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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
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Mexican Beef Tenderloin

This 30 minute or less Mexican Beef Tenderloin is fantastic for weeknight dinners.  It's delicious, healthy, tender and full of flavor!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 274kcal
Author Ana Frias

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

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

Notes

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

Nutrition

Serving: 1bowl | Calories: 274kcal | Carbohydrates: 9g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 325mg | Fiber: 2g | Sugar: 3g