Crunchy Beef Tacos Food

CLASSIC CRISPY TACOS

Steps:

• To make the filling, in a large skillet, heat the oil on medium-low heat and add the onion and jalapeño. While stirring occasionally, cook until the onions and jalapeño are softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
• Add to the skillet the ground beef, chili powder, cumin, oregano, salt, pepper, cayenne, tomatoes, and cilantro. Stir until everything is well combined then turn the heat down to low and simmer while stirring occasionally until the meat is browned, about 15 minutes. Stir in the lime juice and taste and adjust seasonings. Remove from the heat.
• To make the tacos, line a baking sheet with paper towels and heat 2 inches of oil to 350°F in a heavy skillet. Take a tortilla and fold it in half into a "U" shape, holding it with tongs in the center. Using the tongs, dip one half of the tortilla, lengthwise, into the hot oil, leaving the other half out of the oil. Fry the first side until crisp, about 10 seconds, and then repeat for the other side, holding the already-cooked side out of the oil. Drain the taco shell on a paper-towel-lined sheet and repeat until all the shells are fried.
• To assemble the tacos, take each shell and fill with ground beef, lettuce, tomatoes, and cheddar cheese. Serve with salsa on the side, if desired

CRUNCHY BEEF TACOS

Steps:

• Cook meat with Taco Seasoning Mix as directed on package.
• Meanwhile, heat Taco Shells as directed on package.
• Spoon seasoned meat, cheese, Salsa, lettuce, tomatoes and sour cream into separate serving bowls. Pass the taco shells and let everyone build their own tacos.

RACHAEL'S CHARRED AND CRUNCHY BEEF 'N CHORIZO TACOS

Steps:

• For the beans, heat oil in skillet, 2 turns of the pan, add the onion, jalapeno and garlic and season with salt, pepper and cumin
• Soften 5 minutes, add about ¾ cup water and reduce to ¼ cup
• Add beans and heat through, then add to food processor and puree until smooth
• Add lime juice, hot sauce and cilantro, adjust seasoning, then place back in pan and keep warm over low heat, adding water if beans dry out
• For the meat, heat a large nonstick skillet over medium-high heat, add olive oil, a turn of the pan, and brown the beef
• Add onion, garlic and jalapeno pepper, season with salt and pepper, and soften onions 5 minutes
• Add spices-cumin, coriander, smoked paprika and chili powder
• Add chorizo and brown and crumble, then add 1 cup water and reduce by half to keep meat moist
• Preheat oven to 350˚F
• Arrange hard shell tacos on baking sheet and add some cheese to each taco; toast shells to light golden and until cheese has melted
• Over an open flame on gas burner or in a dry stainless skillet over high heat, char the soft tortillas to blister on each side
• Spread beans on soft tortillas and wrap around the hard tortilla
• Fill with meat and lettuce, top with salsa and guac
• White Chili Turkey Tacos

CRISPY BEEF TACOS

Steps:

• Warm the oil in a skillet over medium-high heat. Toss in the chopped onions and shredded carrots. Saute until the onions are wilted and translucent. Transfer to a plate. Reduce the heat to medium. Add the ground beef and garlic. Sear until it is almost cooked through. Sprinkle on the cumin, chili powder, salt and pepper. Fold in the onions. Cover and keep warm until ready to use. Fill the crispy taco shells with a layer of the taco beef. Top with the lettuce, tomato and cheese. Add a squeeze of lime, avocados, salsa, sour crea or any of your favorite Mexican toppings.

BAKED CRUNCHY TACO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Brown and drain meat.
• Stir tomatoes, seasoning, ½ C cheese, and salsa into meat.
• Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
• Sprinkle remaining ½ C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
• Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.

BAKED CRISPY BEEF TACOS

Steps:

• Preheat oven to 400 degrees. Line a cookie sheet with tin foil and spray with oil. In a small bowl, mix flour and spices together.
• Warm a large skillet over medium high heat. Add meat and sprinkle with all of the seasoning mix. Brown meat, breaking into crumbles with a potato masher or large spoons.
• Once meat is no longer pink, add water and reduce heat to medium. Simmer for about 5 minutes or until water is absorbed.
• Wrap 6 tortillas at a time in very damp paper towels and microwave for 30 seconds, until pliable.
• To assemble tacos, place a warmed tortilla on the cookie sheet and lightly spray both sides with oil. Top one side of tortilla with about 2 tbsp taco meat. Top meat with 1 tsp cheese and fold tortilla over.* Repeat with all ingredients.
• Bake for 8 minutes, then flip and about for another 5-8 minutes, or until shells are golden brown and crispy. Allow to cool, then add your favorite toppings.

GROUND BEEF TACOS

Steps:

• Heat the oil in a large pan over medium high heat.
• Add the ground beef and break up with a spatula.
• Add the onion to the pan.
• Cook, stirring occasionally, until beef is done and onion is soft, 5-6 minutes. Drain off any excess fat.
• Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt and pepper to the pan. Stir to coat the meat in the seasonings.
• Add the tomatoes to the pan and simmer for 2-3 minutes.
• Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes and cheese. Serve immediately.

PICADILLO TACOS - CRISPY GROUND BEEF AND POTATO TACOS (TACOS DE PICADILLO)

Steps:

• In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
• Stir in flour and cook for 1 minute while stirring constantly. Stir in chopped tomato and water and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 1 minute. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
• In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell. Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.
• Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro. Serve immediately.

SOFT AND CRUNCHY BEEF TACOS

Steps:

• Heat oven to 375 degrees F. Have 2 baking sheets ready.
• Put taco shells on 1 sheet; spread flour tortillas on the other. Sprinkle each tortilla with 1 tablespoon cheese.
• Brown ground beef in a large nonstick skillet, breaking up chunks with a spoon. Stir in taco seasoning mix and 3/4 cup water. Simmer uncovered, stirring occasionally, 3 minutes, or until slightly thickened.
• Meanwhile, put baking sheets in oven (it won't be at 375 degrees F yet; that's OK). Bake 3 minutes, or until cheese melts.
• Center a taco shell in each flour tortilla and bring up sides of tortillas. Fill tacos with beef mixture, then shredded lettuce, the rest of the cheese, and the taco sauce and onion.

CRISPY BEEF TACOS

Steps:

• For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
• For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
• Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
• Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
• For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
• Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.

CRUNCHY BEEF TACOS

Steps:

• In a skillet over medium-high heat, add butter/oil and ground beef. After a few minutes add the spices.
• Cook the ground beef until it's completely browned and cooked. Drain the fat if you need to.
• Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve taco shells with beef mixture, shredded lettuce, diced tomato, diced red onion, sour cream, and grated cheese.

CRISPY BEEF TACOS

Steps:

• In a large skillet, heat some olive oil. Add the onions and cook until the onions are soft and translucent.
• Stir in the garlic and cook for additional 20 seconds.
• Add the ground beef and cook over high heat
• Stir in the oregano, granulated garlic, onion powder, chili powder, cumin, bay leaf salt, pepper, roasted green chilies, and tomato sauce.
• Cover and simmer the beef over medium low heat for about 40 minutes.
• Sprinkle the colby jack cheese over the beef, cover and let it simmer for an additional 5 minutes or until the cheese melts.
• Serve on hard shell tacos and Enjoy!