Mexican Steak And Beans Recipes

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MEXICAN STEAK WITH HOMEMADE REFRIED BEANS



Mexican steak with homemade refried beans image

All the flavours of a good beef chilli con carne in a fraction of the time, cook it in a frying pan or on the bbq

Provided by Sarah Cook

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 16

2 small sirloin or rump steaks, or 1 big
2 tsp sunflower oil
1 tsp chipotle paste (we used Discovery)
about 2 whole roasted red pepper from a jar, quartered
1 small ripe avocado , stoned and chunkily diced
1 lime , cut into wedges
few coriander sprigs, leaves picked
few dollops soured cream
1 onion , chopped
1 tbsp sunflower or vegetable oil
2 tsp ground cumin
½ tsp hot paprika , plus a pinch extra (optional)
1 tbsp tomato purée
2 tsp each chipotle paste, brown sugar and wine vinegar (red or white)
400g can black bean , drained and rinsed
400g can pinto or kidney bean , drained and rinsed

Steps:

  • Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
  • For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
  • Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
  • Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.

Nutrition Facts : Calories 794 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 16 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium

MEXICAN STEAK STIR-FRY



Mexican Steak Stir-Fry image

A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3/4-pound beef boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green bell pepper
1 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 medium zucchini, sliced (2 cups)
1 can (15 oz) pinto beans, drained, rinsed
1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
  • Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition Facts : Calories 295, Carbohydrate 49 g, Cholesterol 45 mg, Fiber 13 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

MEXICAN STEAK AND BEANS



Mexican Steak and Beans image

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

1 tablespoon all-purpose flour
1/2 to 1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 boneless beef round steak (1/2 pound), cut into 1-inch cubes
1 tablespoon canola oil
3/4 cup thinly sliced celery
1 medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 medium carrot, cut into 1/2 inch slices
1 small green pepper, cut into 1-1/2 inch strips
3/4 cup kidney beans, rinsed and drained
Hot cooked rice, optional

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.

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS



Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos image

Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos- basic, authentic traditional Mexican beans recipe. The dish is nutritious, easy to make and so traditional that cannot miss from a respectable Mexican table. A staple in the Mexican cuisine, this dish is a real comfort food.

Provided by The Bossy Kitchen

Categories     Side dishes

Time 2h5m

Number Of Ingredients 11

1 lb/454g dried beans(pinto, black, white, or any other favorite variety)
1 medium onion chopped
2 garlic cloves
1-2 bay leaves
1/2 teaspoon dried Mexican oregano
12 cups/3 liters water
1 bunch epazote
1 tablespoon salt
Optional for serving:
Queso fresco
Mexican Cream

Steps:

  • Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
  • Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
  • Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
  • If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
  • When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
  • Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
  • To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
  • Before removing the beans from the heat, add the epazote.
  • Serve them with salads, rice, warm corn tortillas, grilled meats etc.

Nutrition Facts : Calories 158 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SIZZLING MEXICAN STEAK WITH RICE AND BEANS



Sizzling Mexican Steak with Rice and Beans image

Sizzling Mexican Steak with Rice and Beans is a tasty family meal with grilled steak, grilled onions, flavorful rice with veggies and beans, topped with a fresh grilled onions.

Provided by Courtney

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 lb sirloin steak (boneless)
1/2 cup red onion (thinly sliced )
1 tbs fresh cilantro (chopped)
1 tbs lime (juice)
1/2 tsp honey
2 tbs olive oil (dividied)
1 clove garlic
1 bell pepper (chopped)
1 1/2 cups frozen corn
2 1/2 cups water
1 package Knorr Selects™ Rustic Mexican Rice & Beans

Steps:

  • Mexican Steak:Heat 1 tablespoon olive oil in grill pan and add steak. Season steak as desired. (I used chili powder, pepper, and salt)For onions:Grill onion after steak and then mix with cilantro, lime juice and honey. Stir it up and set aside.Veggies:Heat 1 tablespoon olive oil in pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.POUR your water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes.STIR in your steak and serve topped with your reserved grilled red onions; now it's delicious. Dig in!

Nutrition Facts : Calories 289 kcal, Carbohydrate 17 g, Protein 27 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 77 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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