large skillet brown the ground beef with onion, garlic, green bell
Brown ground beef and onion and drain excess fat.
Rinse quinoa.
Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
If water evaporates, cover pan for remainder of cooking time.
In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.
minutes.
Add in ground beef with taco seasoning mix; cook
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat. (I add about 1/2 cup water. This makes the meat crumble real well. I then cook the water dry.) Drain. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add water. Bring to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Can be used for tacos, burritos, taco salad, etc.
In a large skillet, saute onions and garlic in olive oil until soft and clear.
Do not brown.
In a small bowl, mix together spices and flour.
When onions and garlic are cooked through, add ground beef to the pan.
Immediately add flour/spice mixture and mix completely with the meat in the skillet.
Add tomato sauce and water, and stir well to incorporate.
Simmer over medium-low heat for 20 minutes.
Serve in taco shells or tortillas.
Brown ground beef in nonstick skillet, drain.
Place in slow cooker. Add sauce and cubed cheese. Stir well.
Cover and cook on low 4-5 hours.
f warm water and the burrito seasoning packet in a large
Brown ground beef with chopped onion.
Drain beef; add seasoning and tomato sauce
large bowl.
Bring beef broth to a boil and
Brown steak and ground beef in skillet.
Drain and return to skillet.
Add onions, chilies and seasonings stir until well blended.
add sauce and simmer on low for 10 to15 minute.
Heat or fry tortillas according to directions on package.
Fill shells with meat filling and toppings.
arge skillet, cook beef until browned. Remove beef from skillet, drain, and
minutes.
Add the beef to the large sauce pan
br>Combine in large skillet ground beef, onion, garlic, salt and pepper
Saute onions and butter in large pan.
Add jalapenos, and cook until tender.
Add ground beef and brown.
Add beef, and all other ingredients to a slow cooker.
Cook on low heat for 8 hours.
eat, cook the ground beef, until the beef browned. While beef is browning, mix
igh heat. Cook and stir beef in the hot skillet until
Fry ground beef and onions. Add taco seasoning. Set aside.
Combine sour cream and soup, put half of mixture into ground beef and mix well.
Fill soft shells with ground beef mixture, roll up, and place into 9x13 inch cakepan.
Top with the remaining soup mixture.
Sprinkle with cheese.
Bake 350 for 45 minutes.
Top with lettuce, tomatoes, black olives and salsa.
o 350*F.
Brown ground beef, and drain well.
Stir
ver medium heat brown the ground beef with garlic, onion, green bell