SOUTHWESTERN BEEF BURRITOS
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.
Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE
This versatile Southwestern -Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.
Provided by NcMysteryShopper
Categories Steak
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.
Nutrition Facts : Calories 567, Fat 38.4, SaturatedFat 14.1, Cholesterol 146.2, Sodium 817.5, Carbohydrate 7.6, Fiber 0.5, Sugar 5.3, Protein 44.8
JERK-RUBBED BEEF TENDERLOIN
Steps:
- Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
- Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
- Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.
BEEF TENDERLOIN, SOUTHWESTERN
This is part of a recipe I took from "Cuisine at Home." They served the meat over southwestern flavored mashed potatoes--I'd like plain mashed or maybe garlic mashed potatoes. They also had spinach and tomatoes on it which I don't want either. I haven't made it yet.
Provided by HisPixie
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine brown sugar, salt, and spices for the steaks in a bowl; coat filets on both sides with the spice rub.
- Heat 1 tablespoon oil in a saute pan over medium-high heat, add the steaks, and saute 2-3 minutes per side for medium-rare or to desired doneness.
- Remove from pan; keep warm.
- Top each steak with 1 teaspoon compound butter (1 stick unsalted butter, softened; 1 TBL fresh minced parsley; 1 teaspoons lemon zest, minced; 2 TBL fresh lemon juice; 1/4 teaspoons kosher salt--combine all ingredients until incorporated, roll and chill until firm.).
Nutrition Facts : Calories 356.3, Fat 23.4, SaturatedFat 9.1, Cholesterol 98.3, Sodium 948.4, Carbohydrate 5.8, Fiber 0.8, Sugar 4.6, Protein 29.2
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