Chilifiesta Food

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MEXICAN FIESTADA FOR SCHOOL LUNCH



Mexican Fiestada for School Lunch image

Back-to-school lunch version of Mexican fiestada.

Provided by James Martin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 7

1 (1.25 ounce) package dry taco seasoning mix
1 cup ground beef
1 (14 ounce) package prepared pizza dough, or as needed
½ cup pizza sauce
¼ teaspoon ground cumin
1 pinch salt
1 ¼ cups shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
  • Bake in the preheated oven for 3 minutes. Remove but leave oven on.
  • Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
  • Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 56.4 g, Cholesterol 55.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 9.3 g, Sodium 1747.5 mg, Sugar 7.9 g

BEEF SKILLET FIESTA



Beef Skillet Fiesta image

My husband grew up with this meal and still loves it! Kid-friendly and can add or subract ingredients without losing much flavor. We make this all the time.

Provided by longhornmel

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/4 cup diced onion
1/2 cup chopped green bell pepper
1 teaspoon chili powder
1/4 teaspoon pepper
1 teaspoon salt
1 (14 ounce) can diced tomatoes
1 (14 ounce) can corn
1 beef bouillon cube
1 cup water
1 cup Minute Rice (uncooked)

Steps:

  • Dissolve the beef boullion cube in the 1 cup of water.
  • Brown beef and drain.
  • To the beef, add onion, green pepper, seasonings, tomatoes, corn, and bullion with water.
  • Bring to a boil.
  • Stir in rice and remove from heat.
  • Cover.
  • Let stand 5 mintues, fluff with fork.

FIESTA CHILI



Fiesta Chili image

Categories     Bean     Beef     Pepper     Pork     Tomato     Fall     Parade

Yield Makes 8 servings

Number Of Ingredients 17

2 pounds lean ground beef
1/2 pound ground pork sausage
1 pound chorizo, cut into 1/2-inch pieces
2 tablespoons olive oil
2 medium-sized onions, chopped
4 cloves of garlic, minced
1 each red, green and yellow bell pepper, diced
1 tablespoon each Worcestershire and Tabasco sauce
1 tablespoon each dried oregano, ground coriander and chili powder
1 teaspoon each cumin and pepper
1/2 teaspoon each cayenne pepper and red pepper flakes
4 jalapeños, diced
1 can each (16 ounces) tomato sauce and stewed tomatoes, chopped, with juices
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can flat beer
Salt, to taste
4 cups grated Monterey Jack cheese, (for garnish), optional

Steps:

  • 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
  • 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
  • 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.

FIESTA CHILI BEEF AND RICE



Fiesta Chili Beef and Rice image

This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.

Provided by CHRISTYJ

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 5

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 ¼ cups water
1 (10 ounce) can red chile sauce
1 (8.75 ounce) can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound sirloin, cut into 1 inch cubes
1 (15 ounce) can Mexican-style tomato sauce
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese

Steps:

  • Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
  • Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  • Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
  • Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g

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