Beef And Cheddar Soft Tacos Recipes

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SOFT BEEF TACOS WITH SALSA



Soft Beef Tacos with Salsa image

Categories     Beef     Potato     Sauté     Eggplant     Bell Pepper     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
12 6-inch-diameter corn or flour tortillas

Steps:

  • Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
  • Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
  • Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
  • Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
  • Serve stew with tortillas, allowing diners to assemble tacos.

EASY BEEF TACOS



Easy Beef Tacos image

With only six simple ingredients, you can serve up ten delicious tacos in just half an hour. If you've ever wondered how to make tacos that are as good as the ones you enjoy at your local taqueria, this easy beef taco recipe is your answer.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 6

1 pound lean (at least 80%) ground beef
1 cup Old El Paso™ Thick 'n Chunky salsa
10 Old El Paso™ taco shells
1/2 head lettuce, shredded
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
  • Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

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