TACO FILLING
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 10
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.
TACO FILLING
Make and share this Taco Filling recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 35m
Yield 12 tacos
Number Of Ingredients 13
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.
GROUND BEEF TACO FILLING
I have a recipe posted for taco seasoning and it's my go-to recipe anytime I need a package of taco seasoning mix - tastes so much better than the packaged stuff. For the last several years, I've written down the following recipe for every bridal shower I've attended where I was asked to bring a recipe. I finally decided that I should post it here. Serve with your favorite taco topping or as a salad or nachos. This recipe may also be used with ground turkey.
Provided by LARavenscroft
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
MICHAEL'S TACOS WITH CHICKEN TACO FILLING
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
- In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
- Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
- To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.
TOFU TACO FILLING
This is a favorite of my kids who love meat but prefer their tacos this way. Be sure to allow time for the frozen block of tofu to thaw. Freezing and thawing it turns it into a completely different texture. We serve with corn or flour tortillas, refried beans, cheese, lettuce, and plain yogurt pretending to be sour cream. It's not too hot for the kiddos, and Dad jazzes his up with hot sauce...but then he has an asbestos tongue.
Provided by Wendy0
Categories Kid Friendly
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wring out and crumble the thawed tofu.
- Heat the oil in a skillet, and brown the crumbled tofu.
- Add the remainder of the ingredients and cook to heat through and combine flavors.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.1, Sodium 725.1, Carbohydrate 15, Fiber 3.7, Sugar 4.6, Protein 9
DELICIOUS PULLED CHICKEN TACO FILLING
This delicious pulled chicken taco filling is slowly simmered until the chicken falls apart, creating the most delicious taco filling you can imagine. Serve on taco shells with refried beans, salsa, guacamole, lettuce, and cheese.
Provided by kelownaalex
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Chicken
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat until hot. Add salsa; saute for 3 minutes.
- Add chicken thighs, brown sugar, lime juice, cumin, chili powder, paprika, salt, thyme, black pepper, and cayenne. Add enough water to mostly cover the chicken; bring to a boil.
- Reduce heat to low and simmer until chicken is tender and juices run clear, about 45 minutes. Add more water if the bottom of the pot starts to dry out.
- Remove chicken from the pot and shred with 2 forks. Return to the pot and mix with sauce to coat.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 27.5 g, Cholesterol 105.2 mg, Fat 13.9 g, Fiber 4.9 g, Protein 32.2 g, SaturatedFat 3.6 g, Sodium 1799.4 mg, Sugar 18 g
TACO FILLING (GROUND BEEF)
This recipe was passed to me from my Mothers Best friend. When she was going to make Tacos everyone would just happen to drop by.
Provided by Rhonda O
Categories Meat
Time 30m
Yield 12 regular Taco Shells, 12 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef with onion drain.
- Add other ingredients.
- Simmer add more seasoning to taste.
- This can be a little dry.
- This is not Health Food!
- I have added a little cooking oil to the Mix.
- Add salt and pepper.
- Add ground beef to your favorite Taco shells.
- Top with cheese, sour cream, lettuce, tomato, etc.
- Enjoy!
TACO FILLING
This is a concoction we often make for tacos, it's got a bite to it so it's not for those who don't like it hot. It can be used in either warmed flour tortillas or crispy taco shells. It's also something you can play around with to suit your tastes, a little more of this, a little less of that...
Provided by Crabzilla
Categories Mexican
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet (with available lid), brown the meats with the next 10 ingredients.
- Make sure the meat is browned really well.
- Add the Rotel tomatoes, chicken broth, and wine.
- Bring to a boil.
- Reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
- I put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
- Garnish with fresh cilantro.
- Serve in crispy taco shells, or warmed flour tortillas.
- We top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
- This is a pretty basic recipe and if I have any left over, I'll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
- It's a jumping off point so you can play around with it and the spices to tailor it to your preference.
Nutrition Facts : Calories 426.3, Fat 28.5, SaturatedFat 10.5, Cholesterol 99, Sodium 1079, Carbohydrate 9.3, Fiber 0.6, Sugar 1.6, Protein 28.5
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