MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
MEXICAN BEEF COBBLER
Just like shepherd's pie, add whatever you like to make it yours-black beans, sour cream, even guacamole!-Mary Brooks, Clay, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, salsa and corn; heat through. Transfer to an 11x7-in. baking dish; sprinkle with cheese., In a small bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese. Sprinkle with pepper., Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown.
Nutrition Facts :
BUBBLY & GOLDEN MEXICAN BEEF COBBLER
Add whatever you like to this Mexican beef cobbler to make it yours-black beans, sour cream, even guacamole! -Mary Brooks, Clay, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil; cook until liquid is evaporated. Transfer to an 11x7-in. baking dish; layer with salsa, corn and cheese., In a large bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese (dish will be full). Sprinkle with pepper., Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 646 calories, Fat 31g fat (14g saturated fat), Cholesterol 90mg cholesterol, Sodium 1877mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
MEXICAN BEEF BRISKET
Steps:
- Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.
MEXICAN APPLE PIE FILLING DESSERT COBBLER
Make and share this Mexican Apple Pie Filling Dessert Cobbler recipe from Food.com.
Provided by Viki Williams
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, sugar, flavoring & butter in sauce pan and cook until sugar dissolves.
- oll each tortilla with pie filling inside and lay in casserole pan.
- our sugar mixture on top, followed by cinnamon and soak for 1 hr to overnight in fridge, covered.
- Cook at 350°F for 30-40 minutes covered. Take cover off for last 5 minutes to let them crisp up.
Nutrition Facts : Calories 374.6, Fat 11.5, SaturatedFat 2.2, Sodium 350.7, Carbohydrate 67, Fiber 2.2, Sugar 37.1, Protein 2.7
MY MEXICAN BEEF
This is a pared-down version of a traditional Mexican shredded beef supper. I substitute shaved steak for the more time-consuming brisket and my family likes it even more. By using pantry items, I have created a delicious meal suitable for even the busiest weeknight. Served over rice or warm tortillas, this is one meal your family will be asking for again and again!
Provided by KMOMMYZ
Categories Mexican Recipes
Time 1h27m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
- Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
- Discard cinnamon stick and stir cilantro into the saucepan.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 8.4 g, Cholesterol 60.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 25.9 g, SaturatedFat 1.8 g, Sodium 578.5 mg, Sugar 4.2 g
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