BEEF TORTILLA TACO CASSEROLE
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. This recipe also includes freezing and defrosting instructions for those busy weeknights. Whether you make this beef taco casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
- Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 350, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 1/2 g
OLD SCHOOL BEEF TACO RECIPE
Recipe video above. Beef tacos - the old school way! A juicy beef filling stuffed in crispy taco shells. For the real old school experience, go with shredded iceberg lettuce, tomato and sour cream! I like to BAKE my shells with the taco meat and cheese for molten goodness, but this is optional. If you skip it, just bake the empty shells per packet directions. SCALE UP the seasonings and add vegetables to make the filling stretch further!
Provided by Nagi
Number Of Ingredients 19
Steps:
- Preheat oven to 180C/350F.
Nutrition Facts : Calories 490 kcal, Carbohydrate 31 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 99 mg, Sodium 998 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SOUTHWESTERN BEEF STRIPS
Mexican seasoning is a blend of cumin, chili pepper, onion and garlic. It is found in the spice section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired.
Nutrition Facts : Calories 304 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
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.
15-MINUTE STIR-FRIED STEAK TACOS
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
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.
TACO BEEF STRIPS
This is a very flavorful, quick, ground taco meat alternative. I planned to make Spanish rice and wanted something to go with that flavor, so I basically used the same spices as I would in my taco meat. It turned out really good and will be doing this again and again.
Provided by Lynn Socko
Categories Tacos & Burritos
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cut beef into small strips against the grain. Place on a hot griddle drizzled with olive oil and season to taste. Drizzle more olive oil as you cook if you meat is fairly lean. Move strips around on the griddle as they cook so they don't burn. Cook for about 10 minutes or till cooked to medium.
EASY STEAK TACOS
Steak Tacos use pieces of juicy marinated steak topped with pico de gallo and guacamole, wrapped in a warm tortilla!
Provided by Holly Nilsson
Categories Main Course
Time 1h23m
Number Of Ingredients 10
Steps:
- Combine marinade ingredients in a blender and pulse until smooth. Pour over flank steak and marinate at least 1 hour or overnight.
- Preheat a grill or grill pan to medium-high heat. Cook about 4-5 minutes per side (125 to 130°F for medium-rare).
- Rest steak about 5-7 minutes before cutting. Cut steak into 1/2" slices across the grain and then cut into bite sized pieces
- Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream and cilantro.
Nutrition Facts : ServingSize 1 taco, Calories 219 kcal, Carbohydrate 15 g, Protein 20 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 309 mg, Fiber 2 g, Sugar 2 g
STEAK TACOS
Easy flank steak tacos with citrus marinade. This easy recipe for the grill, stovetop, or oven makes the BEST perfectly tender steak tacos.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h25m
Number Of Ingredients 12
Steps:
- Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
- When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
- Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler-place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
- Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
- Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
- To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4); without toppings or tortillas, Calories 193 kcal, Carbohydrate 2 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
BEEF & AVOCADO TACOS
Make and share this Beef & Avocado Tacos recipe from Food.com.
Provided by gojenni714
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drizzle lemon juice over avocado.
- Toss gently and set aside.
- Trim fat from steak.
- Cut beef into 2x1 inch thin strips.
- Thread steak onto four 12 inch skewers, accordion style.
- Thread onions and peppers on additional skewers, alternately with onion and pepper.
- Brush with oil.
- Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness.
- Brush occasionally with salsa.
- Divide steak, onion, peppers, avocado lettuce and tortillas.
- Serve with tortillas and additional salsa.
Nutrition Facts : Calories 387.5, Fat 27.9, SaturatedFat 8.4, Cholesterol 76, Sodium 260.4, Carbohydrate 11.9, Fiber 4.6, Sugar 3.8, Protein 23.9
STEAK TACOS
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
20 COPYCAT TACO BELL RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Taco Bell recipe in 30 minutes or less!
Nutrition Facts :
TACO SOUP WITH BEER
Adapted from Southern Living. If you prefer, you can skip the part about the corn tortillas and just use a few purchased tortilla chips.
Provided by HeatherFeather
Categories Beans
Time 45m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in a large pot until no longer pink, draining off all fat.
- Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
- Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
- Meanwhile, preheat oven to 400°F.
- Using kitchen shears, cut tortillas into thin strips.
- Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
- Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
- Serve soup in bowls with a few of the tortilla strips set on top as a garnish.
BONNIE'S ULTIMATE TACO SOUP WITH HOMEMADE CHIPS
We have tried a lot of Taco Soups that left us thinking that something was missing. So, we decided to try our hand at making our own. I have made this soup many times in several different ways, and each time, it was an improvement, but this final version is the one that my family likes the best. It is seasoned to perfection. You can also add other vegetables such as corn and use different varieties of beans. We prefer it just like it is written. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef
Number Of Ingredients 23
Steps:
- Brown the ground chuck over medium high heat, and leave the chuck a little chunky for the soup. Drain the grease (I wipe the excess with a paper towel) When the meat starts to brown, add all the seasonings and gently mix them in with the meat. Then add the onion. Lower the heat to medium low and cook until the onions are half cooked. Add the petite tomatoes and mild Rotel in cans to the skillet (except the beans).
- Rinse the beans and set them aside to drain. We will add them later.
- Transfer the contents of the skillet to the soup pot. Add 5 cans of Better Than Bouillon, beef flavor, and gently mix it in. Cover and bring to a boil and then simmer. Test to see if onions are done, if not cook a few minutes more until tender) After you have simmered the soup for 40 minutes, then add the two cans of beans. Simmer on low heat for 15 minutes more..
- HOW TO MAKE THE TORTILLA CHIPS: I fry the chips during the last 20 minutes of cooking time for the soup. So, let's make some chips. This doesn't take but a few minutes. Heat about 1/4 inch of Crisco vegetable oil in a large skillet over medium heat.
- Cut tortilla chips from 6 yellow corn tortillas with kitchen scissors. Cut 3 at a time, first across the middle of the tortilla, then take each half and cut it into three strips.
- This will give you 6 strips about 1 inch wide. Cut the strips twice across to make a chip about 1 ½ inches long.
- Fry the chips in the hot oil until crispy and light brown, drain on paper towels, and then sprinkle with kosher salt while hot.
- I made a star from the pointed chips in the serving for hubby, and I topped it with sour cream and a jalapeno ring. These chips are easy to make and complement a variety of Mexican foods, such as Taco Soup, Chili, Snacks, and Salsa.
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- Add the steak to the marinade. Marinate in the refrigerator at at least one hour, or up to 6 hours.
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- Heat oven to 425°F. Spray an 8x8 square baking dish with nonstick cooking spray or rub it with some cooking oil.
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From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory SandwichServings 4Total Time 20 mins
- Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate.
- Stack beef Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
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Cuisine MexicanCategory TacoServings 10Total Time 17 mins
- Slice the beef into thin strips and toss with ⅓ cup of cornstarch. Let it sit for a few minutes while preparing the rest of the ingredients.
- In a small bowl, combine the soy sauce, water, 1 tablespoon of cornstarch, garlic, ginger, and brown sugar.
- Gently shake off any excess cornstarch and cook the beef in small batches just until browned, adding more oil if needed (it doesn't need to cook all the way through, as it will cook completely when combined with the sauce).
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- In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
- Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
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From foodal.com
Cuisine TacosTotal Time 4 hrs 20 minsCategory BeefCalories 905 per serving
- Cut skirt steak against the grain into 1/2-inch-thick strips. Place soy sauce, honey, rice wine vinegar, sesame oil, garlic, white parts of the green onion, ginger, and lime zest in a bowl and whisk together well. Add the beef, and turn to coat. Cover and refrigerate for at least 4 hours, or overnight.
- To make the slaw, place cabbage in a large bowl. In a smaller bowl, combine the remaining ingredients, and stir to combine. Pour over the cabbage, then toss to combine. Set aside.
- Heat a 12-inch skillet over medium-high heat. Discard marinade and place beef strips into the hot skillet. Cook until the meat is cooked through to medium rare, about 5-8 minutes (or longer if you desire). Remove from heat.
- Heat each tortilla in a dry, hot pan over medium-high heat. Add a portion of beef and top with slaw. Top as desired with kimchi, sriracha, cilantro, and green onion.
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