My Mexican Beef Recipes
MY MEXICAN BEEF
This is a pared-down version of a traditional Mexican shredded beef supper. I substitute shaved steak for the more time-consuming brisket and my family likes it even more. By using pantry items, I have created a delicious meal suitable for even the busiest weeknight. Served over rice or warm tortillas, this is one meal your family will be asking for again and again!
Provided by KMOMMYZ
Categories Mexican Recipes
Time 1h27m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
- Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
- Discard cinnamon stick and stir cilantro into the saucepan.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 8.4 g, Cholesterol 60.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 25.9 g, SaturatedFat 1.8 g, Sodium 578.5 mg, Sugar 4.2 g
MEXICAN BEEF CASSEROLE
Start a new family tradition with Tex-Mex flair when you serve Mexican Beef Casserole. Cheesy and just the right amount of spicy, Mexican Beef Casserole has all of the vivid flavors you would expect in a Mexican-inspired dish. Onion, garlic, chili powder and cumin come together in an inspired way.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat in large skillet; drain.
- Add onions, garlic, dressing and seasonings; cook on medium heat 4 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes and cheese; spoon into 1-1/2-qt. baking dish.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 600 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 6 g, Protein 25 g
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
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