Mild Mexican Ground Beef Food
MEXICAN GROUND BEEF
This Easy Mexican Ground Beef recipe is also quick to make; you can make it in a matter of minutes and its packed with lots of flavors. You can use it for tacos, burritos or just serve with warm tortillas and rice.
Provided by Mely Martínez
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the meat with salt and pepper.
- Heat the oil in a medium-size skillet over medium heat. Add the ground beef and cook for about 5 minutes. It will start releasing its juices.
- Add the chopped onion and garlic. Stir and keep cooking for two more minutes and then mix in the chopped serrano pepper and cook three more minutes.
- Stir in the tomatoes and cover the skillet. Cook for 8 minutes. After that time, check the seasoning to see if it needs more salt and pepper. And finally, mix in the chopped cilantro. Turn the heat off and allow the flavors to blend for 2-3 more minutes.
Nutrition Facts : Calories 361 kcal, Carbohydrate 3 g, Protein 20 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 80 mg, Sodium 370 mg, Sugar 1 g, ServingSize 1 serving
MILD MEXICAN GROUND BEEF
Use this recipe as a filling for tacos, burritos or even enchiladas. Add more or less chili powder depending on your family's tastes. This recipe is in the mild/medium range, and is suitable for children.
Provided by Amy - Ellies Mommie
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute onions and garlic in olive oil until soft and clear.
- Do not brown.
- In a small bowl, mix together spices and flour.
- When onions and garlic are cooked through, add ground beef to the pan.
- Immediately add flour/spice mixture and mix completely with the meat in the skillet.
- Add tomato sauce and water, and stir well to incorporate.
- Simmer over medium-low heat for 20 minutes.
- Serve in taco shells or tortillas.
Nutrition Facts : Calories 239.8, Fat 16.1, SaturatedFat 5.1, Cholesterol 51.4, Sodium 552.2, Carbohydrate 8.2, Fiber 1, Sugar 1.8, Protein 15.2
DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)
This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.
Provided by Debra Thomas
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
- Add chicken broth, salt, pepper, and chili powder; mix together well.
- Add all canned ingredients and stir well.
- Stir in vinegar to desired tartness.
- Add potatoes.
- Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
- Serve topped with grated cheese and jalapeños, with warm tortillas on the side.
SEASONED MEXICAN GROUND BEEF - OAMC
Make and share this Seasoned Mexican Ground Beef - OAMC recipe from Food.com.
Provided by looneytunesfan
Categories Meat
Time 30m
Yield 8 cups
Number Of Ingredients 2
Steps:
- In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
- Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
- Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
- Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.
Nutrition Facts : Calories 299.4, Fat 17, SaturatedFat 6.9, Cholesterol 110.6, Sodium 112.3, Protein 34
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RESTAURANT STYLE MEXICAN GROUND BEEF
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Reviews 18Servings 4-5Cuisine MexicanCategory Beef Main Dish
- Add ground beef to a large pan or Dutch oven with about 1/2 cup of water and the salt. Set burner to medium heat and as the pan warms, work with the ground beef, breaking it up into small pieces. A potato masher works well for this. Continue to break up the beef as it cooks, and when water is evaporated and there is no longer any pink in the beef, drain excess grease. If necessary, more water mayb be added by the quarter cupful if the beef is still pink by the time the water has evaporated. If the heat is at medium and the beef is cooking slowly, it should be fine as is. Add the cumin and pepper, and if using, a pinch of red pepper flakes and stir.
- While beef is cooking, add tomatoes, onion, and jalapeno to a blender with a splash of water if needed to get blender going, and mix until no chunks remain. The goal is to have this mixture at the ready; when the beef is cooked and the water is gone and the excess fat drained, you’ll want to immediately add the tomatoe mixture right after cumin and pepper are stirred in.
- Spread the beef apart in the pan and push it up against the edges. Add in the tomato mixture at once to center of pan. It will dance and sizzle. Cook, stirring the beef into the tomatoe mixture now and then, and then pushing the beef back up to the sides until almost all the liquid is gone. Stir together final time. Taste for seasoning. Add salt and pepper if desired. Immediately remove from heat.
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