Spicy Beef Taco Bowl Recipes

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SPICY GROUND BEEF TACOS



Spicy Ground Beef Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 white or yellow onion, finely chopped
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 pounds ground beef chuck
Kosher salt and freshly ground pepper
1 15-ounce can diced fire-roasted tomatoes
1 to 2 teaspoons hot sauce
12 hard taco shells
Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping

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 BEEF TACO BOWL



Spicy beef taco bowl image

Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 16

1 tsp olive oil
1 large red pepper, deseeded and finely diced
500g 5% fat beef mince
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground coriander
200g can chopped tomatoes
2 tbsp tomato purée
20g coriander, stalks chopped, leaves reserved
2 red onions, thinly sliced
2 limes, juiced
2 x 250g pouches cooked microwave wholemeal basmati rice
400g can black beans, drained
200g cherry tomatoes, halved
198g can sweetcorn (salt- and sugar-free)
2 small avocados, sliced

Steps:

  • Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.
  • Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.
  • When the mince is ready, warm the rice following pack instructions.
  • Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

Nutrition Facts : Calories 601 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 38 grams protein, Sodium 0.4 milligram of sodium

SPICY MEXICAN TOSTADAS



Spicy Mexican Tostadas image

Simple and yet so delicious, this quick & easy finger food is sure to please everyone VIDEO https://youtu.be/jqDJejHNB48

Provided by CLUBFOODY

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 20

6 (6 inch) corn tortillas
2 tablespoons vegetable oil (such as canola, or as needed)
1 (16 ounce) can refried beans
1 tablespoon taco seasoning
1 lb lean ground beef
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried chipotle powder (to taste)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon black pepper (to taste)
1 large garlic clove, pressed
1 cup iceberg lettuce, finely chopped
2 medium roma tomatoes, washed, seeded and diced
3/4 cup pico de gallo
2 medium avocados, stone removed, peeled and diced
1/2 cup pickled red onions (as needed)
1 cup queso fresco, crumbled (substitute cotija cheese or feta)
1/2 cup sour cream (or crema)
6 tablespoons cilantro, chopped (for garnish)
6 large lime wedges (for serving)

Steps:

  • Preheat oven to 170ºF/75ºC.
  • Brush on some vegetable oil on one side of each tortilla; set aside.
  • Warm up a panini press on medium-high heat.
  • When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
  • Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
  • In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
  • In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
  • In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
  • Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
  • Add pressed garlic and sauté for only 1 minute.
  • Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
  • To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
  • Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
  • Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.

Nutrition Facts : Calories 448, Fat 27.4, SaturatedFat 7.7, Cholesterol 59.1, Sodium 656.4, Carbohydrate 30.6, Fiber 10.6, Sugar 2.6, Protein 22.8

SPICY DORITO® TACO SALAD



Spicy Dorito® Taco Salad image

A delicious refreshing taco salad with a tangy twist.

Provided by Lora R

Categories     Taco Salad

Time 35m

Yield 10

Number Of Ingredients 17

1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 tomato, diced
⅓ cup chopped onion
¼ cup pickled jalapeno peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Steps:

  • Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  • Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  • Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 34.4 g, Cholesterol 54.1 mg, Fat 39.8 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 844.3 mg, Sugar 15.9 g

SPICY TACO MEAT



Spicy Taco Meat image

My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to serve this at parties, with the filling in the slow cooker to stay warm and the various toppings in bowls so the guests can build their own! -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings

Number Of Ingredients 10

1 boneless beef chuck roast (4 pounds)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 bottle (12 ounces) beer or 1 cup beef broth
1 can (28 ounces) pickled jalapeno peppers, undrained
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream, optional

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.

Nutrition Facts : Calories 307 calories, Fat 21g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 829mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

TACO BOWLS



Taco Bowls image

When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

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.

Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

SPICY GROUND BEEF TACO FILLING



Spicy Ground Beef Taco Filling image

Make and share this Spicy Ground Beef Taco Filling recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h30m

Yield 6 cups

Number Of Ingredients 14

2 onions, minced
1/4 cup chili powder
3 tablespoons vegetable oil
6 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon minced fresh oregano (or 1 t. dried)
1 (8 ounce) can tomato sauce
2 teaspoons cider vinegar
2 teaspoons light brown sugar
2 slices white bread, torn into quarters
1/4 cup whole milk
2 lbs lean ground beef (90%)
salt
pepper

Steps:

  • Microwave onions, chili powder, oil, garlic, cumin, coriander, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir tomato sauce, vinegar, and sugar into slow cooker.
  • Mash bread and milk into paste in large bowl using fork.
  • Mix in ground beef, ½ tsp salt, and ¼ tsp pepper using hands.
  • Stir beef mixture int o slow cooker, breaking up any large pieces (do not overmix).
  • Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
  • Let beef filling settle for 5 minutes, then remove fat from surface using large spoon.
  • Break up any remaining large pieces of beef with spoon.
  • Season with salt and pepper to taste.
  • Use as filling for tacos, burritos, etc.

Nutrition Facts : Calories 407.3, Fat 23.6, SaturatedFat 7.4, Cholesterol 99.3, Sodium 438.6, Carbohydrate 15.8, Fiber 3.5, Sugar 6, Protein 33.2

SHREDDED BEEF CHILLI TACO BOWLS



Shredded beef chilli taco bowls image

Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course, Supper

Time 6h15m

Number Of Ingredients 12

600ml beef stock
2 tsp ground cumin
2 tsp ground coriander
3 garlic cloves , finely chopped
300ml passata
100g chipotle chilli paste (or tomato purée if you don't want it at all spicy)
1.5 kg piece braising beef
2 x 400g cans black beans or kidney beans, drained but not rinsed
1 lime , juiced
small bunch coriander , chopped
8 large flour tortillas
soured cream or plain yogurt, lime wedges, diced avocado or guacamole, finely sliced red onion, sliced red chilli, sliced radishes, chopped tomato, crumbled feta or grated mild cheddar

Steps:

  • Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
  • Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
  • To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium

SPICY BEEF-NOODLE BOWL



Spicy Beef-Noodle Bowl image

This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.

Provided by Chef Liane

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless beef top sirloin steak, cut into thin strips
1 tablespoon cooking oil
2 (14 ounce) cans reduced-sodium beef broth
1/3 cup bottled peanut sauce
1 1/2 cups medium egg noodles
2 cups broccoli florets
1/4 cup bias-sliced green onion (optional)

Steps:

  • In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
  • Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
  • Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
  • Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

Nutrition Facts : Calories 271.4, Fat 9.4, SaturatedFat 2.4, Cholesterol 85.4, Sodium 76.1, Carbohydrate 17, Fiber 0.7, Sugar 0.2, Protein 28.8

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2022-04-21 Cook the ground beef. Add the seasoning mix and tomato paste, stir in the water and cook until the sauce thickens. Divide the lettuce among the tortilla bowls. Spoon the taco meat over the lettuce, then add your desired toppings. Drizzle with the vinaigrette and serve with salsa and sour cream.
From savorthebest.com


STEAK TACO BOWLS - EASY MEXICAN RECIPES - OLD EL PASO
In small bowl, mix orange juice, 2 tablespoons of the lime juice, the garlic and taco seasoning mix. Pour marinade over beef. Seal bag; refrigerate at least 30 minutes but no longer than 4 hours. Heat gas or charcoal grill. Remove steak from marinade; discard marinade. Place steak on grill over medium heat.
From oldelpaso.com


BEEF AND BEER TACO BOWLS RECIPE - FOOD NEWS
Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef. Bring to a boil, then reduce heat to simmer and let cook 30 minutes. Meanwhile, preheat oven to 400°F. Using kitchen shears, cut tortillas into thin strips. Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
From foodnewsnews.com


INSTANT POT SPICY BEEF AND RICE AKA INSTANT POT TACO BOWLS
2019-09-14 Add in the onion, garlic, mushroom, chipotle chili pepper, and oregano and mix together. Next, layer in the rice, beef stock, salsa, navy beans, corn, and canned fire roasted tomatoes. Do not mix. Put on the lid, set the vent to sealing, and cook under Manual for 10 minutes. When done, quick release, stir, and serve.
From carmyy.com


SPICY QUINOA TACO BOWLS RECIPE - THE PROTEIN CHEF
Follow that by adding into a bowl your cooked quinoa, 1 can of drained & rinsed black beans, 1 can of drain & rinsed pinto beans, some lime, 12 ounces of a cooked protein, 1 cup of cooked corn, 1 diced avocado, 1 1/2 teaspoons of chili powder, 1/2 teaspoon of cayenne pepper, 1 teaspoon of ground cumin, and a little salt & pepper.
From theproteinchef.co


SPICY FISH TACO BOWLS - JO COOKS
2020-10-01 How to make spicy fish taco bowls. Mix the dry rub: In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the fish fillets on both sides. Cook the fish: Heat the olive oil in a large skillet over medium heat. Add the fish to the skillet and cook for about 3 minutes on each side.
From jocooks.com


BULGOGI BEEF TACOS WITH SPICY SLAW RECIPE FROM H-E-B
In medium bowl, combine thin sliced beef and bulgogi sauce and marinate 10 to 15 minutes. While beef is marinading, in a medium bowl combine vegetables with remaining bulgogi sauce; set aside. Heat grill or sauté pan over high heat. Once hot, cook beef about 1 minute per side. Heat tortillas in skillet or in oven.
From heb.com


SPICY BEEF TACOS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SPICY MEXICAN SHRIMP TACO BOWLS RECIPE - OLD EL PASO
Stir in cabbage and green onions; set aside. In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
From oldelpaso.ca


THE ULTIMATE TACO BOWL | RECIPE | SPICY RECIPES, VEGETARIAN RECIPES ...
Dec 29, 2021 - This Taco Bowl is perfect for easy weeknight eating. Visit The Spice House for the recipe. Dec 29, 2021 - This Taco Bowl is perfect for easy weeknight eating. Visit The Spice House for the recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


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