Tag: taco meat

Meat

Take some taco logs to the party

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This is a great make-ahead appetizer. Prepare them the day before and instead of cooking them, put them in a storage baggie and refrigerate them for up to 3 days.

On the day of the party, preheat your air fryer to 450 degrees fahrenheit and start cooking. It takes approximately 10 minutes per batch.

You could also cook them in the oven. Just lower the temperature to 350 and cook a few minutes longer on each side.

Tasty Crunchy Taco Logs
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Tasty Crunchy Taco Logs

Recipe by Sheri Tomato
Course: Lunch, Dinner, Appetizers

Ingredients

Directions

  • Place eggroll wrapper on working surface in a diamond shape, one tip pointed to you. brush small amount of water along edges (this is for sealing the eggroll).
  • Place a line of taco meat in middle of eggroll, leaving space at each end. Sprinkle with hot sauce (optional)
  • Place a line of cheese on top of taco meat.
  • Starting at the bottom, begin to roll wrapper tightly but gently over meat, stopping midway to tuck in sides like an envelope. Then finish rolling.
  • Place another eggroll flat on your rolling surface. Place already rolled eggroll on top of it and roll it up. This is a double roll eggroll. This will give you a nice crispy outside, without the insides leaking out.
  • Once all of your eggrolls are done, brush them lightly with your olive oil baste. Sprinkle with everything bagel seasoning (optional).
  • Preheat air fryer to 450 degrees. Lightly oil bottom of air fryer basket. When it is ready, cooking in batches, lay eggrolls flat on the bottom with a little space between each one.
  • After 5 minutes, flip over and cook another 3 - 5 minutes. The eggrolls are done, when they reach a golden color.
  • Serve with a bowl of salsa and a bowl of sour cream, for dipping.

Notes

  • Makes 10 eggrolls.

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Meat

Made from Scratch Taco Meat

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Taco meat is a great basic ingredient to use in all kinds of appetizers. From mini tacos to taco logs to taco calzones, you are off to a good start with this made from scratch taco meat recipe.

And hey, taco salad anyone?

Made from Scratch Taco Meat

Do you have a packet of taco seasoning in your pantry? Did you ever read the back of a taco seasoning mix that you buy in the store?

Dextrose, hydrolyzed vegetable protein, Caramel color, disodium inosinate. Doesn't sound very yummy to me. Throw out the store-bought taco mix.

Let's dice some onion and green peppers instead and get the rest of the flavor from your spice rack.

  • heavy skillet
  • wooden spoon or heavy spatula
  • 2 TBS olive oil
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced spanish onion (or other yellow onion)
  • 1 lb ground beef (80/20 is good for this recipe)
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1 cup water
  • 2 tsp tomato paste (I buy my tomato paste in the tube instead of a can. Much easier when you only need a small amount)

  1. Heat olive oil in a heavy skillet on medium high

  2. Add diced onions and green pepper. Sauté on medium high, stirring for about 3 minutes.

  3. Add ground beef. Break up ground beef in the skillet with a wooden spoon or heavy spatula until you have very small chunks of meat.

  4. Keep cooking and stirring the ground beef until it is no longer pink anywhere.

  5. Turn off the heat and drain the grease.

  6. Put heat back up to medium and stir in the spices

  7. Whisk water and tomato paste together in a cup and pour over meat mixture.

  8. Stir the meat till the liquid starts to boil

  9. Turn heat down to medium low and cook till most of the liquid is gone, stirring occasionally. This should take about 20 minutes.

  10. Remove from heat.

  11. There are many uses for taco meat. My favorite ways to use it is in a taco shell with your favorite toppings or over a baked potato with some sour cream, or as a base for taco salad. See my appetizer section for more ideas.

ground beef, taco meat, scratch cooking, party food

 
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