Southwest Rib Roast With Salsa Recipes

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SOUTHWEST BEEF POT ROAST



Southwest Beef Pot Roast image

The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!

Provided by BIWFD

Categories     Entrée

Time 3h45m

Yield Makes 10 servings

Number Of Ingredients 8

1 beef Bottom Round Roast (3 to 4 pounds)
2 teaspoons vegetable oil
2 teaspoons ground cumin
1 jar (16 ounces) prepared thick-and-chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed, drained
1-1/2 cups frozen corn

Steps:

  • Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
  • Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
  • Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
  • Carve roast into thin slices. Serve with bean mixture.

Nutrition Facts : Calories 280

SOUTHWEST RIB ROAST WITH SALSA



Southwest Rib Roast with Salsa image

After purchasing a steer at a local 4-H fair, we were looking for tasty new beef recipes. A blend of seasonings makes this tender cut of meat even more succulent.-Darlene King, Steven, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12-16 servings.

Number Of Ingredients 9

2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 bone-in beef rib roast (8 to 10 pounds)
2 cans (15 ounces each) black beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro

Steps:

  • In a small bowl, combine the chili powder, salt, cumin and cayenne. Set aside 2 teaspoons for salsa. Rub the remaining seasoning mixture over roast. Place roast fat side up in a shallow roasting pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness ((for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to serving platter. Let stand for 15 minutes before carving., For salsa, combine the beans, tomatoes, onion, cilantro and reserved seasoning mixture in a bowl. Serve with roast.

Nutrition Facts :

SOUTHWEST TURKEY BURGERS WITH ROASTED TOMATILLO SALSA VERDE



Southwest Turkey Burgers with Roasted Tomatillo Salsa Verde image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 16

1 pound ground turkey breast (I like 80% ground white and 20% ground dark)
1 cup black beans, canned or cooked, rinsed
2 cups fresh or frozen corn kernels
1 tablespoon minced jalapeno
1/4 cup green chilies, minced
1 teaspoon salt
1 teaspoon Montreal Steak Seasoning
1 teaspoon cumin
1/4 cup chopped cilantro
3/4 cup roasted red peppers, chopped small
Juice 1 lime (~2 tablespoon)
Roasted Tomatillo Salsa Verde
Cojita Cheese (or any soft melty cheese)
Tortilla Chips
Canola or vegetable oi
Sour cream with minced chives

Steps:

  • In a bowl mix together the corn, salt, roasted red peppers, jalapeno and lime juice; set aside.
  • In another large bowl add the turkey, beans, 1 cup of the corn mixture, green chilies, steak seasoning, cumin and cilantro; gently mix to combine. Do not work the mixture too much.
  • Preheat a large non-stick pan over medium heat and add 2-3 tablespoon of oil to the pan.
  • While the pan is heating up divide the mixture into 6-8 patties. Make sure to make the burgers even thickness and about 1/2" bigger than the bun (remember shrinkage!). Use your thumb to make a nickel-sized indentation, a little more than 1/4-1/2 inch deep.
  • Once the oil is shimmering carefully place the patty, imprint side up into the pan making sure to not overcrowd.
  • Cook for 5-8 minutes or until the bottom is golden brown and carefully flip cooking for another 5-8 minutes or until the burger is golden brown and cooked all the way through (temp should be 165F).
  • If using cheese, add the last 2 minutes of cooking to melt.
  • To assemble place the bottom of the bun down first followed by a few tortilla chips, 2 tablespoon of Roasted Tomatillo Salsa Verde, the burger, top with a few tablespoon of the corn mixture, another tablespoon of theRoasted Tomatillo Salsa Verde and the top of the bun.
  • If a sauce is desired mix together some sour cream and chives to spread on the bun.

Nutrition Facts : ServingSize 6

SALSA GLAZED PORK RIBS



Salsa Glazed Pork Ribs image

I got this recipe out of one of those free paper recipe booklets, that you can get in the mail. I wasn't sure I'd like it, but it was TERRIFIC! The glaze is delicious, and would be great on chicken or pork chops. It's a super simple recipe, not much prep etc, and it's well worth it. The red currant jelly was a task in itself to find, and once I found it, almost lost it when I saw it was almost $5. I'll probably never use the jelly for anything else...haha. Hope you all enjoy!

Provided by crazycookinmama

Categories     Pork

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 4

3 -4 lbs pork ribs
1/3 cup water
1/4 cup salsa
1/4 cup red currant jelly

Steps:

  • Place ribs in baking pan with water.
  • Cover and roast at 350°F degrees for 50 to 60 minutes or until tender.
  • Combine salsa and jelly.
  • Place ribs on grill over medium coals.
  • Lightly baste with salsa mixture.
  • Grill 5 to 10 minutes per side until ribs are glazed and browned.
  • Serve ramining salsa mixture with ribs.
  • (If you have any left).

CROCKPOT SOUTHWEST BEEF ROAST



Crockpot Southwest Beef Roast image

Crockpot Southwest beef roast is an incredibly easy beef roast recipe, perfect for weeknight dinners or for making game day sandwiches. This slow cooker recipe uses 4 ingredients and takes just 5 minutes to prep.

Provided by Amee

Categories     Main Course

Time 8h5m

Number Of Ingredients 6

15.5 oz jar salsa (I use a good organic, chunky medium salsa for this)
2 large garlic cloves (smashed and peeled)
1/2 cup beef stock
3 lb grassfed beef shoulder roast
1 tbsp butter (for browning roast)
salt & fresh cracked pepper to taste

Steps:

  • Melt butter over medium-high heat in a large skillet.
  • Add roast and brown quickly on all sides.
  • Transfer roast to crockpot and add all other ingredients.
  • Cook on low for 8 hours.
  • Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)

Nutrition Facts : Carbohydrate 4 g, Protein 50 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g, Calories 334 kcal, ServingSize 1 serving

SPICY SOUTHWESTERN PRIME RIB WITH SNAPPY POTATO CAKES AND SAN JOAQUIN SALSA



Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 27

3 prime rib sections
2 tablespoons olive oil
Favorite Southwest rub (recommended: Smoky Southwest Char Rub)
Salt and pepper
Salt and pepper
Snappy potato cakes, recipe follows
San Joaquin salsa, recipe follows
2 baking potatoes
1 (3-ounce) package cream cheese
1/4 cup diced black olives
1 ear corn, cut off of cob
1/4 cup white onion, sauteed
1 teaspoon minced red Fresno pepper
1 teaspoon minced jalapeno pepper
1/8 pound hickory smoked Muenster
2 large eggs, beaten
Bread crumbs, for dredging
Vegetable oil, for frying
1 package dried mango reconstituted in pineapple mango juice
1/2 cup diced jicama
1 red pepper, diced
1 jalapeno pepper, diced
1/4 cup diced onion
1/4 teaspoon granulated garlic
2 teaspoons fresh chopped cilantro leaves
1 lime, juiced
Salt and pepper

Steps:

  • Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.
  • In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.
  • Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.

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