SOUTHWESTERN ROAST BEEF
Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors to create this Southwestern Roast Beef.
Provided by Mary Younkin
Categories Main Course
Time 1h35m
Number Of Ingredients 9
Steps:
- Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
- Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
- Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!
Nutrition Facts : Calories 500 kcal, Carbohydrate 6 g, Protein 62 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 180 mg, Sodium 2522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SOUTHWESTERN BEEF AND RICE SKILLET
I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
SOUTHWESTERN BEEF BRISKET
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 188 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 389mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHWEST BEEF LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
- Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.
ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI
Steps:
- Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
SOUTHWESTERN BAKE
A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.
Provided by LINDAMOMMY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
- In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
- Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
- Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g
SOUTHWEST SKILLET WITH BEEF AND BELL PEPPERS
Find a creamy, cheesy Southwest skillet right here. Our 25-minute Southwest Skillet with Beef and Bell Peppers includes flavorful green chiles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
- Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
- Heat broiler. Top rice mixture with cheese; broil, 6 inches from heat, 2 to 3 min. or until melted.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY
Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400°F (200˚C).
- Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
- In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
- Sprinkle the seasoning mix over the vegetables.
- Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
- Place the red bell pepper halves, cut side down, on a second baking sheet.
- Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
- Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
- Peel the red bell peppers.
- Transfer the flesh from the red bell peppers into a blender or food processor.
- Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
- Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
- Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams
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