SPICY CORNED BEEF TACOS
Using leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different-and completely delicious. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.
Nutrition Facts : Calories 621 calories, Fat 39g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1606mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
BEEF AND CORN TACOS WITH GARLICKY ROASTED PEPPERS
Make and share this Beef and Corn Tacos With Garlicky Roasted Peppers recipe from Food.com.
Provided by threeovens
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F; On a rimmed baking sheet, toss the bell peppers with garlic and 1 tablespoon of the oil, and season with salt and pepper.
- Roast peppers until tender.
- Meanwhile, heat remaining oil in a skillet over medium high heat; cook onion, seasoned with a little salt, until it begins to brown, about 3 to 5 minutes.
- Stir in beef, corn, chili powder and cook, stirring occasionally, until beef is browned, 6 to 8 minutes more.
- Divide beef and corn mixture among tortillas and top with desired serving ingredients; serve with roasted peppers and lime wedges.
Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 7.9, Cholesterol 77.1, Sodium 101, Carbohydrate 35.8, Fiber 5.5, Sugar 3, Protein 26
OLD SCHOOL BEEF TACOS
Steps:
- For the enchilada sauce: Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.
- Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.
- For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil. Add the onions and bell peppers and saute until tender. Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.
- For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.
- To assemble: Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro.
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