Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Brown ground beef, adding Taco seasoning when nearly browned with
minutes.
Add in ground beef with taco seasoning mix; cook, stirring
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.
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.
Coat a large skillet with spray oil.
Add ground beef to skillet along with garlic.
Cook over medium heat until browned - about 10 minutes.
Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
Add tomato paste and beef broth.
Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
Serve with your favorite taco toppings.
igh heat. Cook and stir beef in the hot skillet until
large skillet brown the ground beef with onion, garlic, green bell
sing fork.
Mix in ground beef, 1/2 tsp salt, and
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.
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.
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.
tick cooking spray.
Brown ground beef, then place in a colander
Place 1/4 of the ground beef on top of the sour
bowl, combine the cooked ground beef, taco seasoning mix, cheese and water
igh heat. Cook and stir beef in the hot skillet until
ver medium heat brown the ground beef with garlic, onion, green bell
ff the grease.
combine ground beef, taco seasoning, cheese and water.
large skillet brown the ground beef with onion, garlic, bell pepper