Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Coat a large skillet with spray oil.
Add ground beef to skillet along with garlic.
Cook over medium heat until browned - about 10 minutes.
Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
Add tomato paste and beef broth.
Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
Serve with your favorite taco toppings.
Brown ground beef, adding Taco seasoning when nearly browned with
igh heat. Cook and stir beef in the hot skillet until
sing fork.
Mix in ground beef, 1/2 tsp salt, and
Heat the oil over medium heat until hot.
Add the onions a cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic, spices and 2 tsp salt.
Cook, stirring constantly, until fragrant, about 1 minute.
Add the ground beef and cook until the beef is no longer pink, about 5 minutes.
Add the tomato sauce, broth, brown sugar and vinegar and bring to a simmer, uncovered, stirring frequently, until the liquid has reduced and thickened, about 10 minutes.
Freeze in freezer containers.
Heat to serve.
Place 1/4 of the ground beef on top of the sour
n a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons
tick cooking spray.
Brown ground beef, then place in a colander
bowl, combine the cooked ground beef, taco seasoning mix, cheese and water
ff the grease.
combine ground beef, taco seasoning, cheese and water.
large skillet brown the ground beef with onion, garlic, bell pepper
First, cook ground beef and onion together until meat is browned. Drain fat. Stir ranch dressing mix and taco seasoning into beef (may need to add a little water). Add remaining ingredients and simmer for up to 2 hours. Garnish with desired ingredients and serve.
Brown ground beef and drain.
Add water, taco seasoning and beans and sauce/salsa.
Bring to boil, then simmer 5 minutes.
Mix in tortilla chips and 1 cup cheese.
Cook 3-5 minutes more until cheese melts.
Serve with the rest of the cheese, sour cream, olives, and jalapeno peppers.
Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
Mix in the taco seasoning mix until combined.
Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.
large bowl.
Bring beef broth to a boil and
Heat oil in a frying pan and saute ground beef until browned. Add crushed peppercorns and chopped tomatoes. Bring to a boil and cook over medium heat for 10 mins. Season and add cayenne. Distribute 2/3 of ground beef mixture between tacos. Mix corn, olives and lettuce together then distribute over tacos. Top with remaining meat.
n a skillet brown the ground beef with onion, garlic and jalapeno
Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no
inute.
Add in the ground beef and cook, breaking the meat