Best Spicy Beef Tacos Recipes

SPICY GROUND BEEF TACOS

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS

Steps:

• Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
• While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
• Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
• Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
• Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
• Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
• ENJOY!

SPICY CORNED BEEF TACOS

Steps:

• In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.

SPICY BEEF TACOS

Steps:

• Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
• Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
• Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
• Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.

FRY BREAD TACOS WITH SPICY SHREDDED BEEF

Steps:

• Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.
• Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.
• Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
• Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.
• Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.
• Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.
• Top fry bread with pinto bean mixture and shredded beef.

TINK'S SPICY BEEF & BLACK BEAN TACOS

Steps:

• In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
• Brown beef in skillet until almost no pink remains, drain (if needed).
• Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
• Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
• Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
• Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!

SPICY GROUND BEEF TACOS

Steps:

• Heat the oil in a 12-inch skillet over medium heat until shimmering; add in onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add in the chili powder, garlic,, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
• Add in the ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes.
• Add the tomato sauce, chicken broth, vinegar, and brown sugar and bring to a simmer.
• Decrease heat to medium-low and simmer, uncovered, stirring frequently and breaking the meat up so no chunks remain, until the liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.
• Season with salt and pepper to taste.
• Divide the filling evenly among the warm taco shells and serve.

SPICY SMALL PRAWNS CEVICHE AND BEEF-MINCE TACOS RECIPE BY TASTY

Steps:

• To make the ceviche, mix all the ingredients together in a bowl and refrigerate.
• To make the mince, heat a pan and melt the butter. Fry the onions till soft, then add the mince and cook for 2-3 minutes. Then add the garlic powder, chilli flakes, cayenne pepper, cumin, coriander and beef stock. Bring to a gentle simmer. Lastly, add the tomato paste and mix well. Cook the mince for a further 5 minutes, season with salt and pepper, and continue to gently stir.
• To make the guacamole, combine all of the ingredients in a bowl and mash together to your desired consistency.
• Assemble your tacos with your favorite flavor combinations. Serve.

SPICY GROUND BEEF TACOS

Steps:

• Brown ground beef and onion in skillet, drain off fat.
• Add all other ingredients and simmer over medium-high heat until water has evaporated.
• Spoon mixture over your choice of hard taco shells or tortillas.
• Notes: Suggested condiments: Sour Cream, Shredded Lettuce, Salsa, Shredded Cheese.