Fried Shredded Flank Steak Over Rice

Flank Stead

3 Cans of Beef Broth

1 Tablespoon Beef Bullion

2 Tablespoon Butter

2-3 Garlic Cloves, minced

1/2 Onion, cut into strips

McCormick GrillMates: Montreal Steak

2 cups uncooked rice

Salt and Pepper to taste

-In crock pot pour the beef broth over the flank steak and add the beef bullion.

-Let it cook on low for about 6 hours.

-When steak is done shred it and set it aside.

-Cook rice according to directions.

-In a large skillet melt 1 tablespoon butter on medium heat.

-Once butter is melted add the onion and saute.

-When onions are done, set them aside.

-Add another tablespoon of butter to skillet and saute the garlic.

-Add the shredded steak and sprinkle with Montreal Steak seasoning.

-Fry steak until slightly crispy.

-Place fried shredded steak over rice and top with the onions.

-Add salt and pepper to taste.

Beef Taco Skillet

1 lb ground beef

1 can Campbell's Condensed Tomato Soup

1/2 cup Chunky Salsa

1/2 cup water

6 Flour Tortillas (cut into 1" pieces)

1 cup shredded Cheddar cheese (separated in half)

1 can pinto beans

sour cream for topping

-Cook beef in large skillet over medium heat until well browned. Drain fat/grease.

-Stir in soup, salsa, water, tortillas, 1/2 cup cheese, and beans into the skillet. Heat to a boil.

-Reduce heat to low and cook for 5 minutes.

-Serve and top with remaining cheese and sour cream.