HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
BEEF CHILI TACOS
When chili con carne meets all your favorite taco fixings, the result is these beef chili tacos. The taste? Incomparable.
Provided by Jonas Cramby
Categories Mains
Time 2h45m
Number Of Ingredients 19
Steps:
- Remove the stems and seeds from the dried chipotle and ancho chiles. Toss the chiles in a small saucepan, cover with 1 cup (237 ml) water, and boil for about 15 minutes, until most of the cooking liquid has been absorbed.
- In a large saucepan or Dutch oven over medium-high heat, warm 1 tablespoon oil. Add 1/3 of the beef and cook until the meat is well seared on each side, 5 to 7 minutes. Transfer to a medium bowl and repeat with the remaining meat in 2 more batches, adding 1 tablespoon oil to the pan after each batch. When the meat has been seared, toss the garlic in the pan and cook until golden brown on all sides.
- Return the seared meat and any juices that may have collected in the bowl to the saucepan or Dutch oven. Sprinkle the meat with flour, chile powder, oregano, cumin, coriander, and sugar. Season with salt and pepper to taste. Toss the fresh chiles into the saucepan, too.
- Pour the boiled chiles and their cooking water into a blender or food processor and purée. Pour the chile mixture over the meat and spices. Add the beer and the bouillon cube, if using. The liquid should just cover the meat. Cover and gently simmer the meat for at least 2 hours, or until the meat is tender and the sauce is slightly thickened and silken.
- Serve the beef chili with the tortillas, wedges of lime, crème fraîche, or sour cream, cilantro, onion, avocado, and grated cheese.
Nutrition Facts : ServingSize 1 portion, Calories 413 kcal, Carbohydrate 9 g, Protein 36 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 278 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g
BEEF TACO CHILI
This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.
Nutrition Facts : Calories 337 calories, Fat 11g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1657mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 10g fiber), Protein 23g protein.
BEEF AND BEAN TACO CHILI
This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
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.
SHREDDED BEEF CHILLI TACO BOWLS
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
- Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
- To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.
Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
BEEF TACOS
Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
- Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
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HOW TO MAKE CHILLI BEEF TACOS - FARMISON & CO
From farmison.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 1 min
- Start by heating a heavy based frying pan, add a little oil, when very hot add the mince & cook until fully browned
- In a separate pan soften the onion, red pepper & thyme over a low heat for 5 minutes then add the tomato puree, tomato passata & simmer for a few minutes before combining with the beef
EASY 30-MINUTE BEEF TACO CHILI - AVERIE COOKS
From averiecooks.com
4.6/5 (5)Total Time 25 minsCategory SoupCalories 463 per serving
- To a large Dutch oven, optionally add the oil, beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 to 8 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
- Add the the tomatoes, black beans, kidney beans, green chiles, corn, broth (if you prefer thicker chili start with 2/3 to 3/4 of the container), salt to taste, bay leaves, optional cayenne, and stir to combine.
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