Rio Grande Pot Roast Recipes
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
RIO GRANDE POT ROAST
This sounds really interesting. Give you a Tex Mex flavor and is slow cooked and simple. Source: Woman's Day
Provided by jovigirl
Categories Roast Beef
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put salsa, beer, tomato paste and taco seasoning in crockpot.
- Stir to mix.
- Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
- Cover and cook on low 8-10 hours until beef is very tender when pierced.
- Remove to a cutting board.
- Stir peanut butter and cilantro into sauce.
- Slice meat across the grain; serve with the sauce.
Nutrition Facts : Calories 438.3, Fat 27.2, SaturatedFat 10.2, Cholesterol 108.9, Sodium 719.5, Carbohydrate 9, Fiber 2, Sugar 4.5, Protein 37
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