THE BEST HOMEMADE TACOS RECIPE
The Best Homemade Tacos - Ground beef and homemade taco seasoning make the best taco meat in this classic easy recipe that's better than take out.
Provided by Amanda Finks
Categories Dinner Main Course
Number Of Ingredients 11
Steps:
- Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
- Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
- Warm the taco shells according to their package directions.
- Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Nutrition Facts : ServingSize 1 /12th, Calories 129 kcal, Carbohydrate 9 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 265 mg, Fiber 1 g, Sugar 1 g
WALKING TACOS
Steps:
- Gather the ingredients.
- In a large skillet, brown the beef over medium heat until no longer pink. Drain off the excess fat.
- Stir in the taco seasoning mix, the can of diced tomatoes with green chilies, and the pinto beans. Bring to a boil. Reduce and simmer uncovered until thickened, about 10 minutes.
- When ready to serve, open the bags of corn chips and set up the walking taco bar. Transfer the taco meat and beans mixture to a bowl with a spoon. Include options for favorite taco toppings.
- Spoon some of the beef mixture into the corn chip bag. Fill with your favorite taco toppings. Eat with a plastic spoon directly from the bag.
Nutrition Facts : Calories 443 kcal, Carbohydrate 32 g, Cholesterol 67 mg, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, Sodium 1026 mg, Sugar 1 g, Fat 23 g, UnsaturatedFat 0 g
SPOON TACO
Make and share this Spoon Taco recipe from Food.com.
Provided by Babybuttons
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook and drain beef and add taco seasoning to packet directions.
- on a plate layer chips, lettuce, cheese, and other taco toppings and taco sauce.
- scoop and enjoy.
Nutrition Facts : Calories 715.5, Fat 41.5, SaturatedFat 9.7, Cholesterol 77.1, Sodium 1065.5, Carbohydrate 59.7, Fiber 5, Sugar 5.4, Protein 27.3
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
SHREDDED CHICKEN TACOS
A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.
Provided by diner524
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Nutrition Facts : Calories 657, Fat 30.5, SaturatedFat 7.4, Cholesterol 145.3, Sodium 815.1, Carbohydrate 43.6, Fiber 8.1, Sugar 7, Protein 53.7
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