Spicytacomeat Recipes

SPICY GROUND BEEF TACOS

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 TACO MEAT

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.

SPICY BEEF TACOS

Steps:

• Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
• Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
• Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
• Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.

SPICY TACO MEAT

Steps:

• Heat oil over med. heat for 2 minute
• Add onion and cook until softened - approx 4 minute
• Add garlic and spices.
• Cook until fragrant approximately 1 minute.
• Add beef & cook 5 minutes.
• Add tomato sauce, chicken broth, brown sugar & vinegar.
• Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
• Season with pepper and salt if needed.

RESTAURANT-STYLE TACO MEAT SEASONING

Steps:

• In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
• Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
• Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

TACO MEAT

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

SEASONED TACO MEAT

Steps:

• In a large cast-iron skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until the water is evaporated, about 15 minutes.