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Tender strips of seared steak simmered in a vibrant, spicy tomato sauce with onions, jalapeños, and bell peppers. This hearty Tex-Mex classic is full of flavor and perfect for wrapping in warm tortillas.
Prepare and Season the Steak
Sear the Steak
Sauté the Aromatics
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Tender strips of seared steak simmered in a vibrant, spicy tomato sauce with onions, jalapeños, and bell peppers. This hearty Tex-Mex classic is full of flavor and perfect for wrapping in warm tortillas.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 476.93 calories per serving with 41.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bloom Spices and Build the Sauce
Simmer to Tenderness
Finish and Serve
This recipe works wonderfully with chicken thighs (cut into strips) or pork shoulder (cubed). Adjust simmering time accordingly until the protein is tender.
Feel free to add other vegetables like sliced mushrooms, zucchini, or corn. Add them along with the bell peppers.
For a smoky twist, add 1 teaspoon of smoked paprika or a chopped chipotle pepper in adobo sauce along with the other spices.
Serve the Steak Ranchero over a lightly fried corn tortilla and top with a fried or poached egg for a hearty breakfast or brunch.
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron from the steak, a form of iron that is easily absorbed by the body. Iron is crucial for preventing anemia and transporting oxygen in the blood.
With onions, bell peppers, tomatoes, and garlic, this recipe is a good source of vitamins, minerals, and antioxidants that support immune function and overall health.
Tomatoes are rich in lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases. Cooking tomatoes, as in this sauce, can increase the bioavailability of lycopene.
Sirloin, flank steak, or skirt steak are excellent choices. They are flavorful and become tender when sliced thinly against the grain and simmered in the sauce. You can also use chuck roast, but it will require a longer simmering time to become tender.
Yes! For a slow cooker, sear the steak and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 4-6 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then pressure cook on high for 15 minutes followed by a natural release.
Steak Ranchero can be part of a balanced diet. It's rich in protein from the steak and provides vitamins from the vegetables. To make it healthier, use a lean cut of steak, trim any excess fat, and use low-sodium beef broth and canned tomatoes.
A typical serving of this Steak Ranchero (approximately 1.5 cups) contains around 450-550 calories, depending on the cut of steak used and the amount of oil. This estimate does not include sides like tortillas, rice, or beans.
It's traditionally served with warm corn or flour tortillas for making tacos. It also pairs wonderfully with Mexican rice, refried or black beans, and a dollop of sour cream, guacamole, or a sprinkle of cotija cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through.