Recipe by GABRIELLEDC
"This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
top round steak, cut into 1/2 inch pieces
bell pepper, cut in strips
1 (15 ounce) can
onion, sliced into strips
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
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.
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.
This was excellent and very easy to make.
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
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!!
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)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 211
** Calories from Fat: 75
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn chuck roast into a spicy, tender meat filling for tacos.
See how to make an easy, tasty Mexican casserole.
Tastes just like a popular restaurant’s seasoning mix for beef tacos.