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Beyond Beef Taco Filling Recipe

Beyond Beef Taco Filling Recipe



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Ingredients

  • 1 Tablespoon canola oil
  • 1 yellow onion, diced
  • 6 corn taco shells
  • 1 tomato, diced
  • 1 tomato, diced
  • 1 clove of garlic, minced
  • 1/2 lime, juiced
  • 1/2 Teaspoon cayenne pepper
  • 1 leaf romaine lettuce, choppped
  • 1/2 Teaspoon cumin

Directions

Warm oil in sauté pan over medium heat.

Add onion and garlic and sauté until translucent.

Add ground beef substitute and spices and sauté until warm and fragrant.

Finish with a splash for lime juice.

Assemble tacos using beef crumble, tomato, lettuce and taco shells.

Finish with guacamole and salsa as desired.


15 Of the Best Beyond Meat Recipes on the Internet

by Randi Tisdall · Apr 20, 2020 · 4 Comments This post may contain affiliate links. Bohemian Vegan Kitchen generates income via ads, so thank you for your support!

So I’ll admit it: I was skeptical of Beyond Meat at first.

As a vegan of almost 10 years, I didn’t believe that something could taste so close to meat (or at least, what I remembered meat tasting like). But after visiting a vegan fest in my area last spring, my husband and I thought we’d try a Beyond cheeseburger for giggles. After watching the vendor throw it on the grill, top it with all the fixins, and plop fries on the side, we found our place on the lawn to picnic.

What followed was a complete moan-fest, with melty vegan cheese and dairy-free mayo dripping from our lips. It was so BEYOND good that, after licking our fingertips of all the juices, we dusted the grass off our pants, and immediately set off to the grocery store to find more Beyond Beef patties. That night, we feasted like royalty.

It was the best date night ever.

I was so shocked by how good Beyond tasted, that I immediately started raving about it to all my non-vegan friends and family (so like, everyone I know).

And at each family get together last year, I served Beyond, making believers out of every single one of my family members and friends. The best part? It worked! (Insert maniacal laugh here.)


Chipotle Beyond Beef™ Tacos

Chipotle chile paste (made from dried, smoked jalapeño peppers) lends its deliciously bright heat to these plant-based ground Beyond Beef™ tacos, which are tempered by cooling layers of fresh tomato salsa and a dollop of sour cream. A zesty side of fluffy rice cooked with sweet peppers until delightfully tender ties all the bold flavors together.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Thinly slice the lettuce place in a large bowl. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, combine the rice, sliced sweet peppers, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef&trade and diced onion season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking apart with a spoon, 6 to 8 minutes, or until browned. Add the tomato paste and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off and the Beyond Beef&trade is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

To the bowl of sliced lettuce, add the remaining vinegar and a drizzle of olive oil season with salt and pepper. Toss to coat. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked Beyond Beef&trade and onion, dressed lettuce, salsa (discarding any liquid), and grated cheese. Serve the tacos with the pepper rice on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Thinly slice the lettuce place in a large bowl. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, combine the rice, sliced sweet peppers, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef&trade and diced onion season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking apart with a spoon, 6 to 8 minutes, or until browned. Add the tomato paste and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off and the Beyond Beef&trade is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

To the bowl of sliced lettuce, add the remaining vinegar and a drizzle of olive oil season with salt and pepper. Toss to coat. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked Beyond Beef&trade and onion, dressed lettuce, salsa (discarding any liquid), and grated cheese. Serve the tacos with the pepper rice on the side. Enjoy!


Beyond Meat Beefy Crumble Tacos

At age 15, Kid Two has transitioned to becoming an almost-vegetarian eater. But he’s a growing boy, and his body often craves protein. I’ve been doing my best with tofu and experimenting with seitan – both with quite a bit of success, but variety is the spice of life, right? So I jumped at this opportunity to sample and create a recipe for these new BeyondMeat Beef Crumbles. BeyondMeat is an interesting company backed by Bill Gates and Twitter co-founders Biz Stone and Evan Williams, they’ve created a plant protein substitute for our high-quality animal products. It’s soy-free, gluten-free, Kosher, made from non-GMO pea protein, with no cholesterol, saturated, or trans fat and has 10 grams of protein per serving – the same as ground beef. They’ve also got an environmentally-sensitive POV, wanting a better way to feed the planet than water and land-intensive meat. I love their tag line “Meat is no mystery,” they say. It’s not, really. Protein is just a combination of amino acids, fats, trace carbohydrates and minerals, and a lot of water combined to give us that familiar chew, resistance, and variation.

It’s the chew, resistance, and variation that’s often the problem with animal-meat substitutes, though, right? The BeyondMeat folks wondered:

What if we are able to take these inputs from plants and apply heating, cooling, and pressure so they combine just like animal meat? And what if you define meat by what it is—amino acids, fats, carbs, minerals, and water—versus where it is from (i.e cows, chickens, pigs)? What you’d have is meat for the future. Meat from plants.

How cool is that? And the best part? It’s actually really delicious! We made Beefy Crumbles Tacos with the Fiesta flavor, and I’ve got to say this product is really impressive. I always thought of myself as a diehard meat girl, but I will happily use this for one or more meals per week. Don’t expect to taste ground beef – the flavor is similar but unique. The beauty is in the texture – it’s very appealing – truly similar to animal meat. I liked it so much I tried this recipe with the chicken flavor and had equally excellent results. Try this recipe for Beefy Crumble Tacos. It’s got mellow heat, crunch, color, flavor, all rolled into one tasty healthy package:


25 Unique Taco Ideas for #tacotuesday!

It's #tacotuesday, or #CincodeMayo, and you don't feel like having the same old (very familiar) tacos? Well have I got 25 Unique Taco Ideas for you! Each taco recipe has an interesting twist (or two), most are really healthy, and all are sure to tickle your taste buds!

I live on the border in McAllen, TX. Tacos are definitely a "thing." In New Mexico, it was all about chile. In south Texas, it's about TACOS.

Tacos are so versatile, flavorful, and easy to customize. By the simplest definition, a taco is food stuffed into a folded tortilla. With one exception (a pita taco), that describes these tacos. I've brought you chicken, fish and seafood, beef, pork, lamb, vegan and vegetarian, and even bison!


“Secret Recipe” Taco Filling

Who knew there was more than one way to make taco meat. All growing up and in my own cooking years, taco meat is simply ground beef (sometimes with onion) and the packet of taco seasoning. And it was good….but it was just taco meat. THIS is taco filling “secret recipe” quality. Truly, your friends will want to know what makes it SO GOOD!

Here is your team line up of ingredients. I didn’t get a picture of the beef.

“Secret Recipe” Taco Filling

3 lb ground beef (yes, 3 lbs….trust me. You will want to freeze this to have on hand)

1/4 cup dried minced onion (or 1/2 cup fresh minced onion)

3/4 cup taco seasoning (a packet is about 1/4c)

10 oz diced green chilies (I use mild so they don’t add any spice, just a good flavor)

1. Brown ground beef and onion until no longer pink. Drain and return to skillet.

2. Stir in water, taco seasoning, cumin, and green chilies. Let simmer 10 minutes. Serve with all of your favorite taco fixings in a tortilla or over a bed of lettuce. Toss the leftovers in taco soup or in the freezer for a quick meal to have on hand.

Liked my Taco Filling Secret Recipe? Try the Chicken Tacos

Did you make this recipe?
Tag @joyfulmomma on Instagram and hashtag it #joyfulmommaskitchen


Kim Kardashian West’s Plant-Based Tacos

For the “meat”:
1 tablespoon avocado oil
2 pounds Beyond Meat plant-based ground “beef”
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons oregano
1 teaspoon kosher salt (more to taste)
1/4 teaspoon ground black pepper
1/4 cup water (more as needed)
2 tablespoons organic ketchup
2 tablespoons agave

For the tacos:
Avocado oil
16 Siete brand cassava or almond flour tortillas
Violife Just Like Cheddar Shreds
Dairy-free sour cream (such as Kite Hill or Follow Your Heart brand)
Diced tomatoes
Finely shredded lettuce
Sliced avocado
Cilantro (optional) *Kim prefers without cilantro
Small diced white onion (optional)
Salsa (optional)

1. Heat avocado oil in a large skillet, preferably cast iron. Once very hot, add the ground “beef.” Brown the grounds and break up with a wooden spatula for crumbles. Add the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Once the “meat” is browned, add water, ketchup, and agave. Turn heat to medium-low and continue to simmer until cooked through and most of the liquid has evaporated. Taste for seasoning and add salt and pepper to taste. Set aside.

2. In a smaller shallow skillet, add enough avocado oil to just coat the bottom of the pan. Heat over medium heat and then add a tortilla it should puff up and bubble with a few light brown spots. Flip to cook the other side for about 15 seconds, remove, and place on paper towels. Repeat with remaining tortillas.

3. Assemble your tacos with the tortilla shells, taco crumbles, dairy-free cheddar shreds, dairy-free sour cream, diced tomatoes, and shredded lettuce. Add onions, cilantro, and salsa if desired.


Cheesy Stuffed Mexican Peppers With Red Chili Sauce

These hearty stuffed peppers are filled with rich mixture of rice, beef, crushed tomatoes, sour cream, and cheese. We use both sharp cheddar and American for the filling—the cheddar has great flavor, but you can't beat the creaminess of American cheese. We cook the peppers in a tomato-and-beer sauce flavored with chili powder, cumin, and unsweetened cocoa powder.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt

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.


This recipe makes 4 servings. For each serving:

  • Start with about 1 cup of lettuce per bowl.
  • Add 1/2 cup of spiced taco meat.
  • Scatter on about 1/2 cup of tomatoes.
  • Next add a couple of handful of shredded cheese – about 1/2 cup.
  • Add a dollop of sour cream.
  • Top with your favourite salsa and garnish with taco chips.