Beef Taco Quiche Food

BEEF TACOS

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.

BEEF TACOS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
• Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
• Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.

TACO QUICHE

Steps:

• Line a greased 13x9x2 baking dish with the tortillas, tearing to fit if necessary.
• Cook the meat and onion in a skillet.
• Drain off excess fat.
• Add garlic, chilies, and seasonings.
• Spoon the mixture onto the tortillas.
• Sprinkle with the cheese.
• Beat eggs well and then blend in the sour cream.
• Pour this mixture on top of the meat and cheese.
• Bake in a preheated oven set at 350 degrees F for 45 minutes.
• Let sit for 5 minutes before topping with the lettuce, tomatoes and olives.

TACO QUICHE

Steps:

• Brown meat in a skillet; drain.
• Add taco seasoning and prepare according to the package directions.
• Spoon mixture into greased glass 13x9x2-inch baking dish.
• In a bowl, beast eggs and milk.
• Add biscuit mix and pepper; mix well.
• Pour over meat.
• Bake, uncovered, at 400°F for 20-25 minutes or until golden brown.
• Cool for 5-10 minutes.
• Spread sour cream on top, sprinkle with lettuce, tomato, pepper, onions, black olives and cheese.
• Also you may want to serve with fresh salsa on the side.

BEEF TACO QUICHE

Steps:

• In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese. , In a large bowl, combine the biscuit mix, eggs and milk. Pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.

MEXICAN TACO QUICHE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

MEXICAN QUICHE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
• Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

EASY BEEF TACOS

Steps:

• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
• Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

MINI TACO QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
• Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
• Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
• Bake in the preheated oven until heated through, about 25 minutes.

TATER TOT QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the tater tots to a 10-inch (25 cm) springform pan. Use a flat-bottomed measuring cup to flatten the tots against the sides and bottom of the pan, creating a ½-inch (1 cm) thick tater tot crust.
• Spread the shredded cheese evenly over the bottom of the crust.
• Arrange cheddar slices along the walls and base, overlapping slightly.
• Bake for 30 minutes, or until the crust is lightly golden brown.
• In a large bowl, whisk together the eggs, salt, pepper, paprika, bacon, and milk.
• When the crust is par-baked, remove from the oven and place the ham slices along the wall and base of the crust, overlapping slightly.
• Pour the egg mixture into the center.
• Add zucchini slices and cherry tomato halves on top.
• Bake for 1 hour, or until the center is set.
• Slice and serve warm.
• Enjoy!