Tex-Mex Beef Tacos

  • detailaddict Posted: 07/21/10
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    Meh...I agree that this was pretty bland. The chipotles added more heat than flavor, and I had to add quite a bit of salt, oregano, cilantro and cumin to punch it up. IF I were to make this again I would add the herbs to the meat before it cooks, but with so many choices out there I doubt I'll repeat this one.

  • emy918 Posted: 12/02/08
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    Plain jane - tasted bland. I added cumin, chili and ground red pepper to my meat while browning. Still, not a repeat.

  • kateford Posted: 12/09/09
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    I thought this recipe was just ok. I would have cooked the onion a few minutes before adding the meat and garlic, they were too crunchy for my taste. I ended up adding about 1/2 cup more liquid and cooking it down more. I served with Maple-chipotle sweet potatoes (on this website) but it was too much spicy between the two dished (and I'm a big spice fan). I probably won't make again.

  • trlutke Posted: 11/16/09
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    Very easy & great taste. Loved the smoky flavor the adobo chiles give. Great 2 for 1 recipe. I froze the leftovers for another meal. We also used hard shells instead of soft & it worked great! Cilantro adds a nice touch too! This recipe is a keeper for a quick weeknight meal!

  • pchenow2 Posted: 05/20/10
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    This is the best taco-filling recipe I have ever tried! It really turned out perfect. I had to make a couple small changes because of what I had in the pantry: I used chopped green onions rather than yellow onion, I used about 5 Tbsp. chipotle sauce (just pureed chipotles in adobo), and venison rather than beef. We topped our tacos with shredded lettuce, chopped cilantro, fat free sour cream, diced tomatoes, and taco sauce and served with mexican rice. The chipotles REALLY add an excellent flavor, so don't substitute for them or leave them out!

  • danniw Posted: 09/05/10
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    I liked this dish I would most defenatly make this again. I would make this dish on any occasion or everday. I put two teaspoons of cumin seed and half teaspoon of the chipolte adobe peppers for flavor not spice. It gave it a hint of a smoky flavor. plus I have a little one that would not eat it spicy. And I did not dranin or rinse the black beans it added flavor as well. My family loved this dish:)

  • TexasRandy Posted: 07/17/10
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    Quick, easy, and a nice change of pace from ordinary tacos. I added lime juice and cilantro, and topped with lettuce, cheese, fat-free sour cream, and salsa.

  • SBCamas Posted: 11/23/10
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    Wonderful! Both my husband and myself have lived in Latin America and are very picky about our tex-mex. This dish is so tasty! The adobo really gives it the extra zing... I added a few more chillies because we like it spicy.

  • funkrablue Posted: 11/22/10
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    Absolutely tasty! Excellent recipe!

  • Tracer1075 Posted: 02/27/11
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    Family favorite!!!

  • schepesm Posted: 04/20/11
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    I loved this recipe and could not believe how healthy it was when I looked at the nutritional information! I thought it was so flavorful and SIMPLE. I added a little bit of taco seasoning to the meat, onion & garlic for flavor and some of the extra adobe sauce and it was delicious. We also used hard shelled tacos. I will absolutely be adding this into my rotation!

  • coquigretch Posted: 09/28/11
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    I loved this recipe! I didn't think it needed any extra spice, especially with the chipotles. Made it exactly as prepared, with 2 chilis, which made it "medium-hot" for my taste buds.

  • dragonfly5280 Posted: 09/24/11
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    Agree with others posters that we had to season it more than recipe calls for, but with a low sodium diet one of our goals due to my husband's high blood pressure, I was happy to lose the store-bought seasoning packet with its high salt and chemical flavors. I pureed four adobo chiles and added the sauce out of their can as I cooked to up the smoky flavor. Added 2 tsp of oregano, one tsp of cumin powder, 1/4 tsp chile powder and ground fresh black pepper to taste with a light sprinkle of salt. Served with lettuce, tomato, shredded Mexican cheese mix, and a squeeze of lime and sprinkle of cilantro. Really good and my husband loved it! We kept it simple with a basic side salad.

  • ESmith6 Posted: 01/02/12
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    Like others I used this recipe as a starting point. I used Rotel diced tomatoes instead of the tomato sauce and I added a a few tablespoons of sauce from a can of whole tomatoes as well as some adobo sauce from the chipotle peppers. I also added a tsp. of oregano, a tsp. of cumin and half tsp. of chili powder. I skipped the black beans but served with fat free refried black beans. Finally, I used crunchy taco shells. It ended up tasting delicious and I will make it again with these changes.

  • infinity8 Posted: 11/02/11
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    I beg to differ on this recipe, it needs a name change! Being born and raised in South Texas for 30 years of my life I can assure you that we Texans would rather keel over and die than to use tomato sauce, black beans, corn, or flour tortillas (we prefer homemade corn tortillas) in our tacos or other dishes. Triple yuck, definatly NOT Tex Mex.

  • sarahmizrach Posted: 12/26/11
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    I've made this many times very good and a budget worthy meal. Tonight I got creative added a few things and it was the best ever.. So i started by adding a little beer, tiny bit of brown sugar, cumin, chili powder, red pepper flakes & a minced jalapeño. The flavor's blended so well not to spicy hints the B sugar and the beer.. Instead of chipotle peppers I just used the sauce in place of water.. SUPERB!!!!! My husband very much agrees....

  • goosesc Posted: 02/06/12
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    Definitely takes on the chile flavor--even eating it as leftovers for lunch for a few days afterwards it had the smoky, adobo chili taste. My husband loved it, and said that it was his new favorite way to prepare taco/Mexican style meat. Served it with low-carb tortillas, shredded lettuce, tomatoes, and fat free sour cream.

  • brookmcbride Posted: 01/30/12
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    Ok. I just tried this tonight and this would be the best Superbowl food ever. Awesome. I used 3 childish and I'm not a great heat guy. But this is a slow heat. Three was just perfect!

  • ErrikaEats Posted: 11/17/12
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    Add 1 TBS of ground cumin, 1/2 TBS ground Mexican oregano, 1 TSP ground garlic powder, a couple of dashes of red pepper flakes, 1 TSP chili powder and onion powder, extra salt to make this actually taste good!!! Squirt each taco filling w/ lime and top with cilantro.

  • CMPete Posted: 07/23/12
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    Although this recipe is easy and seems to have potential, my husband and I both felt it did not have nearly enough flavor or spice. It did have a little smoke from chilis, but it really was quite minimal. We had it twice, with hard and soft tacos, and it was slightly better with the soft corn tortillas, but still disappointing. This one will not find a space in our rotation. Cooking Light rarely disappoints but this was one of those rare occasions.

  • howlinghound Posted: 01/21/14
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    I made this last night. I used half the ground sirloin and kept everything else the same. I used 3 chipotle chiles plus the left-over sauce in the can. Instead of using tortillas, we served it on a bed of romaine lettuce with diced avocado and cilantro for a garnish. It was wicked hot - just the way my husband likes it! The avocado sure helped to tame the heat!

  • Greyorra Posted: 01/09/14
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    Great weeknight recipe. Very fast and tasty!! I would even make this for guests

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