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Mexican Beef and Mushrooms

Total Time

Prep: 15 min. Cook: 1-1/2 hours

Makes

6-8 servings

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.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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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