Shredded Beef And Sweet Potato Tacos Recipes

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SHREDDED BEEF AND SWEET POTATO TACOS



Shredded Beef and Sweet Potato Tacos image

Yield 6

Number Of Ingredients 11

1 1/2 pounds boneless chuck roast
1 (14.5 ounce) low sodium beef broth
2 sweet potatoes (peeled and cubed)
1 onion (diced)
1 (1 ounce) packet low sodium taco seasoning (divided)
1/2 cup water
2 Tablespoons olive oil
1/3 cup light sour cream
2 teaspoons hot sauce (we used Frank's)
2 Tablespoons Cilantro (chopped)
6 flour tortillas

Steps:

  • Place roast in slow cooker. Pour low sodium beef broth over top and cook on low for 6 hours.
  • During the last 30 minutes of cooking time, cook the sweet potatoes by placing them in a skillet with the onion and taco seasoning (reserve 1/2 teaspoon taco seasoning for the dipping sauce).
  • Pour water over all. Cover and cook for about 10 minutes over medium heat.
  • Add olive oil and cook for a few minutes longer or until potatoes are fork tender and start to brown.
  • In another bowl make the dipping sauce by mixing the sour cream, hot sauce, and 1/2 teaspoon taco seasoning until smooth and creamy. Set aside for dipping.
  • When beef is done cooking, shred with a fork.
  • Add beef to the potato mixture and stir together.
  • Spoon onto tortillas and garnish with chopped cilantro.
  • Serve with dipping sauce made above.

Nutrition Facts : Servingsize 1 serving, Calories 4908 kcal, Fat 238 g, SaturatedFat 88 g, Cholesterol 518 mg, Sodium 7185 mg, Carbohydrate 487 g, Sugar 15 g, Protein 187 mg

SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY



Sweet Potato And Poblano Tacos Recipe by Tasty image

Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice

Provided by Tracy Raetz

Categories     Lunch

Yield 8 tacos

Number Of Ingredients 16

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Steps:

  • Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
  • Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
  • Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
  • Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
  • Pour the pickling liquid over the onion to submerge. Let cool.
  • Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
  • When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
  • To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams

NO FUSS SHREDDED BEEF TACOS



No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

ONE-POT TACO SPAGHETTI



One-Pot Taco Spaghetti image

This one-pan taco spaghetti is full of flavor and great for a busy weeknight!

Provided by Karla Harmer

Categories     Spaghetti

Time 45m

Yield 5

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
4 tablespoons dry taco seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 pound 80% lean ground beef
1 (16 ounce) package dry spaghetti
1 (32 ounce) container chicken broth
1 cup water
1 (10.5 ounce) can cream of chicken soup
1 cup shredded Cheddar cheese
¼ (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced

Steps:

  • Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
  • Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
  • Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
  • Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
  • Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
  • Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
  • Turn off the heat and cover the pot until cheese starts to melt. Serve.

Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg

CHEESY TACO SWEET POTATOES



Cheesy Taco Sweet Potatoes image

Give cheesy sweet potatoes a makeover with the help of cream cheese and taco seasoning. Top with chopped tomato, avocado, or cilantro.

Provided by Allrecipes Magazine

Categories     Side Dish     Potato Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

2 each sweet potatoes
½ pound ground beef
½ cup chopped onion
½ cup chopped green bell pepper
½ cup salsa
1 teaspoon taco seasoning mix
½ (8 ounce) package cream cheese
2 tablespoons milk
1 pinch salt and ground black pepper to taste
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are tender, about 50 minutes.
  • Heat a skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper until beef is no longer pink, 5 to 7 minutes. Stir in salsa and taco seasoning.
  • Halve potatoes lengthwise and spoon flesh into a bowl. Stir in cream cheese, milk, salt, and pepper; mash to combine, then spoon into the potato skins. Top with beef mixture and Cheddar cheese.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 35 g, Cholesterol 74.2 mg, Fat 19.2 g, Fiber 5.4 g, Protein 16.8 g, SaturatedFat 10.5 g, Sodium 529.5 mg, Sugar 8.8 g

BEEF AND POTATO TACOS



Beef and Potato Tacos image

These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!

Provided by Cooking Ventures

Categories     Meat

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium potato, very finely diced (Yukon Gold is recommended)
1 tablespoon oil
1 medium onion, diced
3 garlic cloves, minced
1 -1 1/2 tablespoon dried oregano, divided use
1 1/4 lbs ground beef
1 1/2 teaspoons kosher salt, divided use (or 3/4 tsp table salt)
3/4 teaspoon pepper, divided use
17 fajita-size flour tortillas (or about a dozen taco-size flour tortillas)
oil (for frying)
lettuce
tomatoes
freshly-grated cheddar cheese
sour cream
salsa

Steps:

  • Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
  • Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
  • I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
  • Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
  • At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
  • Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
  • After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
  • *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.

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From yummly.com


BBQ SWEET POTATO TOFU TACOS (VEGAN) - FROM MY BOWL
2021-09-03 BBQ Filling: add the tofu and sweet potato to a medium bowl along with 2 tablespoons of barbecue sauce and the oil, cumin, and salt. Mix well, until evenly coated. Air Fryer: transfer to the basket of the air fryer and bake at 380F for 20 minutes, shaking the basket every 5 minutes to ensure even cooking. Oven: bake at 400F for 25-30 minutes ...
From frommybowl.com


SHREDDED BEEF TACOS - CARLSBAD CRAVINGS
Add the shredded beef back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Taste and season with hot sauce/cayenne pepper, lime juice or brown sugar to taste. Remove beef with a pair of tongs to a serving bowl or strain in colander so tacos don’t get soggy.
From carlsbadcravings.com


CASHEWS & CAULIFLOWER
2019-03-29 The idea of BBQ sweet potatoes is probably not all that unique but I wanted to see if I could replicate the texture of shredded pork using a vegetable. Nowadays jackfruit is a wonderful and similar substitution but long before jackfruit came on the scene I was shredding sweet potato and slathering on a delicious BBQ sauce and calling it good! Obviously the …
From cashewsandcauliflower.com


SHREDDED BEEF AND POTATO TACOS RECIPES
Steps: Lay onions in a 6-Quart Crock Pot; Lay chuck roast over onions; Combine the beef broth, tomato paste and seasonings in a measuring cup. Pour broth mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
From tutdemy.com


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