Taco Filling Oamc Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Steps:

• Coat a large skillet with spray oil.
• Add ground beef to skillet along with garlic.
• Cook over medium heat until browned - about 10 minutes.
• Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
• Add tomato paste and beef broth.
• Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
• Serve with your favorite taco toppings.

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.

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.

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.

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

Steps:

• PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
• In a large bowl, stir together the cumin powder, chili powder and salt.
• Place the chopped chicken into the bowl and toss with spices to combine well.
• Heat the coconut oil over medium-­high heat until it shimmers.
• Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
• To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
• Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

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!