BEEF STEAK AND BLACK BEAN SOFT TACOS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
- 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil.
- 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve.
- Beef. It's What's For Dinner
HOMEMADE SOFT TACOS WITH BEEF AND BLACK BEANS
Make your own tortillas - simple as anything - then add spicy beef, refried beans, guacamole, salsa and a quick red onion pickle for a Mexican feast.
Provided by The White Family (Hampshire)
Categories Main course
Yield Serves 4
Number Of Ingredients 44
Steps:
- To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30-60 minutes. Drain well before serving.
- To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.
- To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1-2 minutes, stirring constantly. Add the mince and cook over a high heat for 2-3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally.
- Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.
- To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3-4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.
- To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in.
- Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1-2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.
- Mix all the guacamole ingredients together in a small bowl.
- Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side.
SOFT BLACK BEAN TACOS
These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids - phytonutrients with anti-oxidant properties. One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water. These black beans can't be rinsed, of course, and in fact will be reduced. Avoid the temptation to add salt to this recipe.
Provided by Martha Rose Shulman
Time 20m
Yield 8 tacos
Number Of Ingredients 7
Steps:
- Heat the canola oil in a large, heavy nonstick skillet over medium-high heat and add the chile powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 10 to15 minutes, until thick and fragrant. From time to time, as a crust develops on the bottom of the pan, stir the crust into the beans. If they seem too dry, add a little more water. Remove from the heat.
- Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, about 2 rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle on the cheese. Fold the filled tortillas in half, and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 2 grams, TransFat 0 grams
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
EASY TACO SOUP WITH GROUND BEEF
A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.
Provided by thehungryscientist
Categories Taco Soup
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
- Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
- Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
TACO SOUP WITH BLACK BEANS
Taco soup, chili-style with black beans.
Provided by 3zdaddy
Time 6h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
- Cover and cook on Low until flavors have melded, about 6 hours.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 47.4 g, Cholesterol 58 mg, Fat 16.1 g, Fiber 10.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1872 mg, Sugar 7.6 g
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- Combine 1 cup beans, remaining 1/2 cup salsa and remaining 1/2 teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
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