Soft Beef Tacos With Salsa Recipes

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BEEF TACOS WITH SALSA VERDE



Beef Tacos with Salsa Verde image

Provided by Food Network Kitchen

Time 6h20m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 3-pound boneless beef chuck roast
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 16-ounce jar salsa verde
1/2 white onion, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped fresh cilantro
12 corn tortillas, warmed
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Lime wedges, for serving

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
  • Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
  • Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
  • Serve the meat in tortillas and top as desired. Serve with lime wedges.

SOFT BEEF TACOS WITH SALSA



Soft beef tacos with salsa image

With smokey BBQ meat and tangy salsa these tacos are super as a quick and easy meal or served as part of a larger Mexican feast

Provided by University of Newcastle

Categories     Dinner

Time 25m

Number Of Ingredients 2

Serves = 4
Beef tacos500g rump steak½ orange, juiced½ lemon or lime, juiced 1 teaspoon ground cumin 1 teaspoon olive oil1 teaspoon reduced-salt soy sauce1 can black beans,drain off liquid and rinse with water 12 mini soft tortillasSalsa3 ripe tomatoes, finely chopped½ small red onion, ends and papery skin removed, chop finely2 teaspoons red wine vinegar1 tablespoon olive oil

Steps:

  • In a bowl mix together the orange and lemon or lime juice, cumin and soy sauce.Add the steak and marinate overnight if you can. If you don't have that much time marinate it for as much time as you have. Pre-heat the BBQ on high heat - you want to cook the steak quickly on a very hot surface. To make the salsa, mix the chopped onion and vinegar. Let them sit while you cut the tomato. This will pickle the onions slightly. Add the tomatoes and mix well. Remove the steak from the marinade and dry on a paper towel. Cook the steak for 3-4 minutes on each side, or until cooked how you like it. Put the cooked steak on a plate and set aside while you heat the tortillas. Warm the tortillas according to the directions on the packet. If you are short on time though you can warm them in the microwave.Warm the black beans for 1 minute in the microwave.Slice the steak into thin strips.Serve the beef, salsa, beans and tortillas with your favourite hot sauce. Assemble the tortillas one by one as you eat them.

BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA



Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Cooking spray
4 bunches fresh asparagus, ends trimmed
Salt and freshly ground black pepper
1/2 cup garlic cloves, peeled
2 cups cooked shredded beef brisket
1/2 cup chili sauce
One 4-ounce can diced green chiles
1 teaspoon chili powder
1/2 cup sour cream
1 ripe avocado, peeled and pitted
1 cup fresh tomato, diced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon ground cumin
8 flour tortillas
1 cup shredded lettuce
1 cup shredded Cheddar

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
  • For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
  • For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
  • For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
  • To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.

SOFT BEEF TACOS WITH SALSA



Soft Beef Tacos with Salsa image

Categories     Beef     Potato     Sauté     Eggplant     Bell Pepper     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
12 6-inch-diameter corn or flour tortillas

Steps:

  • Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
  • Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
  • Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
  • Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
  • Serve stew with tortillas, allowing diners to assemble tacos.

BEEF SOFT TACOS WITH MANGO SALSA



Beef Soft Tacos with Mango Salsa image

Amazing. Serve with shredded Cheddar cheese, shredded iceberg lettuce, plain Greek-style yogurt mixed with lime juice, or whatever your favorite items for tacos might be.

Provided by Boadecea

Categories     Mexican Recipes

Time 1h55m

Yield 4

Number Of Ingredients 28

2 tablespoons olive oil
1 onions, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
4 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
2 cups brown rice
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon smoked paprika
1 bay leaf
ground black pepper to taste
2 cups chopped fresh mango
1 cup chopped red bell pepper
⅔ cup chopped green onion
¼ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon chili powder
1 ½ teaspoons ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon paprika
1 (8 ounce) package flour tortillas

Steps:

  • Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf.
  • While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.

Nutrition Facts : Calories 1154 calories, Carbohydrate 167.2 g, Cholesterol 74.3 mg, Fat 32.8 g, Fiber 26.2 g, Protein 49.9 g, SaturatedFat 8.8 g, Sodium 1637.4 mg, Sugar 19.6 g

BEEF SOFT TACOS



Beef Soft Tacos image

Make and share this Beef Soft Tacos recipe from Food.com.

Provided by John Clotfelter

Categories     Cheese

Time 15m

Yield 5 serving(s)

Number Of Ingredients 14

1/2 lb ground beef
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon dried onion flakes
1/4 teaspoon paprika
1 1/2 teaspoons chili powder
1 dash garlic powder
1 dash onion powder
1/4 cup water
5 small tortillas
lettuce
shredded cheese
sour cream
tomatoes, diced

Steps:

  • In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
  • Heat skillet to med/low heat.
  • Add beef mixture and water to the pan.
  • Brown the beef, breaking it up as it cooks.
  • Heat the tortillas in the microwave, wrapped in damp paper towels.
  • Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

EASY BEEF TACOS



Easy Beef Tacos image

With only six simple ingredients, you can serve up ten delicious tacos in just half an hour. If you've ever wondered how to make tacos that are as good as the ones you enjoy at your local taqueria, this easy beef taco recipe is your answer.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 6

1 pound lean (at least 80%) ground beef
1 cup Old El Paso™ Thick 'n Chunky salsa
10 Old El Paso™ taco shells
1/2 head lettuce, shredded
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
  • Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

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