Spicy Beef Taco Seasoning Recipes

TACO SEASONING I

Steps:

• In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

HOMEMADE SPICY TACO SEASONING

Steps:

• Place all ingredients in a bowl and whisk to combine well. Transfer to a jar with lid and use as need it.

SPICY HOMEMADE TACO SEASONING RECIPE

Steps:

• Mix ingredients in bowl until well combined then place in covered container. Store in cupboard for 3-6 months.
• For tacos, add 2-4 tablespoons of seasoning to 1 pound of cooked ground meat (drained of excess fat) in a pan over medium-high heat. Add 2/3 cup of water and let simmer about 10-20 minutes.

SPICY BEEF TACO SEASONING

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add them to a glass jar, shake up, and tightly cover.
• 4. Chef's Note: Some people will add cornstarch or arrowroot to their seasoning mix. The idea is to have a bit of a thickener in the dry spice when you use it. In my opinion, if I want a taco spice that includes a thickener... I'll add it when I'm cooking... NOT to the dry spice mix.
• 5. Chef's Tip: Store in a cool dry place, out of the sunlight. It should be good for six months. Enjoy.
• 6. Keep the faith, and keep cooking.
• 7. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

GROUND BEEF WITH HOMEMADE TACO SEASONING MIX

Steps:

• Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
• Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
• Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

SPICY GROUND BEEF TACOS

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.

NEXT LEVEL MINCED BEEF TACOS

Steps:

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

SPICY TACO SEASONING

Steps:

• Mix all ingredients in a bowl.
• Use immediately or store in container for later use.
• For beef tacos: Stir in 1/4 C seasoning and 2/3 C water for each 1lb cooked and drained ground beef. Cook uncovered on medium heat until most liquid is absorbed (about 5 minutes).

SPICY BEEF TACO BOWL

Steps:

• Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.
• Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.
• When the mince is ready, warm the rice following pack instructions.
• Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.