Steak And Potatoes Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK AND POTATO TACOS WITH POBLANO CHILIES



Steak and Potato Tacos with Poblano Chilies image

Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.

Provided by Potato Goodness

Categories     Main Dish Recipes     Taco Recipes     Beef

Time 45m

Yield 12

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 large onion, sliced
2 poblano chilies - stemmed, seeded, sliced
12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
1 (12 ounce) flank steak
Garlic powder
Chile powder
12 (6 inch) corn tortillas
Chopped fresh cilantro
Pico de gallo and/or hot sauce

Steps:

  • Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
  • Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
  • While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
  • Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY



Steak And Potato Taco Nachos Recipe by Tasty image

Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream

Provided by Frank Tiu

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 15

3 teaspoons salt, divided
2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
3 medium russet potatoes, scrubbed
1 lb skirt steak
1 tablespoon canola oil
1 cup shredded cheese blend
pico de gallo, for serving
guacamole, for serving
1 tablespoon fresh chives, finely chopped
sour cream, for serving

Steps:

  • Preheat the oven to 300˚F (150˚C).
  • In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
  • Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
  • Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
  • Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
  • Sprinkle half the spice mixture over the potatoes and toss until well-coated.
  • Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
  • Bake the potato slices for 25 minutes, or until golden brown.
  • Season the skirt steak with the remaining spice mix on both sides.
  • Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
  • Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
  • Sprinkle the cheese blend and steak into the potato taco shells.
  • Bake for another 5 minutes or until cheese is melted.
  • Serve with pico de gallo, guacamole, and sour cream.
  • Garnish with chopped chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams

STEAK (AND POTATOES) TACOS



Steak (And Potatoes) Tacos image

I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.

Provided by ATM 67

Categories     Steak

Time 1h

Yield 20-40 Tacos, depending if you stretch it.

Number Of Ingredients 12

1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted)
2 tablespoons lard (cooking oil can be substituted)
1/2 teaspoon black pepper
1 medium bell pepper, Medium Dice
1 medium tomatoes, Freshly Pureed
2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.)
1/4 cup of picked cilantro leaf
2 teaspoons salt
2 tablespoons vinegar, from jarred jalapeno peppers
4 chicken bouillon cubes
1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional)
40 soft tortillas (I prefer corn)

Steps:

  • In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
  • When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
  • Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
  • Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
  • Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.

Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3

ULTIMATE TAILGATE STEAK AND EGGS TACOS



Ultimate Tailgate Steak and Eggs Tacos image

Provided by Food Network

Time 5h

Yield 12 tacos

Number Of Ingredients 8

2 New York strip steaks, at room temperature
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
Steak sauce, for drizzling
12 large eggs
1/2 cup milk
12 flour tortillas
Hot sauce, for serving

Steps:

  • Preheat a grill for cooking over high heat.
  • Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
  • Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
  • At game time: Preheat a grill for cooking at about 300 degrees F.
  • Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
  • Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
  • Build the tacos and serve immediately, topping with hot sauce to taste.

STEAK AND POTATO FOIL PACKS



Steak and Potato Foil Packs image

As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

2 beef top sirloin steaks (1-1/2 pounds each)
3 pounds red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
4 teaspoons minced fresh rosemary
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

Nutrition Facts : Calories 348 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges

STEAK TACOS



Steak Tacos image

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless beef sirloin steak, cut into 1/4-inch strips
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 tablespoons lime juice
Hot pepper sauce
Flour tortillas
Shredded cheddar cheese, picante sauce and sour cream, optional

Steps:

  • In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

Nutrition Facts :

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.

CRISPY POTATO TACOS RECIPE BY TASTY



Crispy Potato Tacos Recipe by Tasty image

Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Time 30m

Yield 8 tacos

Number Of Ingredients 12

2 large russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying
sour cream, to taste
salsa, to taste
cotija cheese, to taste
¼ cup fresh cilantro, to taste

Steps:

  • Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
  • Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
  • Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
  • Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
  • On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
  • Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
  • Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram

More about "steak and potatoes tacos recipes"

STEAK AND POTATO TACOS WITH POBLANO CHILIES
Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and sauté until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm. Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large ...
From potatogoodness.com
Estimated Reading Time 2 mins


ANCHO CHILE FLANK STEAK AND SWEET POTATO TACOS - MYRECIPES
Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan. Step 3.
From southernliving.com


GARLIC BUTTER STEAK AND POTATOES SKILLET - CREME DE LA CRUMB
2019-04-01 Instructions. Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides. Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned.
From lecremedelacrumb.com


SKIRT STEAK + CRISPY SWEET POTATO TACOS - GATHERED LIVING
2017-09-27 2. Place steak in a baking dish or pan. Pour marinade over steak and refrigerate for 2 hours or more. 3. Preheat oven to 450 degrees. 4. Remove steak from marinade then toss the chopped sweet potatoes in the remaining marinade and spread onto a baking sheet (covered in foil) in a single layer. 6.
From gatheredky.com


FLANK STEAK TACOS FOR THE GRILL, OVEN OR STOVETOP {EASY}
2022-02-21 Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain. Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
From wellplated.com


STEAK AND POTATO NACHOS - THE STAY AT HOME CHEF
Servings. Print. Print Recipe. Steak and Potato Nachos combine three of your favorite comfort foods into one amazing and indulgent skillet dish. Eat it as a drool-worthy appetizer, or as a hearty and full dinner. Prep Time 20 minutes. Cook Time 5 …
From thestayathomechef.com


STEAK RANCHERO AND POTATO TACOS - LA PIñA EN LA COCINA
2016-07-29 Add in the onions and garlic and cook for 3 minutes. Mix in the tomatoes and water, stir well to combine. When it comes to a boil, taste for salt and reduce the heat. Cover and cook for 20 minutes. Fold in the potatoes, cover and let stand for 5 minutes. Serve with warm homemade (if possible) flour tortillas.
From pinaenlacocina.com


STEAK AND POTATO TACO NACHOS | RECCIPEE
3 medium russet potatoes, scrubbed 1 pound skirt steak 1 tablespoon canola oil 1 cup shredded cheese blend Pico de gallo, for serving Guacamole, for serving 1 tablespoon chives, finely chopped Sour cream, for serving; Directions. Preheat the oven to 300˚F (150˚C).
From reccipee.com


GARLIC BUTTER STEAK AND POATOES - CARLSBAD CRAVINGS
Add potatoes to the hot skillet and cook undisturbed for 1-2 minutes or until starting to char, then stir potatoes for 1-2 additional minutes until fork tender. Remove to a plate and tent with foil; wipe out skillet. Cook half of steak. Heat 2 tablespoon vegetable oil in the now empty skillet over medium-high heat.
From carlsbadcravings.com


MEXICAN CHUCK STEAK RECIPE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 270634 › mexican-shredded-chuck-roast. All information about healthy recipes and cooking tips
From therecipes.info


STEAK AND POTATO TACOS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Steak And Potato Tacos are provided here for you to discover and enjoy ... Gluten Free Healthy Soup Recipes Taco Bell Menu Healthy Choices Healthy Vegetable Lasagna Recipe Diabetic Banana Bread Recipe Healthy Healthy Chicken Posole Recipe Healthy Oatmeal Bread Recipe Healthy Kids Menu Ideas Easy Recipes. …
From recipeshappy.com


MEXICAN STREET TACOS - DAMN DELICIOUS
2019-04-18 In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
From damndelicious.net


8 STEAK TACO RECIPES TO TRY ASAP | ALLRECIPES
2021-02-18 Arrachera (Skirt Steak Taco Filling) Arrachera (Skirt Steak Taco Filling) Credit: Soup Loving Nicole. View Recipe. this link opens in a new tab. Make this delicious taco filling with just four ingredients: two pounds of skirt steak, sazon seasoning, white pepper, and a bottle of Mexican beer. 2 of 9.
From allrecipes.com


EASY STEAK TACOS RECIPE | LIL' LUNA
2020-08-07 Medium: from heat at 155°F final temp should be 160°F. Well done: from heat at 165°F final temp should be 170°F. Allow the steak to sit for 5 minutes per inch of thickness to reach the final internal temperature. Once ready, slice against the grain and place in tortillas.
From lilluna.com


EASY CARNE ASADA RECIPE | THE RECIPE CRITIC
2022-05-15 Cook: Preheat the grill to medium-high heat. Place the steak on the grill and cook for about 5-7 minutes on each side only flipping once. Cook time depends on the thickness of your steak. Cook until the internal temperature reads 140-145° Fahrenheit or 130° Farhenheit for medium-rare with a meat thermometer.
From therecipecritic.com


GRILLED STEAK TACOS RECIPE - LIFEMADEDELICIOUS.CA
2015-05-19 Steps. 1. Scoop avocado from peel and mash with a fork in a small bowl. Add Guacamole Seasoning (from kit) and stir until well blended. Press plastic wrap onto surface of guacamole and refrigerate. Stir again before serving. 2. In medium bowl, combine 2 tbsp (30 mL) water, 1 tbsp (15 mL) each vegetable oil and white vinegar with contents of ...
From lifemadedelicious.ca


23 TACO RECIPES: FROM STEAK TO SWEET POTATO... - FOOD FANATIC
2016-07-16 6. Sausage Breakfast Tacos Recipe. Sausage breakfast tacos with crumbled pork and a fried egg are what happiness is made of. A little pico and cheese straight from Heaven. 7. Fish Stick Tacos Recipe. Fish Stick Tacos just brought an easy and delicious taco to your weeknight. You'll have dinner in no time! 8.
From foodfanatic.com


10 BEST OVEN STEAK WITH POTATOES RECIPES | YUMMLY
2022-05-05 Thai Curry Grassfed Meatballs (gluten-free) Feed Your Self. unsweetened vanilla almond milk, fresh basil, lime, unsalted butter and 55 more. One Pan Meal! SharleenMehemed. sea salt, tomatoes, pepper, red pepper, yellow onions, small potatoes and 4 more.
From yummly.com


GARLIC STEAK AND POTATO FOIL PACKS - CREME DE LA CRUMB
2017-07-31 Instructions. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and ...
From lecremedelacrumb.com


BEEF & POTATO TACOS (EMPANADA INSPIRED) - CHELSEA'S MESSY APRON
2020-05-06 As you cook and crumble the beef, incorporate the onions and garlic into it. Add in all the spices: the 1 and 1/4 teaspoon of garlic powder, oregano, and cumin. Add in the 2 tablespoons paprika. Season to taste with salt and pepper. Stir until fragrant, 2-3 more minutes, and then remove from heat.
From chelseasmessyapron.com


HELLO FRESH STEAK RECIPE - THERESCIPES.INFO
https://www.hellofresh.com › recipes › buttered-up-steak-5d6e86767d730d00132e5436. All information about healthy recipes and cooking tips
From therecipes.info


CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
2020-02-28 Add the oil to a large skillet over medium-high heat. Once the oil is ready (between 350-360°F), add the prepared tacos to the skillet, three to four at a time, taking care not to overcrowd the pan. Fry for 1 1/2 minute on each side, using a pair of tongs to turn them. Allow to cool slightly, serve, and enjoy!
From theanthonykitchen.com


BISTEC CON PAPAS (MEXICAN STEAK AND POTATOES) - DASH OF COLOR …
Place large pan or dutch oven over medium heat and add 1 tbsp oil. Add steak and cook until no longer pink. Add onion, potatoes, and the rest of the oil. Cook until steak starts to brown and potatoes start to soften, about 20 minutes. Add sauce to steak and potatoes and cover pan or dutch oven with lid. Allow to simmer for 15-20 minutes or ...
From dashofcolorandspice.com


AMAZING STREET TACOS | THE RECIPE CRITIC
2021-08-11 Instructions. Cut the flank steak into one-inch pieces. In a medium-sized bowl add the soy sauce, Worcestershire, juice from one lime, garlic, cilantro, chili powder, cumin, and salt and pepper. Add the steak and let marinate in the fridge for 1-2 hours. Heat a medium sized skillet to medium high heat.
From therecipecritic.com


GROUND BEEF AND POTATO TACO RECIPE - HOWE WE LIVE
2018-05-31 Step-by-step directions. Begin by adding the diced potatoes to a microwave safe bowl and stirring in a big pinch of salt. Microwave for 5-6 minutes, stirring gently halfway in between. Warm 2 tablespoons of cooking oil in a large skillet over medium heat, and add the diced onions, cooking till just translucent.
From howewelive.com


STEAK AND POTATO TACO RECIPE - CREATE THE MOST AMAZING DISHES
Beef and Potato Tacos Recipe - Food.com top www.food.com. 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 …
From recipeshappy.com


RECIPE: SEARED STEAK TACOS WITH CHEESY ROASTED POTATOES
In a bowl, whisk together the tomatillo sauce and sour cream. Season with salt and pepper. 2 Make the cheesy potatoes. Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to …
From blueapron.com


TASTY FOOD RECIPE: STEAK AND POTATO TACOS AS SEEN ON...
2015-06-16 2 lbs roast beef; 3 cups salsa; 2 cups beef broth; 1 tbsp taco seasoning; Juice of 1 lime; 10-12 tortillas; ½ lb Potatoes, russet or Idaho …
From tastyfoodrecipe.tumblr.com


ARGENTINEAN STEAK AND POTATO TACOS WITH CHIMICHURRI AND QUESO …
Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes. Add steak strips and seasoned salt. Stir often until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner.
From homechef.com


EASY STEAK TACOS {QUICK & EASY TO MAKE!} - SPEND WITH PENNIES
2020-03-08 Instructions. Combine marinade ingredients in a blender and pulse until smooth. Pour over flank steak and marinate at least 1 hour or overnight. Preheat a grill or grill pan to medium-high heat. Cook about 4-5 minutes per side (125 to 130°F for medium-rare). Rest steak about 5-7 minutes before cutting.
From spendwithpennies.com


CERTI’S LOADED BAKED POTATO STEAK TACOS | CHAR-GRILLER
These unique Steak and Potato Tacos are something that will have everyone clamouring for more! Prepping Directions. Season the diced steak with Sazón & Char Griller Grills Taco Fajita seasonings to taste. Drizzle of olive oil; Squeeze lime juice from two limes. Mix the ingredients thoroughly and it’s ready. Baked Potato Cook
From chargriller.com


10 BEST STEAK POTATOES RECIPES | YUMMLY
2022-05-05 The Best Steak Potatoes Recipes on Yummly | Slow Cooker Steak & Potatoes (whole30, Paleo), Chicken Thighs, Rosemary Wedges, And Thyme-balsamic Mushroom Cream Sauce, Lomo Saltado, Peruvian Stir Fry
From yummly.com


ANCHO CHILE FLANK STEAK AND SWEET POTATO TACOS . RECIPE
2017-03-04 Get one of our Ancho chile flank steak and sweet potato tacos . recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Ancho Chile Flank Steak and Sweet Potato Tacos Myrecipes.com For an extra burst of flavor, stir a few tablespoons of pan drippings into your sour cream.... 45 Min; makes 6 to 8 servings; …
From crecipe.com


GARLIC BUTTER STEAK AND POTATOES SKILLET – BEST STEAK RECIPE
2021-12-02 Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. 3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs.
From eatwell101.com


STEAK AND POTATOES IN PASILLA SAUCE | MEXICAN FOOD RECIPES
2016-02-25 Instructions. Place pasilla peppers and tomatoes in a saucepan and cover with 4 cups of water. Cook over medium-high heat for about 15 to 18 minutes until they are cooked and the peppers have softened. While the peppers and tomatoes are cooking, heat vegetable oil in a large frying pan over medium heat. Season steaks with salt and pepper, and ...
From mexicoinmykitchen.com


GARLIC BUTTER STEAK AND ROASTED POTATOES - MS RECIPE
In a large bowl, combine steak pieces, olive oil, garlic, thyme, salt and pepper. Toss to coat well. Spread steak bites in a single layer on a baking sheet. Bake for 12-15 minutes, flipping once midway through cooking time, until steak is cooked through. In a small saucepan over medium heat, melt butter. Stir in chicken broth and parsley leaves.
From msrecipe.com


STEAK TACOS - SLENDER KITCHEN
Broil (or grill) for 5-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in …
From slenderkitchen.com


PIEDMONTESE.COM | STEAK & SWEET POTATO TACOS RECIPE
To the same pan, add the sweet potatoes, onion, and jalapeño and sauté for about 10 minutes. Remove from the pan and set aside. Toast tortilla shells in the pan just before serving. Once rested, slice the steaks against the grain. To serve, top each tortilla with the sweet potato mixture, steak, and chopped fresh cilantro. Serve with lime wedges on the side.
From piedmontese.com


STEAK & SWEET POTATO TACOS - CLEAN EATING
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the sweet potato, cabbage, onion, oil, cumin, chipotle powder and one-half …
From cleaneatingmag.com


Related Search