67458 awesome beef burritos tacos pot Recipes

extra lean ground beef, water, taco bell home originals thick n chunky salsa, mac n cheese deluxe , kraft, frozen corn, shredded mexican cheese, green onion, chopped

mild or medium tomato-based salsa, cider vinegar, chili powder, beef chuck pot roast, fat trimmed, corn tortillas, sour cream, shredded lettuce, avocado

lean ground beef, chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper, cornstarch, water, salt and pepper, sour cream, condensed cream of chicken soup, chopped green chilies, shredded monterey jack cheese, flour tortillas (burrito size), shredded lettuce, diced tomato, chopped onion, sour cream

beef bouillon granules, water, garlic, minced, cayenne pepper, salt, black pepper, beef sirloin, cut into 1/2-inch cubes, wooden skewers , soaked in water for 1 hour, vegetable oil

olive oil, boneless beef chuck, cut into 3/4-inch cubes, bottled chunky medium-hot salsa, canned beef broth, chopped garlic, dark brown sugar, soy sauce, chopped fresh cilantro, fresh lime juice, burrito-size flour tortillas, cooked white rice

boneless beef roast , top sirloin roasts, chopped green chilies, onion, chopped, jalapeno peppers, seeded and chopped, garlic cloves, sliced, chili powder, ground cumin, sodium-free seasoning (optional), reduced-sodium beef broth, fat free tortillas, warmed, chopped tomato, shredded lettuce, reduced-fat cheddar cheese

top sirloin steaks or 1 1/2 lbs sirloin tip roast, all visible fat removed, chopped sweet onions or 3 cups yellow onions, chopped green bell pepper, dry red wine (regular or nonalcoholic), reduced sodium ketchup, cider vinegar, garlic cloves, minced or 1 tbsp instant minced garlic, low-sodium beef bouillon cubes, bay leaves, liquid smoke, ground cumin, divided, red hot pepper sauce, pepper, dark brown sugar or 1 tsp light brown sugar, fat-free flour tortillas or 8 low-fat flour tortillas

short rib of beef, beef consomme, taco seasoning mix, green bell pepper, chopped

tomatoes, onion, chopped fine, garlic, minced fine, ground red pepper, salt, tomato paste, ground beef, browned, taco seasoning mix, shredded cheddar cheese, corn tortillas

extra virgin olive oil, butter, all-purpose flour, boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt, fresh ground black pepper, dry red wine (recommend a burgundy), fresh thyme, garlic cloves, smashed, orange zest, 1-inch each, bay leaves, beef stock, new potatoes , scrubbed clean and cut in half, carrot, peeled and sliced, white pearl onions, white mushroom, cut in half, green peas, frozen or fresh, flat leaf parsley, chopped, for garnish

beef broth, rice, butter, salt, eggs, beaten, ground beef, garlic clove, crushed, cumin, salt, taco sauce, egg, beaten, avocado, mashed, onion, chopped, taco sauce, salt, lemon juice

beef bouillon granules, water, garlic cloves, minced, cayenne pepper, salt, black pepper, beef sirloin, cut into 1/2-inch cubes, wooden skewers , soaked in water for 1 hour, vegetable oil

taco seasoning, refried beans, salsa, flour tortillas, ground turkey, tortilla chips

tilapia fillet, cooked, taco seasoning, fresh corn, canned black beans, drained, chopped peach, salsa, shredded monterey jack cheese, buttermilk biscuits, reynolds wrap foil

beef stew meat (cut into 3/4 cubes ), flour, chili powder, garlic granules, oil, chopped yellow onion, beef broth, vegetable juice (spicy hot or regular), taco seasoning mix, beef bouillon granules, ro-tel tomatoes, pinto beans, green gieant niblets corn

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

lean ground beef, drained, onion, diced, garlic, minced, taco seasoning (1 packet), pico de gallo , medium spiciness, low sodium beef broth, sweet corn , with juice, dark red kidney beans, drained, shredded cheddar cheese, for garnish

ground beef, red enchilada sauce, shredded mexican cheese, soft flour tortillas