Tex Mex Beef Pot Roast With Corn Chipotle Cilantro Mashed Potato Recipes

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INSTANT POT TEX-MEX BEEF STEW



Instant Pot Tex-Mex Beef Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 pounds cubed beef stew meat (preferably chuck)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 poblano chile pepper, halved, seeded and thinly sliced
4 cloves garlic, smashed
1 15-ounce can diced tomatoes with chiles
1/2 cup corn chips, finely crushed, plus more for topping
1 tablespoon apple cider vinegar
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Cooked white rice, for serving
Shredded cheddar cheese and sliced scallions, for topping

Steps:

  • Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
  • Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
  • Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
  • Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

TEX-MEX PANTRY CASSEROLE



Tex-Mex Pantry Casserole image

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Provided by thedailygourmet

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 4

Number Of Ingredients 12

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
  • Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
  • Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g

TEX-MEX BEEF AND CHEESE ENCHILADAS



Tex-Mex Beef and Cheese Enchiladas image

Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 13

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
½ cup all-purpose flour, divided
1 ½ teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
  • While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
  • Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING



Tex-Mex Beef Bowl with Avocado Cilantro Dressing image

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

Provided by Amanda Frederickson

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 48m

Yield 2

Number Of Ingredients 22

½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
½ pound flank steak
1 cup cooked white rice
1 cup halved cherry tomatoes
1 cup chopped romaine lettuce
1 cup tortilla chips
½ cup canned black beans
1 jalapeno pepper, thinly sliced
1 lime, cut into wedges
¼ cup crumbled cotija cheese
1 tablespoon chopped fresh cilantro
2 avocados, peeled and pitted
1 cup water
½ cup chopped fresh cilantro
2 tablespoons sour cream
1 lime, juiced
1 clove garlic
1 pinch salt

Steps:

  • Preheat a grill pan or skillet over medium-high heat until just barely smoking.
  • Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
  • Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
  • Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
  • Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g

TEX-MEX BEEF POT ROAST WITH CORN-CHIPOTLE-CILANTRO MASHED POTATO



Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro Mashed Potato image

This has been adapted from a Southern Living "Your Best Recipe" first runner up winner. The combination of the spicy roast and potatoes is simply divine. Feel free to make either recipe individually.

Provided by gailanng

Categories     Roast Beef

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 25

3 lbs beef boneless sirlion roast, cut into 2 - 3 inch pieces
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
3 tablespoons vegetable oil
3/4 cup all-purpose flour
2 teaspoons chili powder
2 teaspoons oregano leaves
2 teaspoons cumin
1/2 teaspoon chipotle chili pepper
1 cup water
2 garlic cloves, minced
2 jalapeno peppers, minced
2 cups beef broth
1 garlic, bulb
2 tablespoons olive oil
3 ears fresh corn
2 lbs red potatoes, cut into 1 1/2 - 2 inch cubes
3/4 cup sour cream
1/2 cup butter
1/2 cup milk or 1/2 cup half-and-half
1 1/2 teaspoons salt
1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce, from can
1 teaspoon pepper
1/2 cup chopped cilantro

Steps:

  • ROAST:.
  • Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper. Brown roast on all sides in hot oil in Dutch oven over high heat.
  • Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl. Whisk in 1 cup warm water until smooth. Add minced garlic and chopped jalapeno.
  • Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
  • CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:.
  • Preheat oven 400 degrees.
  • Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
  • Bake garlic for 1 hour. After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic from garlic cloves and set aside. Let corn cool completely.
  • Hold upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with each corn cob. Discard cob; set corn aside.
  • Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes. Drain and return to pan.
  • Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
  • Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended. Mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn.
  • Serve by arranging potatoes on plate and topping with roast and gravy.

ROASTED CORN AND GARLIC CHIPOTLE-CILANTRO MASHED POTATOES



Roasted Corn and Garlic Chipotle-Cilantro Mashed Potatoes image

Serve with roast or along side Tex-Mex style grilled chicken. A Southern Living 2006 Cookoff recipe.

Provided by gailanng

Categories     Corn

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

1 whole bulb of garlic
2 tablespoons vegetable oil
3 ears fresh corn
2 lbs red potatoes, cut into 1 1/2-2-inch cubes
3/4 cup sour cream
1/2 cup butter
1/2 cup milk
1 1/2 teaspoons salt
1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce, from can
1 teaspoon pepper
1/2 cup chopped cilantro

Steps:

  • Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet.
  • Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely.
  • Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside.
  • Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan.
  • Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil.
  • Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.

Nutrition Facts : Calories 397.6, Fat 27.1, SaturatedFat 14.2, Cholesterol 58.5, Sodium 784.9, Carbohydrate 36.4, Fiber 4, Sugar 4.5, Protein 6.1

TEX MEX POTATO SALAD WITH ROASTED CORN



Tex Mex Potato Salad With Roasted Corn image

Make and share this Tex Mex Potato Salad With Roasted Corn recipe from Food.com.

Provided by Kizzikate

Categories     Potato

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs red potatoes, cooked and cubed
2 (15 ounce) cans whole kernel corn, drained
2 1/2 teaspoons chili powder, divided
1 cup light mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1 lime, juice of
1 (12 ounce) jar roasted red peppers, drained and chopped
5 1/2 ounces sliced black olives, partially drained
6 -8 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped

Steps:

  • In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
  • In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
  • To serve, garnish with roasted corn.

Nutrition Facts : Calories 351, Fat 13.6, SaturatedFat 2, Cholesterol 10.5, Sodium 1515.8, Carbohydrate 55, Fiber 7, Sugar 6, Protein 7.2

TEX-MEX BEEF AND POTATOES



Tex-Mex Beef and Potatoes image

Make and share this Tex-Mex Beef and Potatoes recipe from Food.com.

Provided by loof751

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup water
4 cups frozen hash browns (cubes, not shredded)
1 (10 ounce) package frozen corn
8 ounces Velveeta cheese

Steps:

  • Brown ground beef and drain well.
  • Add taco seasoning mix and water and stir until blended.
  • Stir in potatoes and corn.
  • Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
  • Spoon into a greased 9x13 baking dish and ocver with foil.
  • Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.

Nutrition Facts : Calories 816, Fat 47.8, SaturatedFat 21.8, Cholesterol 121.9, Sodium 970, Carbohydrate 64.1, Fiber 4.8, Sugar 7, Protein 37.3

TEX-MEX BEEF BARBECUES



Tex-Mex Beef Barbecues image

I recently took this dish to a potluck, and guests loved it! The recipe came from my mom, and it tastes equally good with ground beef. -Lynda Zuniga, Crystal City, Texas

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 14 servings.

Number Of Ingredients 8

1 fresh beef brisket (3-1/2 pounds)
1 jar (18 ounces) hickory smoke-flavored barbecue sauce
1/2 cup finely chopped onion
1 envelope chili seasoning
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon lemon juice
14 hamburger buns, split

Steps:

  • Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

Nutrition Facts : Calories 294 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 732mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

TEX-MEX BEEF POT ROAST (CROCK POT)



Tex-Mex Beef Pot Roast (Crock Pot) image

This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.

Provided by Burned Toast

Categories     One Dish Meal

Time 6h5m

Yield 10 serving(s)

Number Of Ingredients 15

3 lbs beef roast (chuck, top round, etc.)
1 (15 1/2 ounce) can red kidney beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 (11 ounce) can corn niblets, vacuum packed, undrained
flour tortilla (optional)

Steps:

  • Place beef roast in 6 qt crock pot.
  • Add kidney beans, diced tomatoes, all seasonings and water.
  • Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
  • Add corn niblets and allow to heat for 5 minutes.
  • Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
  • Serves 10 4-ounce servings of meat.

EASY TEX MEX CASSEROLE



Easy Tex Mex Casserole image

This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!

Provided by Janelle

Time 45m

Number Of Ingredients 8

1 pound ground beef
1 medium onion, diced
1 green bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup salsa (I used a corn and black bean salsa - hence the black beans in the photos)
1 (15.25 ounce) can corn, drained
1 (8 ounce) corn bread mix

Steps:

  • Preheat oven to 400*F
  • In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
  • Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
  • Pour mixture into a 9x9 casserole dish.
  • Prepare muffin mix according to package directions and spread on top of ground beef mixture.
  • Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
  • Serve immediately.

Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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From pinterest.ca


POT ROAST IN A CROCK-POT - THE TEX-MEX MOM
Sear in a pan on the stovetop (optional). Place potatoes, onions, and carrots in crock-pot. Pour in water. Add roast on the top. Cover and cook on low for 10 hours. Save.
From thetexmexmom.com


INSTANT POT BARBACOA + VIDEO - KEVIN IS COOKING
2021-08-19 Cut the beef into about 4-6 chunks and season with salt and pepper. In a Dutch oven over medium heat add the oil. When hot sear beef on all sides until browned. In a blender add all other …
From keviniscooking.com


BEEF-POT ROAST TEX-MEX STYLE RECIPE - RECIPELAND.COM
Roast meat in preheated 325℉ (160℃) oven for 1 hour. Combine remaining ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender. Baste occasionally with …
From recipeland.com


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