Chicana Recipe -
Chicana Recipe
  • READY IN 1 hr


Recipe by  

"This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2009

The key to really good chicana is mixing the beef in flour before you saute. This is a pretty authentic recipe but you need to thicken sauce like a gravy or stew

Most Helpful Critical Review
Jul 05, 2006

I tried doing about 3 different things with this. First, if something is liquidly like this, I will use the extra as the liquid to make rice with. So I served it over rice. I also tried it in a tortilla, filling one half with just the meat mixture and the other half mixed with the rice. I thought it best plain in the tortilla. However, I still thought something seemed missing and didn't take a particular fancy to this. It would also be *very* nice if the ingredients were listed in the order used.

Apr 27, 2005

SO easy & SO good. I used sirloin tips and the meat was so tender. Used a whole red pepper and added a dash of cayenne. Instead of water I added a can of diced tomatoes with jalepenos, minus some of the liquid. Served over white rice with a beef boullion added. Thanks for the great recipe! We will use again & again.

Oct 12, 2003

This was excellent and very easy to make.

Mar 30, 2004

Good, easy recipe when you don't have much time to prepare. I added a bay leaf and would skip the water, as it gets too runny. Served over rice with corn tortillas. Yum

Feb 22, 2005

I usually don't rate recipes, but this was very good! I served it over rice and added shredded cheese and sour cream, excellent! What a simple way to make fajitas! Next time I will 1/2 the water and double the chili powder. Maybe I'll try with chicken, too. Thanks!!

Sep 20, 2004

This was great with a few minor changes. I completely omitted the water, used 8 oz of tomato sauce and 8 oz of diced tomoatoes along with some home canned banana peppers. It was still pretty runny so I removed the lid for the last 15 minutes which helped with the consistency. Excellent flavor!! Can't wait to have the leftovers of tortillias (I served it over Mexican Rice I)

Oct 03, 2005

I gave this five stars because my husband really liked this alot. I think it was missing something but I am not really sure what that would be. I surved it with spanish rice and a salid. I added only half the water because I was warned and I was glad I did. I will make this again it was very nice and everyone seemed to like it alot.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 603 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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