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A black tray with two bowls with rice topped with beef tenderloin, onions & peppers. Two forks, and two glasses with water on the side

Mexican Beef Tenderloin

  • Author: Ana Frias
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican

Description

This 30 minute or less Mexican Beef Tenderloin is fantastic for weeknight dinners. ┬áIt’s delicious, healthy, tender and full of flavor!


Scale

Ingredients

  • 1 teaspoon each chili powder, dried oregano and ground cumin
  • 1/2 teaspoon each kosher salt and black pepper (more if needed to taste)
  • 1 pound beef tenderloin, cubed
  • 2 tablespoon avocado or vegetable oil, divided
  • 1 /2 small red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon minced garlic
  • 3 roma tomatoes, thinly sliced
  • 3 tablespoons fresh cilantro leaves
  • Lime wedges

Instructions

  1. Combine chili powder, oregano, cumin, salt and pepper in a bowl. Add beef and toss to coat well.
  2. In a medium skillet, heat 1 tablespoon oil over medium high heat.
  3. Add the beef and sear 2-3 minutes. Remove beef to a plate and set aside
  4. Heat additional 1 tablespoon oil over medium high.
  5. Add peppers, onion, and garlic and stir for about 2 to 3 minutes until just tender.
  6. Add tomatoes and beef to skillet. Cook for 1 to 2 minutes. Stir in cilantro.
  7. Serve over cooked white rice with lime wedges.


Notes

For the minced garlic, fresh or from the jar will work.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 274
  • Sugar: 3 g
  • Sodium: 325 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 27 g
  • Cholesterol: 61 mg

Keywords: weeknight dinner, healthy dinner, beef recipes, healthy mexican, 30 minutes or less, tenderloin

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