New recipes

Beef and pepper tacos recipe

Beef and pepper tacos recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This is a quick and easy Mexican inspired dish and is really fun to make for family supper night. Be sure to have plenty of soured cream and guacamole on hand as it is disasterous to run out!


London, England, UK

5 people made this

IngredientsServes: 4

  • 500g beef mince
  • 1 small green chilli pepper, seeded and minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 1 onion, halved and sliced
  • 2 green peppers, sliced
  • salt and pepper, to taste
  • 8 small or 4 large soft tortillas
  • soured cream, to taste
  • guacamole, to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a non-stick frying pan brown the beef mince. Add chilli and fry for a few minutes until soft. Add cayenne, paprika, cumin and salt and stir well.
  2. Meanwhile heat the oil in a separate frying pan and cook and stir the onion until soft. Add green peppers and cook and stir until soft and until onions are browned. Season with salt and pepper to taste.
  3. Heat the tortillas (in the oven or microwave, see tip) until soft and warm. Equally spread spiced meat and peppers onto the tortillas. Add a spoon soured cream and guacamole and roll up. Enjoy!

Heating tortillas

To get the best results when heating your tortillas, preheat the oven to 180 C / Gas 4 and lay the tortillas directly on the centre oven shelf for 5 to 8 minutes until just warm. If using the microwave, warm tortillas one at a time in incremements of 8 to 10 seconds on high on a microwave safe plate (they should be warm in about 15 seconds).

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 1 teaspoon vegetable oil, such as safflower
  • 1 large onion, chopped
  • 2 bell peppers (ribs and seeds removed), chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 3/4 pound ground beef sirloin
  • 12 soft corn tortillas (6-inch)
  • Store-bought salsa and shredded iceberg lettuce, for serving

In a large nonstick skillet, heat oil over medium. Add onion and bell peppers cook until crisp-tender, 3 to 5 minutes. Add 1 cup water cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

Add garlic, tomato paste, chili powder, and cumin season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.


  • 500g beef mince
  • 1 small green chilli pepper, seeded and minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • 1 onion, halved and sliced
  • 2 green peppers, sliced
  • salt and pepper, to taste
  • 8 small or 4 large soft tortillas
  • soured cream, to taste
  • guacamole, to taste
  1. In a non-stick frying pan brown the beef mince. Add chilli and fry for a few minutes until soft. Add cayenne, paprika, cumin and salt and stir well.
  2. Meanwhile heat the oil in a separate frying pan and cook and stir the onion until soft. Add green peppers and cook and stir until soft and until onions are browned. Season with salt and pepper to taste.
  3. Heat the tortillas (in the oven or microwave, see tip) until soft and warm. Equally spread spiced meat and peppers onto the tortillas. Add a spoon soured cream and guacamole and roll up. Enjoy!

Heating tortillas

To get the best results when heating your tortillas, preheat the oven to 180 C / Gas 4 and lay the tortillas directly on the centre oven shelf for 5 to 8 minutes until just warm. If using the microwave, warm tortillas one at a time in incremements of 8 to 10 seconds on high on a microwave safe plate (they should be warm in about 15 seconds).


Bake them!

This is how I make my old school beef tacos – BAKING them to melt the cheese and crisp the tacos shells. I don’t know if that’s “normal”, but I’ll take any opportunity to melt cheese when appropriate.

Let me put it this way – if I had a choice of a cold slice of cheese slapped on bread, or a grilled cheese sandwich with gooey cheese oozing out the sides, I know which one I’d choose.


Recipe Summary

  • 6 dried guajillo chile peppers, seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 4 dried chile de arbol peppers, stemmed and seeded
  • 4 pounds beef chuck roast
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 4 Roma tomatoes
  • 2 tablespoons white vinegar
  • 2 garlic cloves
  • 2 teaspoons ground black pepper
  • 4 whole cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground cumin
  • 1 pinch ground thyme
  • 1 pinch dried marjoram
  • 1 pinch dried oregano
  • 18 corn tortillas
  • 1 large white onion, finely chopped
  • 1 bunch fresh cilantro, chopped

Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.

Preheat the oven to 325 degrees F (165 degrees C).

Rinse meat and pat dry with paper towels. Season with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.

Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water blend until smooth.

Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.

Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.


How to Make Ropa Vieja &ndash The Recipe

You&rsquoll slowly braise the flank steak with vegetables and other seasonings in water, all low and slow, for about 2 hours, or until you are able to easily shred the beef with a couple of forks.

Look for that ropey meat quality. Set it aside and strain the beef broth.

Next, you&rsquoll cook down some fresh vegetables, season them up and add in the stock along with tomato paste and other seasonings. Finish the beef off in this sauce for about 30 minutes to let the flavors mingle.

It is traditionally served over rice, but it is SO PERFECT for making tacos.

Ropa Vieja literally translates to &ldquoOld Clothes&rdquo in Spanish, referring to how the shredded beef looks in the pot. Because of the slow cooking and the texture of the meat, the beef is ropey in texture, and very tender.

It is slow cooked in a spiced tomato sauce, though not overly spicy, as Cuban cuisine is not known for its heat, but rather its flavor.

Iserved these up with a salsa inspired by Cuban Mojo Sauce, which is a salsa in its own right, but is more blended and used as a marinade or finishing sauce.

It is super fresh with plenty of peppers, tomato, garlic and herbs, along with both lime juice and orange juice. If you can find some sour orange, that would be even better.

Simply dice all of your vegetables, mix them together and let it sit in the fridge for about an hour or so to let the flavors mingle.

Serve it all up on warmed flour tortillas and enjoy the heck out of your tacos!

Don&rsquot forget the hot sauce! Hot sauce ROCKS on everything. If you&rsquore interested in making your own Cuban style hot sauce, try this recipe for Ti-Malice (Hatian Creole Hot Sauce) &ndash it has a super interesting origin story tied to Cuban folklore, and it tastes great.


This kid-friendly Easy Ground Beef for Tacos isn’t just for tacos. This super versatile ground beef recipe, made with simple ingredients, is perfect to fill tacos, burritos, quesadillas, tostadas, empanadas, etc.

No store-bought taco seasoning needed and it’s ready and just 20 minutes!

PRO TIP: Double (or even triple!) this recipe and use it to meal prep for meals for the whole week or freeze to use those days that you don’t have time to cook but still want something delicious and satisfying.

What is the best meat to use for Taco Meat?

I like to use 90-10% lean ground beef, this way, I skip the step of draining the fat released from the meat after browning it.

What spices are in Taco Meat?

Skip the packet seasoning! Seasoning meat for tacos is truly simple: onion, garlic, chili powder, paprika cumin, oregano plus optional cayenne pepper for a kick of heat.

If you are looking for a spicy taco blend check out my Homemade Spicy Taco Seasoning recipe.

How do you make Brown taco meat?

Heat a skillet (preferably nonstick) over high heat. When hot, place meat in the skillet and cook, using a wooden spoon or heatproof spatula to break up the ground beef into equal-size pieces as it cooks, until no longer pink.

How do you make perfect taco meat?

  • Heat skillet or pan to hot.
  • Add the ground meat and cook, using a wooden spoon or heatproof spatula to break up the ground beef into equal-size pieces as it cooks, until no longer pink. Add spices and liquid.
  • Reduce heat to medium-low, cover the skillet and cook for 5 -8 minutes, or until most of the liquid is evaporated. Taste and add more salt if necessary.
  • Garnish with chopped cilantro, if desired, and use to fill tacos, burritos, quesadillas, tostadas, empanadas, etc.

HOW TO STORE TACO MEAT

Let the meat cool then place leftover ground beef into an airtight container and refrigerate for up 3 days.

HOW TO FREEZE TACO MEAT

Let the meat cool then place leftover ground beef into an airtight container or a freezer Ziploc bag and freeze for up 3 months. Make sure is well sealed to avoid freezer burn.

When it comes time to use your ground beef, you can defrost in the microwave or in the refrigerator overnight. To warm it up, drizzle a couple of tablespoons of beef broth over the meat, place it in a skillet over medium-low heat, cover and heat to your liking.

LOOKING FOR MORE MEXICAN RECIPES?

How can I use this ground meat recipe?

This Easy Ground Beef is perfect to fill tacos, tostadas, burritos, quesadillas, empanadas and much more…


Preparation

  1. For the filling:
    1. Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, cumin, and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended.
    1. To assemble the tacos, put 1/4 cup meat mixture, then 1/4 cup each cheese, chopped tomato, and lettuce on each taco shell. Drizzle with salsa if desired.

    From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press.


    Steak Tacos With Red Peppers and Onions

    Steak lovers are in for a treat with this meaty taco recipe with seasoned beef, sautéed peppers and onions, and fresh cilantro.

    Servings 4 servings, 2 tacos each

    Ingredients

    • 1 lb. raw beef flank (or round) steak
    • 1 tsp. chili powder
    • Sea salt and ground black pepper (to taste optional)
    • 1 tsp. olive oil
    • 1 medium red onion, coarsely chopped
    • 1 medium red bell pepper, coarsely chopped
    • 8 (6-inch) corn tortillas, warm
    • 2 Tbsp. fresh lime juice
    • 2 Tbsp. fresh cilantro (or Italian parsley), coarsely chopped

    Instructions

    Rub steak with chili powder and salt and pepper (if desired).

    Heat oil in large skillet over medium-high heat.

    Add steak cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.

    Cover steak with aluminum foil let rest for 5 minutes.

    Add onion and bell pepper to skillet cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.

    Cut steak against the grain into thin slices.

    Top tortillas evenly with beef, onion mixture, and lime juice garnish with cilantro.

    Recipe Notes

    The Nutrition Facts box below provides estimated nutritional information for this recipe.

    P90X / P90X2 Portions
    ½ Fat
    1 Protein
    ½ Grain/Carb
    1 Vegetable

    2B Mindset Plate It!
    Add a side salad or more veggies to make a great lunch.

    If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

    Related Articles

    Recipes


    Creamy Cabbage Coleslaw

    This cabbage slaw pairs so well with the tacos because it’s crunchy and acid, and cuts through the richness of the tacos. Just add the sliced cabbage, grated carrots, and green onions to a large bowl and season with a pinch of salt and pepper.

    The dressing is totally rustic, but so tasty! Scoop in 3 heaping tablespoons of the avocado mayo directly over the cabbage slaw along with the juice of half a lime. Mix very well and check for seasoning. You can make the cabbage 15-20 minutes ahead of time because it won’t get too soggy.