Taco Bell Taco Meat For Soft Or Hard Shells Food

TACO BELL SOFT TACO

Steps:

• Place all the ingredients except the meat in a small bowl.
• Stir the spices well to make sure the spices are blended well.
• Crumble the ground beef into a large skillet (preferably nonstick) over medium-high heat and brown the beef, stirring well.
• Transfer the browned beef to a colander to drain off the grease.
• Return the beef to the skillet.
• Add the spice mix and 3/4 to 1 cup water. Stir to combine.
• Simmer the beef mixture on medium-low heat for 20 minutes, or until most of the moisture has cooked away. Remove the skillet from heat before the meat is completely dry.
• Heat a skillet over medium heat.
• Place each tortilla in the skillet for about 30 seconds on each side to warm them up.
• Remove the tortilla from the skillet.
• Cover the tortillas with a towel to keep them warm.
• Spoon a couple tablespoons of beef on a tortilla.
• Top with lettuce, cheese, and diced tomato.
• Top with sour cream if desired.
• Repeat with the remaining ingredients.
• Serve immediately with your favorite taco sauce.

HARD-SHELL TEX-MEX TACO

Steps:

• In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
• Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

DOUBLE DECKER TACOS

Steps:

• Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
• Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
• Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
• To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
• To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.