Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
ream cheese is softened and easy to stir.
Stir in
For the slaw, combine all ingredients in a bowl. Season to taste. Refrigerate until ready to serve.
For the short ribs, heat oil in a large, heavy-bottomed saucepan on medium heat. Saute chili pepper, garlic and spices for 1 min or until fragrant.
Add short ribs, stock and tomato. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour.
Preheat the oven to 350\u00b0F. Using tongs, transfer ribs to a large baking pan.
Add sugar and vinegar to tomato mixture in saucepan. Bring to a boil on high heat. Cook for 10-15 mins or ...
Chop the beef shank into large chunks, keeping
Preheat oven to 400\u00b0F. Lightly coat tortillas with oil. Press into 4 ovenproof bowls, folding to fit. Bake for 8-10 mins, until crisp and golden. Set aside.
Meanwhile, heat an oiled frying pan over high heat. Brown ground beef for 4-5 mins. Add chili sauce and spice mix. Cook, stirring, for 1 min. Season. Set aside to cool.
Fill tortilla bowls with lettuce and ground beef mixture. Top with corn, beans, tomato, avocado and onion. Serve with sour cream.
Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
Add the soups, water, chilli powder, and potatoes.
Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
Add corn & heat for a few more minute.
Top with cheese & sour cream.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
In a medium skillet, saute beef, onion and tomato.
In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
Layer the tortilla chips in the bottom of a greased casserole dish,.
Add meat mixture.
Top with melted cheese mixture.
Bake at 350 degrees for about 45 minutes.
f skillet and add the beef to the center of pan
MEXICAN BEEF:
Make Mexican beef by frying beef and onion together; drain fat.<
owl. Toss cubed beef with flour mixture. Brown beef cubes in 3
CROCKPOT METHOD:
Place the beef tips in the bottom of
2-ounce cans chunk roast beef.
HEAT 1 tablespoon oil
killet over medium heat. Add beef and saute for about 5
he Meat.
Place ground beef in skillet and brown all
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in
ooker Liner.
Coat the beef with flour. Cook and stir
ize mixing bowl, add shredded beef and diced onions, mix well
an over high heat, bring beef, onion, garlic, and 1/2
Preheat oven to 400 degrees . Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro.
Combine black beans, corn and Country Crock(R) Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese.
Bake 20 minutes or until heated though and cheese is melted.