In a large skillet on medium high heat add the butter, onion, and peppers; sauté until the onions and peppers have softened as well as started to brown. Remove from the skillet and set aside. In the same skillet add the mushrooms and sauté until they also have softened and developed color and add to the cooked onions and green pepper.
In the browned ground beef add the taco seasoning packet and water and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
Cook the rice according to package instructions. Add the following to the rice: cumin, lime zest, lime juice and cilantro and mix to combine.
Trim fat off the steaks, and cut into 1 inch strips, and then into ½ inch bite size pieces.
In a medium bowl, add the steak, salt and pepper. Mix well using your hands to distribute the seasons. Add the chili garlic sauce and agave and coat the steak evenly.
Preheat grill to medium-high. In a medium bowl, add the ground beef, bleu cheese crumbles, Black & Bleu, onion powder, garlic powder, Worcestershire sauce, salt and pepper. Mix by hand just until combined. Form into 4 patties and dust with more Black & Bleu, if desired. In a small bowl, combine mayonnaise and Black & Bleu, set aside.
Prepare the steak into ¼” cubes being sure to cut against the grain. In a large sealable bag add the cornstarch and beef. Toss the beef in the cornstarch until coated.
Preheat oven to 350 degrees.
Mix ground beef, onion, rice, bread crumbs, milk, eggs and pepper if desired. Shape into meatballs and place in a 13x9 pan.
Mix together all ingredients for the sauce and pour over the meatballs.
Cover with foil and bake for 1 ½ hours or until internal temperature reaches 160 degrees.
Preheat oven to 400 degrees.
In a large bowl, combine the ground beef, green onions, sesame oil, garlic, salt and pepper. Press slider meat mixture into an ungreased 10 x 15 inch cookie sheet. Pierce the meat all over with a fork and bake for 10 minutes or until the internal temperature reaches 160 degrees.
Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
Trim fat.
Place beef, salsa, garlic, green onions, jalapeño, chili powder, cumin and salt in a slow cooker. Cover and cook on low 8 hours until beef is very tender.
Trim fat.
Place beef, salsa, garlic, green onions, jalapeño, chili powder, cumin and salt in a slow cooker. Cover and cook on low 8 hours until beef is very tender.
