Quick Tex Mex Tacos Recipes

HARD-SHELL TEX-MEX TACO

Steps:

• In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
• Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

TEX-MEX BEEF TACOS

Steps:

• Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.

TEX MEX TACOS AL PASTOR

Steps:

• In a medium bowl, combine the garlic, vinegar, oregano, guajillo chile powder, black pepper, cumin, salt, orange juice and achiote paste.
• Add the pork slices and turn to coat both sides.
• Marinate at least 1 hour, but not more than 3 hours.
• Heat the grill.
• Place the meat over a hot fire and cook, turning once and basting with any leftover marinade during cooking, until crisp.
• At the same time, grill the pineapple strips turning as needed until lightly browned.
• Both the pork and pineapple should take no longer than about 5 minutes.
• To assemble; chop the grilled pork into 1/4 inch pieces.
• Cut the pineapple into 1/2 inch pieces.
• Place the pork on the warmed tortillas and top with the onion, cilantro and pineapple pieces.
• Serve the Picante Sauce on the side.

QUICK TEX-MEX TACOS

Steps:

• Defrost hamburger meat. (However you do this is fine, i.e. microwave, set-out, water).
• While hamburger is defrosting, cut up tomatoes, lettuce, onions, etc. Set aside.
• Next, Brown hamburger meat in large, deep skillet. Once browned, add both cans of Ranch-style beans, cover and leave on low heat to keep warm.
• Heat vegetable oil on low-medium heat in small skillet until hot. BE CAREFUL, OIL WILL BE HOT! Submerge corn tortilla in oil until entire tortilla begins to bubble. (Do not fry too long, tortilla will harden.) Remove and repeat step until all tortillas are dipped in oil and heated. **If you have tongs, this works best to pick up tortillas and remove. A fork tends to tear. (I blot tortillas with a paper towel to sop up some of the oil).
• Build your taco! Add whatever optional ingredients you like!
• **Kids love this recipe because they can put whatever toppings they like.
• **Some people prefer flour tortillas, and if you're in a real hurry, this just makes it even FASTER!
• **Also, this is a great party food. Everyone can bring something different, veggies, salsa, etc.