Recipes For Healthy Lean Longhorn Beef
You can eat Longhorn beef for breakfast, lunch and dinner! I even included an appetizer for luck! Try these tasty Longhorn beef recipes.
CYNTHIA’S LONGHORN CRUSTLESS QUICHE
2 lbs. Longhorn meat
2 tsp. Basil
1 tsp. Thyme
Salt and pepper to taste
1 dozen eggs
28 to 32 oz frozen spinach, thawed
8 oz. fat free cheddar cheese
Heat oven to 350 degrees. Spray your 9 x 13 casserole dish. Brown Longhorn meat over medium heat; add basil, thyme, salt and pepper. Place thawed spinach in a large bowl; add eggs, Longhorn meat and a hand full of cheese and stir together. Pour into casserole dish and sprinkle the remainder of the cheese on top. Tent with foil. Bake for 1 hour and 15 minutes. Let stand for 5 minutes; cut and serve. I cut into 15 servings and refrigerate the leftovers in a Tupperware container and eat everyday until gone and then make another one. Doug likes his with salsa!

CYNTHIA’S LONGHORN BURGERS
YOU CAN EAT A DIFFERENT ONE EVERYDAY AND NEVER GET TIRED OF ‘EM!
Tip: When cooking a large number of burgers and trying to keep them warm until they are served, cook the burger until it is approximately 75% done, place in a pan of beef broth over the fire or in the oven. This will keep them from drying out and keep them warm until you are ready to serve. Remember the burger will continue cook in the beef broth.
JALAPENO BURGER
Sliced jalapenos, onion slices tomato slices, avocado slices, lettuce and cheddar cheese
BBQ BURGER
BBQ sauce, onion slices, lettuce, pickles, mustard or mayo
TEXAS BURGER
Lettuce, tomato slice onion slice, mustard, pickles, jalapenos
ASIAN BURGER
Sweet & Sour or teriyaki sauce, chopped green onions, thin cucumber slices, shredded cabbage, minced fresh ginger
ITALIAN BURGER
Marinara sauce, provolone cheese, olives, mushrooms
GERMAN BURGER
Brown mustard, sauerkraut, chopped onions, ketchup
HAWAIIAN BURGER
Honey BBQ sauce, pineapple ring, lettuce, chopped green onion, red bell pepper rings
BLUE CHEESE BURGER
Crumbled Blue Cheese, sour cream, chopped green onions, fresh cracked black pepper
SALSA BURGER
Picante salsa, avocado slices, lettuce, mayo
BACON CHEESE BURGER
Cheddar cheese slice, bacon slices, mustard or mayo, tomato slice, lettuce, pickles, onion slices
CHILI BURGER
Chili no beans, onion slices, cheddar cheese, sweet pickle relish
HORSERADISH BURGER
Combine 3 oz. cream cheese, 1 to 2 tbsp. horseradish and 1 tsp. mustard, spread about 1 ½ tbsp. on patty, lettuce, tomato, onion, pickles

BEER CAN BURGER
1 can of beer
1 lb. longhorn ground beef
4 strips of bacon
Cheese
Then really it’s whatever you want to put in the “bowl!”
You can make this on the grill using indirect heat or in the oven. I used the oven because we have been experiencing a lot of rain! Set the oven to 300 degrees. Divide the pound of ground in half and worked each half pound into beef balls. Using the beer can you press the can into the beef ball creating a bowl. Pat the beef around the can. Now add two strips of bacon around the outside of your bowl. Carefully pull the can out and make the other beef bowl. Now I washed the beer can really, really well and put it back in the refrigerator! Now comes the fun part! You get to fill your bowl with whatever you want. I used sautéed red and green peppers and onions then put chunks of pepper jack cheese on top. I plan to make these tonight and I’m using left over longhorn spicy chili and shredded pepper jack cheese. Yum! So once you fill your bowl you place it in the oven for an hour. I used my cast iron grill in the oven but if I didn’t have that I would use my cast iron skillet and watch to see if I needed to pour off any grease from the bacon. Enjoy!
APPETIZER: CYNTHIA’S CHEESY LONGHORN BLACK-EYED PEA DIP
1 lb. Longhorn meat
4 oz. butter
½ cup chopped onion
½ clove garlic, finely minced
12 oz. shredded sharp cheddar cheese
2 cans (15 oz. each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed finely chopped
1 can (4 oz.) chopped green chilies
Salt and pepper to taste
Brown Longhorn ground meat over medium-low heat. Add butter and melt. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno and green chilies. Cook for 5 minutes, stirring constantly. Add salt and pepper to taste. Serve hot with tortillia chips. You can keep warm in a slow cooker.
DINNER: CYNTHIA’S LONGHORN POTATO STIR-FRY
1 lb. Longhorn meat
2 cups potatoes, cubed
2 cups carrots, chopped
¼ cup water
2 cups mushrooms, sliced
2 cups onions, sliced
¼ cup Balsamic Vinaigrette dressing
Brown Longhorn meat in skillet on medium heat. Remove from skillet; set aside. Add potatoes, carrots and water to skillet. Bring to a boil; cover. Reduce heat to low; simmer 15 min. Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min. or until heated through. Makes about 4 servings.
DINNER: CYNTHIA'S LONGHORN CHUCK WAGON STEW
2 lbs. Longhorn stew meat
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. minced garlic
1 bay leaf
1 tsp. paprika
1 tsp. Worcestershire sauce
1 onion, chopped
3 cups beef broth (I used longhorn beef broth I saved from the roast I made.)
3 potatoes, diced
25 baby carrots, halved
1 stalk of celery, chopped
Place the meat in slow cooker. In a small bowl mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours.