mexican beef

This easy recipe is made with ground beef, rice, and all of the delicious Mexican flavors. You can whip it up quickly using just one skillet for minimal prep and clean up!

Easy Mexican Ground Beef and Rice

lb beef

onion (chopped)

green bell pepper (roughly diced)

corn ((1 can drained))

oz ROTEL tomatoes with green chiles ((1 can))

oz black beans ((1 can drained and rinsed))

beef broth

tbsp taco seasoning

jasmine rice ((uncooked))

cheddar cheese (shredded)

fresh cilantro (chopped)

pico de gallo

sour cream

lime

Brown the ground beef and onions in a large skillet by cooking over medium high heat for 4-5 minutes. Once done, drain any excess grease.

Add the green bell pepper, corn, black beans, ROTEL, broth, taco seasoning, and rice to the skillet and mix well.  Turn the heat to high and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is tender.

Remove from the heat, then sprinkle the cheddar cheese over the top. Place the lid back on for 1-2 minutes or until the cheese melts.

Garnish with your choice of fresh chopped cilantro, pico de gallo, sour cream, and fresh lime. Serve warm and enjoy!

How to make amazing, tender restaurant-style shredded beef in a pressure cooker for amazing tacos, burrito bowls, burritos, enchiladas and more!

Instant Pot Mexican Shredded Beef

Tbsp avocado oil

beef

Tbsp chili powder

tsp ground paprika

thyme

tsp sea salt

red onion, chopped

garlic,

beef bone broth

orange juice

Tbsp coconut sugar, optional

lime juice

Place beef chuck roast on a cutting board...

Place beef chuck roast on a cutting board and chop it into 4 to 6 smaller chunks (the chunks should still be large!).

In a small bowl, stir together the chili...

In a small bowl, stir together the chili powder, sea salt and thyme. Sprinkle the mixture over the chunks of beef, then use your hands to gently press the rub into the beef. Note: you can absolutely use more seasoning, so go liberal with it!

Plug in your Instant Pot and press the...

Plug in your Instant Pot and press the Saute button. Add the avocado oil and allow the Instant Pot to heat up.

Transfer several of the large chunks of beef...

Transfer several of the large chunks of beef to the Instant Pot and sear for 3 minutes on two sides. Transfer to a plate and repeat for remaining chunks (I was able to do 3 chunks at a time and had 6 chunks total, so this took me two rounds). Set the plate of seared beef aside for a moment while you saute the onion and garlic.

Keeping the Instant Pot on the Saute setting,...

Keeping the Instant Pot on the Saute setting, add the onion and saute, stirring frequently, until onion is translucent, about 3 to 5 minutes. Add the garlic and continue sauteing one minute longer.

Add the beef broth, orange juice, coconut sugar,...

Add the beef broth, orange juice, coconut sugar, and lime juice to the Instant Pot. Transfer the beef back into the Instant Pot and do your best to submerge it in liquid. It’s okay if it isn’t all submerged!

Secure the lid and Press Manual or Pressure...

Secure the lid and Press Manual or Pressure Cook. Set the timer for 50 minutes, and set the pressure release valve to Sealing.

Once the time is up, allow the pressure...

Once the time is up, allow the pressure cooker to go into its Keep Warm mode for at least 10 minutes (you can stretch this longer if you aren’t around to release the pressure). Release the pressure.

Use tongs to transfer the beef to a...

Use tongs to transfer the beef to a cutting board. Use two forks to shred the beef. Transfer the shredded beef back to the Instant Pot and allow it to soak up the juices. From here, you can either serve the shredded beef, or you can reduce the sauce by setting your Instant Pot to the Saute function and allowing it to boil for 10 to 20 minutes.

Serve as tacos, burritos, enchiladas, or bowls with...

Serve as tacos, burritos, enchiladas, or bowls with your favorite toppings.

One Pot Mexican Ground Beef and Rice is a stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese.

One Pot Mexican Ground Beef and Rice

yellow onion, diced

10.5 oz condensed chicken broth

water

instant rice

salsa

Heinz chili sauce

8.75 oz canned corn, not drained

oz canned chopped green chilies,

oz taco seasoning

mozzarella and cheddar cheese

chives

Place a large saute pan on the stove...

Place a large saute pan on the stove over medium-high heat and add a dab of butter or margarine to the pan.

Cook the ground beef in the saute pan.

Add diced onions to the pan while the...

Add diced onions to the pan while the ground beef is cooking.

Continue cooking the ground beef and onions, being...

Continue cooking the ground beef and onions, being sure to crumble the ground beef well.

Once the ground beef is fully cooked, drain...

Once the ground beef is fully cooked, drain the grease from the pan.

With the pan still over medium-high heat, add...

With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.

Add the instant rice to the pan.

Stir gently until all of the rice is...

Stir gently until all of the rice is submerged in the liquid.

Leave the dish to simmer, stirring occasionally, until...

Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.

Add the salsa, chili sauce, canned corn, chopped...

Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.

Do not drain the canned corn and canned...

Do not drain the canned corn and canned green chilies before adding them to the pan.

Stir well.

Leave the dish to simmer for a few...

Leave the dish to simmer for a few minutes and then remove the pan from the heat.

Add two cups of the shredded cheese to...

Add two cups of the shredded cheese to the pan.

Stir until the cheese is fully combined with...

Stir until the cheese is fully combined with the ground beef and rice mixture.

Sprinkle the remaining cup of shredded cheese on...

Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.

Sprinkle the dried chives on top of the...

Sprinkle the dried chives on top of the cheese.

Leave the dish to sit for a few...

Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/j3vilcocftc8ymwaczvv.mp4

Barbacoa de Res is a Mexican food favorite made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. Serve with tortillas and lime.

Barbacoa de Res

lbs chuck roast beef

Salt

cumin

guajillo chiles

garlic

vinegar

bay leaves

Toppings:

Cilantro (chopped (optional))

onions (optional)

Lime (optional)

In a large stock pot, heat the oil.

Add salt and 2 tablespoons of ground cumin to one side of the beef.

Place the beef in the stock pot with the seasoned side down.

While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.

Once the beef is brown on the bottom, turn the beef and brown the top.

(Roughly 4-5 minutes on each side).

Brown the sides as best you can.

Add 1 cup of water to the pot.

Turn the flame to low.

Cover and cook for 1 hour.

Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.

Turn often, or they will burn.

Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.

Blend until smooth.

Add the guajillo sauce and bay leaves to the pot.

Add ½ cup of water to the blender.

Cover with the lid and gently shake to get the last of the sauce.

Add the blender remains to the pot.

With a cooking spoon, coat the meat with the sauce.

Cover and cook for 1 more hour.

Top with raw onions and cilantro.

Serve with tortillas and lime.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1516752327/jj9ssoku1cqnrdyboesr.mp4

Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. It’s out of this world delicious!

Chile rojo beef is a Mexican staple recipe very easy to make at home. A warm and comforting stew that can be served for dinner any night of the week.

Beef Chile Rojo

Tbsp olive oil oil

salt and pepper

tomatoes

onion

2-3 chile de árbol (optional or adjust to your liking)

pasilla chilies

½ tsp cumin seeds (or ground cumin)

water or beef stock (about 3-4 cups)

Place tomatoes on a pot and add enough water to cover them.

Boil until tomatoes are tender (about 10 minutes).

Turn off the heat, add chilies and push them down with a spoon to make sure they are well immersed in the hot water.

Allow to rest for 10 minutes or until the chilies are soft and everything is lightly cool.

Add tomatoes, onion, and chilies to a blender with cumin and garlic.

Add one cup of beef stock or water and blend until you will have a smooth sauce. Set aside.

Season the meat with salt and pepper.

Heat oil on a cooking pan over medium heat. Add meat and cook stirring constantly until browned on all sides.

Pour over the sauce, mix, then add 2 cups of water (or beef stock). Bring to a boil.

Set heat at low. Cover the pan and let the stew simmer for about 45 minutes or until the meat is very tender.

Mix from time to time. If the sauce gets too thick,  add a little bit more water or stock.

Let the sauce reduce to the consistency you prefer. Adjust salt to taste, turn off the heat and serve.

Easy and Flavorful Mexican-inspired Spicy Shredded Beef made in the Instant Pot in an hour.

olive oil

onion,

cloves

chipotle peppers

salt

ground pepper

dry and cut beef, add oil to instant pot and set to saute

Dry the beef well with a paper towel and cut into equally sized cubes. Turn the Instant Pot to &quot;Saute&quot; mode, add the olive oil and allow it to heat up for 1-2 minutes.

add beef pieces and brown on all sides for 10 minutes

Add the beef pieces and brown on all sides for about 10 minutes.

add the rest of the ingredients and pressure cook high for 45 minutes, naturally release the steam

Once the meat is nice and brown, add all of the remaining ingredients to the pot and stir everything together. Lock the lid in place and close the steam vent. Set to Pressure Cook on HIGH for 45 minutes. Once the timer goes off, allow the pressure to release naturally before removing the lid. This step is important to help with the tenderness of the beef and will also make it easier to shred.

safely remove the lid, remove the bay leaves and shred the beef with tongs

After the pin drops, carefully take off the lid and remove the bay leaves. Use your metal tongs to shred the beef and stir the juices. Dinner is served!

This Birria ramen recipe is a fusion dish that combines the rich, spiced flavors of Mexican Birria with Japanese ramen. It features tender shredded Birria meat cooked in a Mexican broth (consommé) and served over al dente ramen noodles with fresh toppings.

Birria Ramen

chuck

Guajillo chiles (washed, stemmed, and seeded)

ancho chiles (washed, stemmed, and seeded)

arbol chiles (washed, stemmed, and seeded (Note 2))

white onion (roughly chopped)

Roma tomatoes

Mexican (Ceylon) cinnamon sticks ((Note 3))

black peppercorns

dried Mexican oregano ((Note 4))

beef broth or beef stock

Tablespoons white vinegar

Black pepper

servings Instant Ramen Noodles (seasoning packet discarded (Note 5))

Fresh cilantro, diced white onion, soft-boiled eggs (Note 6), and lime

Wash the peppers then dry them and use a pair of kitchen shears to cut off the stems and slice down the side. Open the peppers and scrape out the seeds.

Add them to a medium saucepan with the onion, Roma tomatoes, bay leaves, garlic, cinnamon stick, and peppercorns. Cover completely with water and bring to a boil. Cover and continue to boil over medium-high heat for 10 minutes.

While it’s boiling, sear the beef. Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear each side of the beef for 2-3 minutes, until they form a crispy crust on the outside. Work in batches, placing the first batch on a  plate or cutting board while you finish. Working in batches helps sear the beef rather than steaming it if the pot is overcrowded.

When all of the beef is seared, turn off the heat and place all the beef back in while you finish the sauce.

Use a slotted spoon to transfer the peppers and the rest of the ingredients, including the cinnamon stick and bay leaf, to a large high-speed blender. Add 1/2 cup of the boiling liquid along with the cumin, ground cloves, and 4 cups of beef broth. Blend on high until completely smooth, 1-2 minutes?

Strain the consume into the seared beef using a fine mesh sieve.

Bring the beef Birria to a boil over high heat then cover and braise in the oven for 3 1/2 -4 hours. Check the beef periodically starting at the 2-hour mark and add thee reserved chili stewing liquid to keep the beef mostly covered with cooking liquid.

Top 7 mexican beef recipes from across the web

The most viewed mexican beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Mexican Ground Beef and Rice

Instant Pot Mexican Shredded Beef

One Pot Mexican Ground Beef and Ric...

Barbacoa de Res

Beef Chile Rojo

Instant Pot Mexican Shredded Beef

Birria Ramen

Top 7 mexican beef recipes from across the web

The most viewed mexican beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mexican Ground Beef and Rice

Instant Pot Mexican Shredded Beef

One Pot Mexican Ground Beef and Ric...

Barbacoa de Res

Beef Chile Rojo

Instant Pot Mexican Shredded Beef

Birria Ramen

The most viewed mexican beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine