Beef Chili Tacos Recipes
GROUND BEEF TACOS
Ground beef tacos are a quick and easy dinner that your whole family will love! Fill a taco with this tender and juicy beef that will become the best weeknight dinner.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Add ingredients for homemade taco seasoning, tomato paste and water. Stir until combined. Let it simmer until it starts to thicken, about 5 minutes.
- Divide evenly into taco shells and top with desired toppings
Nutrition Facts : Calories 124 kcal, Carbohydrate 7 g, Protein 13 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
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- SAUTE: If you’re making this in the instant pot, you can just do this on the saute setting or make it in a dutch oven if you’re doing this on the stove. If you’re making this in the slow cooker, just saute in a large skillet or sauté pan before adding everything to a slow cooker! Heat the skillet with the oil over medium-high heat. Add ground beef, cook and crumble the beef for 3 minutes. Then add the onions and peppers and continue to cook for another 5 minutes. Add the minced garlic, taco, and ranch seasoning and give it 1 minute to cook.
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- STOVETOP: You can directly brown the meat in a large dutch oven (and then cook the chili in the same pot.) Drain any excess grease. Add the remaining chili ingredients, and stir to combine. Allow the chili to reach a simmer, lower the heat to medium-low and let cook for 30 minutes. Check the chili by stirring around the halfway mark, if it is low on liquid add ½ cup of water (or broth) and allow the chili to cook for another 30 minutes. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
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