TACO MEAT
Make and share this Taco Meat recipe from Food.com.
Provided by CrystalA
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl except water.
- Mix well as you would in making a meat loaf.
- Pour water into pan and add meat.
- Stir occasionally breaking up any large chunks.
- Cook for about 5-10 minutes or until done.
Nutrition Facts : Calories 279.9, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 690.5, Carbohydrate 7.4, Fiber 1.1, Sugar 0.2, Protein 22.2
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.
ALL AMERICAN BEEF TACO
Make Alton Brown's All-American Beef Taco recipe from Food Network, seasoned with his secret Taco Potion #19, a melange of chili powder, cumin and other spices.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
- Heat the oven to 250 degrees F.
- Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
- Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
- Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
- Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
- Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
PERFECTLY SEASONED TACO MEAT
Never mind buying those little EXPENSIVE packets of taco seasonings ever again. You have all the herbs on your shelf (I hope!) to make PERFECTLY seasoned taco meat every time!
Provided by Debber
Categories One Dish Meal
Time 15m
Yield 8-10 tacos, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Saute meat (and onion if using fresh); drain fat if necessary; turn heat to low.
- Sprinkle dried onion, herbs and seasonings over the meat; stir to mix well.
- Add water; stirring again.
- Cover and simmer on low for 10-15 minutes, until most of the water has been absorbed; remove lid and let dry; remove from heat.
- USES: Tacos, burritoes, enchiladas, taco salad, sloppy taco joes, nachoes, taco dip.
- BRILLIANT IDEA: Pour dried onion flakes, seasonings and herbs into a pile on a small square of foil. Close tightly, store in a zippered plastic baggie. Use as you would a store-bought packet!
Nutrition Facts : Calories 129.5, Fat 8.6, SaturatedFat 3.3, Cholesterol 38.6, Sodium 192.3, Carbohydrate 1.7, Fiber 0.4, Sugar 0.5, Protein 10.8
RESTAURANT-STYLE TACO MEAT SEASONING
This tastes very close to the taco seasoning favored by a very popular fast-food taco restaurant. You can make this at home, and let your family prepare tacos the way they like.
Provided by GVSWIFE
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
- Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
- Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 2.1 g, Cholesterol 43.6 mg, Fat 12.4 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 0.2 g
BEST EVER TACO MEAT
Mexican Taco Meat Filling--- This is absolutely the BEST recipe you will find for taco meat! This Taco Meat is from a long time restaurant in Arlington, Texas and I got it from our local paper 25 years ago. The restaurant is still there, but the recipe has changed -- Stick to this one -- Absolutely the BEST!
Provided by Luv2CookandEat
Categories One Dish Meal
Time 1h
Yield 1 big pot of taco meat, 12 serving(s)
Number Of Ingredients 11
Steps:
- brown oil, meat, potato, onion, bell pepper, salt, black and red pepper (flakes), garlic powder, and cumin to a large dutch oven or big skillet -- drain if necessary.
- Add to this the rest of the ingredients, cover, and simmer for 20 minutes -- til all the ingredients are soft. Then, remove from heat, and take a potato masher or something like that, and grind the entire pot to a mushy consistency -- VERY IMPORTANT STEP. Once it looks like thick oatmeal, cover, and simmer for another 30 minutes and stir to keep from sticking --.
- * The beans in this recipe is a product found in Texas grocery stores, but all it is, is canned, cooked, whole pinto beans in a Mexican chili powder sauce. The addition of the beans is important to keep the mixture thick. To improvise, add a can of plain canned pinto beans, don't drain, and add a tablespoon or to taste of just plain old Mexican chili powder -- It really adds another dimension of flavor with the cumin.
- Be sure to taste along the way -- you may like it spicier, saltier, whatever, but here are the basics to use -- just taste along the way.
- You can use this Taco Meat in Burritos, Tacos, Taco Salads, Chalupas, you name it! It is awesome and everyone will be wanting this recipe from you.
Nutrition Facts : Calories 284.6, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 661, Carbohydrate 6.8, Fiber 1.3, Sugar 1.7, Protein 22.2
TACO MEAT
This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.
Provided by Natalie
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 5
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 2.8 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 620.5 mg, Sugar 1.9 g
CANNED TACO MEAT OAMC
This is a recipe that I have made several times. It is my creation but based on the recipe published by National Center for Home Food Preservation for canning ground beef. http://nchfp.uga.edu/how/can_05/ground_chopped.html I have added onions, peppers and spices all which would not require any additional processing time. ** Please note: this is NOT a recipe for beginner canning. Don't make this until you have used your pressure canner several times and feel comfortable with the process.
Provided by Chef Tweaker
Categories Meat
Time 4h
Yield 10 pints, 40 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145.8, Fat 5, SaturatedFat 2.1, Cholesterol 56.2, Sodium 330.9, Carbohydrate 4.4, Fiber 1.2, Sugar 1.8, Protein 20.3
TACO MEAT - RESTAURANT STYLE
No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants.
Provided by ReeLani
Categories Meat
Time 1h10m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Put the ground chuck in a large pot or Dutch oven and add seasonings.
- Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
- Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
- After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
- Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
- After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
- Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
- Serve in taco shells or tortillas, or mix into a taco salad or casserole.
- Leftovers freeze well.
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