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Mexican Beef and Mushrooms

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.
6-8 ServingsPrep: 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
  • 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.
© Taste of Home 2013

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Mexican Beef and Mushrooms (continued)

Nutrition 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.
© Taste of Home 2013