Hot Mexican Beef Salad Recipes

MEXICAN BEEF SALADS

Steps:

• MAKE SALADShred lettuce, dice cheese into small cubes and cut cherry tomatoes in half. Slice capsicum and avocado into strips. Drain and rinse kidney beans.
• Divide lettuce, cheese, tomatoes, capsicum, avocado and beans between individual serving plates.
• MAKE DRESSINGWhisk together all dressing ingredients. Season to taste with salt and pepper.
• COOK STEAK AND CORNShuck corn and microwave for 4 minutes. Combine oil, oregano, cumin, paprika, salt and pepper in a small bowl. Rub all over the steak. Heat a large chargrill pan over a medium-high heat. Add steak and cook for 3 minutes each side, or until cooked to your liking. Remove onto a wooden board and cover with foil to rest.
• Add corn to the pan and chargrill for a few minutes, turning frequently. Remove from the pan and (holding the end with something heatproof!) carefully run a knife down the corn to remove the kernels. Slice the steak into strips.
• SERVETop salads with corn and steak. Drizzle with dressing and crush corn chips over the top. Serve with coriander, if using.

MOM'S HOT MEXICAN SALAD

Steps:

• Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
• Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
• Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

MEXICAN BEEF SALAD

Steps:

• Add the salt, coffee, brown sugar, and pepper in a bowl.
• Mix and use them to coat the beef.
• Heat a skillet and add 1 tablespoon of olive oil. Start frying the beef.
• Fry for about 3 minutes per side. Let it rest and slice it.
• Chop the lettuce and start preparing the salad. Also slice the onion.
• Separately, heat another skillet and add the sweet corn, baby corn, cherry tomatoes, and coriander.
• Stir and leave them on heat for about 1 minute.
• In a large bowl, add the salad, cooked veggies, and red onion.
• Season with olive oil, lime juice, and salt.
• Mix all together.
• Serve with beef slices and 1 tablespoon of yogurt as a dressing.

SHREDDED BEEF SALAD

Steps:

• For beef:
• Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
• Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
• For vinaigrette:
• Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
• For assembly:
• Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
• Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
• Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

HOT MEXICAN BEEF SALAD

Steps:

• Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese.
• Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.

SALPICON (SPICY MEXICAN BEEF SALAD)

Steps:

• Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
• Bring mixture to a boil over high heat, skimming off any foam.
• Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
• Let cool 30 minutes in cooking liquid.
• Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
• Pull meat apart into shreds.
• (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
• To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
• Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
• Drizzle additional dressing over top, enough to make the mixture moist.
• Garnish with radish roses if desired.
• Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.