Mexican Beef and Mushrooms Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 420
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 122 mg
  • Sodium:
  • 673 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 3 g
  • Protein:
  • 38 g


Apple Pork Stir-Fry

Jo Ann Erpelding of Canton, Michigan shares this super stir-fry with a twist. Water chestnuts bring a slight... View this recipe »


 

Mexican Beef and Mushrooms

Country Woman - try a FREE ISSUE today!

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.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep: 15 min. Cook: 1-1/2 hours

Ingredients:

  • 2-1/2 pounds boneless beef top round steak, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 jars (6 ounces each) sliced mushrooms, drained
  • 1 jar (16 ounces) salsa
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 3 cups hot cooked rice
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese

Directions:

In a Dutch oven over medium-high heat, cook beef, onion and garlic in butter for 4-6 minutes or until meat is no longer pink; 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. Yield: 6-8 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.