BEEF AND BEAN TACO CHILI
This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.
BEEF TACO CHILI
This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.
Nutrition Facts : Calories 337 calories, Fat 11g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1657mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 10g fiber), Protein 23g protein.
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
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.
CHILI LIME STEAK TACOS RECIPE BY TASTY
Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
- In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
- Rub the chili lime rub all over the steak in a thin, even layer.
- Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
- Allow the steak to rest for 5-10 minutes once taken off the heat.
- Slice the steak thinly, against the grain of the meat.
- Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams
SHREDDED BEEF CHILLI TACO BOWLS
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
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
TACO CHILI (PAULA DEEN)
I saw this on Paula's Home Cooking and it is wonderful! It makes enough to feed my family at least two dinners. I serve with tortilla chips, cheese, sour cream and green onions on top!
Provided by robingracejohnson
Categories One Dish Meal
Time 2h15m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef with onion, drain off grease.
- In a large pot combine all other ingredients and let simmer on low heat 2-4 hours or until beans are tender.
- Serve with tortilla chips, cheese, sour cream, and green onions.
EASY TACO CHILI
Easy and satisfying. You can cook on the stove or crock pot if you have more time. Similar to normal chili with a mexican kick. I like to eat mine like a frito pie with fritoes, mexican cheese blend, and sour cream on top.
Provided by megjo77
Categories Black Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef with onions in skillet
- Drain excess fat.
- Dump everything (including all juices from cans) in a crock pot.
- Add seasonings.
- Cook 2-4 hours on high.
Nutrition Facts : Calories 549.8, Fat 19.4, SaturatedFat 7, Cholesterol 77.1, Sodium 499.7, Carbohydrate 60.5, Fiber 15.4, Sugar 7.1, Protein 37.5
GREEN CHILE BEEF TACOS
This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat.
Provided by Mary McCarthy Maslowski
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 12
Number Of Ingredients 4
Steps:
- Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
- Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 19.8 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 477.2 mg, Sugar 1.7 g
ONE-POT TACO CHILI
Using Knorr® Fiesta Sides™ Taco Rice, this one-pot chili has a fantastic taco taste, with perfect seasonings and ground beef. An easy one-dish meal for the entire family!
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot.
- Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
- Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 36.5 g, Cholesterol 82.8 mg, Fat 29.9 g, Fiber 4.5 g, Protein 22.9 g, SaturatedFat 13.2 g, Sodium 918.3 mg, Sugar 3.2 g
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- Remove the stems and seeds from the dried chipotle and ancho chiles. Toss the chiles in a small saucepan, cover with 1 cup (237 ml) water, and boil for about 15 minutes, until most of the cooking liquid has been absorbed.
- In a large saucepan or Dutch oven over medium-high heat, warm 1 tablespoon oil. Add 1/3 of the beef and cook until the meat is well seared on each side, 5 to 7 minutes. Transfer to a medium bowl and repeat with the remaining meat in 2 more batches, adding 1 tablespoon oil to the pan after each batch. When the meat has been seared, toss the garlic in the pan and cook until golden brown on all sides.
- Return the seared meat and any juices that may have collected in the bowl to the saucepan or Dutch oven. Sprinkle the meat with flour, chile powder, oregano, cumin, coriander, and sugar. Season with salt and pepper to taste. Toss the fresh chiles into the saucepan, too.
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