Texas Beef Tacos Recipes

TEXAS TACOS

Steps:

• In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

BEEF TACOS

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

BEEF TACOS

Steps:

• Preparation: Preheat oven to 200°F degrees. In a large skillet over medium heat, brown the meat in the oil. Pour off any excesss oil. (If you're using ground round, there shouldn't be any excess, but drain whatever is there.) Add the onion, garlic, salt, pepper, spices, jalapeños and tomato sauce, and stir well. Lower heat, cover and simmer for 10 minutes. While filling is simmering, heat the taco shells in the preheated oven. Fill hot taco shells with meat mixture, and top with shredded lettuce, chopped tomatoes and grated cheese. Serve with sour cream, if desired.

GROUND BEEF TACOS

Steps:

• In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.
• Bring to a boil.
• Simmer for about an hour.
• Add bell pepper and onion. Continue simmer for 20 to 30 minutes. (Until bell pepper and onion are fully cooked).
• Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
• Full Corn Tortilla Shells just about 1/2 way full or desired amount.
• Put into a preheated oven (300) for about 10 minutes or until completed heated through.
• Ready to Serve!
• Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . . to be continued.

BEEF TACOS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
• Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
• Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.

TEX-MEX BEEF TACOS

Steps:

• Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.

TEXAS BEEF TACOS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and sauté until soft, about 5 minutes. Add cumin and stir 1 minutes. Add beef and cook until brown, breaking up beef with back of fork, about 10 minutes. Spoon off any fat from pan. Add tomato sauce, raisins and pecans and cook until heated through, stirring occasionally, about 5 minutes. Mix in cilantro. Season with salt and pepper.
• Spoon 1/4 cup filling into each taco shell or spoon 1/4 cup filling onto each tortilla and roll up. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.