Beef N Corn Taco Meat Recipes

SPICY CORNED BEEF TACOS

Spicy Corned Beef Tacos image

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

Ingredients

2 cups coleslaw mix
4 green onions, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 cup Thousand Island salad dressing
1 to 2 tablespoons Sriracha chili sauce
2 tablespoons canola oil
3 cups chopped cooked corned beef
2 cups refrigerated diced potatoes with onion
12 flour tortillas (6 inches), warmed

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 'N CORN TACO MEAT RECIPE

Beef 'n Corn Taco Meat Recipe image

Make the most of Taco Tuesday with a simple taco meat recipe! Use a crunchy taco dinner kit to help you craft this Beef 'n Corn Taco Meat Recipe.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL® Crunchy Taco Dinner Kit
1 cup frozen corn
1-1/2 cups KRAFT Finely Shredded Cheddar Cheese
3/4 cup shredded lettuce
3/4 cup chopped tomatoes
1/3 cup sliced black olives
1/3 cup drained pickled jalapeño nacho slices
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Cook meat with Taco Seasoning Mix in large skillet as directed on package, adding corn to the browned meat along with the seasoning mix and water.
Meanwhile, heat Taco Shells as directed on package.
Spoon seasoned meat into taco shells; top with Salsa and remaining ingredients.

Nutrition Facts : Calories 490, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

BEEF TACOS

Beef Tacos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

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.

TACO MEAT

Taco Meat image

This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.

Provided by Natalie

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste

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.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 2.8 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 620.5 mg, Sugar 1.9 g

BEEF AND BEAN TACO CASSEROLE

Beef and Bean Taco Casserole image

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 11

Ingredients

1 lb lean (at least 80%) ground beef
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

Steps:

Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Nutrition Facts : Calories 510, Carbohydrate 44 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1720 mg, Sugar 6 g, TransFat 1 g

CORNED BEEF AND CABBAGE TACOS

Corned Beef and Cabbage Tacos image

Irish and Mexican just like me! Planning on using my leftover St. Patrick's Day corned beef brisket for this.

Provided by cookiedog

Categories Meat

Time 25m

Yield 12 tacos

Number Of Ingredients 7

Ingredients

1 corned beef brisket (including seasoning packet)
12 corn tortillas or 12 crisp taco shells, warmed
3 cups shredded cabbage or 3 cups lettuce
1 1/2 cups shredded aged cheddar cheese
sliced green onion
diced tomato
taco sauce (optional)

Steps:

Cook brisket according to package directions, or cover with water in a slow cooker and cook on HIGH for 8 to 10 hours.
Remove from liquid and let stand until cool enough to handle.
Remove any pieces of fat and shred corned beef.
To assemble tacos, fill tortillas or shells with shredded corned beef, cabbage and cheese.
Top with other ingredients as desired.

Nutrition Facts : Calories 154.9, Fat 7, SaturatedFat 3.5, Cholesterol 14.8, Sodium 281.7, Carbohydrate 16.6, Fiber 1.4, Sugar 1.2, Protein 6.2

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