Mexican Beef Bake With Cilantro Lime Cream Food

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MEXICAN BEEF SUPREME



Mexican Beef Supreme image

My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.

Provided by Melissa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 ½ teaspoons minced garlic
½ lime, juiced
1 jalapeno pepper, seeded and chopped
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
  • While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g

MEXICAN CASSEROLE



Mexican Casserole image

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

OLE! MEXICAN BEEF PIE



Ole! Mexican Beef Pie image

My recipe for a Mexican-inspired tender-chunk beef pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the bell peppers with jalapeno or serrano peppers, or with diced canned chipotle chiles in adobo sauce.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 27

1 tablespoon canola oil or 1 tablespoon light olive oil
2/3 cup potato, peeled and diced to 1/2-inch
1 cup yellow onion, peeled and cut to 1/2-inch
1/3 cup green bell pepper, diced to 1/2-inch
1/3 cup red bell pepper, diced to 1/2-inch
1/2 cup black beans, drained and rinsed
1/2 cup frozen whole sweet kernel corn
1/4 cup green onion top, thinly snipped
2 tablespoons cilantro leaves, minced
2 fresh large garlic cloves, minced
3 tablespoons all-purpose flour
2 cups red enchilada sauce
2 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
salt & freshly cracked pepper, to taste
2 (12 ounce) cans chunk roast beef, drained
2/3 cup colby-monterey jack cheese, shredded
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 large egg
1/3 cup water
4 teaspoons lime juice
1/8 teaspoon table salt
1/3 cup shredded colby-monterey jack cheese
8 -12 dashes red hot pepper sauce
sliced black olives (or jalapenos, or snipped green onion tops, or all)

Steps:

  • PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
  • HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
  • SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
  • BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
  • POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
  • INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
  • BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
  • BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
  • SERVE with desired garnishes and condiments (I like sour cream and salsa).
  • SNAP your fingers and shout,"OLE!".

Nutrition Facts : Calories 597.9, Fat 23.6, SaturatedFat 8.9, Cholesterol 137, Sodium 1328.6, Carbohydrate 54.2, Fiber 7.4, Sugar 16.5, Protein 43.6

MEXICAN BEEF BAKE WITH CILANTRO-LIME CREAM



Mexican Beef Bake With Cilantro-Lime Cream image

Recipe found on diabetic Living's website. I use Certified Angus Beef brand ground beef in this recipe for excellent results.

Provided by Cook4_6

Categories     Macaroni And Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces rotini pasta (dried multigrain or regular 1 1/3 cups)
12 ounces extra lean ground beef
2 garlic cloves, minced
black beans or pinto beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or 3/4 cup salsa
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup colby-monterey jack cheese (reduced-fat shredded, 2 ounces)
1/3 cup light sour cream
3 tablespoons green onions, sliced
2 teaspoons fresh cilantro, coarsely chopped
1/2 teaspoon lime peel, finely shredded

Steps:

  • Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
  • Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
  • Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
  • Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
  • In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Nutrition Facts : Calories 225.5, Fat 7.6, SaturatedFat 4, Cholesterol 48, Sodium 303.9, Carbohydrate 20.8, Fiber 2.1, Sugar 3.3, Protein 18.6

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