Mexican Ground Beef Tacos Food

GROUND BEEF FOR TACOS

Steps:

• In a large skillet over medium heat, brown the ground beef with onion; drain fat.
• Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

GROUND BEEF TACOS

Steps:

• In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.
• Bring to a boil.
• Simmer for about an hour.
• Add bell pepper and onion. Continue simmer for 20 to 30 minutes. (Until bell pepper and onion are fully cooked).
• Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
• Full Corn Tortilla Shells just about 1/2 way full or desired amount.
• Put into a preheated oven (300) for about 10 minutes or until completed heated through.
• Ready to Serve!
• Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . . to be continued.

OLD SCHOOL BEEF TACO RECIPE

Steps:

• Preheat oven to 180C/350F.

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.

ALL AMERICAN BEEF TACO

Steps:

• Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
• Heat the oven to 250 degrees F.
• Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
• Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
• Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
• Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
• Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

GROUND BEEF STREET TACOS

Steps:

• Cook ground beef with seasonings until meat is no longer pink. Set aside.
• Warm tortilla shells in the oven on 300 degrees Fahrenheit for 7 minutes or in a skillet on medium-high heat for 30-45 seconds on each side.
• Scoop ground beef mixture into the tortillas.
• Add sliced onion, cherry tomatoes, shredded cheese, and cilantro.
• Squeeze the fresh lime juice on top.
• Top with pico de gallo, fresh avocado, or fresh salsa.

MEXICAN GROUND BEEF

Steps:

• Season the meat with salt and pepper.
• Heat the oil in a medium-size skillet over medium heat. Add the ground beef and cook for about 5 minutes. It will start releasing its juices.
• Add the chopped onion and garlic. Stir and keep cooking for two more minutes and then mix in the chopped serrano pepper and cook three more minutes.
• Stir in the tomatoes and cover the skillet. Cook for 8 minutes. After that time, check the seasoning to see if it needs more salt and pepper. And finally, mix in the chopped cilantro. Turn the heat off and allow the flavors to blend for 2-3 more minutes.

OUR FAVORITE GROUND BEEF TACOS

Steps:

• Heat a skillet over medium heat. With ground beef, I rarely add any oil to the skillet because it tends to be fattier. If needed, you can add 1 teaspoon of olive oil (of your oil of preference). Once the skillet it hot, add the ground beef and break it apart with a wooden spoon.
• Cook, stirring and breaking apart the beef often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, salt and pepper. Stir well to disperse all the seasonings. Cook until the beef is just browned.
• I love the seasoned beef like this - it's a personal preference. If you'd like it saucier, follow the directions below. You can also add in a tablespoon of beef or vegetable stock, or even tomato sauce, to make it saucier.
• Serve the ground beef in tacos (warm corn or flour tortillas in the oven for a few minutes), on nachos or in salads. We like to top ours with a quick pico de gallo, fresh cilantro, white cheddar cheese, diced avocado and pickled onions.
• If you'd like to add peppers and onions: heat the skillet over medium heat and add 1 to 2 teaspoons of olive oil. Add in 1 diced onion, 1 diced bell pepper and a few minced garlic cloves with a pinch of salt. Toss well and cook until softened, about 5 minutes. Proceed with browning the beef above!

TACO MEAT - RESTAURANT STYLE

Steps:

• Put the ground chuck in a large pot or Dutch oven and add seasonings.
• Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
• Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
• After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
• Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
• After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
• Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
• Serve in taco shells or tortillas, or mix into a taco salad or casserole.
• Leftovers freeze well.

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.

GROUND BEEF TACOS

Steps:

• In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Add ingredients for homemade taco seasoning, tomato paste and water. Stir until combined. Let it simmer until it starts to thicken, about 5 minutes.
• Divide evenly into taco shells and top with desired toppings

MEXICAN GROUND BEEF TACOS

Steps:

• Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
• Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
• Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.