Mexican Ground Beef Stuffing Recipes

MEXICAN GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
• Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
• Bake in the preheated oven until browned, 20 to 30 minutes.

MEXICAN GROUND BEEF STUFFING

Steps:

• Heat a small pan to medium/high heat, spray it with Pam, and toast the almonds on it until they are slightly browned.
• In the meantime, heat another small pan to medium/high heat, spray it with Pam, and sauté the can of tomatoes on it for about 7 minutes.
• As the almonds and tomatoes toast/sauté, heat the olive oil in a large sauce pan, and add the onion. When it is transparent, add the garlic and sauté for 2-3 minutes.
• Add the beef to the large sauce pan and mix it with the onion and garlic. Add the salt and black pepper too.
• Once the beef is no longer pink, add the tomatoes, almonds, raisins, olives, and cider. Make sure ingredients are all mixed together and then add the cumin.
• Cook for 10-15 more minutes, until beef is cooked through.

MAKE-AHEAD MEXICAN GROUND BEEF

Steps:

• In 5-quart Dutch oven or 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
• Reduce heat to medium. Stir in taco seasoning mix. Cook 3 to 5 minutes, stirring frequently, until flavors are blended. Cool 5 minutes.
• Line 15x10x1-inch pan with foil. Spoon beef onto foil and break apart as necessary.
• Smooth meat into an even layer across pan.
• Freeze about 1 hour, stirring once, until firm.
• Divide mixture into quart-sized resealable freezer plastic bags with about 2 cups in each. (One lb ground beef yields about 2 cups, cooked and drained.) Seal bags, label and freeze up to 2 months.

MEXICAN STUFFED BEEF FILLETS

Steps:

• Heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. Remove from heat and stir in the cheese and breadcrumbs.
• While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
• Season the pockets with salt and pepper.
• Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
• Cover the steaks and chill.
• You may now BBQ them (this is how I always do them) or broil.
• To BBQ have the heat medium/high.
• Spray the grill with oil and cook uncovered for 5 minutes, flip and continue cooking until they reach desired doneness (7-9 minutes more for medium).
• Check after 5 minutes with a meat thermometer: med-rare 145°F, med 160°F, and well done 175°F.
• Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
• To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.

MEXICAN BEEF-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

MEXICAN STUFFED PASTA SHELLS

Steps:

• Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
• Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
• Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.