Mexican Beef and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 (8 ounces) sour cream |
1 cup (4 ounces) 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. Yield: 6-8 servings.
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