SLOW-COOKER TEX-MEX STEAK AND RICE
Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 4
Number Of Ingredients 8
Steps:
- Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
- Cover and cook on Low heat setting 7 to 8 hours.
- Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 75 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg
ALL-PURPOSE TEX-MEX VEGGIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
- In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
- Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
- To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
- For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
- For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
- For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.
TEX-MEX STEAK BOWLS
Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
- Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
- Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.
QUICK AND EASY TEX-MEX BEEF AND RICE BAKE
Steps:
- Cook the rice as directed on the package; set aside.
- Preheat the oven to 350 F.
- Lightly grease a 2-quart casserole.
- In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.
- To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.
- Spoon the mixture into the prepared casserole.
- Bake for 25 minutes.
- Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.
- Garnish with more chopped cilantro or chopped green onions, if desired.
Nutrition Facts : Calories 367 kcal, Carbohydrate 34 g, Cholesterol 72 mg, Fiber 8 g, Protein 31 g, SaturatedFat 5 g, Sodium 488 mg, Sugar 4 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TEX-MEX STEAK RECIPE
Spark up the grill for our Tex-Mex Steak Recipe. Our Tex-Mex Steak Recipe includes a rib-eye seasoned with A.1. Original Sauce, horseradish and spices.
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix first 4 ingredients.
- Grill steaks 4 min. on each side or until medium doneness (160°F), brushing generously with steak sauce mixture.
- Cut each steak in half to serve.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
TEX MEX STEAK
Make and share this Tex Mex Steak recipe from Food.com.
Provided by Chill
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine teriyaki marinade& sauce, garlic, chile, lime peel and juice and sesame oil; pour over and marinate steak in fridge for 45 mins.
- Cook steak to desired doneness.
TEX-MEX GRILLED FLANK STEAK
Three ingredients is all you need for this melt in your mouth tender flank steak. This can be eaten on its own but I like to use it for tacos or grilled steak salads.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h27m
Yield 8
Number Of Ingredients 3
Steps:
- Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
- Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.6 g, Cholesterol 35.2 mg, Fat 6.5 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 787.5 mg
More about "tex mex steak with rice and veggies recipes"
MEXICAN STEAK & VEGETABLES STIR-FRY WITH RICE – RECIPES BY CHEFKRESO
From chefkresorecipes.wordpress.com
Estimated Reading Time 2 mins
VEGAN TEX MEX RICE - COOKING WITH SAPANA
From cookingwithsapana.com
TEX MEX FLANK STEAK AND VEGETABLES RECIPE
From crecipe.com
55 OF OUR BEST TEX-MEX RECIPES | TASTE OF HOME
From tasteofhome.com
VEGETARIAN MEXICAN DINNER IDEAS | EPICURIOUS
From epicurious.com
TEX MEX STEAK AND RICE RECIPE - COOKEATSHARE
From cookeatshare.com
CHEESY TEX MEX PASTA - DINNER, THEN DESSERT
From dinnerthendessert.com
TEX MEX STEAK WITH RICE AND VEGGIES | RECIPE | HEALTHY …
From pinterest.com
30 BEST TEX-MEX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TEX MEX GROUND BEEF AND RICE SKILLET - YELLOW BLISS ROAD
From yellowblissroad.com
SLOW COOKER TEX MEX STEAK AND RICE RECIPE - FOOD NEWS
From foodnewsnews.com
TEX MEX STEAK WITH RICE AND VEGGIES | RECIPE | BEEF AND RICE, BEEF ...
From pinterest.co.uk
25 BEEF AND RICE RECIPES FOR EASY DINNERS | ALLRECIPES
From allrecipes.com
TEX-MEX SPICY VEGGIE RICE - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
20 VEGETARIAN TEX-MEX RECIPES | OH MY VEGGIES
From ohmyveggies.com
TEX MEX STEAK RECIPE | THE WINE GALLERY
From blog.goodpairdays.com
THE VERY BEST TEX-MEX RECIPES | ALLRECIPES
From allrecipes.com
40+ VEGETARIAN TEX-MEX RECIPES – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
TEX MEX RICE AND BEANS WITH ZUCCHINI - IFOODREAL
From ifoodreal.com
RECIPE FOR TEX MEX PASTE? : HELLOFRESH - FOOD NEWS
From foodnewsnews.cc
TEX-MEX FLANK STEAK AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
SIMPLE TEX MEX STEAK BOWL - MYXYNGULAR.COM
From myxyngular.com
TEX-MEX STEAK & RICE
From fillingandhealthyrecipes.blogspot.com
33 TASTY TEX-MEX RECIPES TO BRING THE FIESTA TO YOUR FAMILY
From southernliving.com
TEX MEX VEGETARIAN BAKE FREESTYLE RECIPE #SUNDAYSUPPER
From positivelystacey.com
9 INGREDIENTS, 5 MEALS: TEX-MEX INSPIRED MEAL PLAN | SAVORY
From savoryonline.com
TEX-MEX FLANK STEAK AND VEGETABLES - PLAIN.RECIPES
From plain.recipes
TEX-MEX BEEF AND RICE SKILLET RECIPE - TABLESPOON.COM
From tablespoon.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SIMPLE TEX MEX STEAK BOWL - XYNGULAR
From xyngular.com
10 BEST TEX MEX VEGETARIAN RECIPES | YUMMLY
From yummly.com
ASTRAY RECIPES: TEX-MEX STEAK AND RICE
From astray.com
TEX-MEX EASY ROASTED VEGETABLES - KINDA HEALTHY RECIPES
From masonfit.com
RESTAURANT STYLE TEX-MEX RICE - THE WEEKLY MENU
From theweeklymenubook.com
TEX MEX BOWLS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SLOW-COOKER TEX-MEX STEAK AND RICE RECIPE
From crecipe.com
TEX-MEX STEAKS | METRO
From metro.ca
BURRITO RECIPES - AUTHENTIC MEXICAN DISHES - OLD EL PASO
From oldelpaso.com
RECIPES > BEEF > HOW TO MAKE TEX MEX STEAK AND TORTILLAS
From mobirecipe.com
RECIPE: TEX MEX STEAK AND RICE BOWL
From crazyrunninggirl.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love