Tex Mex Steak With Rice And Veggies Recipes

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SLOW-COOKER TEX-MEX STEAK AND RICE



Slow-Cooker Tex-Mex Steak and Rice image

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

1 1/4 pounds beef boneless round, tip or chuck steak, about 3/4 inch thick
1 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 can (14.5 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cups frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
1 cup uncooked instant rice

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



All-Purpose Tex-Mex Veggies image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 16

5 ears corn, shucked and kernels removed
3 jalapenos, stemmed, seeded and diced
2 large red onions, diced
2 orange bell peppers, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of crushed red pepper
1/2 cup olive oil, plus more if needed
Two 15-ounce cans black beans, drained and rinsed
Four 4-ounce cans diced green chiles

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



Tex-Mex Steak Bowls image

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

1 cup tricolor quinoa
2 tablespoons chopped fresh cilantro
Grated zest of 1 lime
Kosher salt
2 sweet potatoes, cut into 3/4-inch cubes
2 poblano chile peppers, seeded and cut into 3/4-inch pieces
1 red onion, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound skirt or flank steak, cut into 2 pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pico de gallo, Mexican crema and chopped fresh cilantro, for topping
Lime wedges, for serving

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



Quick and Easy Tex-Mex Beef and Rice Bake image

Ground beef and rice make an easy Tex-Mex style casserole, a quick-to-prepare meal the whole family will enjoy. This is an excellent busy day meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 45m

Yield 6

Number Of Ingredients 15

1 cup uncooked rice (long-grain)
1 pound lean ground beef (chuck or round)
1/2 cup onion (chopped)
1/4 cup bell pepper (green or red, chopped)
15 ounces black beans (1 can, drained and rinsed)
8 ounces tomato sauce (1 can)
1 cup sweet corn (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash black pepper
1 1/2 teaspoons chili powder
Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons cilantro (fresh, chopped)
Garnish: cheddar cheese (shredded, or Mexican blend of cheeses)
Garnish: chopped cilantro or green onions

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



Tex-Mex Steak Recipe image

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

1/3 cup A.1. Original Sauce
2 Tbsp. KRAFT Prepared Horseradish
2 tsp. ground cumin
1 tsp. minced garlic
2 boneless beef rib-eye steaks (1 lb.), 3/4 inch thick

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



Tex Mex Steak image

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

1/2 cup teriyaki marinade, & sauce
1 clove garlic, minced
1 serrano chili, seeded and minced
1/2 teaspoon grated fresh lime
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 1/2 lbs boneless sirloin steaks, sliced 3/4 inch thick

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



Tex-Mex Grilled Flank Steak image

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

1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
1 (12 fluid ounce) can or bottle Mexican beer
2 pounds flank steak (about 1-inch thick)

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

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