Mexican Style Liver Recipe

Name: Mexican Style Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 3/4 c. chopped onion; 1 clove garlic, chopped; 1/4 c. flour; 1 1/2 tsp. chili powder; 1 tsp. salt; 1 1/2 lb. beef liver; 1 (16 oz.) can tomatoes, cut up (undrained); 1 (12 oz.) can whole kernel corn, drained; tortillas or cooked rice

Servings: persons

6 slices bacon
3/4 c. chopped onion
1 clove garlic, chopped
1/4 c. flour
1 1/2 tsp. chili powder
1 tsp. salt
1 1/2 lb. beef liver
1 (16 oz.) can tomatoes, cut up (undrained)
1 (12 oz.) can whole kernel corn, drained
tortillas or cooked rice

1
In large skillet, cook bacon until crisp.
2
Drain, reserving 3 tablespoons drippings in skillet.
3
Crumble bacon; set aside.
4
Cook onion and garlic in drippings for about 5 minutes or until onion is tender, but not brown.
5
Combine flour, chili powder and salt. Cut liver into thin strips; toss with flour mixture to coat.
6
Add liver to onion in skillet; brown quickly on all sides.
7
Stir in crumbled bacon, undrained tomatoes and whole kernel corn.
8
Simmer, covered, until mixture is heated through.
9
Serve with tortillas or over hot, cooked rice.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slices bacon, 3/4 c. chopped onion, 1 clove garlic, chopped, 1/4 c. flour, and more.

Yes, Mexican Style Liver falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Style Liver

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