One Pot Mexican Taco Filling Food

ONE POT MEXICAN TACO FILLING

Steps:

• In a large pot, add ground beef, onion, garlic and taco seasoning. Cook until ground beef is cooked through and onion is translucent. Push ground beef mixture to the side of the pot and add 2 Tablespoons of oil and uncooked rice. Fry rice until it begins to golden. Add chicken broth to the ground beef and rice mixture. Add salsa, corn and black beans. Bring to a boil. Put lid on pot and lower temperature to low and cook for 20 minutes or until rice is cooked through and liquids are absorbed. Serve immediately. Fill tortilla with rice mixture and top with optional toppings

INSTANT POT® MEXICAN BEEF TACO FILLING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

MEXICAN MEAT FILLING

Steps:

• In a large skillet, cook the hamburger, onion, garlic and cayenne over medium heat.
• Stir often until meat is no longer pink (about 5 minutes).
• Add chili powder, cumin and salt.
• Cook about 1 minute.
• Add tomato sauce and cook the mixture, stirring often, until thickened (about 5 minutes).

TACO FILLING

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.