Mexican Stuffed Beef Fillets Recipes

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MEXICAN BEEF-STUFFED PEPPERS

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8



Mexican Beef-Stuffed Peppers image

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

MEXICAN STUFFED SHELLS

This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.

Provided by AIMEE.HOWE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 5

Number Of Ingredients 9



Mexican Stuffed Shells image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
  • Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
  • Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
  • Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g

36 jumbo pasta shells
1 pound lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (8 ounce) can tomato sauce
¾ cup picante sauce

MEXICAN STUFFED CHICKEN BREASTS

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9



Mexican Stuffed Chicken Breasts image

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

STUFFED MEXICAN PEPPERS

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11



Stuffed Mexican Peppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
  • Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

ROAST FILLET OF BEEF WITH MUSHROOM STUFFING

Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings

Provided by Emma Lewis

Categories     Lunch, Main course

Time 1h30m

Yield Serves 6 with leftovers

Number Of Ingredients 14



Roast fillet of beef with mushroom stuffing image

Steps:

  • Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
  • Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
  • Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
  • Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
  • Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
  • Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

Nutrition Facts : Calories 499 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 0.61 milligram of sodium

25g dried porcini mushrooms
400g wild mushroom
200g shallots
knob of butter , plus extra for roasting
2 tbsp olive oil
1 garlic clove , crushed
2 thyme sprigs
1.5kg/3lb 5oz beef fillet
1 tbsp plain flour
3 tbsp brandy
400ml hot beef stock
2 tsp wholegrain mustard
2 tbsp crème fraîche
handful parsley , chopped

MEXICAN STUFFED SHELLS

A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11



Mexican Stuffed Shells image

Steps:

  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
  • Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream

MEXICAN STUFFED PASTA SHELLS

Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10



Mexican Stuffed Pasta Shells image

Steps:

  • Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
  • Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
  • Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
  • Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg

12 uncooked jumbo pasta shells
1 medium onion, finely chopped
1 pound lean ground beef
1 1/2 teaspoons chili powder
1 package (3 ounces) cream cheese
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2 cup crushed corn chips
4 green onions, sliced
1/2 cup sour cream

MEXICAN STUFFED BEEF FILLETS

Make and share this Mexican Stuffed Beef Fillets recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Mexican Stuffed Beef Fillets image

Steps:

  • Heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. Remove from heat and stir in the cheese and breadcrumbs.
  • While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
  • Season the pockets with salt and pepper.
  • Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
  • Cover the steaks and chill.
  • You may now BBQ them (this is how I always do them) or broil.
  • To BBQ have the heat medium/high.
  • Spray the grill with oil and cook uncovered for 5 minutes, flip and continue cooking until they reach desired doneness (7-9 minutes more for medium).
  • Check after 5 minutes with a meat thermometer: med-rare 145°F, med 160°F, and well done 175°F.
  • Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
  • To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.

4 anaheim chilies, chopped, seed removed or 2 (4 ounce) cans diced green chili peppers
1 cup chopped onion
4 garlic cloves (less for the timid)
1 tablespoon lite olive oil
1/2 cup monterey jack cheese, grated
3 tablespoons fine breadcrumbs
6 beef tenderloin steaks, 1 inch thick
salt & pepper

STUFFED MEXICAN FLANK STEAK

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Eight or more servings

Number Of Ingredients 18



Stuffed Mexican Flank Steak image

Steps:

  • Preheat the oven to 350 degrees.
  • Put the crumbled corn bread in a large mixing bowl and set aside.
  • Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
  • Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
  • Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
  • Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
  • Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
  • When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
  • Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
  • Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams

4 cups crumbled corn and cheese bread (see recipe) (made at least one day in advance)
1 flank steak, about 1 3/4 to 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
5 tablespoons safflower, corn or peanut oil
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green peppers
2 tablespoons finely minced garlic
2 eggs, lightly beaten
4 bottled pickled jalapeno peppers
2 tablespoons finely chopped parsley
2 tablespoons chili powder
1 teaspoon dried cumin
1 teaspoon dried oregano, crumbled
1 cup drained, crushed canned tomatoes, preferably imported
1 cup fresh or canned beef broth
Mexican table sauce (see recipe), optional

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STUFFED BEEF FILLET - SIBA MTONGANA | FOOD AUTHORITY, FOOD …
Method. 1. To make the beef: Preheat the oven to 200°C and lightly grease a roasting pan with oil. Pat dry the fillet with kitchen paper towelling. Using a sharp knife, butterfly the meat on a meat board. 2. Now flatten the meat using a meat mallet. Be gentle – don’t puncture the fillet. Flatten as evenly as possible.
From sibamtongana.com


WORLD BEST FILLET COOKING RECIPES : MEXICAN STUFFED BEEF FILLETS
6 beef tenderloin steaks, 1 inch thick ; salt & pepper ; Recipe. 1 heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. remove from heat and stir in the cheese and breadcrumbs. 2 while the stuffing is cooking cut …
From worldbestfilletrecipes.blogspot.com


MEXICAN STUFFED PEPPERS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
Then, place the filled peppers in the Slow Cooker, and top with either tomato sauce or marinara sauce. Add 1/2 cup of water to the bottom of the Slow Cooker. Lastly, cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
From sweetandsavorymeals.com


MEXICAN STUFFED SHELLS | FRENCH'S - MCCORMICK
35m. 1 HEAT oven to 350°F. Brown ground beef in large skillet; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 2/3 cup Crispy Fried Onions; mix well. 2 SPREAD half the remaining sauce mixture into bottom of 1 1/2-quart round baking dish.
From mccormick.com


HOW TO MAKE MEXICAN STUFFED SHELLS - CHEF SAVVY
Cook ground beef and onion in a large skillet with olive oil until the beef gets browned and onion begins to turn opaque. Then, add the dry seasonings, and toss to coat. Cook for an additional minute or two. Stir in the room temperature cream cheese, and reduce heat to …
From chefsavvy.com


MEXICAN STUFFED SHELLS RECIPE - SOULFULLY MADE
Preheat oven to 350°. Boil jumbo pasta shells according to box instructions and drain. Set aside. Cook taco meat mixture. Meanwhile, in a large skillet add in ground beef and onion and saute until done (about 7 minutes). Drain on paper towels to remove excess fat. In a bowl combine. taco or enchilada sauce and salsa.
From soulfullymade.com


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