Spicy Ground Beef Taco Filling Recipes

BEST GROUND BEEF TACO FILLING

Steps:

• In a large skillet over medium heat, cook ground beef with onion, garlic and jalapeno, breaking the meat into small pieces, until beef is cooked through, 6-8 minutes; drain grease if needed.
• Stir in all of the spices, along with salt and pepper, to taste. Cook for an additional minute or two.
• Stir in the tomato sauce. Cover and simmer for 15-20 minutes. Reseason with salt and pepper, to taste, if needed.
• Serve with taco shells, tortillas, and your favorite taco toppings.

GROUND BEEF TACO FILLING

Steps:

• Coat a large skillet with spray oil.
• Add ground beef to skillet along with garlic.
• Cook over medium heat until browned - about 10 minutes.
• Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
• Add tomato paste and beef broth.
• Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
• Serve with your favorite taco toppings.

SPICY GROUND BEEF TACOS

Steps:

• Heat the oil in a 12-inch skillet over medium heat until shimmering; add in onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add in the chili powder, garlic,, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
• Add in the ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes.
• Add the tomato sauce, chicken broth, vinegar, and brown sugar and bring to a simmer.
• Decrease heat to medium-low and simmer, uncovered, stirring frequently and breaking the meat up so no chunks remain, until the liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.
• Season with salt and pepper to taste.
• Divide the filling evenly among the warm taco shells and serve.

SPICY GROUND BEEF TACO FILLING

Steps:

• Microwave onions, chili powder, oil, garlic, cumin, coriander, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, vinegar, and sugar into slow cooker.
• Mash bread and milk into paste in large bowl using fork.
• Mix in ground beef, ½ tsp salt, and ¼ tsp pepper using hands.
• Stir beef mixture int o slow cooker, breaking up any large pieces (do not overmix).
• Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
• Let beef filling settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of beef with spoon.
• Season with salt and pepper to taste.
• Use as filling for tacos, burritos, etc.

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.

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.