BEEFY TEX-MEX STIR-FRY
If you would like to lighten this recipe a little, use ground lean turkey or chicken instead of the beef. Recipe is from Rachael Ray. This is great for those nights you want a satisfying but simple meal.
Provided by CookingONTheSide
Categories Meat
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
- Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
- Stir in the tomato and tortilla chips and season with salt and pepper.
- Divide the meat mixture among 4 plates and top with the cheese.
Nutrition Facts : Calories 580.1, Fat 44.1, SaturatedFat 20.2, Cholesterol 146.4, Sodium 853, Carbohydrate 9.6, Fiber 1.9, Sugar 5.8, Protein 36.3
TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
MEXICAN BEEF STIR-FRY
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
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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