SLOW-COOKER TEX-MEX ROUND STEAK
One cup of fresh cilantro used in this recipe might seem like a lot, but cooked for a long time, it becomes very mild, blending in the overall flavor of the dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
- In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.
Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 8 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg
MEXICAN ROUND STEAK (CROCK POT)
Wanted something easy. I Love cooking in the crock pot. Great for that hot summer day or that cold evening in winter.
Provided by Jean Fisher
Categories Other Main Dishes
Time 5h15m
Number Of Ingredients 7
Steps:
- 1. Gather ingredients. Rinse and drain pinto beans.
- 2. Slice up round steak in pieces. Put in bottom of crock pot.
- 3. Layer corn, pinto beans, salsa, onion and cilantro on top of the round steak.
- 4. Pour beef broth over top.
- 5. Cook in the crock pot for 5 hours on low.
CHICANA
This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 9.4 g, Cholesterol 60.5 mg, Fat 8.4 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 3 g, Sodium 602.6 mg, Sugar 5.7 g
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
MEXICALI ROUND STEAK
I made this tonight with great reviews. The recipe game from Fix and Forget It Lightly. Thanks Marcia S. Myer for a tasty meal that doesn't require much work.
Provided by Audrey M
Categories Steak
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into 6 pieces.
- Place in slow cooker.
- Combine remaining ingredients, except cheese, and pour over beef.
- Cover and cook on low for 8 to 9 hours.
- Sprinkle with cheese before serving.
- Serve vegetables over cooked white rice.
Nutrition Facts : Calories 282.9, Fat 5.1, SaturatedFat 1.7, Cholesterol 64.6, Sodium 699.3, Carbohydrate 27.5, Fiber 7.5, Sugar 4.6, Protein 33.2
MEXICAN ROUND STEAK BURRITOS
This was adapted from a Pillsbury recipe. It's nothing fancy, but filling and fun. I think next time we'll add garlic. Add jalapenos for some kick if you're not serving little ones.
Provided by lolablitz
Categories Meat
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300.
- Saute onions in olive oil over medium heat in large dutch oven until softened. Remove and reserve onions. Add beef and brown on all sides.
- Add cilantro, corn, beef broth, salsa and beans. Bring to boil.
- Remove dutch oven from heat and place in oven.
- Cook for 3 hours.
- While meat is cooking, cook rice in 3 cups of water for 12 minutes.
- When meat is done, shred and load up tortillas with meat mixture, rice and top with cheese.
Nutrition Facts : Calories 669.4, Fat 16.6, SaturatedFat 5.3, Cholesterol 50, Sodium 1256.4, Carbohydrate 93.9, Fiber 7.8, Sugar 4.2, Protein 35.1
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