Best Barbecue Beef Taco Plate Recipes

Taco on a Platter image

Provided by Dreamer in Ontario

Categories < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef
1 medium onion, chopped
1 (14 ounce) can tomato paste
1 (14 ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
1 (28 ounce) can pork and beans in tomato sauce
2 cups corn chips, broken
2 cups cooked long-grain rice, hot
2 cups medium cheddar, grated
1 medium red onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1/3 cup sliced ripe olives, pitted

Steps:

In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
Drain excess fat.
Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
Add beans and heat through.
Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.

Beef Barbacoa Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 15

8 dried guajillo chiles, stemmed and seeded
2 plum tomatoes, quartered
1 small white onion, quartered
8 cloves garlic, unpeeled
Kosher salt
2 pounds beef chuck, cut into 1- to 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup roughly chopped fresh cilantro (leaves and stems)
1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.