Best Beef Soft Tacos Recipes

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

BEEF SOFT TACOS

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

BEEF SOFT TACOS WITH MANGO SALSA

Steps:

• Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf.
• While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.

BEEF STEAK AND BLACK BEAN SOFT TACOS

Steps:

• 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
• 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil.
• 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve.
• Beef. It's What's For Dinner

SOFT BEEF TACOS WITH SALSA

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
• Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
• Serve stew with tortillas, allowing diners to assemble tacos.

BEEF CARNE ASADA SOFT TACOS

Steps:

• In small bowl, stir Guacamole Seasoning (from dinner kit) into mashed avocado until well blended. Press plastic wrap onto surface of guacamole, and refrigerate. Stir again before serving.
• In medium bowl, stir Beef Seasoning (from dinner kit), water, lime juice and 1 tablespoon of the oil. Dip whole steak (unsliced) into seasoning mixture until well coated on all sides.
• In 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Carefully add whole steak to hot oil. Cook 2 to 3 minutes on each side. Surface of steak will be charred in spots. Remove skillet from heat, and let steak rest in skillet 5 minutes to allow juices to settle.
• Transfer steak to cutting board, leaving juices in skillet. Cut across grain into thin strips. Return steak strips to skillet, and combine with steak juices. Cook steak strips over medium-high heat 1 to 2 minutes or until desired doneness.
• Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
• Spoon steak strips onto tortillas. Top with guacamole, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

SHREDDED BEEF SOFT TACOS (CROCK POT)

Steps:

• Put meat in slow cooker.
• Add onions and bell pepper.
• In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
• Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
• Shred meat using two forks, and return it to slow cooker.
• Discard the bay leaves.
• Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
• Warm the tortillas according to package directions.
• Spoon the meat mixture along the center of a tortilla.
• If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
• Roll and repeat with remaining tortillas.
• Serve immediately.

BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
• For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
• For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
• For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
• To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.

BEEF SOFT TACOS WITH SPANISH RICE

Steps:

• Add the broth, rice, enchilada sauce, 3/4 teaspoon salt and a couple grinds of black pepper to a rice cooker and stir to combine. Follow the manufacturer's instructions and cook until most of the liquid is absorbed and the rice is tender (a little of the enchilada sauce might pool on the top of the rice, which is okay). Use a rubber or wooden spatula to stir the rice. If the bottom of the rice has browned a bit, stir it into the rest of the rice. Keep the rice warm in the cooker until ready to serve.
• Meanwhile, heat the oil in a large straight-sided skillet over medium-high heat. When the oil starts to shimmer, add the beef and let sit for 30 seconds without breaking up. Flip and let sit for another 30 seconds, then break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt. Add the cumin and chili powder and cook, stirring occasionally, until cooked through, about 8 minutes. Add the salsa and cook until warmed through and combined, about 1 minute. Remove from the heat and cover with a lid to keep warm.
• When you are ready to serve, stir the lime zest, half of the lime juice and a third of the cilantro into the rice. Taste and season with salt, pepper and the remaining lime juice, if needed. Transfer to a bowl.
• Turn on the heat of a gas stove to medium-high. Working with 1 tortilla at a time, use a long pair of kitchen tongs to hold a tortilla over the open flame, turning the tortilla as needed to ensure even toasting, until lightly puffed and toasted in spots, about 30 seconds total. You do not want the tortillas to be crispy, but they should be charred in spots and pliable. Alternatively, you can toast the tortillas under the broiler until toasted in spots. Transfer the hot tortillas to a large platter.
• To serve, arrange the lettuce, cheese, sour cream, avocado, lime wedges, remaining cilantro and salsa in bowls and serve alongside the beef, Spanish rice and tortillas.

BBQ BEEF SOFT TACOS

Steps:

• Brown meat with onions and peppers in nonstick skillet. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
• Spoon onto tortillas; fold in half.
• Top with tomatoes and cheese.

BBQ BEEF SOFT TACOS

Steps:

• BROWN meat with onions and peppers in nonstick skillet sprayed with cooking spray. Stir in barbecue sauce; cook 2 min. or until heated through, stirring occasionally.
• SPOON onto tortillas; fold in half.
• TOP with tomatoes and cheese.