THE BEST TACO MEAT
Ground beef seasoned generously with Mexican spices is tossed with black beans and corn to create a versatile "taco meat" that is perfect for tacos, salads, burritos, quesadillas, and nachos.
Provided by Mary Younkin
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Cook and crumble the ground beef, sprinkling with the spices as it begins to crumble, Drain any excess grease and add the beans and corn. Stir to combine. Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Serve immediately or let cool and portion into freezer safe containers. Enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 5 g, Protein 13 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 166 mg, Fiber 1 g, ServingSize 1 serving
SPICY GROUND BEEF TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
LEAN & SPICY TACO MEAT
A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Taco Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 3 g, Cholesterol 41.7 mg, Fat 3.9 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 0.5 g, Sodium 252.2 mg, Sugar 1.7 g
SPICY TACO MEAT
My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to serve this at parties, with the filling in the slow cooker to stay warm and the various toppings in bowls so the guests can build their own! -Rebecca Yankovich, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 21g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 829mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
SPICY TACO MEAT
This is my tried and true for either soft or hard shell taco filling. It's nice and spicy, tangy with a fair amount of tomato flavor. Tweaked from Cook's Illustrated.
Provided by greysangel
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over med. heat for 2 minute
- Add onion and cook until softened - approx 4 minute
- Add garlic and spices.
- Cook until fragrant approximately 1 minute.
- Add beef & cook 5 minutes.
- Add tomato sauce, chicken broth, brown sugar & vinegar.
- Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
- Season with pepper and salt if needed.
Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 5.3, Cholesterol 74, Sodium 499, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 25.5
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BEEF AND BEAN TACO MEAT - THE SKINNYISH DISH
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5/5 (37)Servings 5Cuisine American, Tex MexCategory Main Course
- In a large pan over medium-high heat add ground beef and black beans and sprinkle with some salt. Break up the meat and beans while cooking.
- When the meat has browned add in the taco seasnoing and stir to coat. Let it cook for a couple minutes then add in the tomato sauce and water. Bring to a boil while stirring and then simmer for about 10-15 minutes to let the flavors really get to know each other.
- When the meat is done then add it as a delicious filling to tacos, burritos, taquitos, enchiladas or throw it on top of some nachos or a salad! Enjoy.
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