Spicy Mexican Beef Recipes

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SPICY MEXICAN BEEF



Spicy Mexican Beef image

Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.

Provided by KMFLOWERS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 11h15m

Yield 8

Number Of Ingredients 8

4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
1 (24 ounce) jar salsa
1 onion, chopped
1 (7 ounce) can chopped mild green chiles
2 cloves garlic, minced
2 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon dried oregano

Steps:

  • Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
  • Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
  • Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 8.6 g, Cholesterol 103.1 mg, Fat 25.3 g, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 10 g, Sodium 863.9 mg, Sugar 4 g

25 BEST MEXICAN GROUND BEEF FOODS



25 Best Mexican Ground Beef Foods image

Provided by insanelygood

Categories     Beef     Recipe Roundup

Number Of Ingredients 25

Mexican Ground Beef Skillet
Mexican Picadillo
One-Pot Mexican Ground Beef and Rice
Mexican Ground Beef Tacos
Mexican Ground Beef Casserole
Cheesy Ground Beef Empanadas
Ground Beef Burritos
Easy Ground Beef Enchiladas
Ground Beef Fajitas Recipe
Beef Chimichangas Recipe
Ground Beef Tostadas
Ground Beef Tamales (tamales de picadillo)
Easy Healthy Taco Salad Recipe with Ground Beef
Walking Taco Casserole Recipe
Paula Deen's Taco Soup
Easy Frito Pie
Mexican Pizza
Mexican Meatballs
One-Pot Burrito Bowl Recipe
Taco Egg Rolls
Ground Beef Queso Dip
Cheesy Ground Beef Quesadillas
Beefy Mexican Rice Soup
Mexican Goulash
Slow Cooker Mexican Spiced Chili

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Mexican ground beef dish in 30 minutes or less!

Nutrition Facts :

SPICY MEXICAN BEEF



Spicy Mexican Beef image

A different way to do tacos. Super Simple because it can be done in the crockpot or on the stovetop.

Provided by LAURIE

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 medium diced onion
1 lb beef stew meat
1 minced garlic clove
1 lime, juice of
1/4 cup chopped cilantro
8 ounces thick & chunky salsa

Steps:

  • Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
  • Add the onion, beef and garlic.
  • Cook, stirring frequently until meat is browned.
  • While meat is cooking, stir together the lime juice, cilantro and salt.
  • When the meat is browned, stir in the cilantro mixture.
  • Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
  • To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
  • Crock pot variation: Place beef in crock pot.
  • Add remaining ingredients and cover.
  • Cook on LOW setting 8 hours or until beef is tender.

Nutrition Facts : Calories 422.2, Fat 29.3, SaturatedFat 11.6, Cholesterol 118, Sodium 414.5, Carbohydrate 7.4, Fiber 1.4, Sugar 3.1, Protein 31.4

MEXICAN SPICY BEEF TORTILLA



Mexican Spicy Beef Tortilla image

From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.

Provided by pattikay in L.A.

Categories     Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 onion, chopped
2 garlic cloves, crushed
1 jalapeno, seeded and thinly sliced (or other chili)
12 ounces round steaks, cut into cubes
1 (16 ounce) can pinto beans (Optional if using less meat, could also use black or kidney beans)
1/2 cup corn (optional)
1 tablespoon oil
2 cups cooked rice
beef stock (to moisten, if needed)
3 large flour tortillas
2 (14 ounce) cans chopped tomatoes (I used one can with jalapeno peppers mixed in)
2 garlic cloves, crushed
1 onion, quartered
1 -2 fresh red chile, seeded and chopped (or other chilis, I used a large Anaheim)
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
tomato juice (or water, if required)
4 tablespoons butter
1/2 cup flour
2 1/2 cups milk
1 cup grated cheddar cheese
salt
pepper

Steps:

  • preheat oven to 350.
  • make the salsa picante:.
  • place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
  • pour into a small pan and add spices and oregano and season with salt.
  • bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
  • the sauce should be thick, but of pouring consistency.
  • if it is too thick, dilute with a little fresh tomato juice or water.
  • make the cheese sauce:.
  • melt the butter in a pan and stir in the flour. cook, stirring, one minute.
  • add the milk, stirring all the time, till sauce boils and thickens.
  • stir in all but 2 T of cheese and season to taste.
  • cover the pan with a lid and set aside.
  • mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
  • heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
  • stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
  • season to taste with salt and pepper.
  • pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
  • add a tortilla and then spread over half the salsa, followed by half the meat mixture.
  • repeat these layers, then add half the remaining cheese sauce and the final tortilla.
  • pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
  • bake in a preheated oven for about 20 minutes, or till golden on top and heated through.

MEXICAN BEEF CHILLI



Mexican beef chilli image

A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 13

up to 6 tbsp sunflower oil
4kg stewing beef
4 white onions, sliced
4 tbsp chipotle paste
8 garlic cloves, crushed
50g ginger, grated
1 tbsp ground cumin
2 tsp ground cinnamon
1 tbsp plain flour
2l beef stock
3 x 400g cans chopped tomatoes
1 tbsp dried oregano
5 x 400g cans pinto or kidney beans, drained

Steps:

  • Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
  • Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it's fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
  • Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

Nutrition Facts : Calories 551 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 69 grams protein, Sodium 1.7 milligram of sodium

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