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••••MORE MEXICAN ON THE WAY••••

(photo-Iheartnaptime.net)

••••SOUTHWEST STEAK AND MANY LAYERED SALAD••••

SOUTHWEST STEAK AND MANY LAYERED SALAD

(Source: beefitswhatsfordinner.com & photo also)

Total Recipe Time: 45 to 50 minutes

Makes 6 to 8 servings

INGREDIENTS

1 beef Flank Steak (about 1-1/2 to 2 pounds)

2 chipotle peppers in adobo sauce, finely chopped

3 medium ears corn, unhusked

9 cups coarsely chopped romaine lettuce

1-1/2 cups chopped tomatoes

1 can (15 to 16 ounces) black beans, rinsed, drained

2-1/2 cups coarsely crushed tortilla chips

Dressing:

1 large ripe avocado, mashed (about 3/4 cup)

3/4 cup prepared ranch dressing

2 tablespoons fresh lime juice

1 tablespoon adobo sauce

INSTRUCTIONS FOR SOUTHWEST STEAK AND MANY LAYERED SALAD

Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.

Place beef steak and chipotle marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.

Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.

Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.

••••Test Kitchen Tips••••

To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place corn and steak on grid as directed above. Grill corn, covered, 15 to 25 minutes or until tender, turning every 5 minutes. Grill steak, covered, 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

CONFETTI BEEF TACOS 

Seasoned Ground Beef is mixed with corn and chunky salsa for a slight twist on the classic taco. 

• Total Recipe Time: 20 minutes
• Makes 4 servings

INGREDIENTS

1. 1 pound Ground Beef
2. 2 teaspoons chili powder
3. 1/2 teaspoon salt
4. 1 can (11 ounces) corn, drained
5. 1 cup prepared chunky salsa
6. 12 taco shells, warmed

Toppings:

1. Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes 

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR CONFETTI BEEF TACOS

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

• Test Kitchen Tips
• Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef donenes

GRILLED TEQUILA STEAK PIZZA 

  

• Total Recipe Time: 30 to 40 minutes
• Makes 4 servings

INGREDIENTS

1. 2 beef Flat Iron Steaks (about 8 ounces each)
2. 1 cup cooked fresh or frozen corn kernels
3. 1 cup chopped tomato
4. 2 tablespoons chopped fresh cilantro
5. 1/4 teaspoon salt
6. 4 medium whole wheat or flour tortillas (about 8-inch diameter)
7. 1 cup shredded Chihuahua cheese or Mexican cheese blend
8. Chopped fresh cilantro (optional)

Marinade:

1. 1/4 cup fresh lime juice
2. 1/4 cup tequila
3. 1 tablespoon minced chipotle pepper in adobo sauce

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR GRILLED TEQUILA STEAK PIZZA

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally. 
2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate. 
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
4. Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt. 
5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired

BEEF POZOLE (HEARTY BEEF SOUP) 

  

• Total Recipe Time: 2-1/4 to 2-1/2 hours
• Makes 6 servings

INGREDIENTS

1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
2. 3 tablespoons vegetable oil
3. 1/2 teaspoon salt
4. 1 cup chopped white onion
5. 5 jalapeno peppers, chopped
6. 2 cans (14 to 14-1/2 ounces each) beef broth
7. 1 can (29 ounces) hominy, drained
8. 1 can (28 ounces) diced tomatoes, undrained
9. 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
10. 2 small zucchini, chopped (2 cups)
11. 1/4 cup chopped fresh cilantro

Toppings:

1. Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR BEEF POZOLE (HEARTY BEEF SOUP)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt. 
2. Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
4. Serve with toppings, if desire