Salsa Beef with Green Chili Rice

10 minutes Prep Time
3 hours
30 minutes Cook Time
4 Servings

Redpack Diced Tomatoes and rich tomato paste make a savory tomato broth that imparts big flavor and tenderizes chuck roast for an easy weeknight meal. You can serve over the included Green Chili Rice recipe, over plain rice, or even cauliflower rice for a low-carb option.

Ingredients

  • 3 pounds boneless chuck roast, trimmed and cut into 2 inch cubes
  • 4 tablespoons vegetable oil, or oil of choice such as olive or coconut
  • 1 medium onion, chopped
  • 2 teaspoons garlic, chopped or puree

  • 4 tablespoons Redpack® Tomato Paste Can 6 oz

  • 1 (28 ounce) can Redpack Canned Diced Tomatoes 28 oz

  • 1 (4 ounce can) diced green chilies
  • 1 teaspoon ground coriander
  • fresh sqeezed lime juice from 1 lime
  • 1/4 cup chopped fresh cilantro, more if desired for garnish
  • Sea salt and ground black pepper to taste
  • 2 1/2 cups white rice, cooked
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 (4 ounce) can diced green chilies
  • 1 teaspoon garlic, chopped or puree
  • 3/4 cup whole milk
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • fresh ground black pepper, to taste
  • 6 ounces Pepper Jack Cheese, shredded or cubed

Instructions

Step one

Season beef chunks with salt and black pepper. In a large dutch oven heat 2 tablespoons of oil over medium high heat. In batches, brown the beef cubes, remove and reserve.

Step two

Add remaining 2 tablespoons of oil and heat. Add onion and cook for 2 to 3 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook to brown for 2 minutes. Add diced tomatoes, coriander, lime juice, and cilantro, and stir to combine. Add the reserved beef and any accumulated meat juices. Cover and bring to a simmer.

Step three

Reduce heat to low and cook for 3 to 3 1/2 hours, stirring every 30 minutes or so until meat is pull apart tender. Taste and adjust for salt and pepper.

Step four

Preheat oven to 350°F

Step five

Spray an 8×8 baking dish with non-stick spray

Step six

Heat a medium to large sauce pan over medium-high heat. Add onion, green chilies, and garlic and cook for 3-4 minutes.

Step seven

In a small bowl, whisk together the milk and cornstarch. Pour mixture over onions and bring to a low boil and cook for 2-3 minutes to thicken. Add the pepper jack cheese and stir to combine and melt the cheese

Step eight

Add the cooked rice to the cheese sauce and stir to coat and combine. Pour into the prepared baking dish. Bake for 35-40 minutes until hot and bubbly.

Related Recipes

Discover All Recipes