Stew Meat Tacos Recipes

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TACO STEW

Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. -Suzanne Francis, Marysville, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 8



Taco Stew image

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain., Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 313 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1041mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 9g fiber), Protein 23g protein.

1 pound ground beef
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (15 ounces) tomato sauce
1-1/2 cups frozen corn (about 7 ounces)
2 teaspoons chili powder
1/2 teaspoon ground cumin
Crushed tortilla chips, optional

BEEF STEW TACOS

Here's how to turn a pound and a half of beef stew meat into a delicious filling for your next taco night. Bonus: It's a Healthy Living recipe!

Provided by My Food and Family

Categories     Beef

Time 45m

Yield 12 servings

Number Of Ingredients 9



Beef Stew Tacos image

Steps:

  • Cook meat, in batches, in 6-qt. pressure cooker on medium-high heat 3 min. or until browned on all sides. Transfer to plate; cover to keep warm. Add onions; cook and stir 2 min. Add salsa, barbecue sauce, garlic and meat; mix well.
  • Lock pressure cooker lid in place; place pressure regulator on vent pipe. Cook 25 to 30 min. with pressure regulator rocking slowly (on low to medium heat). Remove from heat; let stand 10 min. or until pressure vent drops. Remove regulator, then lid. Add beans; cook on medium heat 10 min. or until tender.
  • Combine rice and cheese; spoon onto tortillas. Top with stew.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

1-1/2 lb. beef stew meat, cut into 1-1/2-inch pieces
1 onion, cut into wedges
1 jar (16 oz.) green salsa
1/3 cup KRAFT Original Barbecue Sauce
2 cloves garlic, minced
1/2 lb. green beans, trimmed, cut into 1-inch lengths
3 cups cooked long-grain white rice, warmed
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
12 corn tortillas (6 inch), warmed

15-MINUTE STIR-FRIED STEAK TACOS

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



15-Minute Stir-Fried Steak Tacos image

Steps:

  • Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
  • Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
  • When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
  • Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

1 pound skirt steak
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
Eight 6-inch corn tortillas
1 tablespoon vegetable oil
1 medium red onion, halved and cut into 1/4-inch-thick slices
Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving

TACO STEW

This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.

Provided by SMAYO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 8

Number Of Ingredients 7



Taco Stew image

Steps:

  • In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
  • Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g

2 pounds ground beef
1 onion, chopped
2 (15 ounce) cans ranch-style beans
1 (15.25 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (1.25 ounce) package taco seasoning mix

STEAK TACOS

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 11



Steak Tacos image

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 :

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

CROCK POT TACO BEEF STEW

This is a very simple and inexpensive beef stew which I found on lazygourmet.com. We like it in heated flour tortillas with cheese and salsa on top. You could also add sour cream, green onions, black olives, or what have you to them after you fill the tortillas. Ole!

Provided by Linda

Categories     Stew

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 8



Crock Pot Taco Beef Stew image

Steps:

  • Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
  • Place beef in crock pot.
  • Combine remaining ingredients except beans and cheese and pour over beef cubes.
  • Cover and cook on low for 6-7 hours.
  • Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
  • Cover and heat through,.
  • Top individual servings with cheddar cheese, if desired.

Nutrition Facts : Calories 511.7, Fat 29.7, SaturatedFat 11.7, Cholesterol 118.1, Sodium 777.7, Carbohydrate 23.5, Fiber 8.2, Sugar 4.2, Protein 36.9

2 -2 1/2 lbs beef stew meat
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
1 (8 ounce) can tomato sauce
1 beef bouillon cube
30 ounces canned red kidney beans, drained and rinsed
shredded cheddar cheese (optional)

STEWED CHICKEN TACO MEAT

Make and share this Stewed Chicken Taco Meat recipe from Food.com.

Provided by babyparentingguide

Categories     Chicken Thigh & Leg

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 6



Stewed Chicken Taco Meat image

Steps:

  • Put all ingredients except cheese in crockpot and cook on low for 6 hours.
  • Use two forks to shred the chicken into chunks.
  • Add cheese and stir.
  • Serve immediately in tacos or use as a filling for enchiladas.
  • You can also use chicken breasts, but it turns out drier and not as tasty.

Nutrition Facts : Calories 397.7, Fat 17.9, SaturatedFat 7.8, Cholesterol 214, Sodium 818.1, Carbohydrate 3.2, Sugar 0.3, Protein 53.4

2 -3 lbs boneless skinless chicken thighs
2 tablespoons low-sodium taco seasoning
1 garlic clove, passed through a press
1 (10 ounce) can Ro-Tel tomatoes
1 cup colby-monterey jack cheese
1 cup chicken broth or 1 cup stock

COWBOY TACOS

It doesn't take very long to whip up a fun meal with this recipe. Cowboys love these meaty tacos with chili beans and olives.

Provided by Joan Schweger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 12

Number Of Ingredients 8



Cowboy Tacos image

Steps:

  • In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.
  • Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes.
  • Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 30.4 g, Cholesterol 22.8 mg, Fat 13.9 g, Fiber 3.8 g, Protein 11.3 g, SaturatedFat 3.4 g, Sodium 817.1 mg, Sugar 6.4 g

1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
⅓ cup apricot preserves
12 taco shells
1 (10 ounce) can sliced ripe olives, for topping

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