Mexican Beef and Mushrooms Recipe

4 3 6
Mexican Beef and Mushrooms Recipe
Mexican Beef and Mushrooms Recipe photo by Taste of Home
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Mexican Beef and Mushrooms Recipe

Read Reviews
4 3 6
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Mexican Beef and Mushrooms in Country Woman July/August 2002, p29

Nutritional Facts

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

  • 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
  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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Reviews forMexican Beef and Mushrooms

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2124arizona User ID: 845443 269291
Reviewed Jul. 10, 2017

"This beef is excellent served over rice or noodles!! Yum!"

MY REVIEW
loveswoodturning User ID: 6377036 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."

MY REVIEW
CAFKrause User ID: 3354510 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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