 cup lime juice
1 cup ranch dressing
1/4 cup lime juice
1 tbsp. fresh cilantro (optional)

Heat broiler. Making the filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, Keystone Chicken, cheddar cheese and taco seasoning. Mix completely.
Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheddar cheese then broil until cheese is melted, about 2 minutes.
Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, salt, and pepper and mix well. Fold in mashed avocados and mix until smooth.
Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.

Asian Beef Bites

Before you pick up that takeout menu from the local Chinese restaurant, take a look at our easy and delicious Asian Beef Bites recipe. It's a tasty appetizer that perfectly complements our Chicken Peanut Pad Thai Noodles recipe.

Asian Keystone Pork Bites

1/2 can (28 oz) Keystone Beef
2 cups cabbage, shredded
1 cup carrots, shredded
1/2 cup onion, diced
1 can refrigerated biscuits (8 biscuits)
2 Tbsp. soy sauce
1 1/2 cups Asian chili sauce
1 tsp. ground ginger

Preheat oven to 350°F.
In medium bowl, mix Keystone Beef, cabbage, carrots, oniones, soy sauce, chili sauce, and ginger.
Line large cookie sheet with parchment paper. Separate dough into 8 biscuits and add each biscuit to the cookie sheet one inch apart.
Spoon 1 rounded spoonful of the mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together and twist the top to seal.
Bake 16 to 18 minutes or until golden brown. Serve warm.

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.

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

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

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.

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

Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain and set aside.
Melt butter into a large pot over medium heat.
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.
Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
Add BBQ sauce and Keystone Pork. Mix well.
Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.

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.

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

Cook pasta according to directions. Drain and set aside.
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.
Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
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.
Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
Serve immediately while still warm!

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!

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)

Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
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.
Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
Garnish with green onions. ¡Muy bien!

Steakhouse Mac ‘n Cheese

This bold-flavored pasta dish is straight from the local steakhouse. Rich and creamy with just a hint of horseradish to open up your palate. Our Steakhouse Mac 'n Cheese recipe comes together easily when you add a big 'ol can of Keystone Beef. Keep the kids happy with the powdery cheese, they definitely couldn't handle our version.

steakhouse mac and cheese

1 can (28 oz) Keystone Beef, drained and chopped
½ pound fusilli pasta
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 ½ cups whole milk
1 cup extra-sharp white cheddar cheese, grated
1 cup cheddar cheese, grated
2 Tbsp. of horseradish
Green onion for garnish

In a large pot, cook the pasta according to the package.
In a large nonstick skillet, melt the butter over medium heat, stir in flour until smooth, about one minute.
Gradually stir in milk; bring to a boil. Cook, stirring constantly until thickened, about 2 minutes.
Reduce heat. Stir in all cheese until melted.
Drain the pasta; add the pasta to the cheese mixture. Cook and stir for 2 to 3 minutes or until heated through. If the pasta mixture is too thick, stir in ¼ cup of water at a time to get the desired consistency.
Stir in the Keystone Beef, heat throughly. Sprinkle green onions over the top for garnish. Serve immediately.

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.

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

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

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.

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)

In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
Add avocado (optional) and serve with warmed tortillas or bread.

Lazy Sunday Shredded Beef Chili

Sometimes you just don't want to cook. We get that. In fact, many of our recipes are developed with that in mind! This simple, yet delicious recipe was submitted by Donna G. - a true lover of Keystone Meats.

Keystone Quick Lazy Sunday Shredded Beef Chili

1 can (28 oz.) Keystone Beef, drained and mixed
2 cans mild chili beans
2 cans chopped tomatoes
1-1/2 package mild chili seasoning
1/2 cup dehydrated onions or 1/2 cup fresh chopped onions
1 tsp. jarred garlic or 1 clove minced garlic
1/2 cup ketchup
2 tsp. vegetable oil

As you open and empty cans, use a small amount of water (a half of a can) to rinse all the cans and add water to the pot.
If you use fresh onion & garlic, add a small amount of oil (1 tsp.) to your pot and sauté onions and garlic for about 4 minutes, do not let garlic burn, stir frequently.
Add chili beans and tomato and shredded beef. Add dehydrated onions and garlic and the ketchup. Mix well, add packet of chili seasoning and a 1/2 cup of beef broth. Over medium to low heat, bring mixture to a boil, turn heat down to simmer and let cook for about 15 minutes to let flavors

Chicken Bog

Our Chicken Bog recipe is a low country favorite that’s similar to Jambalaya in appearance, without the tomatoes and spices. This stick-to-your-ribs Southern staple is meant to be shared. And when you use Keystone Chicken, you'll get the same rich flavor of the traditional recipe without all the prep and cook time.

keystone quick chicken bog and rice

1 can (28 oz.) Keystone Chicken, drained
1 cup Keystone Chicken Broth
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped carrots (from about 3 carrots)
2 teaspoons chopped garlic
1 package microwavable white rice
1 teaspoon kosher salt
3/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften. Add garlic, salt, and pepper, and cook until fragrant, about 3 minutes.
Stir in stock; bring to a boil. Reduce heat to low.
Prepare rice according to directions and add to Dutch oven along with Keystone Chicken.
Cover and simmer until flavors meld together, about 10 minutes.
Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

Chicken & Spinach Artichoke Dip

This creamy spinach artichoke dip stands out from other me-too recipes, especially when you add fully cooked Keystone Chicken. Perfect for dipping with veggies, tortilla chips, pita bread and even dollop a spoonful over a baked potato.

warm artichoke dip

1 can (14.5 oz.) Keystone Chicken, drained
4 ounces cream cheese
1 can artichoke hearts, drained, and finely chopped
1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
1/2 cup grated parmesan cheese
1/2 cup shredded pepper jack cheese
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon salt

Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
Serve hot with crackers or crostini.

Beef and Kale Power Bowl

Our Power Bowl is a quick meal focused around the “power foods” of kale, broccoli, Brussels sprouts and, of course, Keystone Beef. This recipe is a mix of powerful antioxidants that will satisfy you physically and mentally.

Keystone beef and broccoli power bowl

1 can (28 oz) Keystone Beef, drained and mixed
1 bunch broccoli, trimmed
5 tbsp. olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tbsp. apple cider vinegar
1 tbsp. whole grain mustard
1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 oz. brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
1/2 cup hummus (Optional for Keto Users)
1 avocado, quartered lengthwise
2 tbsp. finely chopped chives
Optional: Crushed red pepper flakes (for serving)

Preheat oven to 500°F.
Toss broccoli with 1 tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 minutes. Let cool, then coarsely chop.
Whisk shallot, vinegar, mustard, and remaining 4 tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper.
Massage kale until slightly softened, about 5 minutes. Add roasted broccoli and toss again.
Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and Keystone Beef. Top with chives and sprinkle with red pepper flakes.

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!

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

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.
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.

Easy Spring Rolls

If you’ve ever wondered how to make spring rolls, this recipe is one you have to try! Super simple and easy to make, especially when you use Keystone Chicken as the protein. Don't forget to ask the kids to help out ... they'll love how fun this recipe is to make.

Keystone chicken spring rolls

1 can (28 oz.) Keystone Chicken, drained and diced
6 rice spring roll papers
1 red pepper, thinly sliced
2 carrots, thinly sliced
1 yellow bell pepper, thinly sliced
1 large bunch cilantro
¼ red cabbage, thinly sliced
Cream cheese, sliced into thin strips

To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

Jalapeño Popper Wonton Cups

This easy recipe comes together so quickly it'll become your go-to appetizer for parties, game days and family movie nights. And because you use fully cooked Keystone Chicken, you'll be able to add more to the table if unexpected guests arrive.

Keystone jalapeno popper cups

1 can (14.5 oz.) Keystone Chicken, drained
12 wonton wrappers
4 oz. cream cheese softened
1/2 cup sour cream
1 c. shredded cheddar cheese reserve 2 Tbsp.
3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)

Preheat oven to 350 degrees.
Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
Remove from oven and cool slightly.
In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
Spoon filling into wonton cups, then sprinkle with reserved cheese.
Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

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

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

Mexican Shredded Chicken Sandwich

This spicy twist on the classic shredded chicken sandwich brings a little South-of-the-Border fiesta to your tailgate.

Mexican Shredded Chicken Sandwich

28 oz can Keystone Chicken
2/3 cup salsa verde
3 cups chunky salsa
2 tsp chili powder
1 medium yellow onion, thinly sliced
1 Tbsp olive oil
3/4 cup water

Heat the oil in a large nonstick skillet over medium heat. Add the onions, chili powder. Cook for 5-10 minutes, stirring frequently until the onions are softened and browned.
Add water, lower the heat, add Keystone chicken, salsa verde and chunky salsa. Cook until heated through, about 3 to 5 minutes.

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

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

Bitz of Ritz Shredded Chicken Sandwich

Puttin' on the Ritz - or should we say puttin' in the Ritz. Either way, you'll crack the picky eater at your next family gathering.

Shredded Chicken Sandwich

28 oz can Keystone Chicken
1 can (10.75 oz) cream of chicken or cream of mushroom soup
1 cup sour cream or plain greek yogurt
1 sleeve of Ritz crackers, crushed
3/4 stick butter, melted
6 fresh buns

In a large bowl, mix the soup and the sour cream until well blended. Fold in the Keystone chicken.
Add into a large fry pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
Heat on medium for 10 minutes or until heated throughout.

Chicken and Bacon BBQ Pizza

Who has time to make a fresh pizza from scratch? You do! You'll have hot pizza on the table in less than 20 minutes when you use fully cooked Keystone Chicken. Say goodbye to slow pizza delivery and hello to a family tradition.

Keystone Chicken Bacon BBQ Pizza

1/2 can (28 oz) Keystone Chicken, drained and diced
1 pizza crust, medium
1/2 cup BBQ sauce (your favorite)
1/2 cup shredded mozzarella cheese (add more if desired)
1/4 cup bacon, precooked and diced
1/4 small red onion, thinly sliced

Preheat oven to 350 degrees.
Spread BBQ sauce on pizza crust. Add diced Keystone Chicken on top of BBQ sauce, then add precooked bacon.
Sprinkle mozzarella cheese on top, then slices of onion.
Place in oven, bake 10-12 minutes until crust is lightly browned.

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!

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

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

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

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.

Chicken and Egg Hash

Tired of your same old, same old Sunday brunch? Then it's time to refresh your menu with a twist on the typical corn beef hash recipe! Our Chicken and Egg Hash recipe uses a little of this and a little of that plus a whole lot of flavor! And the best part? How quick your prep time will be when you use a can of recipe ready Keystone Chicken.

chicken and egg hash

1 can (28 oz) Keystone Chicken, drained
1 medium onion, chopped
2 garlic cloves, minced
4 bacon strips, diced
2 large potatoes, peeled and diced
1 tbsp. canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tbsp. minced fresh parsley
3/4 tsp salt
1/8 tsp pepper
4 eggs

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.

Quick Good Luck Pork and Sauerkraut

It's said that eating pork and sauerkraut on New Year's Day brings good luck for the upcoming year. Whether you're ringing in the new year or making a batch for the whole family on a summer Sunday, you'll have this meal on the table in under 10 minutes … lucky for you and your family!

Pork and Sauerkraut

1 can (28 oz) Keystone Pork
vegetable oil (optional)
2 pounds sauerkraut, undrained
1 small yellow onion, peeled and minced
1 medium apple, peeled, cored, and diced
mashed potatoes, for serving (optional)
applesauce, for serving (optional)

Heat a tablespoon or two of oil in a skillet.
Add the Keystone Pork, sauerkraut, including the brine, onion and apple in the skillet. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook medium until warm throughout.
Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

Easy Tinfoil Stuffed Peppers

Our Tinfoil Stuffed Peppers recipe is ready in under 20 minutes! Why? Because when you use fully cooked Keystone Ground Beef, you cut prep time in half. Easy, quick, and most importantly ... delicious!

Easy Tinfoil Stuffed Peppers

1 can (28 oz) Keystone Ground Beef
3 cups cooked white rice
1 zucchini, diced
2 tsp Italian seasoning
1 2/3 cups spaghetti sauce, divided
1 1/2 cups shredded mozzarella cheese, divided
3 bell peppers (red, green or yellow), halved and cored

Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.

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.

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

Preheat oven to 375 degrees.
In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
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.
Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
Allow to cool slightly, then insert a lollipop stick into the bottom of each.

Skillet Chicken Enchiladas

Who said you couldn't have an authentic Mexican dinner while you camp ... we didn't! And because our chicken enchilada recipe is prepped and cooked in the same skillet, it makes for easy cleanup as well! Over the open flame of a campfire or on the stovetop, you'll love how quick and easy this recipe is to make.

Easy One-Skittle Chicken Enchilada recipe from Keystone Meats

1 can (14.5 oz.) Keystone Chicken, drained
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup yellow bell pepper, diced
½ cup orange bell pepper, diced
1 medium onion, diced
2 tbsp. oil
1 can (15 oz.) green chile enchilada sauce
5-6 corn tortillas
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro to garnish (optional)

In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
Repeat with the remaining tortillas and filling.
Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.

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!

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

Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
Add water to the skillet until the noodles are covered.
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.
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.
Sprinkle the cheese on top, and stir until combined. Enjoy!

Skillet Beef Hash

Skillet Beef Hash, one of our one-skillet recipes, cooks as easily on top of the stove as it does over a campfire. And because the main ingredients in this recipe are fully cooked, you'll have dinner ready in under 15 minutes!

One-skillet beef hash is perfect for the campfire

1 can (28oz) Keystone Beef, undrained
4 tbsp liquid from can of Keystone Beef
½ medium onion, diced
2 cans (15 oz) potatoes, diced
1 clove garlic, minced
salt and pepper to taste

Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.

Chicken Pasta Salad

Need a quick but delicious meal to prepare for a family event, holiday or potluck? This Chicken Pasta salad is hearty, healthy and delicious. Make the recipe the day before for less stress, so you can focus on other important tasks. Cut meal prep time in half by using fully cooked Keystone premium Chicken for a quick and impressive dish.

Chicken Pasta Salad

1 can (28 oz) Keystone Chicken, chunked and drained
8 oz cooked & drained pasta, any shape
1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
2/3 cup Italian salad dressing
1/4 cup parmesan cheese, grated
1/2 tsp garlic powder

Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
Combine Keystone Chicken with all ingredients in a large serving bowl.
Mix well, chill. Can be made a day ahead of time.
Serve chilled over lettuce if desired.

Crunchy Turkey Salad

Add a fun twist to a traditional salad! Cut prep time in half by using all natural fully cooked Keystone Turkey. No preservatives and only two ingredients, this healthy salad recipe will be sure to please.

Turkey crunch salad from Keystone Meats

1/2 can (28 oz) Keystone Turkey
1 cup carrots, julienne cut
1-1/2 cups cucumber, julienne cut
2/3 cup green onion strips
1 cup fresh bean sprouts
Dressing:
2 Tbsp peanut or olive oil
2 Tbsp lemon juice
1 1/2 tsp soy sauce
1/2 tsp salt, optional
(may substitute Italian Dressing)

Cut turkey into bite-sized pieces.
In a large salad bowl, toss the turkey, carrots, cucumber, green onion and bean sprouts. Refrigerate.
In a small bowl, combine dressing ingredients. Refrigerate for 20 minutes.
Add dressing before serving.

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

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!

Keystone Chicken Fried Rice

Make our takeout-inspired Chicken Fried Rice faster than getting it delivered from your favorite Chinese restaurant! And because you start with recipe ready Keystone Chicken, you'll cut meal prep in half. Watch how this recipe is made here.

Chinese takeout chicken fried rice

1 can (28 oz) Keystone Chicken
3 cups cooked white rice
2 Tbsp sesame oil
1 small white onion, diced
1 cup frozen peas and carrots
2 eggs, lightly beaten
2 Tbsp chopped green onions
Soy sauce to taste

In a large skillet over medium heat, cook sesame oil and white onion until golden brown. Add peas and carrots until de-frosted.
Slide the onion, peas and carrots to one side of the pan, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
Once cooked, mix the eggs with the vegetable mixture. Add the cooked rice and Keystone Chicken to the veggie and egg mixture.
Add soy sauce (to taste) on top. Stir and cook the entire mixture until heated through and combined.
Add chopped green onions and serve!

Veggie and Chicken Summer Salad

Our fresh Veggie Summer Salad is the perfect side dish for the weekend BBQ or cookout. What's the answer to quick meal preparation? Using all natural Keystone Chicken! When you open a fully cooked can of Keystone Chicken you'll cut down on the mess, and you'll cut meal prep in half!

Keystone Chicken Summe Salad

1 can (28 oz) Keystone Chicken
4 ears of corn, cooked and the kernels sliced off each cob (Optional, leave off for Keto Diet)
3 cups fresh green beans, cut in half
3 cups fresh tomatoes, diced
1 medium red onion, thinly sliced or diced
½ Tbsp + 1 Tbsp olive oil
1/2 cup white onion
1 tsp minced garlic
1 cup fresh cilantro
2 fresh jalepenos, stems and seeds removed
3 Tbsp apple cider vinegar
½ cup feta cheese (optional)
Salt to taste

Add the green beans to a medium pot of boiling water and boil 4 minutes. Immediately drain and transfer the beans to a bowl of ice cold water.
Combine corn kernels, dried off green beans, tomatoes, red onion and Keystone Chicken to a large bowl. Set aside.
To make the dressing: Heat 1 tbsp olive oil in a skillet over medium heat. Add the white onion and minced garlic, and cook for about 5 minutes. In a blender, combine cooked garlic and white onion, ½ cup olive oil, cilantro, jalapenos, vinegar and salt. Blend until smooth.
Pour dressing over the salad and toss everything to combine. Top with feta cheese if desired.

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

Add Keystone Chicken with juices to pan and warm over medium heat.
Shred chicken with a fork. Add stuffing mix.
Heat thoroughly for 5-10 minutes while stirring.
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

In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
Bake in the oven according to directions on biscuit package.

Quick Vegetable Beef Soup

This Quick Vegetable Soup is great for parents looking for an easy yet healthy dish, perfect for all seasons! Plus, in about 20 minutes you’ll have a meal from stove to table. All your bases are covered with protein, vegetables and a warm, rich broth to satisfy everyone at the dinner table.

1 can (28oz) Keystone Beef, drained
1 can (27oz) Keystone Beef Broth
2 tsp Keystone Beef Soup Base with 2 cups of water
1 can (15oz) stewed tomatoes
1 bag (2lb) frozen mixed vegetables
1/2 cup chopped onion
1 can (46oz) vegetable juice

Empty drained Keystone Beef into a large pot. Shred beef with a fork.
Add remaining ingredients. Stir well.
Bring to boil over medium heat. Reduce heat. Simmer on low for 15 minutes.
Serve with crackers.

Beef Taco Salad

Shake up your Taco Tuesday with a beef taco salad. It’s made with our fully cooked ground beef, so there’s no cooking required! Warm, tasty and quick to satisfy everyone!

1 can (28 oz) Keystone Ground Beef, drained
1 head iceberg lettuce, washed and chopped
1 large tomato, chopped in large pieces
1 bunch green onions, sliced
1 (8oz) package cheddar cheese, shredded

Heat Keystone Ground Beef in a skillet. Toss all ingredients in a large bowl.
Top with tortilla chips and your favorite Mexican toppings (sour cream, guacamole, hot sauce and salsa). Prep time is under 20 minutes!

Roasted Pork with Sauerkraut

Try this quick and easy Roasted Pork and Sauerkraut recipe, and you'll have dinner on the table in less than 10 minutes! Forget about roasting pork all day long, when you use recipe ready all natural Keystone pork you'll cut your meal prep in half.

1 can (28oz) Keystone Pork
1 can/bag vat cured sauerkraut (approx. 20-28 oz)

Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
Excellent with mashed potatoes, spaetzle, or dumplings.

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

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

Hearty Beef & Noodles

This warm and hearty dish is great for long winter nights. The rich flavors from Keystone's beef will please 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 beef is made with only two ingredients, making this a delicious but simple meal to prepare and enjoy!

Beef and Noodles

1 can (28 oz) Keystone Beef, shredded
3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
16 oz bag egg noodles
1/2 tsp garlic salt (optional)
2 Tbsp flour

Bring beef with juices and broth to a boil in a large pan.
Add 2 Tbsp of flour to a bag of noodles and shake through.
Add noodles (with flour) to beef and broth.
Reduce heat, stir and simmer until noodles are tender.
Serve over mashed potatoes.

Stir-Fry Beef and Broccoli

Bring an Asian-style dish to your dinner table and impress even the pickiest eaters with this Stir-Fry Beef and Broccoli recipe. With Keystone's fully cooked beef, the prep time is cut in half, which makes this dish perfect for busy parents or college students. This all natural recipe is both healthy and delicious way to add some spice to dinner time.

beef and broccoli

1 can (28 oz) Keystone Beef
1/2 cup cold water
1/4 tsp garlic powder
2 Tbsp cornstarch
1 package (16oz) broccoli
2 Tbsp soy sauce
3 cups cooked rice
1 cup orange juice
2 Tbsp olive oil/vegetable oil
1/4 tsp ground ginger

Mix water, cornstarch and soy sauce together.
Cut Keystone Beef into bite-size pieces.
Heat 12-inch skillet or wok over medium-high heat until hot.
Add oil; rotate skillet to coat side.
Add Keystone Beef, ginger and garlic powder; stir-fry about 3 minutes.
Add broccoli; stir-fry 2 minutes.
Stir in orange juice; heat to boiling.
Stir in cornstarch mixture; cook and stir about 1 minute or until thickened.
Serve with rice.

Garden Turkey Tart

Wow and impress your family and friends with this creative and tasty dish. This meal incorporates healthy vegetables, gooey cheese, all natural turkey and rich spices all into a savory pie. Chop, mix and bake and dinner will be ready with little effort but a whole bunch of flavor.

turkey garden tart

1 can (14.5 oz) Keystone Turkey, drained and diced
1 frozen deep dish pie crust, thawed
1 1/2 cups mozzarella cheese
3 Tbsp. goat cheese, crumbled
1/2 cup parmesan cheese
1/2 cup sun-dried tomatoes, chopped (optional)
1/4 cup thinly sliced fresh basil
1/4 cup chopped green onions
1/2 Tbsp. fresh oregano
1 small zucchini, sliced
2 eggs
1 cup half & half
Salt & pepper, to taste

Preheat oven to 400 degrees.
Par-bake the crust for 5-8 minutes, or until lightly golden.
Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
Arrange zucchini rounds to cover top of tart.
Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes.
Serve warm or at room temperature.

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.

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

Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
Add Keystone beef and all ingredients and simmer for 10 minutes.
May be made up to 2 days ahead of time.

Indian Chicken Simmer

Add some spice to your dinner this week with an Indian inspired dish. This Indian Chicken Simmer is a one pan cook and prep dish, cutting cooking time in half. Just add Keystone Chicken, vegetables, beans and curry, then you’re good to go! Wonderful for any time of the year.

Indian chicken simmer

1 can (28 oz) Keystone Chicken, drained
1 jar (8 oz) curry sauce
1/2 cup red peppers, sliced
1/2 cup sweet onion, sliced
1/4 cup golden raisins
1 can (15 oz) garbanzo beans, drained
1/4 cup cashews
2 cups rice, cooked
4-6 pieces of naan or flatbread

Sauté peppers, onions and garbanzo beans in a large pan with vegetable oil until golden brown. Add sauce and simmer for 10 minutes.
Add Keystone Chicken and raisins, heat through.
Serve on cooked rice, with naan or flatbread. Top with cashews or an herb of your choice.

Turkey Bake

Warm and filling, the Turkey Bake is a great recipe for Moms and Dads looking for a simple, easy and fast dish to feed your hungry family. Kids will be asking for seconds, even the picky ones! And when you use Keystone Turkey, you’ll cut the prep time in half.

turkey bake

1 can (28 oz) Keystone Turkey
1/2 tsp. Keystone Chicken Soup Base, or bouillon granules
1 cup rice, uncooked
1/2 cup peppers, sliced
1/2 cup carrots, diced
1/2 cup celery, diced
1 medium onion, diced
1 can (15 oz) corn, drained
2 tsp. dried thyme
2 tsp. poultry seasoning
Salt & pepper to taste
Hot sauce (optional)
Parmesan cheese (optional)

Preheat oven to 375 degrees.
Mix rice, Keystone Soup Base, and 1 cup of water to a deep casserole dish.
Add undrained Keystone Turkey, and all other ingredients, mix well. Cover and bake at 375 degrees for approximately 45 minutes, or until rice is tender.
Let stand for 10 minutes. Garnish with hot sauce, cheese, or green onions.

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.

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

Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
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.
Allow mixture to cool to room temperature.
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.
Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

Loaded BBQ sweet potatoes

1 can (28 oz) Keystone Pork, shredded
4 large sweet potatoes
1-1/2 cups BBQ sauce
4 Tbsp. cilantro
4 Tbsp. crispy onion strings
1 cup cheddar cheese

Preheat oven to 375 degrees.
Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.

Curried Coconut Chicken and Rice

This Thai-style curry recipe is fast and more importantly, easy to make! With its unique layers of flavors, this dish anything but ordinary. Serve over jasmine or white rice.

curried coconut chicken

1 can (14.5 oz) Keystone Chicken
2 cloves of garlic
1 can (14 oz) coconut milk
1 can (14.5 oz) can stewed tomatoes
1 can (8 oz) tomato sauce
3 Tbsp. sugar
1 1/2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 yellow onion, sliced thin
Salt and pepper, to taste

In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.

Authentic Cuban Pork Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Keystone Pork. And because Keystone Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

cuban sandwich

1 can (28 oz) Keystone Pork
1/2 cup mayonnaise
1/2 cup mustard
1/8 tsp cayenne pepper
4 hoagie buns
16 slices Swiss cheese
12 thin slices smoked fully-cooked ham
2 large dill pickle, sliced thinly lengthwise
4 Tbsp. butter, or as needed

Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
Spread one side generously with the mayo/mustard sauce.
Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini maker). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Shepherd’s Pie

We've taken the traditional Shepherd’s Pie recipe and made it so easy to prepare! There's no need to shop for special ingredients because this recipe uses items you already have in your pantry. You'll have this meal on the table in less than 35 minutes when you use precooked Keystone Ground Beef.

shepherds pie recipe

1 can (28 oz) Keystone Ground Beef
1 yellow onion, diced
1 can (10 oz) cream of mushroom soup
1 cup frozen peas and carrots
1 1/3 cups, instant mashed potato flakes
1 cup milk
2 Tbsp. butter
1 Tbsp. ketchup
Black pepper, to taste

Preheat oven to 400 degrees.
Sauté the onion in a large skillet over medium-high heat until golden brown. Add the Keystone Ground Beef until heated through.
Stir condensed cream of mushroom soup, ketchup, peas and carrots, and black pepper to the skillet. Stir until combined, and pour into in 9-inch pie plate.
Prepare mashed potatoes according to the package.
Spoon mashed potatoes over beef mixture, and bake at 400 degrees for 15 minutes or until potatoes are lightly browned.

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)

Cook refried beans per the instructions.
Warm the Keystone Ground Beef, add the tomato, onion. Set aside.
Heat oil in a frying pan, and fry 1-2 tortillas at a time until firm. Pat dry and set aside.
Spread the beans on the fried tortillas, add the beef, lettuce and tomatoes, and top with sliced avocado, cheese, Mexican crema, and salsa.

Pork Souvlaki

What makes our Greek Pork Souvlaki recipe so easy to prepare is using fully cooked Keystone Pork. Simple ingredients all come together to make this dish taste so crazy good, your family will be saying Opa after every bite.

Easy Greek pork souvlaki

1 can (28 oz) Keystone Pork
1/3 cup extra-virgin olive oil
2 Tbsp. oregano, chopped
2 garlic cloves
1 cup Greek-style yogurt
2 Tbsp. mint, chopped
1 large onion, sliced
3 Tbsp. lemon juice
Salt and ground pepper
1/2 cucumber, diced
Optional: Warm pita, for serving

In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.

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

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

Cheesy Chicken Taquito

A special thank you to the blogger Sweet Silly Sara for her Cheesy Chicken Taquito recipe. This easy, economical and yummy chicken taquito recipe will for sure become a family favorite just like it is for hers. Complete the meal by serving with Spanish Rice or a simple green salad. Thank you Sara ... there's nothing silly about this delicious recipe!

1 can (14.5 oz) Keystone Chicken
16 flour tortillas
8 oz cream cheese
4 oz shredded cheddar cheese
4 oz 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.
Serve with salsa and sour cream if you like.

Chicken a la Keystone

Our Chicken a la Keystone recipe looks impressive but it's deceptively easy to make. This perfect holiday party dish will for sure become one of your go-to family favorites. Watch how this recipe is made here.

Chicken a la Keystone recipe

1 can (14.5 oz) Keystone Chicken, drained
1 can (15 oz) mixed vegetables, drained
12 Puff pastry shells, baked
1 can (10.5 oz) condensed cream of celery soup
1/2 cup milk
1/4 cup onion, sliced

Bake pastry shells according to package directions. Set aside.
In large saucepan combine Keystone Chicken, cream of celery soup, milk, onions and mixed vegetables: mix well and heat on low heat for approximately 5 minutes.
Divide mixture and fill each pastry shell. Serve immediately.

Easy Chicken Noodle Soup

A lunchtime favorite from stovetop to table in under 10 minutes. We've taken the traditional chicken noodle soup recipe and made it easier by using fully cooked Keystone Chicken.

Easy Chicken Soup Keystone Meats

1 can (28 oz) Keystone Chicken, undrained
4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
2 cups uncooked egg noodles
1 medium carrot, sliced
1/2 cup chopped onion
Salt and pepper to taste

Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
Reduce heat, stir and simmer until noodles are tender.

Traditional Mincemeat Pie

Start a new tradition by making this authentic English mincemeat pie for the holidays. You'll love this hardy, spicy and sweet treat!

1 can (28 oz) Keystone Beef, drained
1-1/2 cup Brandy (may substitute apple cider for Brandy)
4 Granny Smith apples, peeled and diced
1-1/3 cups white sugar
2-1/4 cups dried currants
2-1/2 cups raisens
1/2 pound candied mixed fruit, chopped
1/2 cup butter
1 jar (16 oz) sour cherry preserves
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground cinnamon
1 can (16 oz) sour cherries, pitted
2 pie crust, 9 inch
2 Tbsp heavy cream

In a Dutch oven, combine Keystone Beef and Brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes. Remove meat and coarsely chop, then return it to the pot.
Stir in chopped apples, sugar, currants, raisins, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
Refrigerate tightly covered for at least one week before using.
Preheat oven to 350 degrees F. Put filling in unbaked pie shell. Remove the second uncooked pie crust pie crust from tin container and cut into a strips and place in a crisscross pattern on top or use a cookie cutter to make festive designs. Brush top with cream and sprinkle with sugar.
Bake in preheated oven for 35 minutes, or until golden brown.

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

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!

Chicken Peanut Pad Thai Noodles

Our Peanut Pad Thai recipe is so tasty; you'll forget about take out at your local Chinese restaurant! And because you use recipe ready Keystone Chicken, you'll spend more time enjoying than prepping.

Chicken Peanut Pad Thai Noodles

1 can (28 oz) Keystone Chicken
8 oz Pad Thai Asian noodles
1/2 cup cucumber, cut into half moons
1 red bell pepper, thinly sliced
2 scallions, sliced
For the peanut sauce:
1/2 cup peanut butter
1/3 cup water
3 Tbsp Sriracha or other favorite hot sauce
3 Tbsp soy sauce
2 Tbsp olive oil
2-3 Tbsp lime juice
1/2 Tbsp garlic powder

Cook the Pad Thai Asian noodles according to package directions. Drain and return to pot. Drizzle with a small amount of olive oil to prevent them from sticking together. Set aside.
In a medium saucepan, combine all of the peanut sauce ingredients. Stir over medium-low heat continuously until the sauce is smooth. Remove from heat and set aside.
Add bell pepper, cucumbers and Keystone Chicken to the sauce, and mix until combined. Pour the sauce over noodles. Top with sliced scallions and serve immediately.

Chicken Avocado Pinwheels

Who said your Pinwheel recipe has to be ordinary? We didn't! You'll love that we've added avocado and Greek yogurt along with fully cooked Keystone Chicken. It's so easy and delicious!

Chicken-Avocado Pinwheels

1 can (28 oz) Keystone Chicken
1 ripe avocado, mashed
4 Tbsp plain Greek yogurt
2 Tbsp lime juice
3 Tbsp red onion, finely diced
2 green onions, sliced
1/2 tsp salt
1/2 tsp garlic powder
2 Tbsp fresh cilantro, chopped
1/2 cup shredded cheddar cheese
Black pepper to taste
5-6 tortillas (8-10 inch diameter, optional substitute is lettuce wraps)

In a large bowl, combine all of the ingredients, and mix well.
Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
Refrigerate for about 30 minutes.
Slice with serrated knife into 12-1 inch slices.

One Pot Buffalo Chicken Tortellini

This hardy family dinner is perfect for the cool weather, and because you use recipe ready Keystone Chicken you'll be sitting down to the table in less than 20 minutes!

1 can (28 oz.) Keystone Chicken
2 1/2 cups Keystone Chicken Broth
2 Tbsp butter
1 tsp garlic powder
1 package (about 20 oz.) refrigerated or frozen cheese tortellini
1/2 cup buffalo wing hot sauce
1/2 cup ranch dressing
2 cups shredded mozzarella cheese

In a large pot or pan, melt the butter. Add the garlic powder, and stir continuously until completely mixed.
Gradually pour in the Keystone Chicken Broth, whisking constantly. Cook the broth for about 2 minutes or until thickened.
Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring occasionally.
Add Keystone Chicken, buffalo hot sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Once completely mixed together, top the tortellini with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted. Enjoy!

Creamy Chicken and Mushroom Casserole

You'll be sure to bring the family back to the dinner table with this creamy chicken casserole. Make it even more hardy by layering over egg noodles or rice. This chicken dinner is a winner!

Creamy Chicken Mushroom Casserole

1 can (28 oz) Keystone Chicken, drained
2 cups Keystone Chicken Broth
12 oz cremini mushrooms, sliced
4 oz oyster mushrooms, sliced
1 clove garlic, finely chopped
2 Tbsp all-purpose flour
1/2 cup white wine
1/4 tsp ground sage
1/4 cup heavy whipping cream
1 Tbsp fresh parsley, chopped

Preheat oven to 350 degrees F (175 degrees C)
In a large skillet over medium heat add Keystone Chicken, cremini mushrooms, oyster mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add Keystone Chicken Broth and sage; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
Pour chicken sauce in the casserole dish and cover with aluminum foil.
Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.

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

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.

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!

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

Turn your broiler on. Cook pasta according to package instructions.
In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
Add the flour and continue whisking until sauce thickens.
Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
Add Keystone Chicken and pasta to pan and mix well.
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.
Add more parmesan cheese if preferred

Beefy Rice, Corn and Cheesy Cornbread

This flavorful cornbread is a nice complement to any Mexican-style dinner. Add a half cup of diced jalapeños and kick it up a notch! A special thank you to Maryjo R. one of our “Beef Up Family Time Recipe Contest” finalists!

2 cans (14 oz) Keystone Ground Beef
1 pkg. Uncle Ben’s mixed rice, prepared
2 cans mexican corn
1 can Manwich
1 pkg. (2 cups) mexican shredded cheese
2 boxes Jiffy cornbread mix

Preheat oven to 350 degrees.
Cook the rice according to the package directions.
Pour Keystone Ground Beef, Manwich and rice in a skillet to warm throughout.
Place a layer of the meat mixture in the bottom of a 13x15 pan, followed by a layer of corn. Repeat once more.
Top with shredded cheese.
Prepare cornbread according to the package.
Spread batter on top of cheese. Bake until cornbread is golden brown.

Beefy Potato Fritters

We’ve taken the common potato fritter and “queued” it up with Keystone Beef and BBQ sauce to make a robust side dish that’s perfect for any time of the year! A special thank you to Candy B. one of our “Beef Up Family Time Recipe Contest” finalists!

1 can (14.5 oz) Keystone Beef, finely chopped
3 medium (5 to 6 oz each) potatoes, shredded
1/4 cup finely chopped green onion (both white and green parts)
1/4 cup bottled or homemade hickory barbecue sauce
1/4 cup canola oil

Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
Divide into 4 equal portions and roll each portion into a ball.
Heat oil in a large skillet over medium heat until hot (but not smoking).
Add balls and flatten each with a spatula to become a fritter shape. Fry 7 to 8 minutes on each side or until crispy and golden in color.
Drain briefly on paper towels and serve hot.

Beef and Gorgonzola Tarragon Salad

Although this may be one of our simplest salad recipes, it has a nice complexity of taste when the Gorgonzola cheese blends with the Tarragon! A special thank you to Sherri W. one of our “Beef Up Family Time Recipe Contest” finalists!

1 can (14.5 oz) Keystone Beef
4 cups artisan lettuce
4 radishes, sliced
4 oz tarragon dressing
2-4 oz gorgonzola cheese, shredded

Add lettuce and radishes to a large mixing bowl.
Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.

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 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.

Korean Town Salad Bowl

This recipe is an easy way to get the authentic Korean flavors you love with quick kitchen prep time. A light meal with full flavor, it's the perfect back-to-school dinner. A special thank you to Vivian T., one of our "Beef Up Family Time Recipe Contest" finalists!

Korean Town Salad Bowl

1 can (28 oz) Keystone Ground Beef
1 tsp. Keystone Beef Soup Base
2 Tbsp. Sriracha hot sauce
2 Tbsp. garlic powder
2 cups prepared ranch dressing
1 tsp. powdered ginger
1/2 cup reduced sodium soy sauce
1/2 cup ketchup
2 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1/4 tsp. red pepper flakes
2 bags (10 oz) of garden salad blends
2 green onions, sliced thin (optional)

In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.

Skillet Lasagna Florentine

This light, protein-packed recipe is brimming with all the classic lasagna flavors but is made with spinach as a stand in for noodles. Keystone Ground Beef, a few ingredients, one pan and you have a meal you can feel great about serving. Besides the delicious taste and convenience of Keystone Meats, this recipe is a great way to keep in line with a low carbohydrate diet. A special thank you to Shauna H., one of our "Beef Up Family Time Recipe Contest" finalists!

1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (8 oz.) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese

Set a large skillet over medium heat, add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning and tomato sauce. Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently allowing it to wilt. Place the cottage cheese in dollops over the top of the lasagna. Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt. Finish the dish with some torn parsley, Parmesan cheese and an extra dash of pepper if desired.

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

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.

Classic Coney Dog Sauce

Is your family tired of boring hot dogs? Then it's time to top your dog with our easy-to-make Classic Coney Sauce. This hearty chili sauce makes a tasty topping for french fries, nachos, burgers or even use as a dip.

1 can (28 oz) Keystone Ground Beef
1/2 cup onion chopped
1 1/2 cups ketchup
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon chili pepper
3/4 teaspoon salt
Cheddar cheese as topper

Drain can of Keystone Ground Beef and add with onion in a large skillet over medium heat ... stirring to crumble beef, approximately 3 minutes.
Stir in the ketchup, sugar, vinegar, mustard, Worcestershire sauce, salt and both peppers. Cover and simmer on low setting for 15 minutes, stirring occasionally. Serve over hot dogs or use as a topping on French fries. Top with cheese.

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

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.

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

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.
Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Chicken Pepper Pizza

Prepped and ready to use at a moments notice, Keystone Chicken makes this recipe (and your life) easier. Enjoy this Chicken Pepper Pizza recipe from Food Fitness by Paige and in less than 25 minutes you'll see what all the fuss is about.

1 can (14.5 oz) Keystone Chicken
4 bell peppers, assorted colors
8 oz pizza sauce
Pepperoni slices, to taste
1/2 cup shredded mozzarella
1/2 cup shredded parmesan
4 oz sliced mushrooms
1 green onion, diced

Cut bell peppers in half and remove all seeds and stems. Fill equally with pizza sauce, chicken, pepperoni, mozzarella, parmesan, mushrooms and green onion.
Put on lined cookie sheet, bake at 350°F for 20 minutes.
Serve with a side salad.

Beefy Butternut Enchiladas

If you love Mexican food, you'll love this Beefy Butternut Enchiladas recipe from Food Fitness by Paige. Each hearty serving is only 410 calories, with 25g net carbs and 37g protein. Nestled up to a light side salad, this makes the perfect guilt-free meal!

2 cans (14.5 oz) Keystone Beef
1 Roma tomato, diced and drained on paper towel several hours
2 Tbsp. extra virgin olive oil
1 small (approx. 14 oz) butternut squash, trimmed, seeded and diced
Seasoning: salt, pepper, garlic powder, onion powder
1 medium onion diced
1 Tbsp. chopped garlic
Dash cayenne pepper
2 cans (15 oz) beans drained
1 1/2 cups enchilada sauce
8 low carb flour La Tortilla Factory tortillas
2 oz (approx. 1/2 cup) grated sharp cheddar cheese
2 green onions diced

Dice Roma tomato, drain on paper towel (several hours if possible).
Shave skin of butternut squash with a potato peeler, slice off ends, cut in half and scrape seeds, dice and toss with 1 Tbsp. olive oil and lay on foil lined cookie sheet (season if desired with salt, pepper, garlic powder and onion powder), bake at 400 for 20 minutes. Stir and continue baking for another 20 minutes.
Meanwhile, heat remaining Tbsp. olive oil, onion and cayenne pepper til golden brown in large skillet, then stir in both cans drained beans, beef and roasted butternut squash.
Add a 1/2 cup enchilada sauce to bottom of casserole dish and a 1/2 cup to shallow bowl. Dip each tortilla shell in sauce and add 1/8 of beef mix, roll up and add to a casserole dish. Repeat with remaining ingredients.
Pour last 1/2 cup sauce over all 8 enchiladas, cover with foil and bake at 375 for 45 minutes.
Remove from oven, sprinkle with grated cheese, tomato and green onion.

Beefy Lima Bean Casserole

A healthy recipe with full flavor you ask? You may have bean there but you haven't done this! This Beefy Lima Bean Casserole recipe showcases the heartiness of the lima bean and our two ingredient recipe ready Keystone Ground Beef.

1 can (14 oz) Keystone Ground Beef
1/2 cup green onion thinly sliced
1 Tbsp. cooking oil
1/2 tsp. garlic salt
1 tsp. curry powder
1/4 cup sun-dried tomatoes diced
1 cup hot water
1 bag (12 oz) frozen lima beans
1 cup brown rice
2 1/2 cups vegetable broth

Cook brown rice in vegetable broth for approximately 45 minutes until tender.
Soak tomatoes in hot water for about 30 minutes until soft. Drain, reserving liquid.
While rice cooks, heat ground beef, onion and garlic salt in vegetable oil.
Prepare lima beans according to package directions.
Stir together cooked rice, beef mix, tomatoes and lima beans. Season with curry powder. Add reserved tomato water as need.
Heat thoroughly and serve.

French Dip Sliders

When it comes to making a quick and tasty meal for your family, it can be hard to come up with an entrée everyone in the family will enjoy. These French Dip Sliders from Jenn's Blah Blah Blah Blog are so easy to make and are great for party appetizers or a family meal ... especially when you use recipe ready Keystone Beef. There's no need to cook beef for hours to get the same tenderness and flavor ... from meal prep to table in less than 30 minutes!

1 can (14.5 oz) Keystone Beef
1 medium onion thinly sliced
1 can French Onion soup used for dipping sliders
2 Tbsp. beef base
6 slices Swiss cheese
6 slices provolone cheese but you can use any of your favorite cheese
1 tsp. garlic powder
1 Tbsp. Worcestershire sauce
12 slider buns sliced in half
3 Tbsp. butter melted

Butter sides and bottom of a 9 x 13 pan. Slice slider buns in half and lay top portion aside for now. Lay bottom half of slider buns into the buttered pan and layer 6 slices of your favorite cheese on top of buns.
Open Keystone Beef, drain (save some of the sauce for your dipping sauce) Shred meat and layer on top of slider buns evenly.
Cook onions over medium to high heat to tenderize them and layer over beef then add more cheese slices. Place the bun tops over the cheese and onions.
Melt butter and then add Worcestershire sauce, 2 Tbsp. French onion soup, add some of the juice from the Keystone Beef can, if you want, instead of soup and add garlic powder. Mix well.
Brush over buns and bake at 350º for approximately 15-20 minutes until cheese is melted.
Heat the French onion soup to warm and dip your slider to your hearts content.
Serve with a salad or fresh vegetables and your evening meal is complete.

The Only Chicken Salad You’ll Ever Want

The best thing about the Shabby Chic Boho's chicken salad recipe, besides the scrumptious taste, is that's its low fat. It’s also chock full of flavor in each and every bite! It’s a go-to recipe when you're in a rush or a surprise guest stops by. It just might be the only chicken salad recipe you will ever make.

1 can (14.5 oz) Keystone Chicken
3/4 cup cranberries chopped
1 Tbsp. of dill relish
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary leaves
1 cup low fat sour cream
Dash of parsley

Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
Top with parsley flakes and serve with crackers, buns or bread.

The Best (and Easiest) Gravy

This might be the easiest gravy recipe you've ever used! Just three ingredients and in less than 10 minutes you'll have a tasty addition to mashed potatoes, egg noodles and open roast beef sandwiches. Try it tonight!

3 tsp. either Keystone Chicken Base or Keystone Beef Base
3 1/2 cups water
1/3 cup flour

Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.

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.

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

Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
Cook until vegetables are tender about 30 minutes.

Chicken Fajitas

One can of our recipe ready chicken and you are on your way to the easiest fajita meal south of the border. Add your own style of vegetables to the mix and make it your next family favorite.

1 can (28 oz) Keystone Chicken
1 package fajita seasoning mix
1 medium green, yellow or red bell pepper cut into strips
1/4 cup oil
1 onion cut into eighths
10 Seven-inch flour tortillas

Add onion, red bell pepper, seasoning mix, water and oil to a large skillet. Stir for 5-7 minutes.
Add Keystone Chicken, stir for additional 3 minutes.
Serve meat and vegetables in tortillas.
Optional: serve with guacamole, cheese, lettuce, tomato or sour cream.

Sautéed Onion Pulled Pork Sandwich

Impromptu family get together? Practice running late? Relax, we've got you covered with one of our easiest recipes! Just three items: one can of recipe ready Keystone Pork, BBQ sauce, onions and buns gives you a meal in under 5 minutes! That's it!

1 can (28 oz) Keystone Pork
6-8 oz BBQ sauce
2 hamburger buns
1 small red onion, thinly sliced
1 tbsp butter

In a frying pan add butter and onions, sauté on medium heat until onions are clear.
In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
Simmer on low and stir uncovered until sauce reaches desired thickness.
Serve on buns add onions as a topping.

Simple Sloppy Joes

We may call this Sloppy Joes recipe "Simple" but the flavor is anything but simple! Full flavor with a hint of sweetness will please kids and adults alike. Use in a wrap as an on-the-go sandwich or layer on a biscuit for a down home southern taste. Cutting down on carbs? Leave off the bun and make it an open-faced sandwich.

1 28 oz can Keystone Ground Beef
1 small onion, chopped
2-3 stalks celery, chopped
1 8 oz can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce
1 Tbsp. firmly packed brown sugar
1 Tbsp. Worcestershire sauce
salt and pepper to taste
1 Tbsp. vinegar
1/4 cup red pepper, diced (optional)

In large skillet, stir all ingredients together, simmer covered, 10 - 15 minutes, stirring occasionally.
To thicken, simply cook uncovered until desired consistency.

Turkey Pot Pie

We all know that traditionally turkey pot pies are made from Thanksgiving leftovers, but why should you only enjoy this delicious recipe once a year? It's so easy to make, especially when you use a can of our recipe ready all white meat turkey. Nothing fancy, just a flavorful recipe your family will "gobble" up.

turkey pot pie

1 can (28 oz) Keystone Turkey
2 8" pie shells with top crust
2 cups turkey gravy or chicken gravy
2 packages frozen (13-16 oz) or 1 can mixed vegetables

Add turkey evenly to each pie shell.
Add one cup of gravy to each pie shell, as well as mixed vegetables, spread evenly. Season with salt and pepper (optional).
Cover with top crust. Make 4 small fork holes in top crust of pie.
Bake for 40 minutes at 350º, or until gravy bubbles slightly out of the top of pie.

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

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.
In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
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

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.
Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
Continue to add the rest of your preferred taco toppings, mix with a fork. Now start walkin' while enjoying your taco!

Chicken Lemon Orzo Soup

Our chicken soup recipe, with a hint of lemon, is a light and refreshing addition to any meal. Or if you prefer a more robust and hearty soup, use an additional can of Keystone Chicken.

1 can (28 oz) Keystone Chicken, undrained
½ jar Keystone Chicken Soup Base
5 quarts water
1/2 cup each chopped carrots, celery, onion
1 Tbsp. olive oil
1/2 lb. orzo
1 Tbsp. fresh chopped dill
Juice from half large lemon
Half bag fresh baby spinach

Drizzle olive oil in large pot.
Sautee carrots, celery and onion until onion is translucent.
Add water and Keystone Chicken Soup Base, bring to a boil.
Add Keystone Chicken, including broth from the can, as well as orzo.
Cook until orzo is tender, about 9 minutes.
Stir in dill, lemon juice and spinach and serve.

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

Empty Keystone Pork into a saucepan (including juices) and heat over medium heat.
Add salsa and incorporate with a fork.
Heat thoroughly.
Grill or pan fry tortillas.
Assemble tacos using two tortillas per taco, spoon in pork, sprinkle with cilantro and cheese, and top with a squeeze of lime juice.

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.

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

In a small mixing bowl stir together sour cream and flour.
Stir in water, Keystone Beef Soup Base and pepper. Set aside.
In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
Add beef and flour mixture.
Stir, breaking apart Keystone Beef into smaller chunks.
Cook and stir until thickened and bubbly.

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)

Pour chicken with juices into medium skillet.
Add seasoning and heat through.
Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
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

In a large saucepan, prepare soup according to directions.
Add Chicken (including juice) and vegetables.
Cook until vegetables are heated through.
Add noodles.

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

Combine ingredients and heat until ready to serve.

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

Throw the first seven ingredients together and bring to a boil until vegetables are well cooked.
Season to taste with salt and pepper.
Prepare individual bowls with desired amount of rice, pasta and turkey.
Cover with broth and vegetables and serve.

Spicy Pork Sandwich

Kick up your taste buds with a perfectly peppery pork sandwich recipe prepared in less than 25 minutes!. And all the ingredients for this recipe are right in your pantry.

1 can (28 oz) Keystone Pork, undrained
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. smoked paprika
1 Tbsp. red pepper flakes
1/2 cup mild or hot banana peppers, sliced
1/2 cup of your favorite smokey bbq sauce
Buns for serving

Put all ingredients and Keystone Pork( undrained) in a large pot, mix well and simmer on medium heat for 20 minutes.
Serve on toasted buns.

Easy Picnic Pitas

Picnics are a time to relax, that's why we've come up with the perfect and easy-to-make summer chicken salad recipe that's ready in just 10 minutes. And by using pocket pita bread, you'll be able to hold a sandwich in one hand and throw a frisbee without missing a beat.

1 can (28 oz) Keystone Chicken, diced
1/4 cup salad dressing
4 Tbsp. cole slaw dressing
1/4 cup celery, chopped
1/4 cup onion, chopped
4-6 pitas, cut in half
Lettuce for garnish
Salt and pepper to taste

In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.

Ground Beef Vegetable Soup

We've stepped up the basic vegetable soup recipe by adding in a can of Keystone Ground Beef. This hearty soup is not only easy to make, you'll agree it tastes souper.

1 (28 oz) can of Keystone Ground Beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 can (15 oz) tomato sauce
1 can (14.5 oz) whole tomatoes, crushed
1 can (15 oz) peas, undrained
1 can (15.25 oz) whole kernel corn, drained and rinsed
1 can (15 oz) green beans, drained and rinsed
ground black pepper to taste
1/8 tsp. ground thyme
1 bay leaf, or more to taste
1/4 cup water, as needed

Add Keystone Ground Beef into a stockpot over medium heat; cook and stir until beef is crumbly, approximately 5 minutes. Remember, Keystone Ground Beef is recipe ready and fully cooked, you are just warming the meat.
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Tarragon Chicken Salad Sandwich

The secret to a great Tarragon Chicken Salad is, of course, using tender chicken. And to get tender chicken that’s perfect every time, your recipe needs to include Keystone Chicken! Turning this throwback picnic favorite into a quick meal is easy. And because our chicken is fully cooked and recipe ready, you’ll cut your prep time in half. Keystone makes it easy to enjoy this summer favorite all year long!

tarragon-chicken-salad

1 can (28 oz) Keystone Chicken, diced
1/4 cup dried cranberries, finely chopped (optional)
1 stalk celery, finely chopped
2 Tbsp. mustard
1/4 cup mayonnaise
1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
1/4 cup onions, diced
1 tsp. lemon juice
Bread, croissants or lettuce wraps

Mix all of the wet ingredients
Add to mixed dry ingredients
Adjust seasoning to taste.
Serve with sliced tomatoes and lettuce for sandwich toppings.

Easy Cheesy Mexican Beef Casserole

Enjoy your favorite Mexican restaurant entree without ever leaving your home! This easy recipe uses ingredients you already have in your pantry. Try substituting ground beef with a can of Keystone Chicken.

1 can (28 oz) Keystone Ground Beef
1 medium onion, chopped
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
8 (6-inch) corn tortillas, divided
1 can chopped green chilies
4 cups shredded mild cheddar cheese, divided
3 cups shredded lettuce (optional)
1 medium tomato, chopped (optional)
Sour cream (optional)

Heat onions until the onions are simmering. Add Keystone Ground Beef, cook for 4-5 minutes.
Add soups and 1/2 soup can of water.
Line bottom of 9 x 13-inch baking dish with 4 tortillas, torn into pieces.
Layer with 1/2 meat mixture, 1/2 chilies and 1/2 cheese. Layer one more time.
Bake in preheated 325° F oven 45 minutes or until hot and bubbling.
Top with shredded lettuce, chopped tomatoes and sour cream, if desired.

Bacon Cheeseburger Dip

Bored with the typical Queso Dip? Then it's time you stepped it up with a creamy dip that has the perfect amount of bacon and beef. What makes our Cheeseburger Dip so good? The secret is the cream cheese!

1 can (28 oz) Keystone Ground Beef
1 package (8 oz) cream cheese
1 cup sour cream
2 cups cheddar cheese, shredded
1 can (10 oz) diced tomatoes with green chilies
2/3 cup crumbled bacon

Preheat oven to 350º F.
In a skillet heat ground beef, breaking apart until heated all the way through.
In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.

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

Preheat oven to 425º F.
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.
Pour the mixture into a 9x13 baking dish.
Sprinkle ½ cup cheddar cheese on top. Top with tater tots. Sprinkle 1 cup cheddar and mozzarella cheese on top.
Bake for 20-25 minutes or until the tater tots are cooked.

Asian Style Shredded Beef

It's no secret, we all love the flavors of Asian cuisine. And with our Asian Style Shredded Beef recipe, you'll be able to take your taste buds on the most delicious journey to the Far East ... without ever leaving home!

1 can (28 oz) Keystone Beef
3/4 tsp. Keystone Beef Soup Base in 1 cup of water
½ cup light brown sugar
1 Tbsp. sesame oil
1 Tbsp. chili garlic sauce
4 cloves garlic, minced
1 tsp. grated ginger
½ cup soy sauce
2 Tbsp. cornstarch
2 tsp. sesame seeds
2 tsp. chopped green onion

In a small bowl, whisk together Keystone Beef Soup Base mix, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
Add Keystone Beef to mixture.
Add mixture to large pot and heat on medium until warm, whisk 2 tablespoons of cornstarch with the sauce in the pan.
Cover and cook until broth is a thick consistency. Approximately 10-15 minutes. Before serving, stir in sesame seeds and green onions.

Shredded Beef Enchiladas

Ay, caramba ... with this easy recipe you'll be able to enjoy restaurant-quality enchiladas right in your own home. Use Keystone Pork or Keystone Chicken as an alternative meat to this Mexican recipe - your family will love this dish!

beef-enchiladas

2 cans (28 oz) Keystone Beef
1 1/2 tsp. Keystone Beef Soup Base in 2 cups water
Salt and pepper
2 Tbsp. apple cider vinegar
1 cup salsa
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. cornstarch mixed with 2 Tbsp. water to make a "slurry"
10 - 12 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Preheat oven to 350º F.
Whisk together Keystone Beef Soup Base mix, vinegar, salsa, cumin, chili powder, onion powder, and garlic powder. Pour in pan. Cover and simmer for 10 minutes. Slowly whisk in cornstarch slurry.
Taste and add additional salt and pepper, or other seasonings, as needed.
Add can of Keystone Beef and warm through.
Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

Emergency Chili

Our quick and hearty chili recipe is a perfect meal when you're in a hurry to put dinner on the table. Looking for an alternative chili recipe? Try substituting the beef with a can of Keystone Chicken!

1 can (28 oz) Keystone Ground Beef
1 medium onion chopped
1 can diced green chilies
1 Tbsp. of olive oil
2 cloves of garlic
1 can (14.5 oz) diced tomatoes
1 Tbsp. chili powder
1 tsp. smoked paprika
1/2 tsp cumin
Kosher salt to taste
Chopped scallions
Cilantro
Shredded cheddar cheese
Sour cream

Heat the olive oil in a large skillet. Add onion and sauté until translucent.
Add diced green chilies, Keystone Ground Beef, and garlic and stir until all ingredients are integrated.
Add diced tomatoes and stir. Sprinkle in seasonings and turn heat down to simmer.
Allow the chili to simmer for ten minutes. Adjust seasoning to your liking.
Garnish to your liking with scallions, cilantro, cheese, and sour cream. Serve with cornbread.

Easy Shepherd’s Pie

There's no need to be afraid of making this traditional Irish meal because we've simplified the recipe without sacrificing flavor! Dinner in less than 30 minutes ... lucky you.

1 can (28 oz) Keystone Beef
1 can (14.5 oz) sweet corn
1 can (14.5 oz) green beans
Salt and pepper to taste
4 cups mashed potatoes
Cheese (optional)

Combine Keystone Beef, corn and green beans in a skillet over medium heat.
Add salt and pepper the meat mixture, to taste.
Heat for 15 minutes.
Mix up mashed potatoes per package directions. Spread on top of meat mixture.
Top with cheese, and cook for another 5-10 minutes.

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.

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

Preheat oven to 400º F.
Boil water and cook egg noodles for 6-8 minutes.
In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.

Chicken Bacon Ranch Pasta

Kids will love the cheesy goodness while you'll love how easy this one-skillet chicken dinner is to make! From stove to table in less than 30 minutes, it will sure to be your family's new favorite.

1 can (28 oz) Keystone Chicken
2 cups uncooked elbow macaroni
2 cups water
2 Tbsp. bacon or bacon bits
½ cup dry ranch seasoning
14 oz white cheddar cheese sauce

Warm the Keystone Chicken in a large skillet. Add water, pasta, and ranch seasoning.
Bring to a boil and then reduce heat and simmer 10-12 minutes until water is almost gone, stirring frequently.
Stir in cheese sauce and then top with bacon bits.

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

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

Turkey Taco Soup

It's a classic taco soup with a turkey twist! One of the easiest recipes to prepare because it uses ingredients you already have on hand. Ran out of turkey? Try substituting Keystone Chicken!

turkey taco soup

1 can (28 oz) Keystone Turkey
4 oz Keystone Beef Soup Base in 5 qts. of water
1 green pepper, diced
16 oz corn and black bean salsa
1/2 yellow onion, diced
15 oz can corn, drained
15 oz can creamed corn
1 package (1/2 oz) taco seasoning
2 tsp. cumin
1 1/2 cup heavy cream

In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
Stir in the heavy cream right before serving.
Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

Turkey Bacon Ranch Sliders

These simple little sliders pack a big taste punch. These sliders are perfect for appetizers or a fun kid's meal - either way, they'll "gooble" them up!

turkey bacon slider

1 can (28 oz) Keystone Turkey, drained and diced
1/2 cup ranch dressing
1 pound bacon, cooked
8 dinner rolls, cut in half
1 cup shredded mozzarella cheese
2 Tbsp. unsalted butter, melted

Preheat your oven to 350º F. Grease a 9" x 13" inch glass baking dish.
Put the bottoms of 8 dinner rolls in the pan. Evenly distribute the ranch dressing over the rolls.
Add the bacon to the rolls, then top with the Keystone Turkey, and finally the shredded cheese. Add the tops of the rolls. Brush them with the melted butter.
Cover the pan with aluminum foil and bake for 20 minutes or until the cheese is gooey and melted.

Cheesy Turkey and Mashed Potato Balls

Our Turkey and Mashed Potato Balls are perfect as a hearty appetizer or a light meal. A great use for your leftover mashed potatoes!

cheese and turkey mashed potato balls

1 can (28 oz.) Keystone Turkey, shredded
3 cups mashed potatoes
1/3 cup chopped scallions
2/3 cup shredded cheddar cheese
2 large eggs
2 cups seasoned breadcrumbs
Vegetable oil, for frying
Gravy or ranch dressing, for serving

In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
Serve the mashed potato bites with gravy or ranch dressing for dipping.

Turkey Corn Chowder

This recipe is a much lighter chowder than the typical creamy New England-style chowder, but don't worry, our version still has the same hearty flavors. From prep to table in less than 30 minutes makes this an easy and quick meal that's perfect any time of the year.

turkey corn chowder

1 can (28 oz.) Keystone Turkey
1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
1 yellow onion, diced
1 large carrot, thinly sliced
pinch of salt
2 Tbsp. butter
3 russet potatoes, peeled and cut into 1-inch cubes
1 tsp dried thyme
1/4 tsp fresh ground pepper
1 can cream style sweet corn
1 can sweet corn, rinsed
1/2 Tbsp. olive oil
3 cups 2% milk
chopped fresh parsley, for garnish

Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
Remove from heat and let stand several minutes. Garnish with chopped parsley.

Turkey with Cream Mushroom Sauce

Don't be fooled by the simple ingredients of this recipe, our Turkey with Cream Mushroom Sauce is rich and flavorful. Spoon over mashed potatoes or egg noodles for a little extra punch.

turkey cream mushroom soup

1 can (28 oz) Keystone Turkey
1 lb. mushrooms, sliced
1 small onion, finely chopped
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
Salt and pepper, to taste
2 Tbsp. olive oil
Parsley to garnish, optional

Heat a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and diced onions and sauté until soft and golden.
Add mushrooms to the pan and sauté until soft and golden. Remove mushrooms and onions from pan.
In the same hot pan, add 4 Tbsp. unsalted butter. Once melted, whisk in 3 Tbsp. flour. Cook, whisking continually until roux is a golden brown then whisk in 2 cups of Keystone Chicken Soup Base mix.
Bring to a simmer and season to taste.
Add mushrooms/onions back to the pan. Stir in Keystone Turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

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.

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

Preheat your oven to 350º F
Cook the pasta as per the package directions. Drain and set aside.
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.
Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!

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

Cook jumbo shells per box instructions and drain in colander.
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.
Add Keystone Pork and barbecue sauce. Simmer for 5 minutes. Remove from heat.
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.
Cook for 25 minutes or until the cheese is melted.

Pulled Pork Philly

We've taken the best that the classic Philly Cheesesteak sandwich has to offer and - believe or not - made it better by using our tender Keystone Pork!

pulled pork philly

1 can (28 oz.) Keystone Pork, shredded
1 lb. bacon, cooked and chopped
1 red bell pepper, sliced
1 red onion, sliced
5 small green onions, sliced
2 teaspoons crushed red pepper flakes
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 slices provolone cheese
8 oz cream cheese
8 rolls

Preheat oven to 375º F.
Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
Slice red bell pepper, red onions and green onions.
Start layering process in a 2-quart baking dish with the following, in order.
First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
Second Layer: repeat with remaining ingredients.
Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
Slice 8 rolls and serve this Pork Philly with any side salad for your family.

Pulled Pork Stroganoff

A Stroganoff recipe in less than 30 minutes? Yes. A Stroganoff recipe that tastes even better than using beef? Yes! Especially when you use tender Keystone Pork. If you're a traditionalist, substitute pork for Keystone Beef - either way, it'll be your new go-to family meal.

stroganoff

1 can (28 oz.) Keystone Pork
1 Tbsp. butter
1 tsp vegetable oil
1 Tbsp. paprika
1 can button mushrooms, sliced
1 onion, chopped
2 Tbsp. vegetable oil
10 oz. sour cream
¼ tsp salt
½ tsp black pepper
2 tsp lemon juice
Handful of parsley leaves, finely chopped
1 pack pappardelle (or any long pasta)
½ tsp salt
2 Tbsp. butter

Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
Add the butter and oil to a large frying pan and melt over a medium heat.
Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
Add the mushrooms and cook for 4 minutes over a low heat.
While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
Transfer the onion and mushroom mixture to a plate and set aside.
Add the sour cream and salt to the pork and bring to a simmer.
Cook for 2 minutes until thickened slightly.

Pork and Avocado Salad

This refreshing salad, with just a hint of lime, is the perfect addition to your next BBQ or picnic! You'll love the way our tender pork complements the avocado. For another option, try any Keystone Meat products in place of pork.

1 can (28 oz) Keystone Pork
2 medium avocados, diced
2 Tbsp. fresh squeezed lime juice
salt, to taste
1/4 cup green onion, thinly sliced
1/2 cup finely chopped fresh cilantro
2 Tbsp. mayo or light mayo

Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
Serve right away or chill for a while before serving.

Pork Chili Verde

There's no need to simmer your pork all day long, just open up a can of Keystone recipe ready pork and you're on your way to making one of the quickest Chili Verde meals around!

1 can (28 oz) Keystone Pork
1 1/2 tsp. Keystone Chicken Soup Base in 8 cups of water
2 Tbsp. vegetable oil
2 cups salsa verde
4 cans (15 oz) white beans
1 yellow onion, diced
2 teaspoons cumin
1 teaspoons chili powder
kosher salt
garnish with green onions and cilantro

In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
Add Keystone Pork to the onion and cook about 5 minutes.
Add the salsa verde to the pork and onions and simmer together.
Rinse and drain the white beans. Add the beans to the chili.
Add the Keystone Chicken Soup Base mix, put a lid on the chili and simmer for an hour.
Add the cumin and chili powder and then season to taste with kosher salt.
Garnish with green onions and cilantro and serve immediately.

Chicken Chili

This recipe may not be as hearty as the typical chili recipe you may have tried, but the full flavor will definitely have you coming back for seconds! Plus in about 20 minutes you'll have a meal from stove to table.

1 can (28 oz) Keystone Chicken, shredded
3/4 tsp. Keystone Chicken Soup Base in 1 cup of water
1 can (14.5 oz) diced tomatoes
1 can (15 oz) white beans
1 small can green chilies, undrained
1/2 tsp chili powder
2 cans Mexican corn, undrained
1/2 tsp pepper
2 tsp salt
1/2 tsp cumin
Tortilla chips, shredded cheddar cheese and sour cream for garnish

Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
Bring to a boil then lower heat and simmer for about 20 minutes.
Serve with chips, sour cream, and shredded cheese

Pork Enchiladas

Our Enchiladas recipe has the authentic restaurant-style flavors you love but without all the prep and cook time. Add an additional can of Keystone Beef to make a double meat version!

pork-enchilada

1 can (28 oz) Keystone Pork
3 1/2 cups Pepper Jack or Monterey Jack cheese, shredded
10-12 flour tortillas, burrito size
1 Tbsp. olive oil
½ cup onions, chopped
3 cloves garlic, minced
3 cans (8 oz) tomato sauce
2 cans (4 oz) green chilies, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
a few splashes of hot sauce to taste (optional)

Preheat your oven to 350º F.
For the enchilada sauce:
Heat the olive oil in a saucepan.
Sauté the onions until soft and translucent.
Add the garlic and sauté for 1 minute.
Stir in the tomato sauce, green chilies, chili powder, cumin, and hot sauce (optional).
Cook on medium/low heat for 10 minutes, stirring often.
For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9 x 13 pan, just enough to cover the bottom.
Lay out the flour tortillas and spoon in the Keystone Pork.
Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking.
Roll like a burrito and place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce.
Sprinkle the remaining shredded cheese on top.
Bake, uncovered, for 20 minutes.

Chicken (or Turkey) Salad

This fresh recipe is perfect for picnics or a light meal. Change it up and use any can of Keystone Turkey in place of chicken.

chicken-salad

1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
3/4 cup cranberries chopped
1 heaping Tbsp. dill relish
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary leaves
1/2 tsp. culinary lavender leaves
1 cup low fat sour cream
dash of parsley
1 small onion, diced
crackers, bread of choice or lettuce

Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.

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

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 Sandwiches

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

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.