South Of The Border Steak Recipes

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.

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

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.

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

Steps:

• Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
• Don't pound too thin, or meat will tear.
• In a large skillet, in the butter or olive oil, sauté the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
• Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
• Take off the heat and cool slightly.
• Add 1 1/2 cups of the shredded cheese.
• Spoon vegetable cheese mixture down the center of each cut of steak.
• Roll up jellyroll style and secure with toothpicks.
• In a skillet, sauté steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
• In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
• Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
• Meanwhile, cook linguini according to package directions.
• Drain, and place onto a large serving platter.
• Place steak rolls over pasta, pour sauce over rolls and pasta.
• Sprinkle with the reserved shredded cheese.
• NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.