Southwestern Beef Strips Recipes

Steps:

• In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.

Steps:

• In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.

Steps:

• In a bowl whisk together green onions, soy sauce, honey, sesame oil; place the mixture into a large zip-lock freezer bag.
• Add in beef strips, seal bag and toss to coat; refrigerate for 1 hour.
• In a large skillet heat oil; add in the garlic and dried pepper flakes; cook for about 1 minute.
• Add in the beef mixture (with marinade ingredients) cook over medium-high heat for about 3-5 minutes (do not overcook or the beef will burn).
• Season with salt and pepper to taste.
• Serve with cooked rice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Steps:

• Cut roast to fit a 4 quart slow cooker.
• In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine.
• Rub the mixture generously onto all sides of the beef.
• Place the roast in the slow cooker.
• Add in the undrained tomatoes, chile peppers, onion, and jalapeño peppers.
• Cover and cook on LOW for 8-10 hours.
• Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly).
• Add in the cilantro and season with salt/pepper if desired; stir to combine.
• Sprinkle cheese over the bottoms of each roll.
• With a slotted spoon, add 1/2 cup meat mixture on top of the cheese.
• Add a lettuce leaf and place tops of rolls over lettuce.