Salsa Beef Skillet Recipe
- 1 boneless beef chuck roast (2 to 2-1/2 pounds), cut into 3/4-inch cubes
- 2 tablespoons canola oil
- 1 jar (16 ounces) chunky salsa
- 1 can (8 ounces) tomato sauce
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- Hot cooked rice
- 1. In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil.
- 2. Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice. Yield: 4-6 servings.
Reviews for Salsa Beef Skillet
"The first time I made this, I followed it to a "T". I knew right away the liquid was too little, the meat amount was also too little and no soy sauce is needed whatsoever! Tomatoes naturally make things taste salty, so there's really no need. I've made it 3 times now, mainly because my kids are nuts for anything salsa-related and this is how I've changed the recipe: I double the meat amount using stew meat from the grocery store. Our local store cuts the stew meat into smaller, very lean bite-size pieces so it's really handy. Secondly, I use almost an entire large container of organic beef stock which I continually add on and off throughout the cooking time. The liquid reduces very quickly in this dish. I also use more salsa than is called for to accommodate the extra meat. The lime at the end makes all the difference in the world. My family loves this. For a kick, I served it over egg noodles the last time I made this and my gang liked it more than the rice. It was like stroganoff with a kick. ;-)"
"I have used this recipe many times. Family favorite!"
"I've been making this for years and its always great. I even throw it all in a crock pot and its works just as well. Must say everything I make from Taste of Home is very good."
"I made some very minor adustments to this and it really was good. We used a salsa with beans and corn in it. Also due to no tomato sauce I used tomato paste and water as well as a can of diced tomatoes. Some was added later while cooking due to it drying out. I also added some cumin and cayenne pepper for some more authentic mexican taste. It was also super easy."
"My family loves this recipe - I use beef stew meat and leave out the lime juice though."
"Meow Badkitty! hahahaha you cracked me up! The picture doesn't even look very good and I have no idea what a guacamole salad is ... but thanks for the laugh!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.