Best 7 Mexican Stir Fry Recipes

MEXICAN SPAGHETTI SQUASH STIR FRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash halves, cut sides down, on a baking sheet.
• Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
• Spoon spaghetti squash onto each plate; top with ground turkey mixture.

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.

MEXICAN FIESTA STEAK STIR-FRY

Steps:

• In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.

MEXICAN STEAK STIR-FRY

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
• Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

MEXICAN BEEF STIR-FRY

Steps:

• Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
• Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
• Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

MEXICAN STIR-FRY FOR 2

Steps:

• In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , 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.

VEGETARIAN MEXICAN STIR-FRY

Steps:

• Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
• Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
• * The leftover tomatoes can be frozen in one or two small tupperware to be used later.
• ** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).