READY IN 1 hr

Chicana

Read Reviews (52)

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

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

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

—i luv food

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Most Helpful Critical Review

Apr 06, 2010

Pretty good. I did not add any water to this and it was still pretty watery. Will make again

—yadikeith

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69 Ratings

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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.

—MOMMY2TRIS

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Oct 12, 2003

This was excellent and very easy to make.

—Bellesmomma

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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

—CAITLINB77

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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!!

—DUFF85

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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)

—Miss Molly

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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.

—BANGER5

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Nutrition

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.

Nutritional Information

Chicana

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 211
** Calories from Fat: 75

% Daily Value *
** Total Fat 8.4g 13 %
** Saturated Fat 3g 15 %
** Cholesterol 61mg 20 %
** Sodium 603mg 24 %
** Potassium 667mg 19 %
** Total Carbohydrates 9.4g 3 %
** Dietary Fiber 2.8g 11 %
** Protein 24.9g 50 %
** Sugars 5.7g
** Vitamin A 21 %
** Vitamin C 43 %
** Calcium 4 %
** Iron 39 %
** Thiamin 14 %
** Niacin 50 %
** Vitamin B6 27 %
** Magnesium 15 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.