bout an eighth of the beef down the center of each
o.
You can substitute beef stock for the water as
emaining sauce to drizzle over tacos.
In a medium bowl
Place onion in slow cooker and top with beef roast.
In a small bowl, whisk together remaining ingredients and pour over beef roast.
Cook on low for about 8 hours.
Remove roast from slow cooker, reserving juice.
Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Place the beef tongue in a slow cooker
ver medium-high heat. Cook beef cheeks until browned on both
he spice mix into the beef, covering each side evenly. Once
Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
Cook on Low 8 to 10 hours.
Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
igh heat. Cook and stir beef with chili powder, cumin, garlic
Mix beef cubes and recipe #458575.
Peel and cube
In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
Heat skillet to med/low heat.
Add beef mixture and water to the pan.
Brown the beef, breaking it up as it cooks.
Heat the tortillas in the microwave, wrapped in damp paper towels.
Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
Drizzle lemon juice over avocado.
Toss gently and set aside.
Trim fat from steak.
Cut beef into 2x1 inch thin strips.
Thread steak onto four 12 inch skewers, accordion style.
Thread onions and peppers on additional skewers, alternately with onion and pepper.
Brush with oil.
Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness.
Brush occasionally with salsa.
Divide steak, onion, peppers, avocado lettuce and tortillas.
Serve with tortillas and additional salsa.
n half, garlic cloves and beef bouillon.
Cover and cook
In a large skillet over medium heat, brown the ground beef with onion; drain fat.
Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.
Brown beef in skillet.
Drain and stir in remaining ingredients.
Simmer, uncovered, 10 minutes.
Makes filling for 12 shells.
Brown meat with minced garlic and finely chopped onion; drain.
In a bowl combine all of the spices and corn starch until well mixed.
Add the spices and water to browned, drained ground beef cook until it all absorbs into the meat. Serve hot with your favorite taco fixings.
Cook the ground beef and the garlic in large skillet; Drain grease.
Add seasoning mix and 1/4 cup water and simmer for 10 minutes or so.
Add Refried beans and heat through.
Serve with toppings of your choice on taco shells or tortillas.
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.