MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)
Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
- Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
- Add Mexican Spices and cook for 30 seconds.
- Add capsicum and cook for 1 minute.
- Add tomato paste and broth, stir to mix in.
- Add rice, corn and black beans.
- Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
- Remove lid, quickly stir through green onion and HALF the cheese.
- Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
- Remove from stove and serve immediately, garnished with more green onion if desired.
Nutrition Facts : Calories 715 kcal, Carbohydrate 73 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 2039 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
TEX-MEX RICE WITH CORN
A quick version of Mexican rice to accompany your Tex-Mex meal. Recipe is from Southern Living Magazine.
Provided by Daily Inspiration S @DailyInspiration
Categories Rice Sides
Number Of Ingredients 10
Steps:
- Saute onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic and saute 1 minute. Add rice and salsa; saute 2-3 minutes or until most of the liquid is absorbed.
- Add broth and remaining ingredients. Cover, reduce heat, and simmer 15-20 mintes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TEX-MEX GROUND TURKEY AND RICE SKILLET
Full of flavor and only takes minutes to throw together. You are going to love this Tex Mex Ground Turkey and Rice Skillet.
Provided by Camille Beckstrand
Categories Main Course
Time 33m
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- While the rice cooks, heat a large skillet over medium heat. Add in the ground turkey, onion, and garlic and cook until the turkey is no longer pink.
- Stir in the rice, beans, beef broth, tomato sauce, tomatoes, corn, chili powder, salt, cumin, and ground pepper. Let cook over medium heat for 8-10 minutes to let the flavors really come together.
- Top with shredded cheese and let cook for 2-3 more minutes or until cheese is melted.
- Garnish with your favorite toppings - tomatoes, shredded lettuce, salsa, sour cream, etc.
Nutrition Facts : Calories 410 kcal, Carbohydrate 58 g, Protein 33 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 52 mg, Sodium 666 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
TEX-MEX RICE
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
TEX-MEX RICE
This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.
Provided by Cindy Rowden
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
- Discard garlic cloves.
- Add rice to infused oil and reduce heat to medium high.
- Stirring constantly, brown rice.
- Add broth, salsa, carrots and corn and reduce heat to low.
- Cover and cook for 20 minutes.
- Fluff rice before serving.
Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2
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