TENDER SALSA BEEF
This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. -Stacie Stamper, North Wilkesboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
PRESSURE COOKER MEXICAN BEEF RICE
Boston lettuce is optional for serving as lettuce wraps.
Provided by Cori S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 46m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g
SALSA STEWED BEEF AND RICE - PRESSURE COOKER RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 12
Steps:
- With the cooker's lid off, heat oil on high or "brown" until sizzling. Place ground beef, onion, chili powder, and salt in the cooker, and cook until ground beef is lightly browned, about 7 minutes. Add the water, rice, and salsa and securely lock the pressure cooker's lid. Set the pressure cooker for 8 minutes on HIGH. Perform a quick release to release the cooker's pressure. Set cooker to High or "brown". Stir black beans, corn and cilantro into mixture and cook 3-4 minutes, just until corn is heated throughout. Top with shredded cheese and serve. Enjoy!
INSTANT POT® TACO BOWLS
Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.
Provided by thedailygourmet
Categories Everyday Cooking
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
- Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
- Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 68 g, Cholesterol 122.7 mg, Fat 38.2 g, Fiber 6.5 g, Protein 44.4 g, SaturatedFat 16.8 g, Sodium 2577.5 mg, Sugar 4.9 g
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