MEXICAN GROUND BEEF TACO RECIPE RECIPES

Steps:

• Spray 5-quart slow cooker with cooking spray. Break up beef; place on bottom and up sides of slow cooker.
• In large bowl, mix onions, beans, salsa and taco seasoning mix; place in center of slow cooker over beef. Cover; cook on Low heat setting 8 hours.
• Drain beef mixture through strainer set over large bowl. Press with spatula or wooden spoon to break up any large chunks of beef. Divide into 4 portions.
• Use 1 portion immediately to fill tacos, dividing evenly among taco shells; top with cheese, then add favorite taco toppings.
• Transfer remaining portions to pint-size freezer containers, and freeze up to 3 months. Use one portion in your Mexican recipes that call for 1 lb ground beef cooked with taco seasoning mix. Just thaw overnight in refrigerator or defrost in microwave before using. Microwave in microwavable container 2 to 3 minutes on High or until steaming before adding to recipes that call for hot ground beef.

Steps:

• Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
• Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.