Best Slow Cooker Tex Mex Steak And Rice Recipes

SLOW-COOKER TEX-MEX ROUND STEAK

Slow-Cooker Tex-Mex Round Steak image

One cup of fresh cilantro used in this recipe might seem like a lot, but cooked for a long time, it becomes very mild, blending in the overall flavor of the dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 boneless beef round steak (1 1/2 lb), trimmed of excess fat
3 medium stalks celery, thinly sliced (1 1/2 cups)
1 large onion, sliced
1 cup frozen whole kernel corn, thawed
1 cup chopped fresh cilantro
1 jar (20 oz) salsa
1 can (15 oz) black beans, drained, rinsed
1/2 cup beef broth
1 cup shredded pepper Jack cheese (4 oz)

Steps:

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 8 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg

TEX-MEX CROCKPOT RICE

Tex-Mex Crockpot Rice image

Make and share this Tex-Mex Crockpot Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories Brown Rice

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 cup brown rice
1 1/2 cups boiling water
1 cup frozen corn
1/2 cup chunky salsa
1 serrano chili, minced
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons lime juice
1/4 cup chopped cilantro

Steps:

In a 3- to 4-quart slow cooker, combine beans, rice, water, corn, salsa, chile, garlic, salt, and pepper.
Stir well, then cover and cook on LOW heat for 2 ½-3 hours, until rice is tender.
Stir in lime juice and cilantro; mix well; adjust seasoning w/ salt and pepper; serve.

Nutrition Facts : Calories 216.6, Fat 1.4, SaturatedFat 0.3, Sodium 329.4, Carbohydrate 44.2, Fiber 6.7, Sugar 1.1, Protein 8.3

SLOW-COOKED TEX-MEX FLANK STEAK

Slow-Cooked Tex-Mex Flank Steak image

This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 beef flank steak (1-1/2 pounds)
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chilies
2 tablespoons cider vinegar
2 to 3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.

Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.