Taco Filling Oamc Recipes

TACO ROLL-UPS - OAMC

Steps:

• Brown ground beef and add taco seasoning and water.
• Cook for 5-10 minutes; set aside.
• Roll thawed dough into a rectangle - about 20 x 8-inches.
• Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
• Top beef with grated cheese.
• Roll up as for cinnamon rolls starting with the long edge closest to you.
• Pinch seam to seal.
• Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
• If any filling falls out just press it into the top of the rolls.
• Bake at 350° for 25 minutes or until golden brown.
• Serve with salsa, sour cream or guacamole for dipping.
• To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
• To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

TACO FILLING (OAMC)

Steps:

• Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
• I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!

CANNED TACO MEAT OAMC

Steps:

• Prepare 10 pint jars,lids and pressure canner . Start warming the jars (I do this in an otherwise empty dishwasher running with no detergent.).
• Mix up the spice mix and set aside. It makes approximately 1 1/4 cups of mix.
• In batches, brown the onions and ground beef. You will want a large stockpot for the final mixing. I used a 13qt and an 8 qt pot to cook the meat and then finished off in the 13qt pot. Drain the beef if desired.
• Combine the beef/onions, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to your taste. Keep on low heat, stirring occasionally.
• In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars. If you have not already done so, begin warming the lids as well.
• One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled.
• Process as per your canner instructions. You should vent for 10 minutes and if at sea level -- the processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure.
• If you cannot fit 10 pints into your canner or are not ready for such a big batch, I have also done this with 5 pounds of meat. I used 2/3 cup of the taco seasoning and probably 2 onions. The yield was 6 pints.
• I have a family of two adults and two small children and one pint is plenty for one meal. We even have leftovers sometimes.

TACO FILLING

Steps:

• In a large skillet (with available lid), brown the meats with the next 10 ingredients.
• Make sure the meat is browned really well.
• Add the Rotel tomatoes, chicken broth, and wine.
• Bring to a boil.
• Reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
• I put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
• Garnish with fresh cilantro.
• Serve in crispy taco shells, or warmed flour tortillas.
• We top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
• This is a pretty basic recipe and if I have any left over, I'll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
• It's a jumping off point so you can play around with it and the spices to tailor it to your preference.

TACO FILLING

Steps:

• Mix beef and seasonings in a frying pan.
• Cover and cook at a low simmer for 12 minutes, stirring often.
• Mix tomato juice, Accent and flour, and add to meat mixture.
• Cook for 10 minutes more, then remove from heat.
• Carefully spoon meat mixture unto shells, top with lettuce, tomatoes, taco sauce, and cheese.

INSTANT POT® MEXICAN BEEF TACO FILLING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

TACO FILLING (GROUND BEEF)

Steps:

• Brown ground beef with onion drain.
• Add other ingredients.
• Simmer add more seasoning to taste.
• This can be a little dry.
• This is not Health Food!
• I have added a little cooking oil to the Mix.
• Add salt and pepper.
• Add ground beef to your favorite Taco shells.
• Top with cheese, sour cream, lettuce, tomato, etc.
• Enjoy!