How To make Chili Beef Tacos
1/4 c Chili powder
6 Garlic cloves, crushed
5 tb Strained fresh lime juice
3 tb Olive oil
1 tb Cumin
2 1/2 lb Stewing beef cut into 1/2 in
28 oz Italian plum tomatoes;
Drained and crushed 2 c Beef broth
12 oz Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 oz Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
1/2 c Pimentos, drained chopped
Salt and pepper 20 Taco shells
12 oz Sharp cheddar cheese, shredd
1/2 Bunch romaine lettuce; chopp
4 Chopped seeded tomatoes
Hot or mild salsa 1 c Sour cream
Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight. Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture. Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.
How To make Chili Beef Tacos's Videos
Easy Slow Cooker Chili Lime Mexican Shredded Beef
Easy Slow Cooker Chili Lime Mexican Shredded Beef takes mere minutes to prepare before letting the slow cooker do all of the work! This super simple meal is ridiculously tasty and so versatile. You're going to love it!
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✅Ingredients
• 1 (2-3 pound) beef chuck roast
• 4 cups lemon-lime soda
• 1 teaspoon chili powder
• 1 teaspoon salt
• 3 cloves garlic, crushed
• 2 limes, juiced
✅Instructions
1️⃣ Place the chuck roast into the bottom of a 5 to 8 quart slow cooker
2️⃣ Pour soda over chuck roast.
3️⃣ Season with chili powder, salt, and garlic.
4️⃣ Cover with lid and cook on low for 8 hours until easily shredded with a fork.
5️⃣ Shred and pour lime juice over. Serve hot.
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Chili Beef & Cheese Mini Tacos for Snack City
The other day I was craving chili dogs so I made a pot of hot dog chili and I had a ton leftover. So I took the leftovers and put it into tortillas and it was awesome so I wanted to make it into a recipe for Snack City. Here is a link to the recipe:
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The Juiciest Homemade Birria Quesa Tacos
I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.
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Crispy Beef Tacos - Cooked by Julie episode 260
To get this recipe, please visit my website:
Shredded Beef Tacos
Use this recipe for tacos or for beef chimichangas!
Ingredients:
5 lbs Boneless Chuck Roast
2 Tbsp NM Chili Powder
2 Medium Tomatoes
1/2 Large Onion
3 Garlic Cloves
2 Jalapeños (optional)
1 Tbsp Mexican Oregano
1 Tsp Ground Corriander
1 Tsp Ground Allspice
1 Tsp Cumin
Salt & Pepper
2 Cups Beef Broth
1-1/2 Cups Orange Juice
Here are a few more recipes to try!
Thank you so much for watching!
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#beef #tacosarelife #tacotuesday???? #tacotime #mexicanfood #homecooking #easyrecipes cooking #cooking videos #howto #authentic #foodblogger #chimichangas
Taco Chili
This is some of the best chili you'll ever have.
Ingredient List:
1lb of ground meat-can be beef, chicken, or turkey (whatever you prefer)
1 packet of taco seasoning
1 packet of ranch salad dressing and seasoning mix
Chili Powder
Garlic
Chopped onion
1 can of corn (drained)
1 can of beans (rinsed and drained)-kidney or black whatever you prefer
1 can of rotel (with the juice)
Chicken stock
In a large dutch oven or pot brown your meat of choice, add the packet of taco seasoning directly to the meat, DO NOT add water at this point like most taco seasoning packets state. Add 1 cup of chopped onion.
Add Chili Powder to taste, I usually add approx. 1 tablespoon, feel free to drain your meat if you feel necessary, I usually use 80/20 ground beef so there's usually not much to drain.
When meat is almost fully cooked add 2 cloves (or more, I like garlic) of chopped garlic.
Once onions are translucent and garlic is soft add Rotel, corn, and beans of choice, combine all together.
Add 1-2 cups of chicken stock, depending on how thick you like your chili (I prefer to add half the box). After you add stock let chili simmer for 15-20 minutes.
Just before serving add the packet of ranch dressing and mix in.
Serve over rice or chips, add whatever toppings you like (cheese, sour cream, chives, etc), and we usually like cornbread with it as well, it really soaks up all the juices! Happy Cooking!