Brown beef (and chorizo if desired)in
Preheat the oven to 350\u00b0F.
Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
Line up 8 taco shells in a 7x11-inch baking dish.
Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
Serve Beef & Bean Oven Tacos with side of veggies.
uch easier to remove the burrito stack when done.
Lightly
edium bowl, combine the ground beef with the flour, red pepper
ooking liquid.
Brown ground beef with 6 cloves minced garlic
Heat oven to 375\u00b0.
Grease a 10 x 1 1/2-inch glass pie plate. Cook ground beef with diced onion until browned; drain. Add taco seasoning.
Mix beans, baking mix and water. Spread in bottom and halfway up side of pie plate.
Top with beef, chillies, salsa and cheese.
Bake 30 minutes. Top each serving with chopped lettuce, chopped tomatoes and a dollop of sour cream.
r two.
Add ground beef and cook until browned; Drain
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Fry beef, onion, burrito seasoning and pepper together in large pan.
Drain fat; set aside.
Melt cheese in double boiler. When cheese has melted, stir in Ro-Tel tomatoes; stir until mixed well.
Put beef mixture in center of tortilla and roll up.
Place tortilla in a shallow pan.
Cover with cheese mixture.
Brown in oven for approximately 5 to 10 minutes.
Thaw burritos in refrigerator overnight.
Preheat oven to 350\u00b0F.
Lightly spray the inside of a 13x9-inch baking pan with cooking spray.
Cut each burrito into thirds and place in pan.
Pour enchilada sauce over burritos, then entire package of shredded cheese.
Cover with foil.
Bake 15 minutes before removing foil.
Then bake additional 10-15 minutes until bubbly.
Brown the ground beef with the salt and pepper
In a bowl, add all the Salsa Cruda ingredients together; stir to mix; set aside.
Place the tortillas on baking sheets.
In another bowl, add the beans, garlic, and cheese; stir to combine.
Spread the bean mixture onto the four tortillas, leaving a 2-inch border.
Heat in a 425\u00b0 oven for 3-5 minutes or just until the cheese melts.
Spoon the Salsa Cruda evenly over the bean mixture on each tortilla.
Place basil leaves over the salsa cruda on each tortilla.
Roll up tortillas and serve immediately.
Brown ground beef in skillet, stirring until crumbly; drain. Combine beans, baking mix and water in bowl; mix well.
Spread over bottom and halfway up side of greased 10-inch pie plate. Layer ground beef, avocado, salsa and cheese in prepared pie plate.
Bake at 375\u00b0 for 30 minutes.
Cut into wedges; top with sour cream.
Stir together seasoning mix and tomato juice.
Brown ground beef in skillet, stirring to crumble.
Pour off excess fat.
Stir in beans and 1/2 to 3/4 cup of tomato mixture.
Cover and simmer 5 to 10 minutes, stirring occasionally, until hot.
Place generous spoonful of beef-bean filling on each tortilla.
Sprinkle with lettuce (if desired) and cheese.
Roll up.
(Save about 1/2 cup cheese for topping.)
Heat oven to 375\u00b0.
Grease 10 x 1 1/2-inch pie plate.
Cook ground beef, stirring frequently, until brown; drain.
Mix beans, Bisquick mix and water.
Spread in bottom and halfway up sides of pie pan.
Top with beef, avocado, salsa and cheese.
Bake for 30 minutes.
Top each serving with dollop of sour cream if desired. Makes 8 servings.
Brown ground beef; drain fat.
Drain salsa; reserve liquid. Add seasoning mix, beans, chilies and liquid from salsa.
Simmer, uncovered, 5 minutes.
Prepare flour tortillas.
Top with lettuce and cheese and 1 tablespoon of salsa.
Fold edge of tortillas over to cover filling.
Fold envelope style and roll.
Serves 10.
Saute the onion in the oil until tender.
Add the beef and garlic and cook until meat is no longer pink.
Add the chili powder, cumin and other seasonings.
Stir in tomato sauce and simmer for five minutes.
Add refried beans and cook and stir until well blended.
Put beans in 5 cups water to soak overnight.
Next day, drain and dry beans, add 5 cups of fresh water, vegetable oil and salt. Bring beans to a boil and continue to boil slowly for 1 hour. Drain beans, mash with fork.
Brown ground beef in skillet; drain fat.
Add 1/2 package seasoning mix and 1/2 cup water.
Add beans. Stir and cook over low heat until heated.
Heat tortilla shells in a separate skillet, or pan on stove. Fill tortilla shell with beef mixture, grated cheese, chopped tomato, shredded lettuce and taco sauce.
Heat the oil in a heavy skillet or wok.
Toss the beef with the cumin and chili powder.
Cook the beef, peppers, and onions.
Add the mixture to the tortillas.
Top with salsa, sour cream, and cheese.
Roll up the burrito and serve immediately.
0 minutes. Mix refried beans, burrito seasoning, and 1/2 of