HOW TO COOK TACO MEAT WITH TACO SEASONING RECIPES

TACO BELL TACO MEAT - BIGOVEN.COM

Taco Bell Taco Meat - BigOven.com image

"This is the real deal...or as close as it gets! This is the recipe for that wonderful, mushy goodness found in the soft tacos at Taco Bell. Of course, it also tastes great in the corn taco shells, too! Prepare as directed and then spoon it, add your favorite extras like lettuce and tomato and start the fiesta! Olè!"

Total Time 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 Lb Fresh ground beef
1/4 Cup All purpose flour
1 Tbsp Chili powder
1 Tsp Salt
1/2 Tsp Dried minced onion
1/2 Tsp Paprika
1/4 Tsp Onion powder
Dash Garlic powder
1/2 Cup Water
12 Soft tortillas (6 inch)
1 Cup Shredded cheddar cheese

Steps:

"In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5-6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining. Heat tortillas in microwave 20-30 seconds, or until warm. Build each taco by spooning 2 to 3 tablespoons of the meat into a warm tortilla. Sprinkle cheese on top. Repeat with remaining ingredients and serve immediately. "

Nutrition Facts : Calories 234 calories, FatContent 12.7766608834015 g, CarbohydrateContent 17.2908646673865 g, CholesterolContent 37.3707985583333 mg, FiberContent 0.22222046668453 g, ProteinContent 11.9309566989097 g, SaturatedFatContent 5.24039103717185 g, ServingSize 1 1 Serving (91g), SodiumContent 237.82790811858 mg, SugarContent 17.068644200702 g, TransFatContent 1.82675442414603 g

CHICKEN TACO MEAT TACOS RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Taco Meat Tacos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

16 taco shells
1 bag Chicken Taco Meat (thawed if frozen), recipe follows
1 head green lettuce, thinly sliced
6 Roma tomatoes, chopped
1 1/2 cups grated Cheddar-Jack cheese
1 cup sour cream
Hot sauce, as needed
Chopped fresh cilantro, for garnish
Lime wedges, for squeezing
2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
Salt
One 14-ounce can tomato sauce

Steps:

Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot.
Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.
In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings).

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