Easy Tex-Mex Beef Stir-Fry is dish that is simple, has few ingredients, and is family approved! Some beef, taco seasoning, and veg and dinner is on the table!
I made this Tex-Mex beef stir-fry over 6 years ago. That’s like forever ago! But it’s a recipe that stuck with me. I haven’t made it since, but it’s one that I remember as being absolutely delicious. And I was right! It is absolutely delicious!
Now, the only reason I’ve circled back to this recipe and decided to make it again, in some capacity is because of a blog re-do that our group has every month. Every month the re-do is posted in the Facebook group and every month I think I’m going to participate. And every month I space out and forget to participate.
But there was something about this easy Tex-Mex beef stir-fry recipe that really did stick with me. I remember it tasting delicious. And it being super simple to throw together for a quick weeknight dinner. Of course, right now, we don’t need quick weeknight dinners.
This Easy Tex-Mex Beef Stir-Fry is made with simple ingredients.
Seriously. It’s some meat with some spices, some canned tomatoes, onion, enchilada sauce, and frozen corn. If you don’t have enchilada sauce, try some salsa. No canned tomatoes? Dice up some fresh. And corn has been cheap this last week, so try some fresh if there’s no frozen. Or toss in some canned if you can’t find fresh.
You can use pre-packaged taco seasoning. However, I like to make my own. I mix a large jar of the taco seasoning and I can control the amount of salt and other spices in there. For me, it’s usually heavier on the cumin than most seasoning mixes. Because I LOVE cumin! There’s a little more spice to my mix than the packages. Which is another bonus for making your own.
Way back when, I said this recipe was hubs approved. And it still is. All the flavors are there. I changed up the beef and made it with sirloin instead of eye of round. Some cuts of beef aren’t as easy to come by these days. The eye of round I’ve seen is super thinly sliced. So much so that a stir-fry just isn’t all that easy to accomplish. Now, if I was frying up a quick steak for a sandwich, I’d be golden.
What I did find was a nice top sirloin. It was the perfect size and had great flavor for such a quick and easy stir-fry meal. And since you marinate the meat it makes the meat that much more flavorful. Just simple lime juice, which is plentiful at my store. Toss that with some chili powder and cumin and you’re good for a simple marinade.
Then there’s the easy to find veggies. Now the enchilada sauce might be a bit difficult to come by in some stores. We have quite a few variations here, still. There’s a decent Latin population here so they cater to what the consumer purchases in this area. And in all areas, I’m sure. But if you can’t find that, try some salsa. A nice chipotle or corn salsa would be good.
Now, I’ve made lots of types of stir-fry recipes. From this Tex-Mex version to a piccata with pork version to even a chicken Kiev version. It’s not always an Asian dish. For me, it’s a method of cooking. I know I’ve talked about this before, but I’m serious!
If you want a quick an easy meal on the table, make a stir-fry.
Grab some meat. It doesn’t matter with kind. Add some veggies like celery, onion, carrots, even broccoli or sprouts. Toss in some spices and maybe a sauce. Let it all chill in the pan for a bit. Serve it with noodles or rice and call it a stir-fry.
Way back then I said this recipe was hubs approved. And it still is. He devoured his bowl and said, “We can have this again!” Just like he did the first time I made it. I couldn’t wait to have the leftovers for lunch, just like before. So, to say this easy Tex-Mex beef stir-fry was a double his is spot on.
The flavors in the beef, the seasonings in the sauce and the enchilada sauce served over rice is a hearty and delicious meal. It’s on the table in under 30. Even if you have to cook the rice from scratch. I am lucky enough to have a rice cooker. So, by the time I was finished cooking the stir-fry the rice was finished.
So, I have to chuckle of the noobness of this post. I could see corn in the pictures. However, there was no corn in the ingredients list and none of the instructions. I have no idea how I could have spaced and forgotten the corn. But I did. Not this time, though. I made sure to add the corn to the ingredients and instructions.
That deliciously red color is from the taco seasoning and the enchilada sauce. It’s such a great ingredient to add to southwest, Tex-Mex, and Latin cuisine. More than just using it for enchiladas. It’s great in soups, this stir-fry, as a marinade, or topping for enchiladas. Sometimes it’s great to find new uses for common ingredients like enchilada sauce.
I garnish almost all of my stir-fry recipes with green onions. It works with both the Asian stir-fry recipes and this easy Tex-Mex beef stir fry recipe. It adds not only that pop of fresh flavor but a great pop of color in the dish. With the green onions and the cheese, this stir-fry is garnished perfectly. So, don’t forget the garnish. It’s important.
It’s also important to take this stir-fry method and make your own recipes. Think outside the box. Try an Italian sausage stir fry or a Hungarian chicken stir fry. Heck, try an Irish one with corned beef and cabbage. I’m totally trying that next year. No. Not hash. Stir-fry. With some carrots, maybe some onions, and a stout mustard sauce maybe
Just think outside the box with stir-fry and make one that’s no Asian. Then make ones that Asian! I have quite a few and they’re shared below the list of blogs participating in today’s theme. So, check them out then check out my other stir-fry recipes.
- 1 1/2 pounds top sirloin, thinly sliced
- 1/4 cup lime juice
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 tablespoons olive oil
- 1 cup onion, thinly sliced
- 1 tablespoon taco seasoning
- Dash cayenne pepper
- 14 ounces canned, diced tomatoes
- 2 cups frozen corn
- 1 cup red enchilada sauce
- 1/2 cup sliced green onion
- 1 cup crumbled Cheddar or Queso Fresco cheese
- Combine the sirloin with the lime juice, cumin, and chili powder.
- Marinate 30 minutes to an hour.
- Heat a large skillet over high heat. Add the olive oil and swirl to coat.
- Stir-fry the beef until it begins to brown.
- Add the onion and corn and cook until the onion begins to soften; about 2 to 3 minutes.
- Sprinkle the taco seasoning and cayenne pepper over the mixture before stirring in the canned tomatoes and enchilada sauce.
- Simmer until the sauce is heated through and begins to thicken slightly.
- Serve over rice garnished with the green onion and cheese crumbles.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 884Total Fat 52gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 24gCholesterol 215mgSodium 1407mgCarbohydrates 40gFiber 7gSugar 14gProtein 66g
Simply Easy Stir-Fry
- Beef and Broccoli Stir Fry from Making Miracles
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- Ginger Pork and Eggplant Stir Fry from Hezzi-D’s Books and Cooks
- Noodle Stir Fry with Chicken from A Day in the Life on the Farm
- Pork and Ramen Stir Fry from Cheese Curd in Paradise
- Shrimp Fried Rice with Vegetables from Karen’s Kitchen Stories
- Southwestern Chicken Skillet from That Recipe