SOUTHWEST BEEF STEW
Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
SOUTHWEST GROUND BEEF CASSEROLE
Time 1h45m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside. In large skillet cook ground beef, onions, bell pepper, red pepper flakes and steak seasoning until beef is cooked through and onions are translucent. Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15 minutes, allowing flavors to blend together. Add corn and simmer for 2 more minutes. Remove from heat and gently stir in pasta and cheese. Once cheese is melted, it's ready to serve! Garnish with green onions and sour cream.
SOUTHWESTERN SHREDDED BEEF SANDWICHES
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
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
PETE'S OWN SOUTHWEST BEEF ROAST
I came up with this after going to a mexican restaurant that used shredded beef in their dishes.I tried my best to copy the flavor but think mine may be tastier.Enjoy!
Provided by peter deuel
Categories Roast Beef
Time 5h20m
Yield 2-5 serving(s)
Number Of Ingredients 8
Steps:
- preheat a large skillet (preferably cast iron) to about 350 degrees.
- (If using regular skillet heat on med-hi).
- Season roast w/salt,pepper and 1 Tbsp chili powder on all sides.
- Add oil to skillet and brown roast,turning roast after 2 minutes on each side.
- Put roast in a crock-pot or 6-quart stock pot.
- Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible.
- cook 2-5 hours or until meat is tender.
- About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.
- Mix flour with water until dissolved.
- Remove saucepan from heat and add in flour mixture,stir until well blended.
- Return pan to stove on low heat.
- Stir until sauce thickens.
- Slice meat thin,serve with spanish rice.
- Spoon sauce over meat and enjoy!
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