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Mexican Beef and Mushrooms Recipe

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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.

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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

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Reviews for Mexican Beef and Mushrooms (2)

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Mexican Beef and Mushrooms

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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.