Mexican Fiesta Steak Stir Fry Recipes

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MEXICAN STEAK STIR-FRY



Mexican Steak Stir-Fry image

A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
1 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 medium zucchini, sliced (2 cups)
1 can (15 oz) pinto beans, drained, rinsed
1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
  • Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition Facts : Calories 295, Carbohydrate 49 g, Cholesterol 45 mg, Fiber 13 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

MEXICAN FIESTA STEAK STIR-FRY



Mexican Fiesta Steak Stir-Fry image

The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless beef top loin steak, trimmed and cut into thin strips
3 garlic cloves, minced
1 to 2 tablespoons canola oil
1 package (14 ounces) frozen pepper strips, thawed
1-1/3 cups chopped sweet onion
2 plum tomatoes, chopped
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.

Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 473mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MEXICAN STIR-FRY



Mexican Stir-Fry image

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

MEXICAN FIESTA CASSEROLE



Mexican Fiesta Casserole image

Provided by Bobby Deen

Categories     turkey     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Healthy     Potluck     Small Plates

Yield Serves 8

Number Of Ingredients 12

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Steps:

  • 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
  • 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
  • 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
  • 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

MEXICAN STEAK STIR-FRY



Mexican Steak Stir-Fry image

A hearty beef and bean dinner can be on your table in less than 30 minutes. Found this recipe on bettycrocker.com & wanted to keep track of it. I plan to serve this with rice.

Provided by Heydarl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1 cup corn kernel, frozen
1/2 cup salsa
1 medium zucchini, sliced (2 cups)
1 (15 ounce) can pinto beans, drained, rinsed
1 (14 1/2 ounce) can whole tomatoes, undrained

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
  • Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
  • Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition Facts : Calories 457.7, Fat 14.5, SaturatedFat 5.5, Cholesterol 76.5, Sodium 261.9, Carbohydrate 47.8, Fiber 13.5, Sugar 6.7, Protein 36.8

FIESTA STEAK



Fiesta Steak image

If your steak is very thick, you may need to add up to eight minutes more in the oven. Let your nose be your guide. This recipe is chock full of vegetables-a great way to get your meat lover to eat vegetables, too! Try this recipe with chicken pieces instead of steak for a change. My aunt swears by kosher salt and freshly squeezed lemon or lime when cooking meat, but I prefer to use sea salt whenever I'm cooking.

Yield serves 2

Number Of Ingredients 14

Olive oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (beef or vegetable) or water
1/4 cup freshly squeezed lime juice (2 to 3 limes)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1/2 to 3/4 pound boneless steak
Sea salt and freshly cracked black pepper
4 garlic cloves, chopped
1/2 onion, halved and thinly sliced
1/2 yellow bell pepper, cored, seeded, and sliced into strips
1/2 red bell pepper, cored, seeded, and sliced into strips
1/2 green bell pepper, cored, seeded, and sliced into strips

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
  • In a small bowl, stir together the lime juice, cilantro, oregano, and cumin.
  • Add the steak to the pot, season with salt and pepper, and spoon half of the lime juice mixture over the meat.
  • Sprinkle the garlic over the steak and top with the onion. Then scatter on the bell pepper strips, and spoon the rest of the lime juice mixture over all.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 611
  • Protein: 39g
  • Carbohydrates: 81g
  • Fat: 17g
  • Cholesterol: 81mg
  • Sodium: 87mg
  • Fiber: 4g

MEXICAN BEEF STIR-FRY



Mexican Beef Stir-Fry image

This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

Provided by breezermom

Categories     Steak

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb top round steak
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium onion, cut into thin wedges
1 red bell pepper, cut into very thin strips
1 -2 jalapeno pepper, seeded and cut into very thin strips
3 cups iceberg lettuce, shredded

Steps:

  • Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
  • Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
  • Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

FIESTA STEAK CHILI



Fiesta Steak Chili image

This is a basic recipe for non-traditional chili using steak. My wife is allergic to chili powder, so I don't use any in this recipe, but you are welcome to add some if you like. This is a very tame, full-flavor, colorful chili recipe that even the kids will like. There are plenty of other variations that you can use with this basic recipe, please change at will. Things we have tried include adding three or four fresh jalapenos, or adding Tabasco® habanaro sauce, or cilantro, or fresh tomatoes, or using red, yellow, orange, and green peppers, or hamburger instead of a steak or roast. Serve with tortilla chips, cheese and sour cream.

Provided by Steve Talbot

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds beef top round steak, cut into 1/2-inch cubes
2 teaspoons ground black pepper
2 yellow onions, diced
2 tablespoons chopped garlic
2 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans kidney beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can yellow corn, drained
1 (15 ounce) can tomato sauce

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
  • Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
  • Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 38.5 g, Cholesterol 68 mg, Fat 7.9 g, Fiber 12.3 g, Protein 37.7 g, SaturatedFat 2.1 g, Sodium 887.5 mg, Sugar 7 g

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