QUICK DELICIOUS MEXICAN MEAL
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Large Bell Pepper (remove)1 large Onion, Diced (remove)3.5 Lbs Pork steak cut in small cubes, (remove)8 chicken bullion cubes (remove)10 tbsp chili powder(remove)2 tsp garlic powder (remove)1 tsp Onion powder (remove)Dice1 tsp Lawry's Seasoned Salt 2 tsp Cumin Powder3 tsp Granulated Sugar(remove)8 tbsp Canola Oil (remove)1 Package Corn Tortillas or more depending on the size of your family(remove)2 cups White Rice (remove)4 cups tap Water, (8 fl oz) (remove)8 cups tap Water (8 fl oz) (remove)
1. Bring four (4) cups of water to a boil and add 2 cups of rice and cover. Turn down heat and simmer for 25 minutes. Remove from heat and let stand covered while you prepare the rest of the meal.
2. In a small bowl, mix together the chili powder, sugar, garlic powder, onion powder and set aside.
3. Cut 5 tortillas in to small strips and set aside.
4. Cube meat and dice bell pepper and onion. In a large stock pot, add 2 tablespoons of oil and saute the onion and bell pepper for approximately
ten (10) minutes. Stir occasionally to prevent
burning.
5. Remove bell pepper and onion and add half the meat with additional oil if needed. Saute until browned. Remove and add the rest of the meat and saute until browned. (If you add all of the meat at one time it will release water content and boil instead of browning.)
6. Add eight (8) cups of water to the stock pot and add ALL ingredients including tortilla stips (DO NOT ADD RICE AT THIS POINT) Simmer for 20 minutes. Thickness should be like a medium gravy. Turn off the heat AND STIR IN RICE..
Add two (2) corn tortillas to a plate and slightly over lap. Pour desired amount of rice and meat mixture over the tortillas and serve. My family adds chopped fresh sweet onion and cheese to top it off.
Happy eating and I hope you enjoy this meal as much as we do.
*NOTE: Prep time includes cooking the rice.
Number of Servings: 10
Recipe submitted by SparkPeople user COLUMBIAMO.
2. In a small bowl, mix together the chili powder, sugar, garlic powder, onion powder and set aside.
3. Cut 5 tortillas in to small strips and set aside.
4. Cube meat and dice bell pepper and onion. In a large stock pot, add 2 tablespoons of oil and saute the onion and bell pepper for approximately
ten (10) minutes. Stir occasionally to prevent
burning.
5. Remove bell pepper and onion and add half the meat with additional oil if needed. Saute until browned. Remove and add the rest of the meat and saute until browned. (If you add all of the meat at one time it will release water content and boil instead of browning.)
6. Add eight (8) cups of water to the stock pot and add ALL ingredients including tortilla stips (DO NOT ADD RICE AT THIS POINT) Simmer for 20 minutes. Thickness should be like a medium gravy. Turn off the heat AND STIR IN RICE..
Add two (2) corn tortillas to a plate and slightly over lap. Pour desired amount of rice and meat mixture over the tortillas and serve. My family adds chopped fresh sweet onion and cheese to top it off.
Happy eating and I hope you enjoy this meal as much as we do.
*NOTE: Prep time includes cooking the rice.
Number of Servings: 10
Recipe submitted by SparkPeople user COLUMBIAMO.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 11.3 g
- Cholesterol: 125.3 mg
- Sodium: 328.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.7 g
- Protein: 45.5 g
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