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.
Nutrition Facts : Calories 808 calories
CRUNCHY BEEF TACOS
Hop onboard the taco train with this taco recipe! Our Crunchy Beef Tacos recipe will make the taco-making process easier thanks to a packaged dinner kit.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, 2 tacos each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 680 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 24 g
CRISPY BEEF TACOS
These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h
Yield 10 tacos
Number Of Ingredients 24
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.
BBQ BEEF SOFT TACOS
Cook Healthy Living BBQ Beef Soft Tacos at dinnertime tonight! Sautéed BBQ beef, onions and peppers make a flavorful filling for whole wheat tortillas.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brown meat with onions and peppers in nonstick skillet. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
- Spoon onto tortillas; fold in half.
- Top with tomatoes and cheese.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
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- Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat and clip a candy thermometer to the inside. Heat oil until it reaches 365ºF. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365ºF before making a new shell.
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- Preheat oven to 325°F. In a large skillet cook meat until brown; drain well. Stir in the chili powder, cumin, and enchilada sauce; cook until heated through, stirring occasionally. Keep warm.
- Meanwhile, wrap flour tortillas in foil. Heat in oven about 10 minutes or until warm. Arrange taco shells in a 15x10x1-inch baking pan; add to oven for the last 6 minutes to crisp. Place refried beans in a small saucepan; heat just until warm, stirring occasionally.
- To assemble, spread a thin layer of refried beans onto a flour tortilla. Fold the tortilla around a taco shell. Fill the crunchy shell with beef mixture and top with cheese, lettuce, tomato, red onion, sour cream, salsa, cilantro, and/or jalapeño chile pepper slices. Repeat with remaining beans, tortillas, taco shells, and fillings.
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