Best 5 Beefy Tex Mex Stir Fry Recipes

MEXICAN STIR-FRY

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

TEX MEX STIR FRY

Steps:

• Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
• Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
• To serve, sprinkle each portion with Cheddar cheese.

BEEFY TEX-MEX STIR-FRY

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
• Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
• Stir in the tomato and tortilla chips and season with salt and pepper.
• Divide the meat mixture among 4 plates and top with the cheese.

BEEFY TEX-MEX STIR-FRY

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Addthe beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper. Divide the meat mixture among 4 plates and top with the cheese.

TEX-MEX STIR FRY

Steps:

• Season the hamburger patty with salt and pepper on both sides, adding any other seasonings you like (I add garlic and herb, hot paprika, and white pepper).
• Heat a 10" skillet over medium high heat, adding one tablespoon of the oil.
• Once the pan is hot, add the chopped onion and cook for 5 minutes, until onion starts to color and becomes soft.
• Add the garlic and cook a minute longer, adding a little salt and pepper.
• Add the vinegar to the pan, and cook another two minutes.
• Remove the onion and garlic from the pan and add the remaining tablespoon of oil. Put the patty into the pan and let it brown for about a minute, then break it up gently with a spatula or wooden spoon as it cooks.
• Season with hot sauce, if desired, and chili powder.
• Once the ground meat is thoroughly cooked, and no pink can be seen (about 5 minutes), add the peas. Cover and cook 2-3 minutes, turning the heat to medium low.
• Add the rice, salsa, onion and garlic mixture. Stir well, cooking another minute.
• Sprinkle the cheese on top, and cover, cooking for 2 minutes or until cheese is melted.
• Serve with toast or garlic bread, and enjoy!