Beef And Kasha Mexicana Recipes

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BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 lb extra-lean (at least 90%) ground beef
1 small onion, chopped (1/2 cup)
1 cup uncooked buckwheat kernels or groats (kasha)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 package (1.25 oz) 40%-less-sodium taco seasoning mix
2 cups frozen whole kernel corn (from 1-lb bag), thawed
1 1/2 cups water
1 cup shredded reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced ripe olives, if desired

Steps:

  • In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
  • Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 0 g

BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's "Money Saving Meals" cookbook).

Provided by PSU Lioness

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef or 1 lb extra-lean ground turkey
1 small onion, chopped (1/2 cup)
1 cup buckwheat groats or 1 cup dried kasha, kernels uncooked
1 (14 1/2 ounce) diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (1 ounce) package low-sodium taco seasoning
2 cups frozen whole kernel corn, thawed
1 1/2 cups water
1 cup reduced-fat cheddar cheese, shredded
2 tablespoons fresh cilantro, chopped (optional)
2 tablespoons ripe olives, sliced (optional)

Steps:

  • In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in buckwheat kernels until moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
  • Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
  • Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
  • Sprinkle with cilantro and olives before serving, if desired.

KASHA AND VARNISHKES



Kasha and Varnishkes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil
1 medium onion, minced
1 large carrot, diced into 1/4-inch pieces
2 cups thinly sliced trimmed creminis (stems removed before slicing)
3 cloves garlic, minced
1 cup kasha (whole or coarse)
1 egg
Salt and pepper
2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water
1/2 pound bowties, cooked according to package instructions

Steps:

  • Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

KASHA AND BEEF SUPPER



Kasha and Beef Supper image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

2 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 pound extra-lean ground beef
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/4 teaspoon pepper

Steps:

  • Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
  • Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

MEXICAN BEEF SUPREME



Mexican Beef Supreme image

My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.

Provided by Melissa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 ½ teaspoons minced garlic
½ lime, juiced
1 jalapeno pepper, seeded and chopped
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
  • While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g

KASHA



Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

TEX-MEX KASHA



Tex-Mex Kasha image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

Steps:

  • Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  • Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

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