SPICY TACO RECIPE RECIPES

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SPICY TACO MEAT RECIPE - FOOD.COM



Spicy Taco Meat Recipe - Food.com image

This is my tried and true for either soft or hard shell taco filling. It's nice and spicy, tangy with a fair amount of tomato flavor. Tweaked from Cook's Illustrated.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder (Penzey's medium hot)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 lb 90% lean ground beef
1/2 cup canned tomato sauce
1/2 cup canned chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
black pepper

Steps:

  • Heat oil over med. heat for 2 minute
  • Add onion and cook until softened - approx 4 minute
  • Add garlic and spices.
  • Cook until fragrant approximately 1 minute.
  • Add beef & cook 5 minutes.
  • Add tomato sauce, chicken broth, brown sugar & vinegar.
  • Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
  • Season with pepper and salt if needed.

Nutrition Facts : Calories 275.7, FatContent 15.9, SaturatedFatContent 5.3, CholesterolContent 74, SodiumContent 499, CarbohydrateContent 7.7, FiberContent 2.3, SugarContent 3.6, ProteinContent 25.5

SPICY TACO MEAT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spicy Taco Meat Recipe: How to Make It - Taste of Home image

My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to serve this at parties, with the filling in the slow cooker to stay warm and the various toppings in bowls so the guests can build their own! —Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings

Number Of Ingredients 10

1 boneless beef chuck roast (4 pounds)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 bottle (12 ounces) beer or 1 cup beef broth
1 can (28 ounces) pickled jalapeno peppers, undrained
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream, optional

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.

Nutrition Facts : Calories 307 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 829mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

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