Southwestern Beef Strips Recipes

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SOUTHWESTERN BEEF STRIPS



Southwestern Beef Strips image

Mexican seasoning is a blend of cumin, chili pepper, onion and garlic. It is found in the spice section of your local grocery store.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds beef top sirloin steak, cut into thin strips
1 medium onion, sliced
1 medium sweet red pepper, cut into thin strips
2 tablespoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1/2 cup picante sauce
2 teaspoons dried cilantro flakes
Hot cooked fettuccine, optional

Steps:

  • In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.

Nutrition Facts : Calories 304 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

SOUTHWEST BEEF STRIPS



Southwest Beef Strips image

This filling main dish from the Test Kitchen gets its zip from Mexican seasoning. Its colorful presentation is matched by its colorful flavors.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound beef top sirloin steak, cut into thin strips
1 small onion, sliced
1/2 medium sweet red pepper, cut into thin strips
1-1/2 teaspoons taco seasoning
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
3 tablespoons picante sauce
2 teaspoons minced fresh cilantro
Hot cooked fettuccine, optional

Steps:

  • In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.

Nutrition Facts :

SOUTHWEST STEAK BITES



Southwest Steak Bites image

Tired of the same old chicken nuggets? Give these a try! Feel free to 'play' with the seasonings, but this is how my family likes them. Serve hot with barbeque sauce or salsa for dipping.

Provided by ASHLYNNS MOMMY

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 45m

Yield 8

Number Of Ingredients 10

1 quart oil for frying
1 egg
¼ cup milk
2 cups all-purpose flour
2 teaspoons dry mesquite flavored seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
2 pounds cube steak, cut into bite-sized pieces

Steps:

  • Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
  • In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
  • In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 337 calories, Carbohydrate 24.8 g, Cholesterol 51.1 mg, Fat 17.9 g, Fiber 1 g, Protein 17.9 g, SaturatedFat 3.8 g, Sodium 563.5 mg, Sugar 0.5 g

QUICK AND EASY SWEET SKILLET BEEF STRIPS



Quick and Easy Sweet Skillet Beef Strips image

This recipe also works well with pork strips too. You can marinade for more than 1 hour if desired. This recipe may be doubled. To save time purchase the pre-cut stir-fry beef strips in the meat department.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h6m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb beef sirloin, cut into thin strips
3 green onions, chopped
2 tablespoons low sodium soy sauce
1 tablespoon honey
1 teaspoon sesame oil
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
2 -3 tablespoons vegetable oil
cooked rice

Steps:

  • In a bowl whisk together green onions, soy sauce, honey, sesame oil; place the mixture into a large zip-lock freezer bag.
  • Add in beef strips, seal bag and toss to coat; refrigerate for 1 hour.
  • In a large skillet heat oil; add in the garlic and dried pepper flakes; cook for about 1 minute.
  • Add in the beef mixture (with marinade ingredients) cook over medium-high heat for about 3-5 minutes (do not overcook or the beef will burn).
  • Season with salt and pepper to taste.
  • Serve with cooked rice.

SOUTHWESTERN BAKE



Southwestern Bake image

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

1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
2 teaspoons chili powder
2 (15 ounce) cans black beans, rinsed and drained
2 (8.75 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups fresh salsa
5 cups crushed plain tortilla chips
3 cups shredded Cheddar cheese
1 large fresh tomato, finely chopped
3 green onions, chopped

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

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY



Easy Sheet Pan Southwestern Dinner Recipe by Tasty image

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

1 zucchini, small, cut into strips
1 green bell pepper, cut into strips
yellow bell pepper, cut into strips
portobello mushroom, caps cut into strips
½ cup grape tomatoes, halved
½ cup corn, thawed if using frozen
1 medium yellow onion, cut into wedges
15 oz black beans, 1 can, rinsed and drained
3 cloves garlic, minced, plus 3 cloves, halved
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
4 tablespoons olive oil, divided
3 red bell peppers, halved and seeded
1 avocado, diced
3 tablespoons lemon juice
pepper, to taste
¼ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
corn tortilla
1 jalapeño, sliced (optional)
lime, cut into wedges, for ganish

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

SOUTHWESTERN SHREDDED BEEF SANDWICHES



Southwestern Shredded Beef Sandwiches image

My mouth is watering just thinking about these hearty, delicious sandwiches. Uses lots of cumin, which I love.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 10h25m

Yield 16 serving(s)

Number Of Ingredients 11

3 -3 1/2 lbs boneless beef chuck roast
1 tablespoon ground cumin
2 tablespoons chili powder
1 (14 1/2 ounce) can stewed tomatoes
2 (4 ounce) cans diced green chilies
1 cup coarsely chopped onion
2 tablespoons chopped pickled jalapeno peppers
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese (or a combination of both) or 2 cups monterey jack cheese (or a combination of both)
16 onion rolls or 16 kaiser rolls, split and toasted
lettuce leaf

Steps:

  • Cut roast to fit a 4 quart slow cooker.
  • In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine.
  • Rub the mixture generously onto all sides of the beef.
  • Place the roast in the slow cooker.
  • Add in the undrained tomatoes, chile peppers, onion, and jalapeño peppers.
  • Cover and cook on LOW for 8-10 hours.
  • Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly).
  • Add in the cilantro and season with salt/pepper if desired; stir to combine.
  • Sprinkle cheese over the bottoms of each roll.
  • With a slotted spoon, add 1/2 cup meat mixture on top of the cheese.
  • Add a lettuce leaf and place tops of rolls over lettuce.

Nutrition Facts : Calories 459.9, Fat 24.1, SaturatedFat 10.1, Cholesterol 73.5, Sodium 704.4, Carbohydrate 34.4, Fiber 2.3, Sugar 3.3, Protein 25.5

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