Sonoran Taco Power Bowls Recipes

SONORAN SHREDDED BEEF TACOS

Steps:

• Mix the ancho chile powder, smoked paprika, cumin and salt. Rub all over the beef.
• Add the vegetable oil to a heavy pan and heat over medium-high heat. Brown the beef pieces on all sides, remove from the pan.
• To the same pan add the onions, sauté until they start to soften. Add the garlic and cook 1 minute. Add the diced tomatoes and beef stock.
• Return the beef back to the pan and submerge into the liquid, bring to a simmer. Cover and simmer for 2 hours. The meat is ready when it pulls apart easily with a fork.
• Remove the meat from the pan to a shallow bowl. Add a little of the pan juices and use 2 forks to shred. Add more pan juices as you prefer to moisten the meat.
• Strain the pan juices through a sieve into a pan and bring to a simmer.
• Mix the cornstarch with 1 tablespoon water until dissolved. Stir the cornstarch mix into the pan juices, simmer until thickened. Serve as sauce for tacos.

TACO QUICHE

Steps:

• In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until met is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese.
• In a bowl, combine the biscuit mix, eggs and milk; mix well. Pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean.

TACO BOWLS

Steps:

• Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SONORAN TACO POWER BOWLS

Steps:

• Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling.
• Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through.
• Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.