Tailgating Recipes - Iowa State Athletics

Week 12
Iowa State vs. Kansas State
Saturday, November 24th - 6:00pm kickoff

Beef Pinwheels

Ingredients:

1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy
1/2 cup shredded asiago cheese
1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
4 green onions, cut in half lengthwise, then cut into thin long strips

Instructions:

Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.
Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2 inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture.
Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets.
Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.

Week 11
Iowa State vs. Texas
Saturday, November 17th - 7:00pm kickoff

Reuben Bites

Ingredients:

12 ounces thinly sliced deli Corned Beef
1/2 cup Thousand Island dressing
8 slices rye bread
4 slices Swiss cheese (cut into quarters)
1 cup drained sauerkraut

Instructions:

Preheat oven to 425°F.
Spread 2 teaspoons dressing on each bread slice; cut slices into quarters. Place bread pieces in a single layer on 2 baking sheets. Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
Cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles. Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
Heat appetizers in 425°F oven 3 to 5 minutes or until cheese is melted. Top evenly with remaining Thousand Island dressing.

Week 10
Iowa State vs. Baylor
Saturday, November 10th - 2:30pm kickoff

Brazilian Beef & Cheese Sliders

Ingredients:

12 ounces deli Roast Beef, diced
2 teaspoons flour
2 teaspoons vegetable oil
1/4 cup water
1/2 cup shredded mozzarella cheese
1 cup diced tomato
Dill pickle slices (optional)
6 slider buns

Instructions:

Heat large nonstick skillet over medium heat until hot. Add flour and vegetable oil; cook for 2 to 3 minutes. Add water and stir until sauce thickens.
Add cheese and cook for 1 to 2 minutes. Stir in beef.
Put 1/3 cup of meat and cheese mixture on bottom of each bun. Top with 2 tablespoons diced tomato and 1 or 2 dill pickles (if desired). Close sandwiches.

Week 9
Iowa State vs. Kansas
Saturday, November 3rd - 11:00am kickoff

Sizzling Salsa Steak Sandwich

Ingredients:

4 beef ribeye steaks, cut 1/2 inch thick
1/2 cup salsa
1/2 cup sour cream
1/2 cup chopped green onions
Chopped cracked black pepper
Lettuce leaves
4 Hoagie sandwich buns

Instructions:

Mix salsa, sour cream and green onions to make sandwich spread.
Season both sides of steak with cracked black pepper.
Grill steaks over medium heat to desired degree of doneness.
Spread rolls with 2 tablespoons of sandwich spread per side. Top with lettuce leaf and sizzling steak.

Week 8
Iowa State vs. Texas Tech
Saturday, October 27th - 11:00am kickoff

Mexican Beef Sausage Cornbread Muffins

Ingredients:

1 recipe Mexican-Style Beef Sausage (see instructions below)
8-1/2 oz. cornbread muffin mix
1 large egg
1/3 cup skim milk
1/2 cup shredded Mexican cheese blend

Instructions:

Prepare Mexican-Style Beef Sausage. Remove from pan
- Mexican- Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Preheat oven to 350°F. Prepare muffin batter according to package directions with egg and milk. Fold sausage into muffin batter.
Spray 24 mini-muffin cups with nonstick cooking spray.
Divide muffin batter evenly among 24 mini muffin cups, filling cup to top. Top batter evenly with cheese.
Bake for 15 to 20 minutes or until muffins are cooked through and cheese is melted and golden brown.

Week 7
Iowa State vs. West Virginia
Saturday, October 13th - 6:00pm kickoff

Dried Beef Pinwheels

Ingredients:

1 package large flour tortillas
8 ounces cream cheese
Chili powder
8 ounces dried beef
One (1) 8-ounce package shredded pepper jack cheese

Instructions:

On one tortilla, spread evenly a thin layer of cream cheese. Sprinkle chili powder on top of the cream cheese.
Add 3-4 slices of dried beef across the middle of the tortilla. Sprinkle shredded cheese on top of the dried beef.
Roll tortilla tightly and slice into 1-inch think slices. Repeat instructions to prepare desired amount. Chill and serve.

Week 6
Iowa State vs. Oklahoma State
Saturday, October 6th - 2:30pm kickoff

English Muffin Cheeseburger Pizzas

Ingredients:

1-1/2 pounds Ground Beef
2 cups pasta sauce
1 cup diced onion
1 cup diced red bell pepper
1 tablespoon plus 1 teaspoon dried Italian seasoning
1/4 teaspoon salt
6 English muffins, split, toasted
1/2 cup Cheddar cheese
1/4 cup shredded mozzarella cheese

Instructions:

Preheat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking beef into small crumbles, stirring occasionally.
Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Top each muffin half evenly with beef mixture and cheeses. Bake at 400°F 5 to 7 minutes or until cheese is melted.

Week 5
Iowa State vs. TCU
Saturday, September 29th - 6:00pm kickoff

Beef, Bean, & Corn Quesadillas

Ingredients:

1 pound Ground Beef
Salt and pepper
1 cup salsa
1/2 cup canned black beans
1/2 cup corn
3/4 cup shredded reduced fat Cheddar cheese or Mexican cheese blend
8 small flour tortillas (6 to 7-inch diameter)

Instructions:

Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper, as desired.
Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through.
Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon beef mixture evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.
Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges to serve.

Week 4
Iowa State vs. Akron
Saturday, September 22nd - 11:00am kickoff

Beef Nacho Dip

Ingredients:

1 pound Ground Beef
16 oz. cheese dip
1/2 cup thick-and-chunky mild or medium salsa

Instructions:

Heat nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through.
Pour beef mixture into shallow serving dish. Serve with tortilla chips for dipping. Garnish with toppings, if desired.

Week 3
Iowa State vs. Oklahoma
Saturday, September 15th - 11:00am kickoff

Beef Stuffed Baby Peppers

Ingredients:

1 pound Ground Beef
15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
2/3 cup 100% vegetable juice
1/2 cup frozen chopped spinach
1/4 cup regular couscous
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Instructions:

Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets.
Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.
Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.

Week 2
Iowa State vs. Iowa
Saturday, September 8th - 4:00pm kickoff

Dried Beef Pickle Dip

Ingredients:

1 package (3 ounces) dried beef, finely chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper

Instructions:

Soften cream cheese and combine with remaining ingredients. Chill until serving.
Serve with crackers or fresh vegetables.

Week 1
Iowa State vs. South Dakota State
Saturday, September 1st - 7:00pm kickoff

Mexican-Style Beef Sausage Nachos

Ingredients:

1 recipe Mexican-Style Beef Sausage (see instructions below)
1/2 cup salsa
4 oz. mild green chiles
1 cup black beans
1-3/4 cups shredded Mexican cheese blend
2 cups lettuce
1 cup diced tomatoes

Instructions:

Prepare Mexican-Style Beef Sausage. Add salsa and green chiles to sausage mixture; cook 2 to 3 minutes until heated through.
- Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Preheat oven broiler on high. Spread chips in single layer on large aluminum foil-lined baking sheet. Spread sausage mixture evenly over chips. Top with beans; sprinkle with cheese. Broil 5 to 8 minutes or until cheese is melted and begins to brown. Remove from oven. Top with lettuce and tomatoes. Garnish with avocado, cilantro, olives, sour cream, jalapeños and lime wedges, if desired.

About the Iowa Beef Industry Council

The Iowa Beef Industry Council (IBIC) is an organization working for the beef producers of Iowa in areas of education, promotion and research. The programs are funded by the Beef Checkoff Program. For more information about IBIC, visit www.iabeef.org

Iowa State University Athletics

Beef Pinwheels

Ingredients:

Instructions:

Reuben Bites

Ingredients:

Instructions:

Brazilian Beef & Cheese Sliders

Ingredients:

Instructions:

Sizzling Salsa Steak Sandwich

Ingredients:

Instructions:

Mexican Beef Sausage Cornbread Muffins

Ingredients:

Instructions:

Dried Beef Pinwheels

Ingredients:

Instructions:

English Muffin Cheeseburger Pizzas

Ingredients:

Instructions:

Beef, Bean, & Corn Quesadillas

Ingredients:

Instructions:

Beef Nacho Dip

Ingredients:

Instructions:

Beef Stuffed Baby Peppers

Ingredients:

Instructions:

Dried Beef Pickle Dip

Ingredients:

Instructions:

Mexican-Style Beef Sausage Nachos

Ingredients:

Instructions:

About the Iowa Beef Industry Council

Sponsors