Spicy Taco Meat Recipes
SPICY TACO MEAT
This is my tried and true for either soft or hard shell taco filling. It's nice and spicy, tangy with a fair amount of tomato flavor. Tweaked from Cook's Illustrated.
Provided by greysangel
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over med. heat for 2 minute
- Add onion and cook until softened - approx 4 minute
- Add garlic and spices.
- Cook until fragrant approximately 1 minute.
- Add beef & cook 5 minutes.
- Add tomato sauce, chicken broth, brown sugar & vinegar.
- Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
- Season with pepper and salt if needed.
Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 5.3, Cholesterol 74, Sodium 499, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 25.5
SPICY GROUND BEEF TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
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