Beef And Kasha Mexicana Recipes
BEEF AND KASHA MEXICANA
Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
- Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
- Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 0 g
KASHA
A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.
Provided by Traveling_Is_Love
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
- Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g
KASHA AND BEEF SUPPER
Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
- Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
BEEF AND KASHA MEXICANA
Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's "Money Saving Meals" cookbook).
Provided by PSU Lioness
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in buckwheat kernels until moistened by beef mixture.
- Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
- Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
- Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
- Sprinkle with cilantro and olives before serving, if desired.
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
TEX-MEX KASHA
Provided by Marian Burros
Categories dinner, one pot, main course
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
- Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams
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