SOUTH-OF-THE-BORDER STEAK RECIPE - (4.7/5)
Provided by ebdonahue
Number Of Ingredients 14
Steps:
- Trim fat from meat. Place in a 3-1/2 or 4 quart crockpot. In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. If using low heat setting, after allotted time, turn to HIGH and add pepper strips, pinto beans and cilantro. Cover and cook 30 minutes more. Remove meat. Cool slightly. Shred or thinly slice meat across the grain. To serve, spoon hot rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese. Serve with cut limes, cilantro and chopped avocado.
SOUTH-OF-THE-BORDER ESSENTIALS: REFRIED BEANS
This is my go-to recipe for good refried beans. Over the years I have poked and prodded it, until I came up with this current version. It is always a favorite, and totally beats any "canned" variety. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Here is the recipe that I use for the pinto beans, feel free to use your own version. https://www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
- When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
- Gather your ingredients (mise en place).
- Grate the onions, and the pat some of the excess liquid with a paper towel.
- Add the butter to a skillet over medium heat.
- When the foaming subsides, add the grated onion.
- Cook until the onions soften, and begin to brown, about 3 - 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
- Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
- Add the chili powder, and cumin, and stir for an additional 1 - 2 minutes.
- Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
- Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
- Continue to cook, and taste for proper seasoning, about 5 - 7 minutes.
- Chef's Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
- PLATE/PRESENT
- Serve anywhere you would use refried beans. Enjoy.
- Keep the faith, and keep cooking.
SOUTH OF THE BORDER STEAK
I got this recipe from my very old Betty Crocker recipe file box. It was in the 'Outdoor Entertaining' section. I'm posting it exactly as written,per a request, but I don't know exactly what they mean by '1 envelope of meat marinade' which is critical to this recipe. There are numerous marinade recipes on this site,so if it were me, I'd look for one that would compliment / enhance the Mexican flavor, unless you can easily find the meat marinade envelope called for. Cook time does not include marinating time for the steak.
Provided by arroz241_11561377
Categories One Dish Meal
Time 50m
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Score each side of meat 1/8 inch deep in diamond shaped pattern.
- Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
- Marinate meat as directed on envelope, remove meat and reserve marinade.
- Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
- Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
- Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
- Note: You can use your choice of steak.
Nutrition Facts : Calories 95.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 4.9, Sodium 489.2, Carbohydrate 13.9, Fiber 3.6, Sugar 2.9, Protein 5.2
SOUTH OF THE BORDER STEAK & BEANS
This freezes well and is good any day of the week! Serve along with brown rice and topped with shredded cheese!
Provided by Mrs.Muffins
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in crock pot.
- Cook on low 7-9 hours or on high 3-5.
- Once cooked, remove meat and use fork to shred meat.
- Spoon rice into bowls, arrange meat on top of rice. Top with bean mixture. Sprinkle with cheese and fresh oregano.
Nutrition Facts : Calories 304.7, Fat 10.1, SaturatedFat 4, Cholesterol 46.5, Sodium 353.9, Carbohydrate 22.3, Fiber 6.8, Sugar 0.9, Protein 31
SOUTH-OF-THE-BORDER MEAT LOAF
My zesty meat loaf calls for black beans, jalapeno and green peppers and crushed taco shells. It's a savory twist on a longtime favorite.-Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 12 ingredients. Crumble beef over mixture and mix well. Press into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Cool for 10 minutes before removing from pan. Drizzle with salsa if desired.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.
SOUTH OF THE BORDER DIP
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.-Sandy Robideau, Eureka, Montana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 16
Steps:
- Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN STEAK AND BEANS
Edie Farm of Farmington, New Mexico heads south of the border for her entree. "This stovetop dish is easy to prepare," says Edie.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a resealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. , In a large skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
Nutrition Facts : Calories 391 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1000mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 9g fiber), Protein 34g protein.
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