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
BEANIE TACO MEAT
This is the taco meat that my grandma use to make me when I was a kiddo. I make it now for my kiddo, we use it in tacos, burritos, frito pie, nachos, taco salad, and to top tators.
Provided by billysarmylife
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place yellow onion, garlic, and ground beef in a frying pan on medium heat.
- Break up hamburger into fine pieces with a spatula and cook until hamburger is brown.
- Drain off excess fat.
- Add chili powder, worcestershire sauce, Bush's Magic Chili Starter, water and garlic salt.
- Simmer uncovered for about 20 minutes or until thickened to desired consistency.
- Then use as you would like, or can be frozen to use later.
Nutrition Facts : Calories 432.6, Fat 18.2, SaturatedFat 6.9, Cholesterol 77.1, Sodium 418, Carbohydrate 35.9, Fiber 7.3, Sugar 1.2, Protein 31.9
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
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BEEF AND BEAN TACO MEAT - THE SKINNYISH DISH
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5/5 (37)Servings 5Cuisine American, Tex MexCategory Main Course
- In a large pan over medium-high heat add ground beef and black beans and sprinkle with some salt. Break up the meat and beans while cooking.
- When the meat has browned add in the taco seasnoing and stir to coat. Let it cook for a couple minutes then add in the tomato sauce and water. Bring to a boil while stirring and then simmer for about 10-15 minutes to let the flavors really get to know each other.
- When the meat is done then add it as a delicious filling to tacos, burritos, taquitos, enchiladas or throw it on top of some nachos or a salad! Enjoy.
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