Ww Chili Beef Tacos Food

BEEF TACO CHILI

Steps:

• Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.

TERRIFIC TACO SOUP ( WW )

Steps:

• Chop onion, combine with ground beef. Brown and drain the ground beef.
• Dump all of the cans, undrained into a 3 quart pan along with the taco and dressing packets and ground beef and onion. Stir to combine and heat on medium heat until a low boil has been achieved.
• At this point, it is ready to serve. Additionally, you may let the mixture simmer until reduced and you may enjoy this dish as more of a chili instead of a soup.
• For a real dump and go, this is a real hit with our family. Enjoy!

CHILI TACOS

Steps:

• Brown hamburger.
• Add the chili and mix well and heat thru.
• In another small pan, add enough veg.
• oil just to cover bottom.
• Fry tortillas until soft, but slightly stiff around the edges.
• Drain on paper towels.
• Build tacos using chili meat, lettuce, tomatoe, onion, sour creme, etc.

WW CHILI BEEF TACOS

Steps:

• Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds.
• Add oil to skillet and heat; add onion and cook until tender, about 3 minutes.
• Add garlic and cook until fragrant, about 3 minutes.
• Add beef and cook until cooked through, about 5 minutes.
• Add tomato sauce and beans; cook 5 minutes more or until heated through.
• (Note: to turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.).
• To assemble fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 tsp of cilantro.

WEIGHT WATCHER'S 2 PTS SLOW COOKER BEEF CHILI

Steps:

• Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
• Add in the bell peppers; cook until softened (about 5 minutes).
• Add in the chili powder and cumin and stir to coat.
• In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
• Cover and cook on HIGH until flavors are blended (about 4-5 hours).
• Season with black pepper.

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.