Mexican Stir Fry For 2 Food

MEXICAN STIR-FRY

Mexican Stir-Fry image

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

MEXICAN STIR FRY

Mexican Stir Fry image

This recipe is super quick and really looks great! Great for a quick weekday meal. If you can't find Mexican seasoned Chili Powder, add some Sazon. I really love Mexican food! This is a beautiful meal! Serve with a guacamole salad and your set!

Provided by breezermom

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless chicken breast half
2 tablespoons chili powder, Mexican seasoned
2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons olive oil, divided
1 cup frozen whole kernel corn, thawed
2 medium tomatoes, seeded and diced
1 cup canned black beans, drained
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup green onion, sliced
cilantro, to taste

Steps:

Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
Combine cornstarch and chicken broth. Set aside.
Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
Enjoy!

Nutrition Facts : Calories 351.7, Fat 11.4, SaturatedFat 1.9, Cholesterol 72.6, Sodium 673.3, Carbohydrate 33.5, Fiber 8.4, Sugar 2.1, Protein 32.1

MEXICAN STIR-FRY FOR 2

Mexican Stir-Fry for 2 image

A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. "This twist on traditional stir-frys is great for everyday meals," Becky says.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1/3 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1/3 cup finely chopped green pepper
1/3 cup finely chopped sweet red pepper
1 tablespoon diced seeded jalapeno peppers
1/2 cup water
1/3 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
Pinch cayenne pepper
1 cup cubed cooked chicken
1/2 cup canned kidney beans, rinsed and drained
3/4 cup cooked long grain rice
1/3 cup shredded cheddar cheese

Steps:

In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts :

MEXICAN BEEF STIR-FRY

Mexican Beef Stir-Fry image

This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

Provided by breezermom

Categories Steak

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb top round steak
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 medium onion, cut into thin wedges
1 red bell pepper, cut into very thin strips
1 -2 jalapeno pepper, seeded and cut into very thin strips
3 cups iceberg lettuce, shredded

Steps:

Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

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