Stew Meat Tacos Food

TACO STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain., Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

STEW MEAT TACOS

Steps:

• Begin by seasoning the meat with the chile powder, cumin, and turmeric.
• Place the seasoned stew meat in a preheated skillet coated with olive oil to brown and once the meat is browned, add the onions. Cook till they are translucent.
• Then, add the oregano, salt, pepper, and garlic. Stir to combine. After the garlic is cooked down for a minute or two, add the tomato paste. Cook the tomato paste for a minute and then add the beer and vinegar and let simmer for 2-3 hours.
• Serve with flour tortillas.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

CROCK POT TACO BEEF STEW

Steps:

• Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
• Place beef in crock pot.
• Combine remaining ingredients except beans and cheese and pour over beef cubes.
• Cover and cook on low for 6-7 hours.
• Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
• Cover and heat through,.
• Top individual servings with cheddar cheese, if desired.

STEAK TACOS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

BEEF STEW TACOS

Steps:

• Cook meat, in batches, in 6-qt. pressure cooker on medium-high heat 3 min. or until browned on all sides. Transfer to plate; cover to keep warm. Add onions; cook and stir 2 min. Add salsa, barbecue sauce, garlic and meat; mix well.
• Lock pressure cooker lid in place; place pressure regulator on vent pipe. Cook 25 to 30 min. with pressure regulator rocking slowly (on low to medium heat). Remove from heat; let stand 10 min. or until pressure vent drops. Remove regulator, then lid. Add beans; cook on medium heat 10 min. or until tender.
• Combine rice and cheese; spoon onto tortillas. Top with stew.

TACO STEW

Steps:

• In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
• Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

SHREDDED BEEF TACO MEAT

Steps:

• Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
• Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
• Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
• Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.