Beefy Tailgate Recipes

Wisconsin Beef Council
Wisconsin Beef Council
Wisconsin Beef Council(Wisconsin Beef Council)
Published: Oct. 7, 2021 at 11:29 AM CDT
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Angie Horkan, with the Wisconsin Beef Council, shares two beefy tailgate recipes.



1 recipe Mexican-Style Beef Sausage

1/2 cup diced sweet onion

1 teaspoon vegetable oil

2 tablespoons reduced-fat dairy sour cream

1 tablespoon tomato paste

1 cup diced, seeded tomatoes

1 can (15 ounces) no-salt added black beans, rinsed and drained

1/2 cup frozen corn

1 can (4 ounces) diced mild green chiles

2 fresh jalapeño peppers, trimmed, seeded and diced

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chile powder

1-1/2 cups reduced-fat shredded Mexican blend cheese


1 lime, cut into wedges

Serving Suggestion:

Tortilla chips or fresh tortillas (optional)


Preheat oven to 350°F. Heat large oven-proof non-stick skillet over medium heat until hot. Add onion an oil; cook 5 minutes until onions are soft. Add Mexican-Style Beef Sausage mixture; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove skillet from heat. Stir in sour cream and tomato paste.

Cook’s Tip: Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly.

Top beef with tomatoes, beans, corn, chiles, jalapeno peppers and cilantro. Sprinkle mixture with cumin and chile powder; top with cheese. Bake in 350F° oven 20 minutes or until cheese has melted and starting to brown. Remove skillet from oven. Garnish with squeeze of lime, as desired. Serve with chips or tortillas, as desired.



2 pounds Ground Beef (93% lean or leaner)

2 teaspoons olive oil, divided

1 medium onion, diced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon minced garlic

1/4 teaspoon cayenne pepper

1-1/2 cups beer (12 ounce can)

1 can (10 ounces) diced tomatoes with mild green chiles

1 can (8 ounces) tomato sauce

2 tablespoons cornmeal or masa harina

8 bags (1 to 2 ounces each) FRITOS® Corn Chips

1-1/2 cups shredded Cheddar cheese


Preheat large Dutch oven over high heat until hot. Add 1 teaspoon olive oil and Ground Beef. Cook 8 to 10 minutes, breaking into small crumbles and stir occasionally. Work in batches if necessary to avoid overcrowding the pan and stewing the beef in it’s own juices. Remove beef; set aside.

Heat remaining 1 teaspoon oil over high heat. Add onion; cook until evenly browned. Add cooked ground beef, chili powder, cumin, garlic and cayenne powder. Season with salt, as desired. Stir until combined.

Stir in beer, tomatoes and tomato sauce; bring to a boil. Reduce heat, cover, cook 1 hour until chili thickens. Stir in cornmeal. If chili becomes too thick, add a little water. If chili is not thick enough, simmer until desired consistency is reached.

Slice or fold open bags; spoon beef chili on top FRITOS® Corn Chips. Top each bag with a sprinkle of cheddar cheese. Allow to melt slightly, then serve and enjoy.

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