Texas Tacos Recipes

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.

Steps:

• In a large skillet, heat the oil, over medium heat.
• Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
• Add in the cumin and chili powder; stir for about 1-2 minutes.
• Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
• Season with salt and hot sauce to taste.
• Transfer bean mixture to a casserole dish.
• Top with 1/3 cup shredded cheese.
• Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
• Remove from oven.
• I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
• Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
• Feel free to add as many or as few toppings as your shell will hold.

Steps:

• In a large skillet or Dutch oven, brown beef and onion; drain. Add next 7 ingredients; simmer for 1 1/2 hours.
• Add beans and heat through.
• On a large platter, layer the corn chips, rice, ,meat mixture, cheese, onion, lettuce, tomatoes and olives.
• Serve with picante sauce or salsa if desired.
• Note: I would probably add some sour cream also.

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.

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.