Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.
brown oil, meat, potato, onion, bell pepper, salt,
Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.
In a 2-quart measuring cup or Pyrex bowl, put a plastic strainer.
Put the ground beef in the strainer.
Microwave on High for 3 minutes.
Stir and cook again until meat is done.
All fat will be drained off the meat as you lift the strainer out of the bowl or measuring cup.
Put ground beef in a serving bowl and add taco seasoning.
Follow microwave directions on the package. Enjoy greaseless taco meat.
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
slow cooker, combine the meat, soup, onion, Worcestershire sauce and
In a small mixing bowl, beat the cream cheese.
Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
Sprinkle with lettuce.
Roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1 inch pieces.
Can be served with additional salsa.
Makes about 3 dozen appetizers.
Brown ground beef in skillet and drain well.
Add chopped onions, chopped bell pepper, black pepper, salt, garlic powder and cumin.
Cook about 2 minutes. Add canned tomatoes and cook for about 10 minutes or until juice is mostly gone.
Warm taco shells in a 300\u00b0 oven.
Fill with taco meat filling and garnish with shredded lettuce and tomato.
Combine beef broth and water in a saucepan and bring to a boil.
Add in taco meat and broken spaghetti, cook about 5 minutes.
Add all the spices and stir until noodles are done cooking.
On large plate, spread refried beans; for next layer, add precooked taco meat.
Third layer is sour cream, 4th layer is chopped lettuce, 5th layer is cheese, 6th layer is chopped tomatoes and 7th layer is sliced black olives.
Use Tostitos chips to scoop up taco salad.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
o crock pot. Cook until meat falls apart, about 4-6
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.
Heat leftover taco meat in microwave.
Have the kids help you carry the rest of the ingredients outside to the picnic table (you carry the meat).
Hand each child a plastic sandwich bag and pour the corn chips in the bag.
Have each child gently crush the chips, not roughly or else they'll poke holes in the bags.
Have each child walk around the table to layer their own ingredients in the bag, pass each child a fork and dig in!.
Simply toss out the bag when they are done.
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.
Heat chili or fix taco meat.
Makes about 8 servings.
First grab a handful of chips; put in a bowl or plate.
Then add about 2 spoonfuls of chili or taco meat.
Sprinkle with cheese, onions and tomatoes.
Top with sour cream.
Spray a 13 x 9-inch pan with Pam. Press the crescent rolls on the bottom of the pan and bake until done.
Layer half of each ingredient as follows:
taco meat, sour cream, cheese, salsa and chips. Repeat layer. Cook at 375\u00b0 for 15 minutes. When it comes out of the oven, top with shredded lettuce and diced tomatoes. Cut into squares.
ag; drop in half the beef cubes and shake to coat
Preheat oven to 375\u00b0.
Put corn bread twist into a 9 x 13 pan.
Flatten and seal together.
Crush 1/2 bag tortillas and sprinkle over corn bread crust.
Layer taco meat, salsa, sour cream, onions and green peppers.
Sprinkle remaining crushed tortilla chips and top with cheese.
Bake 20 minutes.
b>beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat