Why You’ll Love This Mexican Steak Recipe
If you’re looking for a dish that combines bold flavors with simplicity, you’ll love this Mexican steak recipe. The first time I made it, I was amazed at how quickly it came together without sacrificing taste.
The combination of tender steak and zesty green chilies creates a mouthwatering experience, perfect for a weeknight dinner or a special occasion. Plus, it’s versatile enough to pair with rice, tortillas, or a fresh salad.
I can’t get enough of the melted Monterey Jack cheese on top—it adds a creamy finish that elevates each bite. Trust me, you’ll want to make this again and again!
Ingredients of Mexican Steak
When it comes to whipping up a delicious meal that doesn’t take all evening, this Green Chili Mexican Steak recipe is a total winner. Seriously, it’s like a fiesta on a plate without the hassle.
The ingredients are simple and straightforward, making it easy for even novice cooks to dive right in. With just a few items, you’ll be on your way to creating a flavorful dish that’s perfect for any night of the week.
And let’s be honest, who doesn’t love a cozy meal that’s bursting with flavor?
Here’s what you’ll need to gather for this tasty dish:
- 1 1/4 lbs boneless round steak
- 2 tablespoons butter
- 4 ounces can chopped green chilies, drained
- 8 ounces jar taco sauce
- 1/2 cup shredded Monterey Jack cheese
Now, when you’re shopping for your ingredients, keep in mind that the quality of the steak can really make a difference. If you can, opt for a nice cut of meat; it’ll be more tender and flavorful.
Also, feel free to get creative with the cheese. While Monterey Jack is fantastic for that gooey finish, you could mix in some cheddar or even pepper jack for an extra kick.
And if you’re a fan of heat, don’t shy away from using spicy taco sauce instead of the regular kind. Cooking is all about personal taste, right? So feel free to make this recipe your own!
How to Make Mexican Steak
When it comes to making this Green Chili Mexican Steak, the first thing you’ll want to do is prep that beautiful 1 1/4 lbs of boneless round steak. Trim off any excess fat because, let’s be honest, nobody wants a chewy bite. After that, cut the steak into four pieces and channel your inner chef by pounding each piece to about 1/4 inch thickness. This step not only helps to tenderize the meat but also guarantees it cooks evenly.
Trust me, it’s a great way to work out any frustrations from your day — just be sure not to take it out on the steak too hard.
Next up, heat 2 tablespoons of butter in a skillet over medium heat. When the butter’s melted and bubbling, it’s time to brown the steak pieces. Sear them for about 2-3 minutes on each side until they’re a lovely golden brown.
Once they’re all nicely browned, transfer them to a lightly greased shallow 2-quart casserole dish. Now comes the fun part: top the steak with 4 ounces of drained chopped green chilies and slather on 8 ounces of taco sauce. Just picture that saucy goodness soaking into the meat.
Cover the casserole and pop it into a preheated oven at 350°F for about 40 minutes. You’ll want to resist the urge to peek, but I know it’s hard. Just imagine the tantalizing aroma wafting through your kitchen; it’s almost torture.
After your 40 minutes of patience (don’t worry, it’ll be worth it), take the casserole out and sprinkle 1/2 cup of shredded Monterey Jack cheese over the top.
Now, return it to the oven uncovered for an additional 5 minutes. This is where the magic happens—the cheese gets all melty, bubbly, and irresistible. When it’s done, let it cool for just a minute, then serve it up with your favorite sides.
Whether it’s rice, beans, or a simple salad, this dish is bound to impress. And if you have any leftovers (which is a big if in my house), they make a great lunch the next day. Who doesn’t love a meal that tastes even better the second time around?
Mexican Steak Substitutions & Variations
While I love the classic Green Chili Mexican Steak recipe, there are plenty of substitutions and variations you can try to personalize this dish to your taste.
For a lighter option, swap the round steak for chicken or turkey cutlets. If you’re craving a vegetarian twist, consider using portobello mushrooms or eggplant instead of meat.
You can also experiment with different cheeses like pepper jack for extra spice or queso fresco for a milder flavor. To add depth, try incorporating sautéed onions or bell peppers.
Don’t hesitate to adjust the taco sauce with your favorite salsa for a unique kick!
Additional Tips & Notes
To make the most of your Green Chili Mexican Steak, I suggest a few key tips. First, make sure to pound the steak evenly; this helps it cook uniformly.
I also recommend marinating the steak for a few hours or overnight to enhance the flavor. If you like a bit of heat, consider adding some diced jalapeños along with the green chilies.
When serving, pair the steak with warm tortillas and fresh toppings like cilantro, onions, or avocado.
Finally, don’t skip the cheese; it adds a creamy finish that really elevates the dish. Enjoy your flavorful creation!