Pour the canola oil into a large, deep skillet to a depth of 1/4 inch. Heat over medium heat. Line a sheet pan with paper towels and set aside. Working with 1 tortilla at a time, carefully place the tortilla in the hot oil and cook until lightly brown on one side but still soft, about 30 seconds. Using tongs, fold the tortilla in half to form the shape of a taco shell. Fry, holding with tongs to keep the tortilla’s shape, until lightly golden, 15 to 20 seconds per side.
Transfer the taco shell to the prepared sheet pan. Sprinkle evenly with salt and turn the shell to face open-side down to drain. Repeat with remaining tortillas. Discard the oil from the skillet, and carefully wipe clean.
Heat the cleaned skillet over medium-high heat. Add the beef, onion, garlic, chili powder, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring occasionally with a wooden spoon to crumble the meat, until browned and no pink remains, 5 to 6 minutes. Push the beef to one side of the pan and tilt it to allow the fat to pool on the opposite side. Spoon off and discard the fat.
Stir in tomato sauce and water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced and thickened to coat the ground beef, 8 to 10 minutes. Remove from the heat.
Fill each taco shell with about 1/3 cup of the ground beef mixture. Top with your desired toppings. Serve immediately. Leftover ground beef can be stored in an airtight container in the fridge for up to 3 days. Store the shells in an airtight container at room temperature for up to a week. Love the recipe? Leave us stars and a comment below!
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.
1 (3 ounce) package ramen noodle pasta with flavor packet
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn
Instructions
Heat a large skillet over medium-high heat. Crumble in ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
Stir in flavor packet from ramen noodles, tomatoes, and corn (with their juices). Break up noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Add the ground chuck to a 12-inch skillet. Bring the skillet up to medium heat. While the skillet is heating up, use a spoon to break apart the meat. Brown the meat, stirring occasionally, for 6 to 7 minutes. Once the meat is no longer pink, spoon off and discard the grease.
Add the onions, garlic, and jalapeño to the beef and continue cooking over medium-high heat until the onions are translucent, about 6 minutes. Sprinkle the taco seasoning and kosher salt over the mixture in the pan. Next, add the beef stock (or water) to the pan and stir until the meat mixture is evenly coated. Finally, add the drained black beans to the skillet and stir to combine.
Pour 2 1/2 cups of the enchilada sauce into a pie dish or wide, shallow bowl. One at a time, dip corn tortillas into the enchilada sauce in the bowl, ensuring each is evenly coated in the sauce. Line the bottom of a 9x13-inch casserole dish with the dipped tortillas, overlapping them slightly to completely cover the bottom of the baking dish. Sprinkle 3/4 cup of the shredded cheese over this layer of tortillas. Spoon half of the ground meat mixture over the cheese in an even layer. Top the beef with another 3/4 cup of cheese. Repeat the layering process by dipping more tortillas, sprinkling about 1 cup of cheese, the remaining beef mixture, and another 1 cup of cheese. Top with the remaining tortillas dipped in the enchilada sauce. Pour the remaining enchilada sauce from the bowl over the top of the assembled casserole. If you prefer a saucier casserole, pour an additional 1/2 cup of sauce over the entire casserole in the pan. Sprinkle the remaining cheese over the surface of the enchilada casserole.
Cover the baking dish with aluminum foil and bake the casserole for 25 minutes. Carefully remove the foil and bake until the cheese is completely melted and starting to bubble, another 10 to 12 minutes.
Allow the casserole to cool on the countertop for 10 to 15 minutes. Cut the casserole into 8 squares. Serve the beef enchilada casserole garnished with sour cream, chopped cilantro, and jalapeño slices. Store cooled enchilada casserole leftovers in a covered container in the refrigerator for up to 3 days. Did you love the recipe? Leave us stars below!
2 to 3 cups chopped cooked potatoes, preferably Yukon gold
Salt and pepper
Chopped fresh parsley
Instructions
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast. Did you enjoy the recipe? Let us know with a rating and review!
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
Preheat the oven to 375 degrees F (190 degrees C).
Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.
Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.
1 (10 ounce) can diced tomatoes with green chile peppers
1 (9 ounce) package frozen corn
1/2 cup medium salsa
2 tablespoons taco seasoning mix
1 (8 ounce) package elbow macaroni
Instructions
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.
1/4 cup finely diced potatoes (from 1 small red or yellow potato)
1/4 cup finely diced corned beef
A few pinches salt
1 teaspoon unsalted butter
2 large eggs
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Pinch salt and pepper
Fresh parsley, garnish
Instructions
Warm the oil over medium heat, then add the potatoes and onions. Cook until the onions are translucent and the potatoes are cooked through, 5 to 7 minutes. Add the corned beef and a few pinches of salt, and cook until warmed through. Taste and add more salt if needed. Transfer the corned beef hash to a clean plate or bowl.
Return skillet to medium heat and melt butter. Once butter is melted swirl it around so it coats the pan. In a medium bowl, add the eggs and milk. Beat until well combined. Pour the scrambled eggs into the pan with the butter. When eggs start to set, use a small spatula to push the cooked egg into the center, tilting the pan at the same time, allowing the uncooked egg to flow to the outside of the skillet. Repeat until the eggs are almost all cooked, but there is still a thin layer of uncooked egg on top. This should take no more than 2 minutes.
Add the crisped corn beef hash to one side of the omelet along with grated Parmesan cheese and a pinch of salt and pepper.
Fold the top of the omelet over the filling and cook for another 15 seconds. Carefully flip the omelet over.
Slide the omelet out onto a plate and garnish with parsley. Eat immediately.
The 4-Ingredient Enchilada Skillet I Make Every Week
Ingredients
5 small corn tortillas
1 pound lean ground beef
1 (10-ounce) can enchilada sauce
2 cups three-cheese Mexican blend shredded cheese
Optional toppings like sour cream, jalapenos, and diced tomatoes
Instructions
Preheat the oven to 350°F.
Stack the tortillas, then cut them into four equal triangles and set aside.
In a 10-inch cast-iron skillet cook the ground beef over medium heat until no pink remains, 5 to 7 minutes. Drain the grease into a separate bowl and discard it in a sealed container in the garbage can.
Add the enchilada sauce to the drained ground beef in the skillet. Stir until fully combined. Then gently fold in the tortilla triangles. Distribute them as evenly as you can, but it’s okay if a few are lumped together. Top with the shredded cheese.
Bake until the cheese is melted and browning around the edges, 15 to 20 minutes. Add any toppings you like and enjoy! Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave in 20-second increments until warmed through, being careful not to overheat. Love the recipe? Leave us stars and a comment below!
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 tablespoons chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid
Instructions
Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.
Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat.
Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.
Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.
1 (15-ounce) can no-salt-added black beans, rinsed
3 tablespoons lime juice, divided
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup reduced-fat cream cheese
1 cup shredded sharp Cheddar cheese, divided
2 (6-inch) corn tortillas, cut into 1/2-inch pieces
3 tablespoons finely chopped fresh cilantro
2 tablespoons seeded and finely chopped jalapeño pepper
Instructions
Position rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
Add ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.
Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.
Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.
Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.
Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1/4 cup finely diced onion
1/4 cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
1/4 cup shredded sharp Cheddar cheese
salt and pepper to taste
Instructions
Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Carefully crack an egg into each indentation. Top with chopped tomatoes.
Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
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