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These tacos are deliberately mild so they will appeal to a wide variety of palates. If your kids like the taste of packaged taco seasoning or taco sauce, you can simply add it to this recipe.
- 1 Tablespoon extra-virgin olive oil
- 1 onion, finely minced
- 1 Pound lean ground beef
- 1/4 Teaspoon salt
- Freshly ground pepper, to taste
- 1/2 Cup Sneaky Chef Purple Purée
- 3/4 Cups mild salsa
- 1/4 Cup tomato paste
- 12 hard taco shells
- Toppings, such as shredded lettuce, grated low-fat Cheddar cheese, chopped fresh tomatoes, and low-fat sour cream
Our Favorite Taco Recipes
Whether you're cooking for a party or serving up a Mexican-inspired Tuesday night dinner at home, you'll find something for everyone with these tasty taco recipes: authentic birria tacos, Tex-Mex tacos made with ground beef — and more.
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne ©Tara Donne
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Eddy Chen ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved
Make Your Own Tacos Bar
Rachael prepares two fillings and tons of toppings for her taco bar. That way, everyone can create a taco that they&rsquoll really love.
Tacos Carne Asada
Marinated flank steak plus pico de gallo, guacamole and queso fresco complete Tyler's 5-star tacos.
Baja Fish Tacos
Halibut is a white, flaky fish with a mild flavor that's perfect for frying because it won't fall apart in the oil. Food Network Kitchen pairs the crispy fried fish with a quick slaw, store-bought salsa and avocado for a festive meal that only takes about 20 minutes to put together.
Slow-Cooker Pork Tacos
Start the meat in a slow-cooker before you go out for the day and come home to tender, flavorful pork tacos. Or, if you don't want to wait, make this recipe in a Dutch oven in half the time.
Baja Style Fish Tacos
Marcela serves her Baja-style beer-battered fish tacos with a fiery, fresh tomatillo salsa and lemon cream sauce.
Instant Pot Tacos
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
A crunchy cabbage slaw is the key to Ree&rsquos five-star shrimp tacos. The best part? They're ready to eat in 16 minutes.
Ground Chicken Tacos with Creamy Salsa
Switch up your taco night by spiking yours with Sunny's cool, creamy salsa.
15-Minute Stir-Fried Steak Tacos
We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.
Indian Chicken Tacos
Mix taco night up a bit and add these Indian Chicken Tacos to the lineup. Swap traditional taco shells for naan and top with chutney, jalapeño and creamy cucumbers.
Giant Crunchy Taco Wrap
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Korean Short Rib Tacos
Jet Tila&rsquos Korean-inspired tacos contain a crucial ingredient in the sauce: gochujang. This fermented red chili paste adds spicy and savory notes to the short ribs and Brussels sprout slaw stuffed inside the corn tortillas.
Bring the taste of New Orleans straight to your kitchen! Food Network Kitchen suggests serving these grilled catfish tacos with freshly squeezed lime juice and hot sauce for an extra kick.
All-American Beef Taco
Thanks to a homemade spice mix, Alton&rsquos beef tacos are packed with flavor. For extra oomph, Alton molds and fries his own corn tortilla shells.
Fresh watermelon makes for a summery tomato substitute in these classic chicken tacos.
Roasted Salmon Tacos
Ina&rsquos easy fish tacos are perfect for beginner chefs. After roasting, she breaks the salmon into chunks to fill her taco shells. A fresh, crunchy slaw and simple guacamole round out the dish.
Mexican Pot Roast Tacos
Tyler braises beef shoulder until it&rsquos tender and easily shredded. To make the ultimate beef taco, he loads a homemade taco shell with the shredded meat, a simple salsa and guacamole.
Grilled Chicken Tacos
Rub chicken breasts with a chili powder paste for extra smoky flavor. Then, grill alongside corn tortillas and you've got the makings of a great taco night.
These stewed short rib tacos take time but are worth the extra planning. The low-and-slow cooking method helps the beef cook up extra tender &mdash and the homemade chili pepper sauce adds irresistible flavor.
15-Minute Shrimp Tacos with Spicy Chipotle Slaw
This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.
Pulled Pork Tacos
Giada seasons her pork with a dry rub, then cooks the meat low and slow to really develop the flavors. She tops her tacos with feta and radish, but the toppings are customizable to your preferences.
Slopless Joe Taco
Enjoy the flavors of a Sloppy Joe without getting sloppy! Bowl-shaped tortillas let you dig into everyone&rsquos favorite saucy beef dish minus the mess.
Use crunchy cubes of tofu instead of meat in your next taco pile it into whole-wheat tortillas alongside Greek yogurt sauce and crunchy, tangy slaw.
Crunchy Breakfast Tacos
Whether you&rsquore looking to add some crunch (and extra veggies!) to your morning meal or want to give your taco night a breakfast-for-dinner-inspired twist, these egg-filled tacos are sure to fit the bill.
Pork Carnitas Tacos
Slow-cook boneless pork butt in orange juice and fresh thyme until fork tender and you&rsquoll have the perfect filling for warm corn tortillas. If you have time, make some pickled red onions too &mdash they&rsquore the perfect complement.
Ree makes these hearty tacos when her family needs a fun, filling meal. She sets up a taco bar with the beef, chipotle salsa, corn tortillas and all the fixings and everyone gets what they want.
Beef Barbacoa Tacos
These tacos have layers of flavor thanks to chile peppers, slow-cooked beef and a simple sauce made with charred tomatoes, onions and garlic.
Geoffrey cuts prep time by shredding up a half of a rotisserie chicken for his Thai-style tacos. A tangy slaw and peanut butter-based sauce top off this flavorful dish.
Bobby&rsquos fish tacos come together quickly thanks to his &ldquoautomatic marinade.&rdquo He rests the fish in the jalapeno dressing for just 15 minutes before tossing it on the grill. Though Bobby grills with orate, any flaky white fish will do.
Ranch Chicken Tacos
Once you&rsquove seasoned and cooked your chicken, Ree recommends serving it with tortillas and a number of salsas, beans and grilled mini peppers to create your own taco bar.
BLUEBERRY PIE TACOS
For blueberry filling
zest and juice of 1 lemon
2 tablespoons cornstarch mixed with 2 tablespoons cold water
For whipped cream
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
For taco shells
1 gallon canola oil, for frying
8 small (approx. 4-inch diameter) flour tortillas
1 teaspoon ground cinnamon
deep fryer or deep-fry thermometer
For blueberry filling
Combine blueberries, sugar, lemon zest, lemon juice, nutmeg, and cinnamon in a saucepan and bring to a boil over high heat (the blueberries will release lots of liquid), stirring occasionally with a wooden spoon. Turn off the heat and add the cornstarch/water mixture and stir just to combine. Let the filling cool, stirring occasionally, for at least half an hour before assembling tacos.
For whipped cream
Add confectioner's sugar to heavy cream in a cold bowl. Whip, by hand or with a mixer, until it holds soft peaks. Refrigerate until you're ready to assemble the tacos
For taco shells
Pour the gallon of vegetable oil into the deep fryer or large pot and heat it to 350°F. Set up a baking sheet lined with paper towels next to the fryer, for the finished tacos.
Stir together sugar and cinnamon in small mixing bowl.
Using the tip of a sharp knife, poke 10-15 tiny holes into each flour tortilla. Fry them one at a time by using tongs to drop half of the tortilla into the hot oil. That half will float so you can fold the other half over it (with the tongs) to get it in the shape of a taco shell. When the submerged half has started to brown, turn the tortilla over to fry the other half. If air bubbles start to form, try to squeeze them out with the tongs, but a few bubbles are fine. Once the tortilla has taken the shape of a taco shell, release it with the tongs and let it fry, fully submerged, until golden brown, about another minute.
When the taco shell is golden brown, carefully lift it from the fryer with tongs or a slotted spoon. Let any excess oil drip off into the fryer, then set it upside-down (open-side down) on the paper towel-lined baking sheet, and sprinkle the outside with cinnamon sugar. Repeat with the remaining tortillas.
To assemble tacos:
Divide the pie filling evenly among the fried taco shells, and top with whipped cream.
Barbacoa pulled-beef tacos
Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.
Braised Beef Street Tacos
Oklahoma beef braised with smoky barbecue seasoning and beer and topped with fresh vegetables and herbs makes a street taco that will soon become your favorite.
Using a lightly oiled large saute pan, sear the onions and sweet potatoes until the onions are translucent and slightly browned. Add the pepper flakes, and place mixture in the crock pot or roasting pan.
Step 1 -- Using a lightly oiled large saute pan, sear the onions and sweet potatoes until the onions are translucent and slightly browned. Add the pepper flakes, and place mixture in the crock pot or roasting pan.
Return saute pan to heat, and sear the roast until brown on all sides (5-8 minutes). Remove and place in crock pot or roasting pan, then season with the Head Country dry seasoning. Gently deglaze the pan with Coop beer, and allow it to reduce slightly. Be careful that you don't add the beer too quickly as it could overflow the pan. Cook in a crock pot on high for 4 hours. Or, roast in the oven at 350 degrees for 2 hours.
Step 2 -- Return saute pan to heat, and sear the roast until brown on all sides (5-8 minutes). Remove and place in crock pot or roasting pan, then season with the Head Country dry seasoning. Gently deglaze the pan with Coop beer, and allow it to reduce slightly. Be careful that you don't add the beer too quickly as it could overflow the pan. Cook in a crock pot on high for 4 hours. Or, roast in the oven at 350 degrees for 2 hours.
Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
Step 3 -- Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
Using two forks, break apart the roast, shredding the meat. Add the Head Country Chipotle Bar-B-Q Sauce, and mix well.
Step 4 -- Using two forks, break apart the roast, shredding the meat. Add the Head Country Chipotle Bar-B-Q Sauce, and mix well.
Add butter to a saute pan, and brown tortillas one at a time.
Step 5 -- Add butter to a saute pan, and brown tortillas one at a time.
Assemble the tacos and with wet ingredients and toppings, and serve with Ace In the Bowl Salsa.
Step 6 -- Assemble the tacos and with wet ingredients and toppings, and serve with Ace In the Bowl Salsa.
- › 1 Tsp oil
- › 1 Medium onion
- › 1 (8) Oz Triple S Farms Sweet Potato
- › 1 Tsp Red pepper flakes
- › 2 lbs Peach Crest Ranch sirloin roast, for braising
- › 1 Tsp Head Country All Purpose Championship Seasoning
- › 1 Cup Coop Ale Works Spare Rib Pale Ale
- › 1 Cup Head Country Chipotle Bar-B-Q Sauce
- › 1 Cup Shredded carrot
- › 1/2 Green onion, thinly sliced
- › 1 Tbsp Fresh ginger, finely chopped
- › 1/2 Cup Rice wine vinegar
- › 1 Tsp Head Country All Purpose Championship Seasoning
- › 16 Flour tortillas (small or street size
- › 3 Tbsp Hiland Butter
- › Toppings
- › 1/2 Cup Scissortail Farms cilantro leaves
- › 1 Cup Scissortail Farms arugula
- › 2 Cups Shredded cheddar cheese
- › 1 Jar Ace in the Bowl Salsa
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The Busy Day BBQ Beef Short Ribs recipe is perfect for the family on the go or when your day is hectic, but you still need to cook dinner. The juicy meat falls off the bone. No one needs to know you weren't slaving away all day cooking ribs. It is our secret!
- 2 teaspoon olive oil
- 1-1/4 pounds skirt steak, finely minced
- 1 small yellow onion, finely diced
- 3/4 teaspoon ground chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin (toasted if you can find it)
- 3/4 teaspoon kosher salt
- 12 white corn tortillas
- 2 small bunches cilantro, finely minced
- 1 white onion, finely minced
ADDITIONAL (optional) TOPPINGS:
- hot sauce or salsa
- diced tomatoes
- jalapeño, minced
- finely sliced iceberg lettuce
Classic beef tacos, made with homemade seasoned ground beef filling, no packaged mix. Easy, flavorful taco meat comes together in the skillet in about half an hour. Put out all the fixins for a perfect weeknight dinner the whole family loves!
I love a good taco when I go out for Mexican, especially tacos al pastor. At home though, I make these classic ground beef tacos, simple and flavorful and my family&rsquos favorite.
Always Hungry in New York has asked me how to make it, and it&rsquos usually requested when the kids are home. It&rsquos a great taco meat base for whatever toppings you want to pile on.
How to make homemade filling for beef tacos
Step 1: Cook some onion for a few minutes, add garlic, spices and salt and cook until fragrant.
Step 2: Add the ground beef, cook and break up with a wooden spoon until no longer pink.
Step 3: Stir in some tomato sauce, chicken stock, apple cider vinegar and brown sugar. Simmer about 15 minutes until thickened.
This taco meat is full of flavor but not spicy. And it&rsquos so versatile, either in a classic hard taco shell, wrapped up in a flour tortilla like a burrito or piled on chips for nachos. Nothing fancy or time consuming, just really delicious.
I don&rsquot think you need to wait for Taco Tuesday to make these beef tacos. Any weeknight is perfect for this family-friendly dinner.
Pull out all the fixins &mdash cheese, lettuce, shredded cabbage, tomatoes, avocado, salsa, onion, jalapeños, sour cream, cilantro &mdash whatever floats your boat, and have a taco bar at home. You will love these beef tacos, I promise! Best
You might also like Tacos de Carnitas and my Classic Margarita.
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UPDATED: With new photos and copy in April, 2020, no changes to original recipe.
Season the oxtails with salt and pepper and rub them with the garlic and olive oil.
Heat a skillet over medium-high heat and sear the oxtails on both sides for about five minutes or so.
Add the beef broth to a quick pressure cooker. Place the seared oxtails in the broth, lock the lid and pressure cook for 15 minutes.
Once cooked, remove the oxtails and shred the meat off the bones.
Assemble tacos in tortillas with your choice of toppings (I like sour cream, shredded cheese and diced tomatoes), and enjoy!
Slow Cooker Beef Tacos
Tasty little beef carnitas tacos made in the crockpot! For best results, enjoy with a margarita.
- FOR THE BEEF:
- 2 pounds Flank Steak
- 1 whole Yellow Onion, Diced
- 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Jalapeno Pepper, Seeded And Chopped
- FOR THE SPICE RUB:
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- FOR THE ASSEMBLY:
- 1 package Corn Tortillas, 8-10 Count Package
- Optional Garnishes: Diced Avocado, Chopped Cilantro, Salsa, Lime Wedges
Mix together all of the spice rub ingredients in a small bowl.
Rub the spices all over your flank steak. Be generous here! Then, place your steak at the bottom of your crockpot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crockpot and shred it with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet over medium heat. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
Malo’s Beef and Pickle Tacos
There’s a place in Los Angeles where you can drink feisty margaritas made by half-rude actor/bartenders, munch on half-bad chips and salsa, and watch awkward Tinder dates buzz around you. It’s happy hour, half-dark at your table, and there is tequila, so… most anything is tolerable.
The bright spot, the salvation from the meh bartenders and awkward dates around you, the comfort supreme: Beef and Pickle Tacos! Crunchy, salty, and cheesy. Simple flavors and textures combine to make everything right in the world. Well.. not everything, but most things. The wonders a pickle can provide.
Here’s what we’ll need for taco dinner, at home, where it’s cozy.
A big ol’ boiled Russet Potato: help extend the meat with cheap potato starch.
Sharp cheddar cheese: finely shredded
Kosher dill pickles: sliced and snacked on.
Spices: cumin, garlic powder, sea salt, black pepper, and smokey paprika. It’s like making your own taco seasoning. Extra delicious.
Tequila: a sip for us and for good measure.
While you’re at it… maybe make a full jar of taco seasoning for future taco adventures? Yes: Taco Seasoning + Charred Corn Tacos.
Ground beef is browned until cooked through. Spices are added and the mixture becomes fragrant and flavorful. Good spice. Add salt and pepper to taste. Don’t be shy, we’re adding a potato to the mix that will such up lots of flavor, too.
A boiled potato (skin on and coarsely chopped) is added to the seasoned beef mixture. Stirring the potato into the taco meat will break the potato down perfectly. No need to formally dice it.
The meat mixture is browned and just slightly crisp and now it’s time to fry the corn tortillas! I like to pan-fry my tortillas in a bit of oil. Feel free to char them over an open flame if your prefer a more fresh, less fried taco.
ps. These tacos are really good with a little fry action.
Crisp tortillas and it’s time to assemble.
Ready the pickle slices. Grate some extra cheese. More is more when it comes to these tacos.
These tacos are crispy and spicy, savory and salty. The pickles add just the right amount of salty crunch. Like pickles on a cheeseburger, in a taco, with hot sauce.
I consider this comfort food and I’d like some privacy while I eat waaaay too much.