MEXICAN STIR-FRY
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
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 STEAK STIR-FRY
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
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
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
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 BEEF STIR-FRY
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
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.
MEXICAN STEAK STIR-FRY
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
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
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
- Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
- When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
- Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.
TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
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