Mexican Beef and Mushrooms Recipe
Mexican Beef and Mushrooms Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 420 calories, 17g fat (10g saturated fat), 122mg cholesterol, 673mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 38g protein .


  1. 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.
  2. 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.
  3. Serve over rice and top with sour cream and cheese. Yield: 6-8 servings.
Originally published as Mexican Beef and Mushrooms in Country Woman July/August 2002, p29

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loveswoodturning 35712
Reviewed Dec. 30, 2011

"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."

CAFKrause 53517
Reviewed Nov. 4, 2010

"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."

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