#Mexican shredded beef

[daily-deliciousness]

Ultimate instant pot beef barbacoa

[foodcravings]

Taqutios (via Instagram)

[busyabuelita]

Shredded Beef Tacos (Slow-Cooker)

Revamp your tacos with our mouthwatering slow-cooker shredded beef recipe. It's a breeze to whip up and will have your taste buds doing a happy dance!

[ketofit1]

Mouthwatering Keto Tacos with Cheese Shells: Satisfy Cravings Without the Carbs

🌮🧀🔥 Craving tacos but on a keto or low-carb diet? Check out our mouthwatering keto tacos with cheese shells! 🤤👌 Perfect for satisfying those cravings without the carbs. #ketotacos #lowcarbtacos #cheeseshelltacos #healthyrecipes #glutenfree #protein

Introduction Are you following a low-carb or keto diet but still craving tacos? Well, you’re in luck because we have the perfect solution for you! In this article, we’ll show you how to make mouthwatering keto tacos with cheese shells that are sure to satisfy your cravings without the carbs. What Are Keto Tacos? Before we dive into the recipe, let’s first talk about what exactly keto tacos…

[cardofrage]

Slow Cooker Mexican Shredded Beef

[toprecipe24]

Air Fryer Cheesy Taco Bombs

Ingredients:

- 1 can (8 oz) refrigerated crescent dough

- 1 cup cooked ground beef (seasoned with taco seasoning)

- 1 cup shredded cheese (cheddar or Mexican blend)

- 1/2 cup salsa

- Cooking spray

- Optional toppings: sour cream, guacamole, jalapeños

Directions:

1. Preheat the air fryer to 375°F (190°C).

2. Unroll the crescent dough and separate it into triangles.

3. In a bowl, mix the ground beef, shredded cheese, and salsa.

4. Place a spoonful of the beef and cheese mixture at the wide end of each crescent triangle.

5. Roll up the triangles from the wide end to the pointed end, pinching the edges to seal.

6. Lightly spray the air fryer basket with cooking spray and arrange the taco bombs inside in a single layer.

7. Cook for 10-12 minutes or until golden brown and crispy.

8. Serve warm with optional toppings. Enjoy!"

[eatofit1]

📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : 🔍 Find More Recipes HERE 🍽 ...........📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 .......... MEXICAN CASSEROLE Ingredients: 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Directions: Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa. 𝐆𝐨𝐨𝐝 𝐘𝐮𝐦𝐦𝐞𝐫𝐬 𝐬𝐚𝐲 "𝐘𝐮𝐦𝐦𝐲 😋" 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝐢𝐧 💬 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍

[magnoliamyrrh]

Game Hint!: Make up for the lack of musaka pics by dropping the recipe

my pleasure!

take tomatoes, eggplants, idk what its called in english but that thing which isnt zucchini but its like it but light green or yellow, potatoes (sometimes), onions if u want even and cut them into rings of about 1 1/2 cm thickness. pan fry them (u can also skip the tomatoes on this if u want it gets a bit messy) in oil until they turn golden. can use either sunflower or olive oil, olive oil is healthier but heavier. if you want less oil in it and you want it to be lighter, skip this step

chop up some onion and slowly pan fry it (to turn soft, not crispy). take ground meat (can be beef or lamb or turkey but beef is what we most commonly use) and add that in there. add tomatoes in some form - bullion, chop up your own, use pre decided tomato sauce in there. season with salt, pepper, paprika (can also add cumin if u want). optional u can also fry up some garlic and throw it in there, but it will not be as light. when the mixture cools down, mix in a raw egg in there

we generally make it in thick ceramic pots for baking. layer some vegetables, put a layer of the meat sauce, layer some more vegetables on there, keep doing this until u run out with preferably a layer of vegetables on top. put in oven at around 180 c idk

mix in a bowl two eggs with cascaval which is shredded (sorry dont know the name of this in english either but look up photos). if not that than i guess like,,, those mexican cheese blends or provolone would work..? when the musaka is abt halfway done pour it over the top of it :) dont wanna add it from the beginning bc it might get burned!

we tend to make it different in warm weather vs cold weather. in warm weather we tend to not add potatoes, sometimes to not pre-cook the vegetables, to use turkey meat, not use garlic or only a little, and to season it less heavily but to add chopped up fresh greens like dill or parsely. we also tend to keep it in the oven a little less time so that the whole thing is lighter. in the winter we tend to use beef, add potatos, pre cook the vegetables, keep it longer in the oven, and season it more heavily.

[shinigami-social]

Ohio food is being offered some shit called “Mexican casserole” and it is exactly four ingredients of tater tots, grey ground beef, a packet of “taco seasoning” from a paper bag, and a bag of shredded cheese that is NOT melted on top

[jakey-beefed-it]

Jake's Relatively Low-Spoons Burrito Recipe

AKA "Burrito Glop" but I promise it's tasty

You're gonna have to eyeball quantities for your own needs- if you're only cooking for yourself you might wanna make like a can of beans and a cup of rice. If you're cooking for an army, you know, more than that. The whole thing takes like 10 minutes of actual cook time, maybe 5-20 minutes or prep time depending on if you do the 'fancier' method.

You will need:

rice, and a means of cooking rice

a pot

a pan

tortillas (the bigger the better)

beef (stir-fry strips ideal)

refried pinto beans (can sub with black beans if you're feeling more authentic)

shredded cheese ('mexican style' or 'tex-mex' mixes prefered, otherwise some combo of cheddar and monterey jack and mozzerella is fine)

seasonings of your choice

You're gonna scoop out your refried pinto bean glop into the pot, setting the heat to medium and stirring occasionally until it gets hot throughout. Then you're gonna add the cheese and any seasoning you like to the beans, stirring it all in until it's uniformly distributed and the cheese is melted in. This will be an unholy mess of cheesy beans, and if you're not used to it, it might not LOOK appetizing, but it's good. For seasoning, I personally like to use a hefty amount of garlic (powder or flaked for ease), a hefty amount of hot sauce called Cholula (specifically chipotle flavor; it's not hot so much as it is flavorful imo), and a good squirt of lime juice (fake is fine).

Alternately you can just do this entire step in the microwave. Takes like 3 minutes to heat up the beans. Mix in the cheese and seasoning. It's not as good but the difference is negligible and I'm all about cutting corners.

You're gonna make your rice. I recommend you mix in roughly one tablespoon of caldo de tomate/tomato bullion per cup of rice, so it's more 'spanish rice' than just plain old rice, but you do you. Minute rice or equivalent for the microwave works great, but use whatever rice you've got. Personally I like basmati and we've usually got some lying around, and while it's a slightly nontraditional choice for Mexican food, I have looked upon the Throne of Heaven and found it empty. So the good news is, there is no one to judge me.

You're gonna heat up your tortillas. If you've got a gas stove, you can do this directly on the range if you've got calloused fingers like a proper abuelita. If you've got an electric stove, you're gonna want to do this in the pan.

You're gonna drop a bit of butter into the hot pan, let it coat the whole thing, then drop in your beef. I like to buy the strips of stir-fry beef and cut them into like, half-inch/1.5 centimeter long strips. Stir the beef around a bit. If you're like me, drop in some lemon pepper seasoning, some more lime juice, maybe some chilli powder if you want a bit of kick. Once you've flipped the beef so that most of it's been more or less cooked on both sides, you're gonna want to cover the pan to finish it off. Then drop the beef into the cheesy beans glop and stir it around.

I drop the juice from the beef in, too- butter, melted fat, lime juice, and all. Just stir it into the beans until no more liquid is visible. But that's optional.

Don't have the spoons for cooking beef? Throw some pre-cooked canned beef into the beans while they're hot. Stir it around a while. Boom. Or sub with pork or chicken or goat or whatever.

Man, goat is delicious, I miss living in southern California where I could get goat somewhat regularly.

You glop your bean/cheese/meat mixture onto the tortillas, then layer them over with rice. Alternately, you can mix the rice in first and then lay it all out at once. The rice helps absorb some of the saltiness from most cheeses, and it helps a good amount with the burrito's structural integrity.

I can't tell you how to fold a burrito very well via text, if you don't already know. Worst case scenario I guess you can eat it with a fork.

I like to make a heaping amount, serve everybody two big burritos minimum, and then put the rest in the fridge to be reheated for leftover burritos the next day, but you do whatever you like, I'm not your mother.

You can store the bean/cheese/meat glop and the rice in two separate containers if you are wrong my sister, or you can dump it all in one bowl for easier serving the next day. You sexy no-spoon genius.

If you wanted a vegetarian option you could just leave out the beef. If you wanted a vegan option I'm not sure how you'd help the beans stick together without cheese but maybe you have an idea.

Enjoy! And if you don't actually enjoy it... well, you're weird, but I still love you. Go eat something you do enjoy.

[formeryelpers]

Al & Bea’s, 2025 E 1st St, Los Angeles (Boyle Heights), CA 90033

This humble Mexican food shack has been serving Boyle Heights since 1966. They specialize in burritos, but also offer tacos, salads, taquitos, quesadillas, tostadas, burgers, etc. As for the burritos, you can get them wet or fried. They’re known for their shredded beef, bean & cheese burritos. The combination burrito seems very popular. Order at the window and get a number. They’ll call your number at the pick up window. They usually call the number in Spanish though.

Combination burrito ($7.95): refried pinto beans, shredded beef, green chile, and shredded cheddar cheese wrapped in a flour tortilla. It was a good size burrito, very soft. The filling was nice and hot but surprisingly wet (I had to use all the napkins they gave me). I didn’t get any salsa (guess I had to ask). The burrito was good in a basic way but I was craving some spicy heat. The shredded beef was on the dry side but not salty.

The employees were friendly. The seating consists of a small covered patio and additional outdoor seating next to the patio. There was even live music. Because they were busy, it took awhile (20 minutes) to get my burrito.  The building looks old.

Closed on Mondays. One dollar surcharge for credit card purchases.

4 out of 5 stars

By Lolia S.

[actualadvocacybruh]

I’m officially against Kamala and Walz winning now

Can’t believe they said that about tacos

The fuck kind of barbarian puts tuna and mayo on a taco …. And who the fuck ain’t using spices?

Just beef and cheese? Where is the beans? The rice? The fucking flavor? You just eating a worst hamburger at that point my dude

Not even chicken or maybe steak? Just FUCKIN BEEF?

No veggies? Not even a single shred of lettuce or onions? The fuck is this … THE FUCKIN DARK AGES

Triggered AF over this war crime against what whites people see as “authentic Mexican” food by these clearly racist white people who hate white people and we should all be mad at them for their white racism against the white people who are clearly there most oppressed group ever in America

[stargazeraldroth]

I like to imagine that the Stars specialize in cooking the cuisines of the cultures or ethnicities they’re associated with, either via general aesthetics or because of their creator’s ethnicity or native culture- If, uh, that makes sense, haha. Hope you don’t mind me ramblinggg- Also Ink gets more because he’s got two cultures I associate him with whoops-

Like! I think Ink would be good with French and Japanese cuisine, since Comyet has stated he’s french and his aesthetic is largely based on Japan, I believe? Or maybe just eastern Asian culture, but I’ve largely seen most people specifics Japan. From French cuisine, I really enjoy the idea of him making, like, macarons and crêpes (both French and Japanese styles!), as well as more savory stuff, like aligot and gougère (both involve cheese because for some reason Ink strikes me as the type to enjoy cheese???). He also strikes me as the sort to like drinks with fun names, like rinquinquin (a peach flavored alcoholic beverage!). From Japanese cuisine, I could see him loving mizu manjū (very pretty clear buns with a bunch of different fillings, they’re gorgeous and very artsy looking!) and shirokuma (shaved ice mixed with condensed milk and decorated to look like a bear!), and I could see him really enjoying age-onigiri (rice ball that’s been fried!) and takoyaki. Drink wise, since Comyet says he likes burnt food, I could see him enjoying akumochizake (sweet rice wine made with charcoal or ash), or maybe matatabicha (tea made from silver vine, because Ink has big cat vibes haha).

Dream would be good with Spanish cuisine (though I imagine he specializes in sweet no matter where they come from, but that! Isn’t! What I’m focusing on!). If we’re talking Spanish sweets, I see him being good at most of them, but I think he’d like smaller stuff or handheld foods the most, like pionono (small cylindrical pastry soaked with syrups and topped with toasted cream) or churros (which are actually commonly a breakfast item in Spain, he’d love it!), and for savory food, I could see him enjoying stuff easy to eat on the go, like pinchos morunos (skewers of diced pork or chicken marinated with olive oil and other spices) or pa amb tomàquet (toasted bread rubbed with tomato and seasoned with olive oil and sea salt!). For drinks, I could see him liking agua de cebada (malted barley mixed with sugar and lemon!) or calimocho (red wine mixed with cola).

Blue is difficult for me because I can’t find anything solid about associated cultures or where his creator might be from, so I usually imagine he specializes in Mexican foods (with a bit of American), mainly because he’s so associated with tacos and also I like doing research on different cuisines. Obviously there’s his aforementioned tacos, but I could also see him being very good with stuff like enchiladas or machacado con huevo (eggs scrambled with shredded dry beef!), and for sweets, I could see him making stuff like hot milk cake (butter sponge cake made with scalded milk) and marquesitas (a crêpe that’s been rolled like a taco and filled with a variety of sweet things). For drinks, I could see him making café de olla (coffee made with cinnamon and unrefined whole cane sugar which is specifically prepared in an earthen clay pot- Blue seems like a coffee drinker to me, haha).

This got too long but I wanted to ramble so I hope! You don’t! Mind!!!

My brain's only processing half of this but yes, I agree! I don't really imagine Ink as someone who drinks alcohol very often, but I also imagine he has a higher tolerance for it than most people. Dream also has a higher alcohol tolerance, but through self-conditioning rather than naturally high tolerance. I headcanon Blue and Stretch as Canadian, but it's interesting to see your headcanon too!

I imagine Dream as the main baker of the group, so I can see Ink going to him like "I wanna try this!" and showing (well, more like describing) the food or drink to Dream. And you can bet your entire bank account that Dream has snatched recipes from the two, particularly dessert recipes. I don't make the rules (yes I do).

[rahleeyah]

Rotel, vodka sauce, couscous, mushroom tomato pasta sauce, ice cream, canned chilies, frozen peppers, paper towels, tampons (9 items): $60 at Publix

Grapefruit 12 pack bubbly water, blackberry 12 pack bubbly water, frozen green beans, bag of russet potatoes, fresh brussel sprouts, bag of 3 fresh bell peppers, 3 count bag of romaine hearts, 2 packs of taco seasoning, large chocolate pretzel bar, bag of shredded Mexican cheese, 2 pounds fresh chicken tenders, large fresh pork tenderloin, 1 pound frozen ground beef, pouch of 90 second brown rice, bag of cabbage and carrots, one pound kielbasa, box of penne, canned tomatoes (19 items): $61 at Aldi

This blows my mind, every week. If y'all have an Aldi near you GO

[chefrishabhsingh]

How To Make Quesarito Taco Bell Recipe

The Quesarito is a popular menu item from Taco Bell that combines the best of both worlds: a cheesy quesadilla wrapped around a beefy burrito. This indulgent and flavorful dish has gained a cult following for its irresistible combination of melty cheese, seasoned beef, and savoury toppings. While you can always satisfy your cravings with a trip to Taco Bell, making your own Quesarito at home allows you to customize the ingredients and enjoy this delicious treat anytime. Let's dive into the recipe and learn how to make this Taco Bell-inspired Quesarito!

Ingredients:

For the Quesadilla:

- 4 large flour tortillas

- 2 cups shredded Mexican blend cheese

- 1 tablespoon vegetable oil

For the Burrito Filling:

- 1 pound ground beef

- 1 packet (1 ounce) taco seasoning mix

- 1/4 cup water

For Assembly:

- 1 cup cooked white rice

- 1 cup refried beans

- 1 cup shredded lettuce

- 1 cup diced tomatoes

- 1/2 cup sour cream

- 1/2 cup guacamole

- Hot sauce or salsa (optional)

- Vegetable oil for grilling

[prettyboykatsuki]

I’ll list some dishes my background is colombian/Venezuelan/Dominican:

- arepas rellenas (white corn meal + water + salt + queso fresco/the fresh white Mexican cheese works too. Mix into a dough. It should be moist and workable into like a disc shape. Fry in butter on the stove/griddle. Stuff them with anything you want— rice, beans, meats, leftovers, butter, cheese, anything. 🫶🏽)

- enyucado (grate yuca (casava) and coconut together + sugar + anise + butter + same cheese as above + coconut milk. Bake in oven @ 400 for 45 mins)

- pabellón (white rice + black beans + fried sweet plantains + shredded stewed beef)

- habichuela con dulce (weirdest thing ever. Apparently it was a Turkish thing and made it’s way to DR??? Anyway. Red beans + milk + coconut milk + sweet potatoes (if you can find the specific green sweet potatoes sold in Spanish markets that’s the one to get) this one look up a recipie but it’s kind of like a bean soup that is sweet and you drink it??)

Anyway that’s a few hehe 🫶🏽

these sound DELICIOUS??? i know of arepas and i saw recently that my local national grocery store carries corn meal... am i strong enough to try and make them?? no idea but i am certainly putting it on my radar.

these all sound very good actually i have never hear of enyucado but i LOVE yuca and that sounds so DELICIOUS and it may very well be the first thing i try... i want to try all of these but i love sweets so much.... and it seems like something my parents would like

ALSO A RED BEAN DESSERT IS AN IMMEDIATE INTEREST AS WELL.... i keep saying this but these all sound so GOOD like so so so good....i think there is a dominican grocery store in our downtown so im lowk...peeping with my eyes to see if i can make the trip up there..

THANK U FOR THE RECIPE IDEAS ALEKS!!!!!