SPICY MEXICAN BEEF
Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.
Provided by KMFLOWERS
Categories World Cuisine Recipes Latin American Mexican
Time 11h15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 8.6 g, Cholesterol 103.1 mg, Fat 25.3 g, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 10 g, Sodium 863.9 mg, Sugar 4 g
SPICY SICHUAN BEEF WITH MIXED VEGETABLES
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
- In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.
SPICY SICHUAN BEEF STIR-FRY
This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
- Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
- Serve the stir-fry over rice. Top with celery leaves.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
SPICY MEXICAN BEEF
A different way to do tacos. Super Simple because it can be done in the crockpot or on the stovetop.
Provided by LAURIE
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
- Add the onion, beef and garlic.
- Cook, stirring frequently until meat is browned.
- While meat is cooking, stir together the lime juice, cilantro and salt.
- When the meat is browned, stir in the cilantro mixture.
- Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
- To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
- Crock pot variation: Place beef in crock pot.
- Add remaining ingredients and cover.
- Cook on LOW setting 8 hours or until beef is tender.
Nutrition Facts : Calories 422.2, Fat 29.3, SaturatedFat 11.6, Cholesterol 118, Sodium 414.5, Carbohydrate 7.4, Fiber 1.4, Sugar 3.1, Protein 31.4
SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)
This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is *very* good!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place beef roast in a 5-quart crock pot.
- Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
- Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
- Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
- If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
- Season sauce with more salt if desired.
- Transfer the roast to a cutting board or large platter.
- Shred the meat using two heavy forks.
- Return the shredded meat to the slow cooker; cover and allow to warm.
- Serve in crusty buns.
Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4
SPICY BEEF TOTCHOS RECIPE BY TASTY
Here's what you need: frozen tater tots, ground beef, Frank's Red Hot Original, ground cumin, garlic, paprika, chili powder, salt, shredded mexican cheese blend, red onion, fresh scallion, diced tomato, sour cream, guacamole
Provided by Tasty
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425ºF (220°C).
- Spread tater tots out on a sheet tray. Bake for 20 minutes. Remove from oven and set aside.
- Heat a medium skillet over medium heat. Add ground beef, Frank's Red Hot Original, cumin, garlic powder, paprika, chili powder, and salt. Gradually break up beef with a spatula and sauté until beef is fully cooked, about 5 minutes. Remove from heat.
- Place an even layer of tater tots in an 8-inch oven-safe skillet. Top with half of the beef. Sprinkle a layer of cheese. Repeat layering of tater tots, beef, and cheese.
- Lower oven temperature to 375ºF (160°C). Place skillet in oven and bake for 5-7 minutes, until cheese is melted.
- Remove from oven and top with red onion, scallions, and tomatoes. Add a dollop of sour cream and guacamole to the center of the skillet. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 2 grams, Protein 31 grams, Sugar 0 grams
MEXICAN BEEF AND MUSHROOMS
This main dish made an impression on our children. Now grown, every one of them has requested the recipe. Often, I stir my home-canned salsa into the mix.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium-high heat, cook beef and onion in butter for 4-6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the mushrooms, salsa, water, salt and chili powder. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender., Serve over rice and top with sour cream and cheese.
Nutrition Facts : Calories 420 calories, Fat 17g fat (10g saturated fat), Cholesterol 122mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein.
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