LAWRY'S BEEF & BEAN TACOS
This is the only way my husband will eat tacos, and Lawry's Fajita seasoning is the only seasoning he will accept. Everyone who tries these likes 'em!
Provided by AprilShowers
Categories Beans
Time 30m
Yield 8-10 tacos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the ground beef and the garlic in large skillet; Drain grease.
- Add seasoning mix and 1/4 cup water and simmer for 10 minutes or so.
- Add Refried beans and heat through.
- Serve with toppings of your choice on taco shells or tortillas.
Nutrition Facts : Calories 351.5, Fat 18.4, SaturatedFat 7.2, Cholesterol 86.2, Sodium 414.4, Carbohydrate 17.9, Fiber 6, Sugar 0.3, Protein 27.4
LARRY'S CARNE ASADA TACOS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 3h30m
Yield 16 tacos
Number Of Ingredients 13
Steps:
- Slice the meat into 1/4-inch-thick-strips. The shape of the pieces doesn't matter but larger ones will be easier to grill.
- Remove seeds from chilies and toast the seeds in a dry skillet until lightly colored. Put the seeds onto a plate and cool them completely. In a spice grinder or coffee mill, grind the seeds to a fine consistency. Place meat in a large bowl and add ground chili seeds, garlic, crumbled bay leaf, and enough olive oil to coat the meat. Let rest at cool room temperature for 3 to 4 hours.
- Prepare a hot charcoal fire. Season the meat with salt. Grill on both sides until done to your taste. Set the meat aside while you grill the tortillas quickly on both sides to warm them. Tuck slices of meat into each tortilla and garnish with lettuce, onion and salsa.
- In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
- Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft.
- Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer.
BEEF & BEAN -- OVEN TACOS
Tacos. We love tacos. The kids devour them. They love the crunchy mess. They love the flavors. They love to see how full they can make them. And they love to eat them on their special taco plates. (My mom gave us some for Christmas...GREAT gift!) I love the concept of making tacos in the oven...and melting the cheese over the top of the meat. Then piling on the toppings. I doubled up the beef-bean taco meat and stashed the other half in the freezer...I'm thinking about using it for stuffed peppers. Or another taco night. Or enchiladas. We'll see what kind of inspiration strikes (and what other ingredients I have on hand!) when I pull it out of the freezer in the near future. Below is the "doubled version" recipe for the taco meat. Half it, if you want just for this dinner. Make recipe as is, if you want to freeze some. Or if you have a large family. Or are feeding a lot of boys. You get the picture.
Provided by ElizabethKnicely
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
- Line up 8 taco shells in a 7x11-inch baking dish.
- Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
- Serve Beef & Bean Oven Tacos with side of veggies.
WW HEALTHY BEEF-AND-BEAN TACOS
This is a great recipe out of my Weight Watchers "Take-Out Tonight!" cookbook. This also makes an excellent dip for veggies or baked tortillas. This has 6 points per serving, I also like to add in some 0 point things like salsa, pickled jalapenos and cilantro. DH who isn't watching points likes to throw on some shredded cheese. :)
Provided by teresas
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Place the taco shells on a baking sheet and warm them in the oven, about 8 miuntes; keep warm.
- Meanwhile, heat a large nonstick skillet over medium-high heat.
- Swirl in the oil, then add the beef, onion, garlic, and seasoning mix.
- Cook, breaking up the beef with a wooden spoon, until browned, about 8 minutes.
- Stir in the water.
- Cook, until the liquid has evaporated, about 3 minutes.
- Stir in the beans and heat through.
- Spoon about 1/4 cup of the beef mixture into each taco.
- Top each with the lettuce, tomato, olives, onion, and sour cream.
Nutrition Facts : Calories 293.1, Fat 13.1, SaturatedFat 4.4, Cholesterol 39.7, Sodium 198, Carbohydrate 28, Fiber 2.8, Sugar 5.9, Protein 15.8
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
TINK'S SPICY BEEF & BLACK BEAN TACOS
Getting ready for two weeks of family staying with us I wanted to clean out the fridge to make room for the new ingredients I would be buying. We'd only just had tacos but still had taco stuff to use up so I added the last chipotle pepper & a can of black beans to make tonight's tacos seem different & instead of "Clean out the fridge night, Huh?" I got, "Wow! These are awesome!" I don't want to forget what I did because this flavor blows any taco seasoning or drive through flavors right out of the water. Feel free to substitute ground turkey for the beef and top the tacos with any additional toppings you like or have on hand.
Provided by Tinkerbell
Categories Black Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
- Brown beef in skillet until almost no pink remains, drain (if needed).
- Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
- Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
- Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
- Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!
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