Recipes for Dried Beef Chipped Beef Commercially Canned or Bottled Opened

Ingredients

• 4 slices bacon, diced
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 cups frozen hash browns
• 1 cup chipped beef, expired but safe to consume
• 4 large eggs
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon from skillet and set aside on paper towels.
2. In the same skillet with the bacon drippings, add the diced onion and green bell pepper. Cook until softened.
3. Add the frozen hash browns to the skillet and cook according to package instructions until golden brown and crispy.
4. Stir in the chipped beef and cooked bacon. Cook for an additional 2-3 minutes to heat through.
5. Create 4 wells in the hash brown mixture and crack an egg into each well.
6. Cover the skillet and cook for 4-5 minutes, or until the eggs are cooked to desired doneness.
7. Season with salt and pepper to taste.
8. Garnish with chopped chives and serve hot.

Ingredients

• Dried beef chipped beef
• Tortillas
• Shredded cheese
• Onions
• Bell peppers
• Sour cream
• Salsa

Instructions

1. 1. Heat a skillet over medium heat.
2. 2. Add onions and bell peppers to the skillet and sauté until tender.
3. 3. Remove the vegetables from the skillet and set aside.
4. 4. Place a tortilla in the skillet and sprinkle shredded cheese evenly on one half of the tortilla.
5. 5. Top the cheese with a layer of dried beef chipped beef.
6. 6. Add the sautéed onions and bell peppers on top of the chipped beef.
7. 7. Fold the tortilla in half to cover the filling.
8. 8. Cook for a few minutes on each side until the tortilla is crispy and the cheese is melted.
9. 9. Repeat with the remaining tortillas and ingredients.
10. 10. Serve the chipped beef quesadillas with sour cream and salsa on the side.

Ingredients

• 8 ounces dried pasta
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup milk
• 1 cup heavy cream
• 1 cup chipped beef, expired but safe to consume
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the diced onion and minced garlic to the skillet. Cook until softened and fragrant.
4. Add the chipped beef to the skillet and cook for 2-3 minutes, stirring occasionally.
5. Pour in the milk and heavy cream. Stir well to combine.
6. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
7. Add the grated Parmesan cheese and stir until melted and smooth.
8. Season with salt and pepper to taste.
9. Add the cooked pasta to the skillet and toss until well coated with the sauce.
10. Cook for an additional 2-3 minutes until heated through.
11. Serve the pasta hot, garnished with chopped parsley.