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Mexican style steak and rice salad recipe

Mexican style steak and rice salad recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Fillet steak

This is a colourful rice salad with black beans, corn, peppers, avocado and a coriander-lime dressing. I added steak to make it a main dish, but the salad also tastes great without.

London, England, UK

1 person made this

IngredientsServes: 4

  • 200g rice
  • 2 teaspoons oil
  • 150g fillet steak, thinly sliced
  • 2 garlic cloves, minced
  • 1 green pepper, diced
  • 2 tomatoes, diced
  • 2 tablespoons olive oil
  • 1 (200g) tin sweetcorn, drained
  • 1 (400g) tin black beans, rinsed and drained
  • 1 avocado, diced
  • 1 tablespoon lime juice
  • 1 tablespoon fresh coriander, chopped
  • salt and pepper to taste
  • 1/2 head lettuce to choice

MethodPrep:20min ›Cook:20min ›Extra time:10min cooling › Ready in:50min

  1. Cook rice according to instructions on the package. Drain.
  2. Meanwhile in a frying pan heat oil until very hot and sear steak on all sides for a minute, or longer to your liking. Take the meat out of the pan and set aside.
  3. Reduce the heat and add garlic and the green pepper to the pan. Fry for a few minutes stirring frequently. Take pan off the heat.
  4. Place cooked rice into a big salad bowl and let cool for about 10 minutes.
  5. Add steak, garlic, green pepper, tomatoes, corn, black beans and avocado, and mix carefully.
  6. In a small bowl add olive oil, lime juice, coriander, salt and pepper and whisk until well combined.
  7. Add dressing to the rice salad and toss until well combined.
  8. Arrange lettuce leaves on a serving platter and scoop warm rice salad on top.


Add a few dashes of hot sauce to the salad dressing, if you like it spicy.

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Recipe Summary

  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 onion, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 3 cups beef broth
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 1 potato, quartered (Optional)
  • 2 ears corn, husked and cut into thirds
  • 2 chayotes, quartered (Optional)
  • 1 medium head cabbage, cored and cut into wedges
  • ¼ cup sliced pickled jalapenos
  • ¼ cup finely chopped onion
  • 1 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • 4 radishes, quartered

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Mexican Fajita Steak and Rice

Everyone loves Mexican food the colours, the smells, the spice, the warmth and the amazing flavours are what makes Mexican food so amazing.

Everyone loves Mexican food the colours, the smells, the spice, the warmth and the amazing flavours are what makes Mexican food so amazing.

This is simple, quick and family friendly dish for Mexican steak and rice that is ridiculously easy to make.

If you love the flavours of fajitas then this Mexican rice recipe is going to be a welcome addition to your cookbook. In the recipe below, we've used strips of quick frying steak but you could easily make this recipe using chicken or turkey steaks instead.

You'll notice there is white rice in the dish, but don't worry, you needn't be worried by the seemingly "high GI" of white rice. The GI value is more or less redundant when the food is eaten with other foods especially when the other foods provide a source of fibre, protein and fat.

If you're a fan of Mexican food then you'll want to cook our recipe for One-Pan Chicken Enchilada Rice. Seriously, it's delicious.

Servings 3

Amount Per Serving Calories 409 % Daily Value * Total Fat 5g 8 % Total Carbohydrate 55g 19 % Protein 36g 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Sunday, December 25, 2011

Mexican Shredded Beef Chimichangas

Mexican Shredded Beef Chimichangas
Another great traditional Mexican recipe..the (Chimichangas de Carne de Res). nice !

  • 4 flour tortillas, 12-inch diameter
  • 1 recipe Shredded Beef
  • 4 avocados, skinned and seeded
  • 1 cup sour cream
  • 2 pickled jalape?o chiles, seeded and minced
  • 2 tablespoons vinegar from jalape?o can
  • 1/4 cup cilantro, minced


For this Mexican Salad, you can use corn straight off the cob or you can grill it. I love grilling corn because it results in deeply sweet, succulent, smoky corn, instead of just sweet corn. If you don’t have time, don’t worry about it, if you do, you will LOVE it!

You can char your corn directly on the grill (no foil needed) or you can sizzle it a hot cast iron skillet. Here is how:


  • Peel the corn
  • Remove all the silk
  • Lightly brush all over with olive oil
  • Season with salt and pepper on all sides
  • Grease and heat grill to high heat
  • Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.


If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet:

  • Heat one tablespoon olive oil in large cast iron skillet over high heat.
  • Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
  • Transfer kernels to a large bowl to cool so they don’t continue to cook.

Mexican Fried Rice

I call this “fried rice” because it is made using leftover rice rather than making it “risotto style” starting with uncooked rice grains. I find that making it by cooking rice in a tomato liquid makes the dish more risotto like and too starchy and wet for my liking. This method using leftover rice is perfect – it really is restaurant style.

This is a great throw together mid week meal that you can make with Mexican-related leftovers. I made this vegetarian because I didn’t have any leftover meat, but by all means if you have some, toss them in! Shredded chicken, Pork Carnitas, beef or even fish will go great with this.

The key to this rice is the enchilada sauce which adds a heap of flavour. Truth be told, I used homemade. My Easy Classic Enchilada Sauce only takes 10 minutes to make so I often have a batch of it in the fridge (I use it for all sorts of things other than Enchiladas – soups, dipping sauce and even on omelettes). But store bought is fine too. You could substitute the enchilada sauce with taco sauce – though the flavour will be slightly different, it will still be delicious, guarantee it. As a last resort you could use tomato paste but it will require extra seasoning and loosening up with water – I’ve provided directions for this in the notes.

This is a great versatile and fast recipe to add to your mid week meal rotation!

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I love a rich, flavorful enchilada sauce. Packed full of complex flavors like cumin, chili, garlic, and acidic tomatoes, this sauce is a slam dunk whether you opt for store bought or homemade. Personally I love to make this dish even more complex by using a homemade sauce, luckily for you all there’s a recipe for doing just that right here on the blog.

This dish pairs well with so many dishes, especially big protein heavy entrees. Definitely play around with different combinations because regardless you can’t go wrong!

36 Traditional Mexican Recipes You'll Want to Dish Up Again and Again

Authentic Mexican food goes way beyond tacos and salsa, and if you're looking to change up your weeknight dinner routine, then traditional Mexican recipes are a great option. From chilaquiles to empanadas to fajitas, the best Mexican food is tasty, spicy and oftentimes very easy to prepare. Maybe you're looking to add some new Crockpot recipes to your repertoire. Perhaps you're seeking some fun vegetarian dinner ideas. Whatever the case, these Mexican dishes are sure to satisfy the whole family (including even the pickiest eaters).

While Tex-Mex recipes are always crowd-pleasers, they're not exactly authentic Mexican dishes you'd find south of the border. Traditional Mexican cuisine typically relies on indigenous staples like beans, chili peppers, and corn, and you can almost always expect a decadent sauce on the side, such as mole or pico de gallo. And if you're looking for street food-inspired dinners or comfort food recipes, then you'll find endless options with Mexican cuisine, including hearty stews and cheesy enchiladas. These Mexican recipes make great appetizers, lunches, and dinners all year round, whether you're into seafood, chicken, veggies, or just want all the cheese. Grab some tortillas and get ready to feast!

What are the ingredients for this Mexican Chopped Salad?

This salad is smack-full of good stuff like black beans, tomato, jicama, corn, radishes, avocado, red bells and reduced-fat feta cheese. You could certainly sub Cotija (Mexican) cheese for the feta if you’d like, but it will be higher in fat. All of these ingredients are combined with chopped Romaine lettuce.

How to make Mexican Steak Tacos


  • In a heavy skillet over medium-high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.

  • Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not overcook.

Sometimes, I cook the meat in this Mexican pan/griddle, the process is the same as above just with some water added, kind of like parboiling the meat. Just like they do in some Taco stands in Mexico. It fits on top of your stove but you can get the same results in a regular skillet. The meat in this picture is thinly sliced steak for sandwiches, big mistake. It was too hard to eat. It's better to use Rib Eye. It's an expensive cut but it's worth the price.

  • While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.

  • Chop the meat into small pieces and place some of the meat into each warm tortilla. Top each taco with the chopped onion and cilantro.

NOTE: A variation of steak tacos are Tacos Campechanos that’s how they’re called in Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After previously cooking the steak, fry some chorizo in the same skillet until well cooked.

Add the chopped steak to the skillet. Mix and serve in warm tortillas topped with chopped cilantro and onion. Now you are ready to enjoy a real taco!