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Beef and pork tacos recipe

Beef and pork tacos recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

An Italian-inspired dish, which involves filling taco shells with a beef and sausagemeat sauce and topping them with mozzarella cheese. A great alternative to the classic tacos.

60 people made this

IngredientsServes: 16

  • 225g Italian sausages, casings removed
  • 450g minced beef
  • 450g tomato pasta sauce
  • 1 teaspoon sugar
  • 16 taco shells, heated
  • 340g grated mozzarella cheese
  • 1 tablespoon dried Italian herbs

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Combine the minced beef and sausagemeat in a large heavy frying pan. Cook over medium heat until evenly browned. Drain off excess fat and season meat with Italian herbs.
  2. Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar.
  3. Fill taco shells with the meat mixture, spoon pasta sauce over and top with mozzarella cheese.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (41)

by Jillian

Wow - nice twist on regular 'ol hard shell tacos! This is kinda like traditional Mexican meets old school Italian. Like others, I was a bit skeptical but overall it's really good. It tastes like a meatball hoagie fused with a hard shell taco. So, if you like both of those you're bound to like this. My husband is a fan of both, so he really enjoyed this. Plus, it was quick and easy to put together for a weeknight meal. I seasoned the ground beef and sausage with a little minced garlic as well as Italian seasoning. I omitted with sugar from the jarred sauce as I used "Classico's Sweet Tomato Basil Sauce". I topped the "tacos" with a combination of mozzarella and parmesan cheeses. Overall, simply delicious!-24 Mar 2011

by knicolelynch

This was really good and super easy, but it would have been better on bread than in a taco shell. If I make it in the shell again, I will add some roasted red peppers and ricotta cheese to make it more taco like and less like a meatball sandwich.-20 Jan 2007


For a quick and easy meal, this was a five star recipe. I loved the crunchy taco shell mixed with the Italian flavors. I wasn't sure how this was going to be, but I was pleasantly surprised.-07 Oct 2003

Pork Carnitas Street Tacos

Last week I shared a recipe for Pressure Cooker Pork Carnitas. It is an easy way to meld all of the amazing flavors into tender pork. After you take the time to make the meat, the possibilities are endless when it comes to serving it up for dinner. These Pork Carnitas Street Tacos are one of the easiest ways to enjoy the delicious meat! If you are looking for a simpler option, you can buy the pre-seasoned Pork Carnitas at the store and simply cook them up. This is an easy task to do ahead of time to meal prep for a quick and delicious dinner on the table in less than 15 minutes.

Regardless of whether you make up your own Pork Carnitas or buy them at the store, one step you certainly don&rsquot want to skip is searing the meat off before serving. The meat itself is flavorful, but there is nothing like the flavor and texture that getting that caramelized sear on it. It adds so much to a simple recipe like these Pork Carnitas Street Tacos.

Another crucial step to great street tacos that I think is a must, is grilling the corn tortillas. Regular corn tortillas are fragile and will fall apart under the weight and moisture from the pork juices. That is why you will often see people doubling up on the tortillas. I am not a fan of this personally. I don&rsquot like all the extra tortilla and it&rsquos just not as healthy with all those extra carbs.

Not only are you saving on carbs and tortillas by grilling off your tortillas, it adds a wonderfully chewy texture to tortillas that is much different than a raw corn tortilla. If you haven&rsquot try it, please do! It&rsquos as simple as spraying them with some oil or non-stick spray and cooking them in a hot skillet for 30-60 seconds on each side. You can do this while your meat is searing and stack them on a plate topped with some tinfoil to keep them warm. I promise you won&rsquot be disappointed that you made the extra effort!

Beef or Pork Taco USDA

Brown ground beef or pork. Drain. Continue immediately.

Add onions, granulated garlic, pepper, tomato paste, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.

For topping: Set cheese aside for step 5. Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 5.

Serving suggestions (2 tacos per serving)

A. Before serving or on serving line, fill each taco shell with a No. 30 scoop (2 Tbsp) meat mixture. On each student tray, serve 2 tacos, No. 10 scoop (3⁄8 cup) lettuce and tomato mixture, and 1⁄2 oz (2 Tbsp) shredded cheese.

B.1. Preportion No. 10 scoop (3⁄8 cup) lettuce and tomato mixture and 1⁄2 oz (2 Tbsp) shredded cheese into individual souffle cups. Refrigerate until service.

B.2. Transfer meat mixture and taco shells to steam table pans. On each student tray, serve 2 unfilled taco shells, 2 No. 30 scoops (1⁄4 cup 1⁄2 tsp) meat mixture, with preportioned lettuce and tomato mixture and preportioned cheese. Instruct students to "build" their own tacos.

Recipe Notes

Nutrition Facts per Serving (2Tacos)

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

Add the ground beef to a skillet. Once it's started cooking and you've broken it up a bit with your spoon, add in the spices. Cook it until it's browned and drain excess fat. Add the taco shells (I use flat-bottomed ones to make them easier to work with) and spoon the beef evenly into each taco shell. Sprinkled the shredded cheese over top of each taco. Bake until the cheese has melted. Top tacos as desired. (Full instructions & ingredients are in the recipe card below)

guacamole), cilantro, onions, tomatoes, fresh lime juice, hot sauce, etc.

  • 1 whole cow or veal tongue (see note)
  • 1 medium onion, split in half
  • 2 bay leaves
  • 1 quart low sodium homemade or store-bought chicken stock
  • 6 stems cilantro
  • 1 small carrot, peeled and roughly chopped
  • 2 cloves garlic
  • 2 tablespoons duck fat, pork fat, or canola oil
  • Kosher salt and freshly ground black pepper
  • 16 to 24 corn tortillas (warmed according to these instructions)
  • Optional garnishes:
  • Fresh salsa
  • Queso fresco or feta
  • Chopped onions and cilantro
  • Wedges of lime
  • Tomatillo sauce
  • Guacamole

Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them. Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, four to six hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.

Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.

When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.

To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.



- Ground beef, ground pork, flour, olive oil, onion, grated parmigiano cheese, tomato, water


For the tacos: In a bowl, put the flour, water and salt. Knead everything with your hands. Put the dough over a table sprinkled with flour and knead it well until it’s fully involved. Roll the dough, divide it into 12 pieces and flatten each one with a rolling pin.

Heat a frying pan with a drizzle of olive oil. When it's hot, add the dough and cook on both sides until slightly golden brown.

For the filling: Put the peeled tomatoes cut into small pieces, the chopped onion and the olive oil in a saucepan and cook over low heat until the tomatoes start to break down. Add the ground meat and season with salt, pepper, nutmeg and Worcestershire sauce. Stir and cook for about 20 minutes. Fill the tacos with the meat, sprinkle with grated parmigiano cheese and serve.

Shredded Beef Tacos

Here’s what I use to make a simple Shredded Beef Tacos spread- something that’s super quick to assemble:

This Mexican Shredded Beef

Warmed or charred tortillas

Fresh coriander/cilantro leaves, whole or finely chopped

You won’t need a separate sauce because this shredded beef is so juicy and saucy.

So really, if you have a batch of this Mexican Beef on hand, then you’re just 15 minutes away from the taco spread pictured above because all you have to make is the Pico de Gallo (and if that’s all too hard, just slice some tomatoes!!) – Nagi x

This recipe is super simple to follow and easy to make. We start with the ground beef, cook it up until it’s completely browned. Drain the grease. Then when we return to the heat to the stove lower the heat, add the homemade taco seasoning and a small amount of tomato sauce.

The tomato sauce thickens it up and helps the spices stick to the meat. It’s so flavorful and you will never go back to using water with your taco seasoning again! Trust me.

Some tools that you may find helpful for making this recipe:

Beef Carnitas Tacos

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Beef Carnitas Tacos – delicious tacos with beef carnitas that is out of this world.

The pork carnitas I made a couple weeks ago were so popular here at my house, that I just had to make some more. But this time I used beef instead. Between my husband and the dog there was major competition on the pork carnitas.

I made the beef carnitas a bit different though, mostly a bit spicier. Now just as with the pork you need to use a meat that is a bit fattier, here I used beef blade. I still used the orange because I did want a bit of citrus flavor in the carnitas. I followed the same process of making the beef carnitas as I did the pork ones, except I kept the beef a bit longer in the oven.

I do have to tell you though, as the beef is cooking, the house will smell so good, it will be hard to resist. It will drive you crazy.

The great thing about carnitas is that this meat is so versatile, as you can see here I made some beef carnitas tacos which is basically corn tortillas, beef carnitas, salsa and avocado. These tacos are out of this world. But you could make so many things with carnitas, carnitas pizza, enchiladas, tacos, burritos, the possibilities are endless. You make it once and you have many many meals out of it.

How to make Cilantro Lime Pork Tacos and Coleslaw:

Step 1: Spray slow cooker with non-stick cooking spray and place pork roast inside.

Step 2: In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.

Step 3: Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.

Step 4: To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. I purchase all of mine pre cut and sliced to save me time and less mess.

Step 5: In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.

Step 6: To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

Need some more taco recipes? Be sure to check out the DOZENS we have on our website!

Related recipe: Instant Pot Carnitas – it makes the perfect taco meat!

If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners (just like these tacos!), 2 side dishes, and 1 dessert each week!

And if you need help losing weight and still want to eat delicious food that your family will love, be sure to check out our 1500 Calorie 14-Day Eating Plan for Busy Moms!