Beef Steak Ranchero’s with Potatoes

Beef Ranchero’s with Potatoes in a frying pan.

The Best Beef Steak Ranchero’s

If you’re a fan of Mexican food and you’ve never tried this dish, you’re going to love it. Beef Steak Ranchero’s is so very versatile and it can be made mild or spicy. It can be served with or over rice, for breakfast with eggs, tacos, burritos, tortes, the skies the limit because you’ve got well seasoned and marinated beef, onions and tomatoes and, in this recipe, we’re adding potatoes.

2.37 lb. Raw packaged Beef Carne Taco Meat from the grocery store, $3.98 per lb.

What kind of Beef

As you read the title, “Beef Steak” Ranchero’s you were probably wondering what cuts to use. At my local grocery, they put together packages of beef for stews, tacos and burritos. It’s usually just the miscellaneous scraps from steaks and roasts that is too meaty to waste and throw away. Sometimes it’s even pre-seasoned but I like to get a few packages at a time that isn’t seasoned so, I can do whatever I want with it. One for the fridge and one for the freezer.

If you don’t have this available to you, I would recommend buying the cheapest cuts you can find because the meat tenderizes as it cooks so there’s no reason to get real spendy with this dish. Also, you’re going to need to get familiar with my Blackened Seasoning recipe because I use it on the meat.

Plate of Beef Steak Ranchero’s with rice, beans and a folded flour tortilla.

How to serve this Dish

As I mentioned above, there are so many different ways to eat Beef Steak Ranchero’s. The way I prepare it, in the video down below, I just serve it with beans and plain white rice. You can serve it with Spanish rice, if you prefer, but I find the Ranchero’s flavor has plenty of spice to blend in with white rice. Also, the addition of Potatoes in this recipe makes Ranchero’s great in burritos or along side a Chili Relleno. What ever you decide, you might want to consider a few classic Mexican additions because, you can never go wrong with a squeeze of lime, chopped green onion or chives and cilantro.

Beef Steak Ranchero’s with Potatoes Ingredients:

2 lbs Beef Stew Meat
2 tbsp Blackened Seasoning
2 tbsp Cumin, ground
1 tbsp Garlic, chopped
1 Jalapeno, chopped
1/2 cup Brisket Beef Fat, chopped
1 can of Tomato, diced

Kosher Salt & Pepper to taste (aproximately 1/2 tbsp each)

2 tbsp Beef Fat Rendered or vegetable Oil
1 Onion, chopped & sautéed
2 Potatoes, Pre-boiled then cubed & sautéed
1 tsp Oregano

Kosher Salt & Pepper to taste and consider adding lime, green onion and cilantro when serving.

Boiled the potatoes beforehand for 20 minutes then refrigerated overnight. Cook the diced potatoes and onions together but separately from the meat and tomatoes before combing. Follow the instructions in the video tutorial and I’ll show you exactly how to make Beef Steak Ranchero’s with Potatoes. Also, this meal can be cooked in a slow cooker.

Bloody Mary Roast with Gravy

4 lbs Boneless Beef Chuck Roast, raw, still in the package.

Slow Cooker Roasts

I think that most people know that roasts are at their best when they’re cooked slow and low and this Bloody Mary Roast with Gravy is no exception. I use a standard Crock-Pot for this recipe or “Slow-Cooker” but you’re more than welcome to cook this in the oven, with a lid, at 200° Fahrenheit for the recommended 8 hours. The gravy is just a synch.

Fully cooked and shredded Bloody Mary Roast(Beef Chuck), on a white cutting board.

Bloody Mary Roast with Gravy Ingredients:

1 4 to 5 lbs Boneless Beef Chuck Roast
2 cups Bloody Mary Mix, Zing Zang

Gravy
2 tbsp Butter
2 tbsp All Purpose Flour
3 cups Roast Juice

Kosher Salt to taste

Cook in a Crock-Pot on low for 8 hours then make your gravy. I recommend adding Roasted Onions, Potatoes and Carrots as a side. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Bloody Mary Roast.

Bloody Mary Roast Tutorial by PoorMansGourmet.

Grilled Meatloaf

1″ inch slice of Meatloaf with a Hoisin Sauce glaze on a blue plate.

The Best Meatloaf

Most folks agree that you haven’t really had meat loaf until you’ve had it grilled. I originally wrote this recipe using an oven but a grill follows the same basic principles. Set you’re temp, keep the lid down and watch the clock and that’s basically all you have to do. My recipe, however, excludes ketchup. If you’ve got a problem with that, just top it with a Ketchup glaze at the end instead of my Hoisin Sauce and no one’s the wiser. I can promise you this, though, this recipe is tender, moist, flavorful, it will still stay on your fork and it makes the best leftover sandwich’s.

Raw ground beef and pork sausage in separate packages.

Meatloaf not Beef loaf

One of the things I learned, long ago, was to mix sausage with Beef in any recipe with a ton of ingredients and this recipe is no different. I mean, that’s one of the secrets to my Chili recipe and it is phenomenal. There is a 2 to 3 standard ratio that I use being 2 parts sausage to 3 parts beef and you’ll see that reflected in the ingredients. After all, we’re making Grilled Meatloaf, not beef loaf.

If you’ve ever tried my Chili recipe, you might notice that the ingredients are very similar to this recipe, too. I’ve simplified each recipe with the addition of taco seasoning but there are also a few other herbs and spices to fine tune it to the point to where they’re distinguished. Though, some things just shouldn’t change.

Chopped and sauteed onions in a large pan on the stove top.

Raw or Cooked Onions

Technically, once the Grilled Meatloaf is cooked, the onions are cooked as well but they usually go into the meat mix raw. Barf! I don’t know what it is about raw onions, in this recipe, but I can’t stand them cooked that way in meatloaf or on pizza. This is crazy to say because I love onions. In fact I’m a huge fan but, for some reason, I just can’t stomach them in a meatloaf recipe. That’s why I recommend sauteing them first. It’s just a personal preference but I find that there is a much more enjoyable flavor and texture, doing it this way, too but whether you choose to do it this way will be up to you.

Raw Meatloaf, all mixed, shaped and uncooked in a cake pan.
Mixing the Meatloaf Ingredients

There’s really nothing special you have to do to mix the ingredients correctly. Other than the sauteing of the chopped onion, that I’m recommending, all you have to do is mix everything together into one big mush, then shape into a loaf on a baking tray or sheet.

You may find that the meat mix is very wet and you might be tempted to add more bread crumbs but this is folly. In order to maintain moisture, the meat loaf must be like this. A dried out Meatloaf is just as bad as any dried out or over cooked Roasted Turkey!

Grilled and glazed Meatloaf in the roasting pan on the grill.
How to Grill Meatloaf

Grilling Meatloaf really isn’t much different than baking it in the oven. You need to establish a 350° Fahrenheit temp, with the lid down, and cook over indirect heat. The other difference is, just rotating the pan half way through cooking and I demonstrate everything you need to know in the video tutorial.

Because I use a propane grill, it’s easy to focus my heat from 1 out of the 3 burners by turning the front burner on only, then cooking the meatloaf over indirect heat over the other two burners, not lit. The only thing I might recommend, if you’r using gas too, is adding some chips to the lit burner to get the smoke flavor affect going. That’s the only thing I wish I did differently in the video, just to add more smoke flavor. If you’re using charcoal or smoker anyway, you’re already set!

Fully Grilled Meatloaf, cooked and cooling down on a cutting board for slicing.

Grilling Meatloaf Ingredients:

1.5 lbs Hamburger
1 lbs Pork Sausage, breakfast
1 Onion, chopped and sauteed in Olive oil and salted
1 pkg Taco Seasoning, original (2 oz )
1 tbsp Adobo Sauce, from Chipotle Peppers
1 15 oz can Diced Tomatoes
1 tbsp Cumin
1 tbsp Mexican Oregano
1 tsp Coriander
1 tbsp Worcestorshire Sauce
1 cup Bread Crumbs
2 Egg
2 tbsp Brown Sugar
5 Cloves Garlic, chopped

Hoisin Sauce for Glaze

Mix all of the ingredients together and shape the meat into a loaf in a cake pan. Grill or bake at 350° Fahrenheit, 45 minutes, add glaze and bake at 400° Fahrenheit for 15 more minutes. If you want to see how I make a Mushroom and Swiss with Leftover Meatloaf, CLICK HERE!

Grille Meatloaf video tutorial by PoorMansGourmet