Mexican Beef and Mushrooms Recipe

Mexican Beef and Mushrooms Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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.

This recipe is:

Contest Winning

[X]

Rate Mexican Beef and Mushrooms Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mexican Beef and Mushrooms Recipe

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

Yield: 6-8 Servings

15 90 105

Ingredients

2-1/2 pounds boneless beef top round steak, cut into 1-inch cubes
1 large onion, chopped
2 tablespoons butter
1 garlic clove, minced
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 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 420 calories, 17 g fat (10 g saturated fat), 122 mg cholesterol, 673 mg sodium, 23 g carbohydrate, 3 g fiber, 38 g protein.

Originally published as Mexican Beef and Mushrooms in Country Woman July/August 2002, p29

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Mexican Beef and Mushrooms

Mexican Beef and Mushrooms

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 30, 2011 by loveswoodturning

Great recipe! I use ground beef instead of steak so it's faster to make and it's also more like a nacho dip. I just brown the beef with the onion and garlic and then add the salsa, salt, and chili powder and heat through.

Reviewed on Nov. 04, 2010 by CAFKrause

The flavor was good but it was very watery. There really wasn't any sauce coating the meet or vegetables when I made it. I think this is because I bought fresh salsa in a tub anbd not jar salsa and it had a lot of water in it.