TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Provided by Amanda Frederickson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 48m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g
TEX-MEX SHREDDED BEEF SANDWICHES
Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! -Kathy White, Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 8h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
Nutrition Facts : Calories 573 calories, Fat 29g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 955mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 47g protein.
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
TEX-MEX BEEF TACOS
For a relaxed, pick-and-mix supper combine this easy beef taco recipe with your favourite salsas, sides and toppings. Our tex-mix tacos are a crowd-pleaser
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.17 milligram of sodium
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
CROCK POT TEX-MEX BEEF BARBECUE
This recipe makes approx. 5 quarts of absolutely delicious barbecued beef; so if you have a hungry crowd to feed and own a crock pot that has a 6 quart or more capacity, you won't go wrong choosing this easy, hassle-free dish.
Provided by shelbyrose
Categories Meat
Time 5h20m
Yield 5 quarts
Number Of Ingredients 7
Steps:
- Combine all ingredients, EXCEPT MEAT, in the crock pot; stir well.
- Add meat and stir to coat.
- Cover and cook on LOW-10 hours or on HIGH-5 hours.
- Remove the meat and shred with a large fork.
- Return the meat to the crock.
- Stir well.
- Serve on fresh soft rolls.
Nutrition Facts : Calories 1871.5, Fat 148.2, SaturatedFat 58.8, Cholesterol 397.4, Sodium 2079.9, Carbohydrate 31.2, Fiber 2.9, Sugar 10.1, Protein 96.3
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