Best Taco Filling Recipes

GROUND BEEF TACO FILLING

Steps:

• Coat a large skillet with spray oil.
• Add ground beef to skillet along with garlic.
• Cook over medium heat until browned - about 10 minutes.
• Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
• Add tomato paste and beef broth.
• Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
• Serve with your favorite taco toppings.

TACO FILLING

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

VEGAN BEAN TACO FILLING

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

ARRACHERA (SKIRT STEAK TACO FILLING)

Steps:

• Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.
• Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.

MICHAEL'S TACOS WITH CHICKEN TACO FILLING

Steps:

• Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
• In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
• Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
• To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.

SOY CHORIZO TACO FILLING

Steps:

• Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.

VEGETARIAN LENTIL TACO 'MEAT FILLING' SUBSTITUTE (CROCK POT)

Steps:

• Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
• use as you would a meat taco filling.

TOFU TACO/BURRITO FILLING

Steps:

• Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
• Sauté onion and garlic in olive oil.
• Add aminos, tomato paste and spices to pan. Stir well.
• Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
• Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.

ANCHO-CUMIN CHICKEN TACO FILLING

Steps:

• PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
• In a large bowl, stir together the cumin powder, chili powder and salt.
• Place the chopped chicken into the bowl and toss with spices to combine well.
• Heat the coconut oil over medium-­high heat until it shimmers.
• Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
• To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
• Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.

ADZUKI BEAN TACO/BURRITO FILLING

Steps:

• Soak beans overnight in 4 cups water.
• Drain and rinse.
• In a large pot, sautee onions and garlic in oil.
• Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
• Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
• Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
• Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.

TACO FILLING (GROUND BEEF)

Steps:

• Brown ground beef with onion drain.
• Add other ingredients.
• Simmer add more seasoning to taste.
• This can be a little dry.
• This is not Health Food!
• I have added a little cooking oil to the Mix.
• Add salt and pepper.
• Add ground beef to your favorite Taco shells.
• Top with cheese, sour cream, lettuce, tomato, etc.
• Enjoy!

SLOW COOKER MEATLESS TACO FILLING

Steps:

• Combine black beans, refried beans, water, textured vegetable protein, salsa, chili powder, onion, paprika, bouillon, sugar, cayenne pepper, garlic powder, and onion powder in a slow cooker; stir until well mixed.
• Cover and cook on Low for 2 hours. Stir well and serve.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

BEEF MACHACA (TACO FILLING)

Steps:

• For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
• Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
• In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
• When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
• Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
• Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.

FIREHOUSE MACHACA TACO FILLING

Steps:

• In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.
• Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.

EASY CHICKEN TACO FILLING

Steps:

• Saute onion and bell pepper in a medium skillet until soft.
• Place chicken breasts on top of saute mixture and spray with cooking spray.
• Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.

SHREDDED PORK TACO FILLING

Steps:

• Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
• Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

SARAH'S EASY SHREDDED CHICKEN TACO FILLING

Steps:

• Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
• Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
• Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
• Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

BEEF AND BLACK BEAN TACO FILLING

Steps:

• Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.