Carne Guisada

(Originally posted by DebbieBoo)

I adapted this recipe from one I found at allrecipes.com. Hmm . . . I’d post the link but my little nifty toolbar is missing at the moment . . . maybe later . . .

2 pounds round steak, cut into bite size pieces (I buy the family-sized stew meat package from HEB, so it’s usually a bit more than 2 lbs)
2 tablespoons olive oil
3 cloves of garlic, minced or crushed
1 Tablespoon ground cumin
1/2 Tablespoon pepper (maybe a little less)
Salt to taste
1/4 cup all-purpose flour (I use whole wheat)
1 1/2 cups water
1 onion, sliced
1 green bell pepper, sliced

Place oil in a large skillet over medium high heat. Add the meat and season with the garlic, cumin, pepper and salt. Saute meat until browned on all sides.

Slowly add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and bell pepper, reduce heat to low and simmer for 20-30 minutes (the longer you simmer, the more tender the meat becomes). Add salt to taste.

This goes GREAT with the Mexican Rice recipe. They both take time to make. I usually start cooking the rice and while it’s simmering I make the carne guisada. Both finish cooking about the same time and they’re DELISH!

SpicyMeatyMexicany Chili

(Originally posted by DebbieBoo)

I make this at least once a week because it’s so stinking easy and yummy. There’s really no recipe — I just throw everything together:

2 lbs ground beef (or ground turkey)
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced or pressed (I love garlic so lot’s of time I end up using more)
spices: cumin, chili powder, cayenne pepper (as much of all of this as you can handle; maybe at least a tablespoon of cumin and chili powder, a little less cayenne pepper)
1 can kidney beans
1 can pinto beans
1 can Rotel (or any canned chopped tomatoes with green chiles)
2 8oz. cans tomato sauce
salt and pepper to taste

Brown the ground beef along with spices, garlic, onion and bell pepper. Drain.

Add both cans of beans (I never drain or rinse; too lazy), Rotel (again, not drained), tomato sauce and extra spices to balance out the taste (rather scientific, huh?). Cover and let simmer until it’s hot and yummy; about 20 min.

Serve by itself or with brown rice/Mexican rice. Top with grated cheese and/or sour cream.

It easily serves 6-8 people, depending on how much they eat. It also freezes nicely if you have too much left over.

Sometimes I’ll add peas or a chopped zucchini as it’s simmering. I used to add corn before I started SB.
If it sounds spicy, rest assured that it is spicy. But the spiciness is what makes it yum.