Taco Tico Meat Recipe 45 Recipes

SEASONED TACO MEAT

Steps:

• In a large cast-iron skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until the water is evaporated, about 15 minutes.

TACO MEAT

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

BEEF TACOS

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

COSTA RICAN TACO

Steps:

• Using a cheese grater or food processor, shred the cabbage and set aside.
• If you have them, fill two thin- tipped squeeze bottles with mayonnaise and ketchup. Otherwise, add about 1/4 cup of each condiment to two plastic sandwich baggies and cut the tips off.
• In a frying pan (I used a deep stockpot) place enough oil to cover the tacos and heat to 365 degrees Fahrenheit.
• While the oil is getting to the right temperature, heat 8 tortillas up in the microwave for a few seconds to soften.
• Place a tortilla on a flat work surface. Add 1-2 ounces of shredded beef to the top of the tortilla and roll it up. I place one or two toothpicks through the entire thing in order to hold it together during the frying process. Set aside and repeat.
• Before frying the tacos, I place a plate with a paper towel nearby to absorb excess oil. Place the tacos in the pan, two at a time, and fry until golden brown. As you pull it out with kitchen tongs, tilt the taco vertically- a lot of oil will drip out, and that is good.
• Once the tacos are fried, you can plate them and cover them with the cabbage. Set aside.
• Fry the french fries in the same oil as the tacos. I fry them when frozen to increase the crispness. You can also bake them in the oven according to package directions.
• Cover the taco and cabbage with french fries, and drizzle with condiments. Serve immediately- preferably with Coca-Cola or a nice cold Imperial!

TACO TICO MEAT RECIPE - (4/5)

Steps:

• Place meat in skillet with water. Keep stirring until meat if finely broken up. Add the rest of the ingredients and brown the meat. As you simmer, the meat will get soupy and gooey. Keep simmering, uncovered until the meat is nice and thick. Use for tacos, nachos or burritos.