Recipe courtesy of Aaron Sanchez 1 flank steak, trimmed of excess fat. Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour
I love tacos. This is a recipe for the Blend and Extend strategy – adding finely chopped mushrooms to ground beef to add more vegetables to your plate, extending portions and adding volume to meals
Today my recipe hearkens back to the days when Taco Bell still made their bell beefer. So you may see me go from haute sweetbread recipes to down-home comfort food
This recipe does require you to marinate the beef for an hour, so plan accordingly. Cooking Light's Korean-Style BeefTacos sounded like the best of both worlds
These Beef and Quinoa Taco Bowls are a fun and healthier twist on tacos. I’ve always loved tacos, but there’s just something about eating it all mixed together out of a bowl that makes if feel so much more refreshing
PrintShredded BeefTacos. Anyway, back to the tacos. Assemble tacos with accompaniments and serve. Pork Tacos with Pineapple GuacamoleGrilled Fish Tacos with Mango SalsaPork Tacos with White Cheddar, Poblano Pico and Lime Crema
In a skillet, add remaining tablespoon oil and brown the beef, 3 to 4 minutes. Add taco seasoning and continue to brown until beef has cooked through, 4 to 5 minutes more. Top cheese with beef mixture and another 1/2 cup cheese
Top with remaining beef mixture and cheese. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. 3 Top with half of beef mixture (about 3 1/2 cups)
Michael likes shredded beeftacos while I prefer ground beeftacos. I used a small cross rib roast, slow cooked in the oven with taco seasoning and beef stock
Inspired by both a Cooking Light recipe and my recent visit to Honey Pig Korean BBQ (gosh, do I love Korean food), I used some of my leftover prime rib from The Prime Rib to make Korean BeefTacos
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