Lean Spicy Taco Meat Recipes

SPICY TACO MEAT

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.

SPICY TACO MEAT

Steps:

• Heat oil over med. heat for 2 minute
• Add onion and cook until softened - approx 4 minute
• Add garlic and spices.
• Cook until fragrant approximately 1 minute.
• Add beef & cook 5 minutes.
• Add tomato sauce, chicken broth, brown sugar & vinegar.
• Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
• Season with pepper and salt if needed.

SPICY GROUND BEEF TACOS

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

SPICY TURKEY TACOS

Steps:

• Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
• Cook on Low for at least 3 hours.
• Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

RESTAURANT-STYLE TACO MEAT SEASONING

Steps:

• In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
• Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
• Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

WW LOW FAT TACO BEEF SKILLET DINNER

Steps:

• Finely chop the red onion and green pepper and set aside.
• Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes).
• Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes.
• Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes.
• Add the frozen corn and cook for 3 minutes more.
• Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes.
• Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed.
• When the meat mixture is cooked, stir in the rice.
• Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired.