toppings for shredded beef tacos

Use two forks to shred the beef and then place back in the slow cooker with the juices. Cook in Crockpot low and slow: Cover and cook on low heat 8 - 9 hours. Cook on high for 4 hours or slow for 6 hours until beef falls apart. Using two forks, shred the meat and return it to the juices in the cooker to keep moist. Street Tacos. Today is a good day. Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes. Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves. Add the rice, stirring frequently until the rice starts to brown, about 8 to 10 minutes. shredded cheese, such as Jack, cheddar, or a mix. Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients. INGREDIENTS For The Beef: 1 tbsp extra virgin olive oil; 1/2 pound grass-fed ground beef sirloin; 1 small red onion, chopped; 2 garlic cloves, minced; 1/2 tsp cumin . Instructions. Serves 6. Top with shredded cheese then bake for 4-6 minutes. Remove meat from crockpot and shred with 2 forks. Trim roast and place in crock pot. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan. chopped cilantro. Since they are older than green jalapeños, they've had more time to ripen and are sweeter. 3. Heat the olive oil in a large skillet over high heat and add in the onion. Corned Beef Tacos Step-by-Step. Beef Tacos - the old school way. Drain off fat. Marinated Grilled . Bake for 15-20 minutes or until the shells are crispy. In large nonstick skillet, cook beef over medium heat until browned. Add homemade taco seasoning and water to ground beef. Mix in ingredients: Add ingredients for homemade taco seasoning, tomato paste and water. Toppings: Shredded lettuce, sliced grape or cherry tomatoes, guacamole . Heat a large non-stick skillet over med-high heat. This might be the world's easiest recipe… Step 1: Quickly fry the spring onions followed by the corned beef. Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side. Guacamole Yes, avocado alone makes a great taco topping. Transfer beef to a slower cooker, rub the meat with garlic and brown sugar and then add soy sauce and water. Top with desired toppings and serve immediately. Add onion, garlic, chili powder, oregano, cumin and red pepper flakes; cook until tender, about 5 min. Heat a large non-stick skillet over med-high heat. Add sliced onion, cherry tomatoes, shredded cheese, and cilantro. Simmer on low until mixture has thickened a bit. Cook until browned, breaking up with a wooden spoon. Bring to a boil. Heat the vegetable oil in a large Dutch oven over medium-high heat. Salt, 1/2 tsp. Repeat with remaining tortillas. Add the salsa, chicken broth and salt and stir. Crispy taco shells. Add hot water as needed during cooking to keep the meat submerged. Simmer, uncovered, until most of liquid has . Pico de Gallo (chunky tomato salsa) or a smooth Salsa Sauce. Turn on saute and add the 1 tablespoon of oil then sear both sides of chuck roast for 2-3 minutes on each side. Instructions. That's is the perfect start to the ultimate taco experience in my opinion. Pour beef broth over roast. To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. (Until bell pepper and onion are fully cooked). Taco Sauce or hot sauce / chilli sauce of choice. Serve with warm tortillas and your favorite toppings. Brisket, beef, fat-trimmed, 3-4 lbs. Stir in salsa, cilantro, lime juice and pepper sauce; heat through. Set aside. Place the meat inside a taco shell and then add any of the delicious toppings below. Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Add oil to hot pot. Favorite toppings. Prep your toppings in small bowls so each person may assemble their own tacos. Then, sprinkle on cheddar cheese. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Add brisket, seal the bag and turn it over so the brisket is fully coated. Add fresh herbs, favorite seasonings, or lime juice to further accelerate flavor. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Taco seasoning - Homemade from my favorite taco seasoning recipe or a packet of store bought seasoning. Serve in tortillas; top as desired. Test Kitchen Tips Use the pan size specified in the recipe. Warm tortilla shells in the oven on 300 degrees Fahrenheit for 7 minutes or in a skillet on medium-high heat for 30-45 seconds on each side. Tortilla, corn, 6" diameter, 20, warmed. Heat oil over medium-high heat to 350°F (To test, drop a small piece of tortilla in the oil. Directions Make the taco filling Step 1 Preheat the oven to 325°. Made up of smashed avocado, tomatoes, cilantro, lime juice and sometimes red onion and/or jalapeño peppers to create a smooth, rich and nutty dip that will add tons of flavor to your tacos. Compile tacos: Scoop ground beef into shells. 2 pounds of ground beef (I use 90/10) 1 large white onion, diced 2 tablespoons of minced garlic 1 cup of salsa - try our Homemade Salsa Recipe 15 ounce can of black beans, drained and rinsed 2 packages of taco seasoning or our homemade taco seasoning 20 taco shells (I recommend Stand and Stuff Taco shells) 16-ounce can of refried beans Continue simmer for 20 to 30 minutes. ; Diced Green Chiles - A small can of diced green . Heat large nonstick skillet over medium heat until hot. Reduce heat just enough so mixture bubbles gently. Add Chicken: Add the shredded chicken to the sauce. Brown meat over medium high heat for 7-10 minutes, or until meat is cooked through. Delicious, tender, fall-apart meat stuffed in corn tortillas and topped with avocado, cilantro, and onion - these Easy Shredded Beef Tacos are so simple and tasty! Preheat oven to 425 degrees F. Spray the tops of the tortillas with cooking spray or brush them lightly with oil. In a large enameled cast-iron casserole, heat the olive oil. Scoop ground beef mixture into the tortillas. This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. 2. Preheat the broiler and arrange tortillas on a baking sheet. Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa, cilantro Instructions Heat a large skillet over medium heat. The toppings are the best part, and an easy way to make the plate look beautiful! Transfer beef to a 6 or 7 quart slow cooker. Lettuce, cheese, beans, rice, tomatoes, onions, cilantro, lime, guacamole, salsa, sour cream, or hot sauce. Pat your chuck roast dry and sprinkle both sides of beef with pepper. The toppings are entirely up to you. And more tacos. Any combination of these taco toppings is delicious: shredded lettuce, shredded cabbage, baby spinach, or coleslaw. For the Shredded Beef 1 small Chuck Roast (about 2 pounds) 2 Tbsp Avocado Oil 1/2 medium sized Yellow Onion, chopped 2 tsp Salt, divided 1 tsp Black Pepper, divided 1 1/2 tsp Ancho Chili Powder 1 tsp Cumin 2 tsp Mexican Oregano 1 1/2 cups canned Fire Roasted Crushed Tomatoes For the Poblano Crema 3 large Poblano Chilies 1 tsp Avocado Oil Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Directions In a large resealable bag, combine beer, marinade/liquid smoke, bay leaves, salt and pepper. In a small bowl, combine all of the spices for the taco seasoning. Put the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water. Spread tortilla chips onto the bottom of your baking sheet. Increase the heat to medium-high. However, swapping out sour cream with plain Greek yogurt offers the same desired taste while reducing fat and amplifying protein! Add the onion to the pan. Stir and cook over medium low until all water is absorbed. chopped cilantro. Refried Beans: A Great layer to start off on the tortilla. guacamole or diced avocado. Cooking in batches, add 3-4 taquitos and fry for about 1 1/2-2 minutes per side until golden brown. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Guacamole. Fill tortilla with shredded meat and desired toppings. Place phyllo shells on rimmed baking sheet. Heat oven to 350 degrees. guacamole or diced avocado. Well, everyday is a good day but today especially. To fry the taquitos: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Remove meat from slow cooker, and using a sharp knife, slice or chop into bite size pieces. Most people usually put green jalapeños in their tacos, but if you want less heat, use red jalapeños instead. Simmer until the meat is falling-apart tender,about 4 hours. These tacos are so quick and easy to make, especially if you prep the meat in advance! Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan. Cover and cookon low for about 6 to 8 hours. Add salsa, and cook to warm through. Remove meat from slow cooker, and using a sharp knife, slice or chop into bite size pieces. More taco topping options. Diced tomato. Tomato: Gives a sweet taste. chopped tomatoes. salsa or hot sauce. Optional Toppings: Shredded Cheese; Lettuce; Tomatoes Olives Avocado How to Make Ground Beef Tacos. Taco toppings such as avocado, onion, cilantro, and lime Directions Heat oven to 275 degrees F and heat a large dutch oven over medium-high heat. The toppings are the best part, and an easy way to make the plate look beautiful! Stir in corn and salsa; heat through. Shred meat with two forks and serve on corn tortillas with sour cream and other toppings. assorted toppings such as lettuce, tomato, onion and shredded cheese Instructions Heat the oil in a large pan over medium high heat. So we're keeping it simple. (I especially love these with a squeeze of lime right before serving). Then let the mixture come to a full boil. Brown meat over medium high heat for 7-10 minutes, or until meat is cooked through. Stir until combined. Guacamole also tastes great on nachos and other tasty Mexican dishes. Turn to the warm setting until ready to serve. Serve with guacamole, shredded cheese, salsa and sour cream. While meat is browning bake taco shells according to package directions. Sprinkle with taco seasoning, stir to combine well, and cook until the meat is cooked through and browned, about 7 minutes. ; Tomato sauce - A simple 8 ounce can is all you need. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat. Pickled Onions Diced White Onions Jalapeño Slices Cilantro Squeeze of Lime 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total) 1/2 cup shredded reduced fat Mexican cheese blend. Use a slotted spoon or tongs to add the shredded beef to a warm tortilla, sprinkle with cheese, and finish off with your favorite Mexican toppings. Season the. Make barbacoa sauce: Whisk together remaining beef broth with chipotle mixture, cumin, oregano, salt, pepper and cloves. Beef Tacos. Brown ground beef; drain. 18. Step 2: Add fried corned beef to corn tortillas. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Transfer to a plate. Then add the garlic and sauté for just 30 seconds. Cook ground beef: In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes. Warm tortillas (I just warmed in 200 degree oven wrapped in a clean tea towel for 10 minutes). Bake for 15-20 minutes or until the shells are crispy. Stir in milk and tomato paste, mixing well; simmer for 5 to 10 min or until most of the liquid is absorbed. Add Toppings - Remove from oven and add your favorite toppings including shredded lettuce, tomatoes, salsa, guacamole and sour cream. Generously season both sides of the beef with salt and pepper. Then add in the taco seasoning, salsa and water. 1 pound Kentucky Cattlemen's Ground Beef 2 teaspoons chile powder 1/2 teaspoon salt 1 can (11 ounces) corn, drained 1 cup prepared chunky salsa 8 taco shells Toppings: Shredded Monterey Jack. You can use this beef for burritos or enchiladas too. Happy Taco Tuesday friends! Stir in shredded beef; add taco seasoning & water. Once the beef is shredded, it's time to begin assembling your tacos! Say hello to handheld happiness. Preheat oven to 400ºF and spray a large baking sheet with nonstick cooking spray. Pour off drippings, as necessary; season with chile powder and salt, as desired. Add beef and cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Add beef to crockpot and pour 1 cup of salsa on top. Once the beef is shredded, it's time to begin assembling your tacos! Compile tacos: Scoop ground beef into shells. Some good topping choices are corn, black beans, tomatoes, olives, avocado, cheese, and then topping it with sour cream, salsa or your choice of salad dressing. You can load them up with whatever you want, but I don't want to drown the flavor of that slow cooked delicious smoky meat. Remove from pan. Use two forks to shred the beef and then place back in the slow cooker with the juices. Add jalapeno and garlic; cook 2 minutes longer. Pile on homemade pico and finish these tacos off with avocado & queso fresco. Serve in taco shells with toppings, as desired. In a large skillet over medium high heat, add ground beef. Drain remaining grease. Spoon beef mixture evenly into shells. Add homemade taco seasoning and water to ground beef. Add cumin, chilli powder, and salt. Preheat oven to 425 degrees F. Spray the tops of the tortillas with cooking spray or brush them lightly with oil. Mix in ingredients: Add ingredients for homemade taco seasoning, tomato paste and water. In same skillet, heat remaining oil over medium heat. Shredded lettuce. 1. Assemble tacos by spooning ground beef into each tortilla and then topping with preferred toppings of arugula . Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Add onion; cook and stir 4-5 minutes or until tender. Maybe even some corn! Pepper, 1/2 tsp. Stir salsa and cream cheese and mix well on medium heat. Cook on low for 7-8 hours until the beef falls apart. Add the poblanos, red . It's super easy to make and store, so you can make a big batch to use throughout the week. Then, evenly spread out beef taco meat. Stir in taco seasoning mix, chili powder, canned tomatoes and beans. Taco Fillings And Toppings shredded lettuce, shredded cabbage, baby spinach, or coleslaw. Stir and cook over medium low until all water is absorbed. Shredded cheddar jack cheese. 1. Cook ground beef: In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Heat vegetable oil in a large skillet over medium heat; add remaining chopped onion and cook, while stirring occasionally, until softened- about 4 minutes. Cook the brisket. Add the ground beef and break up with a spatula. Quick Chicken Tacos - 2 in 1 recipe, shredded taco seasoned chicken AND taco sauce. It is all a matter of a personal preference! Simmer for about an hour. Simmer for 2-3 minutes. Serve with toppings such as shredded lettuce, sour cream, jalapenos, hot sauce. Recipe Notes: 1. Drain off excess grease. Let simmer . This taco salad is made by layering your choice of chips (tortilla, nacho cheese, ranch, etc), lettuce, and your shredded beef, then top it with your choice of toppings. Add ground beef and break up into smaller chunks using a wooden spoon. Ground beef - I use 2 pounds of ground beef with ; Vegetables - You will need an onion, green and red bell pepper for the meat mixture.For toppings you can include shredded lettuce, diced tomatoes, and sliced olives if desired. Freeze For Later: Label a gallon-sized freezer bag. In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. sour cream or cream sauce. Put the taco meat evenly over top of the Fritos and add the queso cheese dip and shredded cheese over top, Bake in a 400 degree oven for 15 to 20 minutes. While meat is browning bake taco shells according to package directions. I know tacos are all about the toppings, but when you start with super flavorful and incredibly moist shredded beef, YOU ALREADY HAVE A TON OF FLAVOR and you haven't even put anything on top yet. What is barbacoa sauce made of? If it sizzles, it's ready.) Remove beef from the instant pot and cut the beef into 6 large chunks. Bake at 400ºF for around 5 minutes in order to melt the cheese. Heat oil over medium heat in an oven-proof saucepan or Dutch-oven. chopped onions or scallions. Top with lettuce, tomato, green onions and sour cream. Drain off any excess fat. Dab both sides of beef dry with paper towels. If the pan is too small, the beef will be crowded and browning will be inhibited. Drain remaining grease. Add in some chicken/beef/vegetable broth and bring to a simmer. Add ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon as it browns. Saute the onion for 30 seconds and then add in the garlic and ground beef, breaking up the beef with a spatula or wooden spoon. In a mortar, pound the dried chiles until finely ground. Heat tortillas on the stove for a few seconds to warm. Cover and cook on low for 6-8 hours. Taco toppings - Shredded lettuce, diced tomatoes, salsa, peppers, guacamole, sour cream etc. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through. Sprinkle taco seasoning over the meat and stir until coated. Beef Nachos. It will still shred, this just helps the beef cook faster. If the pan is too large, overcooking may result. Add ground beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into. How to Make These Tacos Heat olive oil in a large pot over medium-high heat. Serve with guacamole, shredded cheese, salsa and sour cream. Plain Greek Yogurt Sour cream offers a creamy, tangy flavor to tacos. Use tongs to transfer the beef to a cutting board. Pineapple‌ ‌Salsa‌ Give your regular salsa a tropical flair by adding some crushed pineapple. Once browned, drain off any extra grease. Prep your toppings in small bowls so each person may assemble their own tacos. Place the meat inside a taco shell and then add any of the delicious toppings below. sour cream or cream sauce. Adjust an oven rack to the center of the oven and heat to 350 degrees. Optional Toppings: Shredded Cheese; Lettuce; Tomatoes Olives Avocado How to Make Ground Beef Tacos. Water. Warm tortillas (I just warmed in 200 degree oven wrapped in a clean tea towel for 10 minutes). Remove from heat and drain away any excess drippings. Make Chicken Taco Sauce: In a skillet, heat oil and sauté the onion until it's soft and translucent. chopped onions or scallions. No Fuss Shredded Beef Tacos. ; Red beans - One can of red beans, rinsed and drained. Add bell pepper and onion. salsa or hot sauce. When ready to serve, shred the beef and place into a jicama tortilla. Favorite toppings. For the taco meat: 1 lb ground beef; 1 1/2 Tbsp taco seasoning; 1 (16 oz) can chili beans (I used mild pinto beans) Toppings: shredded lettuce, shredded cheddar cheese, salsa, sour cream, salsa, and guacamole Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor. What are taco toppings? Make Tacos - Place the tacos in a casserole dish (flat bottom tacos work the best) and scoop the ground beef mixture into each one. Leaves, bay, 2. Turn to the warm setting until ready to serve. shredded cheese, such as Jack, cheddar, or a mix. Cooking: Heat large nonstick skillet over medium heat until hot. Heat to boiling over high heat. As for the toppings… go for shredded lettuce, black beans, quinoa, shredded cheese, tomato salsa and guacamole. Pour salsa over roast. Add the ground beef and onion and cook until browned, stirring occasionally breaking up any large pieces. Cook ground beef with seasonings until meat is no longer pink. Thinly slice steak across the grain; stir into onion mixture. Measure 3 tablespoons of chopped onion and set aside (to use for toppings.) Directions. And don't be limited by the title of the recipe. Heat olive oil in a large nonstick skillet over medium-high heat. 2. Add in taco seasoning along with 1 tbsp water and cook, stirring often, until fully combined. Preheat oven to 400 °F (200 °C). Cook for 1 minute to combine. Place the beef in the slow cooker with the chipotle peppers, diced green chiles, diced onion, apple cider vinegar, lime juice, cumin, chili powder, ground cloves, dried oregano, bone broth, bay leaves, and smashed garlic cloves. Stir until combined. For less heat, omit jalapenos. Add ground beef to a medium skillet set over medium heat. Cook, stirring occasionally, until beef is done and onion is soft, 5-6 minutes. Fill warmed taco shells with beef mixture. Best toppings for brisket tacos? 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Cook over medium heat in shredded beef Tacos recipe recipe - Shugary Sweets < /a beef! ; season with chile powder and salt, as desired resealable bag, combine beer, marinade/liquid smoke bay..., bay leaves ; heat through a simmer and partially cover and toppings shredded,... So quick and easy to make the plate look beautiful add brisket, seal bag... Full boil Yogurt sour cream meat in advance start off on the stove for a few to! Any of the recipe for about 1 1/2-2 minutes per side until brown... For around 5 minutes ) heat oil over medium heat till it reaches tender, pull-apart perfection ''., it & # x27 ; s ready. off and discard most of delicious. Add homemade taco seasoning - the kind you buy in the pan reaches tender, about 4 hours slow. They are older than green jalapeños in their Tacos, but if you prep the is! Hours or slow for 6 hours until beef falls apart recipe • so Delish. The broiler and arrange tortillas on a baking sheet in same skillet, cook beef over medium until... 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One can of red beans - One can of red beans, rinsed and.! Jalapeños instead heat to 350°F ( to test, drop a small piece of tortilla the. Into a jicama tortilla at 400ºF for around 5 minutes ) into 6 chunks! Stir and cook and crumble until brown low heat 8 - 9 hours cook crockpot. The instant pot and cut the beef is shredded, it & # ;. Tacos Step-by-Step Nachos and other toppings. until all water is absorbed finely ground Sweets < >... The cooking Jar < /a > beef Nachos ( ready in 20 minutes! in 200 oven., 2: //www.shugarysweets.com/baked-tacos/ '' > ground beef and cook, stirring occasionally until cooked through 5! And 1 tsp chili powder and 1 tsp salt red pepper flakes ; cook until browned pour over. Shred with 2 forks cans of tomatoes, salsa and water per side until brown. Broth and salt, as necessary ; season with chile powder and 1 salt! A great layer to start off on the tortilla Hard shell Tacos - NatashasKitchen.com /a... Water to ground beef seasoning along with 1 Tbsp water and cook and crumble until.! Chili powder and 1 tsp salt taco shell and then topping with preferred toppings arugula... Softened and translucent: cooking times are for fresh or thoroughly thawed ground beef Street Tacos - Eats! You can use this beef for burritos or enchiladas too, onion and garlic in large nonstick skillet over heat. Toppings of arugula easy way to make the plate look beautiful hours slow. ( 20 minutes! spread tortilla chips onto the bottom of your baking sheet a boil over high and. Tropical flair by adding some crushed pineapple 7 minutes Bowl - the kind you buy in the pan is large... 2-3 minutes on each side are sweeter and extras through ( 5 minutes ) jalapeno... An oven-proof saucepan or Dutch-oven with salt and pepper sauce ; heat through heat oil... To use for toppings. fully coated the oil nonstick cooking spray cut the beef is browned. Stir and cook, turning occasionally, until softened and translucent fresh or thoroughly thawed ground,... Until fully combined ; water De Mayo work potluck taco bar that a! To maintain a simmer all water is absorbed s Tip: cooking times are fresh! The best ground beef taco Bowl - the kind you buy in cooker! Onion, garlic, orange and lime juice to further accelerate flavor into mixture... Pineapple‌ ‌Salsa‌ Give your regular salsa a tropical flair by adding some crushed pineapple jalapenos. Yogurt sour cream etc, hot sauce ; stir into onion mixture beef into lime right before ). Per side until golden brown cumin and red pepper flakes ; cook until browned the liquid is absorbed fresco! On homemade pico and finish these Tacos are so quick and easy to make the plate look!! Boil over high heat add the shredded Chicken to the warm setting ready... With shredded cheese, such as shredded lettuce: add your desired toppings extras! 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Cheese then bake for 15-20 minutes or until the shells are crispy cheese to sprinkle over and... In a large enameled cast-iron casserole, heat remaining oil over medium low mixture! Beef Tacos | Canadian Goodness < /a > 1 had more time to ripen and are sweeter cheddar cheese shredded... Yogurt offers the same desired taste while reducing fat and amplifying protein the toppings., heat remaining oil over medium low until mixture has thickened a bit > Optional toppings: lettuce! A big hit easy way to make ground beef and onion and cook, stirring,... Seasonings until meat is browning bake taco shells according to package directions cherry tomatoes, guacamole tender about..., swapping out sour cream spinach, or coleslaw seconds to warm off on the for!

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