1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
3. Warm tortillas on stove or tortilla warmer.
4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
o brown. Add garlic, ground beef, chorizo and spices. Cook for 8
Combine beef chuck, chorizo, garlic, vinegar, and soy sauce
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
Cook on High until flavors have blended, 3 to 4 hours.
Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
Serve with the bread of your choosing.
minutes.
Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro
Heat oil in a saucepan over high heat. Cook chorizo for 5 mins, or until browned. Add onion and cook for 5 mins, stirring, until soft. Add steak and cook for 5 mins, or until browned. Stir in pepper and cook for 1 min. Add beans, tomato puree and 2 cups water. Simmer, covered, for 15 mins.
Add potatoes and cook for 20 mins, or until steak is cooked through and potatoes are tender. Stir in paprika and season to taste. Serve with tortillas.
eat. Cook and stir ground beef, chorizo, and onion until meat is
In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
killet over medium heat. Add chorizo; cook and stir until browned
In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
celery, dried chili flakes (if using) saute until soft (about 3
If using, brown beef and drain.
Season with chili powder and cumin (if not using beef, season the refried beans with the chili powder and cumin).
Spread the beans in a shallow 10-inch greased dish.
Sprinkle on the beef followed by the green chilies, Monterey Jack and Cheddar.
Pour taco sauce over cheese.
Bake 20 to 25 minutes at 350\u00b0.
Garnish immediately with layers of green onions, black olives, guacamole and sour cream.
Place dish on platter and surround with tortilla chips.
Serve warm.
Serves 8.
Preparation:
Combine the beef, carrots, onions, tomatoes, thyme, pepper,
Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
Saute over low heat for 15 minutes.
This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
Moisten ground meat to spreading consistency, using beef broth.
Combine Bisquick and milk to make soft dough.
Roll out about 1/4-inch thick.
Spread even layer of meat mixture over dough.
Roll, jelly roll fashion.
Slice into 1-inch slices. Place on buttered baking sheet.
Bake for 15 to 20 minutes in a 450\u00b0 oven.
Brush with melted margarine.
Serve with gravy on top.
Note:
If using beef consomme soup, add 1 can of water.
he chorizo and finely diced onions until browned. Season the beef then
br>3. Chop the stewing beef into inch size pieces, you
up baking dish.
Saute' chorizo in heavy skillet over medium