Best Easy Tex Mex Stroganoff Recipes

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EASY TEX MEX STROGANOFF



Easy Tex Mex Stroganoff image

Make and share this Easy Tex Mex Stroganoff recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces extra wide egg noodles
1 tablespoon butter, tossed with cooked noodles
1 1/2 lbs extra lean ground beef
1/2 cup chopped onion
3 (10 ounce) cans rotel, the diced tomatoes with green chilies
1 cup frozen corn, thawed
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
salt, to taste
1 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • Cook noodles in boiling water according to package; drain. Toss with the butter and keep hot and set aside.
  • While noodles cook, brown and crumble the beef with the onion until no longer pink; drain if necessary.
  • Add to skillet, the Rotel (undrained), corn, water, cumin, garlic powder, cayenne, pepper and salt.
  • Bring to a gentle simmer and cook for about 10 minutes.
  • Stir in the reduced-fat sour cream and blend well. Heat through, but do NOT allow to boil.
  • Serve over the hot cooked noodles.
  • Garnish with chopped cilantro.

Nutrition Facts : Calories 499.4, Fat 15.4, SaturatedFat 7.5, Cholesterol 139, Sodium 691.4, Carbohydrate 55, Fiber 2.9, Sugar 1.7, Protein 35.6

MEXICAN STROGANOFF



Mexican Stroganoff image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons butter
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
1 pound ground beef
1 package (about 1 ounce) taco seasoning mix
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
3/4 cup sour cream
1/4 cup Pace® Picante Sauce
Hot cooked egg noodles

Steps:

  • Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
  • Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  • Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.

MEXICAN STROGANOFF RECIPE - (4.5/5)



Mexican Stroganoff Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 8

1 pound ground beef
1/4 to 1/2 onion, diced
1 (8-ounce) can red enchilada sauce
1/2 cup chunky salsa
1 cup light sour cream
4 cups egg noodles, cooked
1 1/2 to 2 cups cheddar cheese, shredded
Green onions, sliced for garnish

Steps:

  • Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!

MEXICAN STROGANOFF (OAMC)



Mexican Stroganoff (Oamc) image

Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn

Provided by TishT

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs round steaks
1 cup onion, finely chopped
2 teaspoons garlic, minced
2 tablespoons vegetable oil
1/3 cup red wine vinegar
1 3/4 cups water
1/2 cup chili sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons seasoning salt
1 teaspoon soy sauce
1 (8 ounce) can mushroom stems and pieces, drained
1 (12 ounce) package wide egg noodles
1 (8 ounce) carton sour cream or 1 (8 ounce) carton low-fat yogurt
3 tablespoons all-purpose flour

Steps:

  • Cut steak into bite size pieces.
  • Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
  • Drain off oil.
  • Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
  • Bring to a boil; reduce heat.
  • Cover and simmer 1 hour until meat is tender.
  • Cool and store in freezer container.
  • To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
  • cook egg noodles according to package directions.
  • Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
  • Heat to a boil, stirring constantly.
  • Reduce heat, simmer, and stir about 1 minute.
  • Serve stroganoff over noodels.

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