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Mexican Beef and Mushrooms

This main dish made an impression on our children. Now grown, every one of them has requested the recipe. Often, I stir my home-canned salsa into the mix.
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    6-8 servings


  • 2-1/2 pounds boneless beef top round steak, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 2 jars (6 ounces each) sliced mushrooms, drained
  • 1 jar (16 ounces) salsa
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 3 cups hot cooked rice
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese


  • In a Dutch oven over medium-high heat, cook beef and onion in butter for 4-6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the mushrooms, salsa, water, salt and chili powder. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
  • Serve over rice and top with sour cream and cheese.
Nutrition Facts
1 cup: 420 calories, 17g fat (10g saturated fat), 122mg cholesterol, 673mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 38g protein.

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Average Rating:
  • 2124arizona
    Jul 10, 2017

    This beef is excellent served over rice or noodles!! Yum!

  • ejt325
    Jun 19, 2013

    No comment left

  • loveswoodturning
    Dec 30, 2011

    Great recipe! I use ground beef instead of steak so it's faster to make and it's also more like a nacho dip. I just brown the beef with the onion and garlic and then add the salsa, salt, and chili powder and heat through.

  • CAFKrause
    Nov 4, 2010

    The flavor was good but it was very watery. There really wasn't any sauce coating the meet or vegetables when I made it. I think this is because I bought fresh salsa in a tub anbd not jar salsa and it had a lot of water in it.

  • Kris Countryman
    Apr 1, 2009

    No comment left

  • 5hungrykids
    Jul 3, 2007

    No comment left