Taco Bell Beefy Nacho Griller

Taco Bell Seasoned Beef:

1 1/3lbs lean ground chuck
1 ½ tablespoons masa corn flour
4 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon seasoning salt
½ teaspoon paprika
¼ teaspoon cumin
½ teaspoon garlic salt
¼ teaspoon sugar
1 teaspoon instant minced onion
½ teaspoon beef bouillon


4 (10-inch) flour tortillas
1 (9 ounce) can nacho cheese dip
1 bag red tortilla strips
cooking spray

In a small bowl combine masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, minced onion and beef bouillon. Mix well and set aside.
Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
Spoon the nacho cheese dip into a microwave safe bowl. Microwave for a few seconds or just until warmed.
Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the ground beef, top with some of the nacho cheese and red tortilla strips. Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat with the remaining tortillas.
To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).

I cannot get masa here in Thailand. I have been wondering if I ground corn tortillas to a powder if it would work in its place. Does anyone know?

Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called “masa” that is used to make corn tortillas.

To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder. If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won’t be quite the same.

Depending on what you’re making, ground corn tortilla chips, taco shells or tostadas can be used in place of masa harina.

Remember that if you decide to grind up fresh corn tortillas that haven’t been baked or fried, this is the best solution for creating a useful masa harina substitution. However, corn tortilla chips, corn taco shells and corn tostadas contain largely the same ingredients as their fresh corn tortilla counterparts: They contain masa harina, water and salt.

The difference between fresh corn tortillas and these other three corn products is that the hardened chips, shells and tostadas have been either baked or fried, which is actually an American invention.

Also, remember that some store-bought corn tortilla chips, taco shells or tostadas will have extra ingredients added to them to keep them fresher. These won’t make much difference, but just keep it in mind.

But looking at this recipe it seems that it is used as a thickener in which you can use cornstarch *which many call corn flour) and also hominy is a main ingredient in masa harina made from another type of corn. Even grits are made from corn. 1 1/2 T. is not too much to worry about.

Hope this helps.

I am wanting masa to make tamales.

oops - ok - sorry - can you order it on line?

How to make your own -

2 lbs. of dried corn
2 tablespoons of lime (Calcium Hydroxide / Powdered Lime)
Filtered water (enough to cover the corn - about 3 quarts)

Dented corn to make masa

  1. Use clean corn seed, remove any chaff from the corn husk, rinse with tap water, and then remove any excess water using a plastic colander.

  2. Put the corn into a non-corrosive pot. Use 2 to three liters of water per each one kilo of corn. Add 2 tablespoons of dried powered lime (Mexican cal) dissolved in 1/2 cup of filtered water.

Corn Tortillas

2 cups masa harina and 1 1/2 cups of warm water
OR 1lb fresh masa

Mix masa harina and water together to form a dough. Knead for about one minute adding more water if necessary. Or use fresh masa. Divide dough into 10-12 balls. They should be about 1 1/2 inches in diameter. Press each tortilla in a tortilla press or roll out between two pieces of wax paper until it is about 5 1/2 to 6 inches across and very thin. Carefully place tortilla on a hot griddle and cook for 30 seconds to 1 minute on each side.

Tortillas cool quickly, so keep them warm in a tortilla warmer lined with paper towels to prevent condensation or cover them with a dish towel.

just a note - Dent corn is also known as field corn; it can be yellow or white. White dent corn has a higher percentage of starch than the yellow variety, and is the best corn for making masa dough and hominy. It is also widely used in as livestock feed and in processed foods, plastics, and fuels.

CAL MEXICANA.- You can find “cal mexicana” (powdered lime) in most Latin or Hispanic grocery stores.

3.Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight.

  1. You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking.

5.The next day, reserve some of the cooking liquid and remove the rest of the liquid (also known as “nejayote”), and rinse the corn two or three times rubbing off the loose skin, until the kernels are quite white and the water looks clean. Drain well.

  1. Now the corn is ready for the grinder. You can use the ancient “metate”, but we are going to describe the grinding process using a manual plate grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. Add enough of the reserved cooking water and mix until it forms a dough. You can also add an extra pinch of Cal to extend the life of the nixtamal.

(This manual plate grinder could be replaced with a food processor, however, the texture cannot be duplicated.)

You can buy the Corn Grinder, Calcium Hydroxide and Metate Stone thru Amazon

Nixtamal is the treated corn that is used to make masa and hominy. First, the corn is cooked and soaked in lime, rinsed and then the hulls may or may not be removed. This task may seem daunting and the ingredients may seem unusual, but they are easily found and you will have fresher tasting Posole, Tamales, and Tortillas. Once you assemble the ingredients, the rest is easy.

Difficulty: Average

Time Required: 2 hours to 24 hours, depending on what you will be using it for

Here's How:

    Measure out 3lbs or 2 quarts of dried corn, 4 quarts of water and 5 tablespoons slaked lime.
    Mix water and lime in a large nonreactive pot. Turn up ​the heat to "high" and stir constantly until lime is thoroughly dissolved.
    Add corn to pot and remove any kernels that float to the top. Bring water to a rolling boil, then turn down heat to let it simmer. See #8 for cooking times.

    After simmering for the appropriate amount of time, cover the pot and turn off the heat. Allow the corn to soak in the heated water. See #8 for soaking times.
    Rinse and Remove
    Drain corn in a large colander and rinse under water using your fingers to rub the corn, removing all traces of lime. If you are making hominy, it will be necessary to remove the hulls at this time. The hulls are the little brown tips, and you can just rub them or pick them off.
    Additional Rinse
    Put the hulled corn into a large bowl and cover with lukewarm water. Allow to soak for 5-10 minutes while moving the corn around with your fingers. Repeat. This will ensure the lime is washed away.
    Drain the finished corn through a colander and you now have nixtamal.
    Cooking and Soaking Times-
        Tortillas- Bring to a boil and remove from heat. Let soak overnight.
        Tamale Dough- Boil for 15 minutes, then let it soak for 1 1/2 hours.
        Hominy- Boil for 15 minutes and let it soak for 15 minutes.
    Process or Grind
    To make tamale dough or dough for tortillas, you will need to grind the nixtamal. The food processor can be used for tamale dough, but it won't grind it fine enough for tortillas. You can use a grinder, or a metate y mano to grind it very fine for tortillas.



    Make sure to remove all of the lime or your masa will be sour and taste bad.
    For hominy, remember to remove the hulls.
    Follow the cooking and soaking times because they differ depending on what you are going to be using it for.
    Be very careful with the lime as it is caustic and can cause bodily harm if ingested in large quantities. It is in the same family as lye.
    If you have trouble finding lime, try the pickling supplies section of your local grocer. It may be called pickling lime.

What You Need:

    Dried Corn - Feild, Dent or Hominy
    Lime- "Cal", Slaked Lime, Calcium Hydroxide (Not Quick Lime or Calcium Oxide)
    Food Processor or Grinder
    Non-Reactive Pot (Stainless Steel or Enamel)

if anyone is interested - Tamales

6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups pork lard
2 teaspoons salt
3 tablespoons onion powder (optional)
2 tablespoons powdered cumin (optional)
3 tablespoons chile powder (optional)

In some areas of the United States you can get ready-made dough for tamales, either fresh from a tortilla factory or in the refrigerated section of the supermarket. If you don’t live in such a place—or if you just want to make your tamales completely from scratch—use this basic recipe. It calls for masa harina, a commercial corn flour product which is used to make tortillas, tamales, and many other Mexican and Central American foods.

The number of tamales that you will be able to make with this recipe will depend upon the size of the tamales and the quantity of filling used in each one. (See How to Make Tamales for an outline of the entire process and All About Tamales for a description of some of the kinds that exist).

Note: Masa harina (which translates as “dough flour”) is the dry product; masa by itself means “dough” and is what you have after rehydrating the flour.

6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups pork lard
2 teaspoons salt
3 tablespoons onion powder (optional)
2 tablespoons powdered cumin (optional)
3 tablespoons chile powder (optional)
Prep Time: 30 minutes
Cook Time: 0 minutes

Total Time: 30 minutes
Yield: about 6 cups of masa


In a large mixing bowl mix the masa harina with the warm water or broth.  Allow the mixture to sit for about 20 minutes to soften somewhat, then beat with an electric mixer on low speed until a dough forms. (You now have masa.) Sprinkle the salt, onion powder, cumin, and chile powder over the dough, if desired, and mix again until well combined.

In a separate bowl, whip the lard with an electric mixer for about three minutes or until fluffy. Add the lard to the dough, beating in a little at a time, until well combined.

Your masa should be about the consistency of peanut butter. If it’s too dry, mix in a little more water or broth; if your dough is too loose, add more masa harina until you get the desired texture.

Use your masa immediately or cover and store it in the refrigerator for up to 24 hours.

Variations on Homemade Tamale Dough:

Don’t be afraid to experiment with different herbs and spices in your dough, varying them according to your personal preferences or to complement the flavors in the filling(s) that you intend to use.

Try, for example, a couple of tablespoons of dried epazote (either in place of or in addition to the spices mentioned in the recipe) for a rustic and very Mexican note. Or replace the spices mentioned with powdered cinnamon and cloves to complement a pork filling or for sweet (dessert) tamales.

Once you’ve become comfortable making the basic recipe, you will begin to think of your own favorite add-in seasonings.

I have downloaded all this, but cannot find anything about using fresh corn tortillas ground to a powder as a sub for masa harina. I can probably order it order it online but usually the shipping is exorbitant.

depending on the recipe - there are times you can grind them down and use them - and I know that cornmeal is too coarse to use and won’t give you the same results - masa has that distinctive sweet taste to it that you just cannot duplicate - I’m sorry to say that you won’t find a substitute for it - the only way to make it yourself is by combining corn and lime - which has to be slaked lime not the green citrus - ok - here’s a dumb question - can you get masa harina anywhere? I think I already know the answer. Forget I even asked.

I have this - not quite the same as what you want - but it is supposed to be a good “sub” -

Cornmeal Tamales

    3 pounds ground beef
    1 1/2 teaspoons ground cumin
    1 tablespoon garlic powder
    1 1/2 teaspoons cayenne pepper
    1 teaspoon ground black pepper
    1 tablespoon salt
    1 1/2 teaspoons onion powder
    1/4 cup chili powder
    4 tablespoons sugar
    1/2 cup yellow cornmeal
    Two 8-ounce cans tomato sauce
    36 pieces parchment or wax paper cut into 5-inch squares
For dredging:
    4 cups yellow cornmeal mixed with 2 teaspoons salt

    Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot. 

Variation - Mississippi Corn Bread Tamales:
    Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed 

and I have -

Cornmeal Tamales

1 cup cornmeal
3/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon baking powder
1/2 cup milk
1 cup butter
1/2 cup parsley, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons green onions, chopped
1 tablespoon basil
6 corn husks

In a large bowl, mix cornmeal, salt, pepper, baking powder, and milk.
In another bowl, cream butter until smooth. Add the cornmeal mixture gradually, mixing well. Add chopped parsley, chopped cilantro, chopped green onion, and basil. Mix together until smooth and well-blended.
Soak corn husks until soft. Drain and pat dry. Spread with the cornmeal mixture and top with 1-2 tablespoons black bean filling. Fold the sides of the husk to the center, tie a thin strip of husk around one end to secure, and arrange on a rack well above simmering water.
Steam, covered, for about 1 hour.

Yield: 6 servings

How To Make Fresh Corn Tamales

I was determined to make tamales this summer but kept hearing that the corn piling up at the markets wasn’t the “right” kind. Sweet and bursting maybe, but not the starchy field corn needed to make traditional tamales. Though they can be made year round using cornmeal, masa harina or tamal flour specially made for the purpose, it seemed a shame to make the same tamales in July that I could have in December.

I was about to go the all-maseca route when I tried a Guatemalan tamal from a street vendor. Sweet, airy and topped only with crema and fresh cheese, it had the delicate flavor of the white summer corn crowding the farm stands. Known as tamales de elote in Mexico and Central America, humitas in the Andes, and green corn tamales in the States, these fresh corn tamales could be made with domestic corn and just a small amount of masa harina to approximate the taste and texture of starchier varieties. Though savory fillings can be added like shredded pork or chicken, they’re wonderful just on their own blended with fast melting cheese like Oaxaca or Monterey Jack and green onions. With every part of the corn, from the husks to the kernels to the cobs, imparting their own shades of flavor, you can savor everything the season has to offer while it lasts.

Though fresh field or dent corn works best, white or bi-color sweet corn can be used. Choose corn that’s heavy for its size with bright green husks that still retain some moisture. The kernels should be plump and tightly spaced with no brown spots. Using a heavy knife, cut the corn as close to the base as possible so that the husks pull away easily without tearing. As you shuck the corn, sort the husks by size for later use – the coarse outer leavers to line the bottom of the steamer, the wide inner leaves with the curved bottoms to wrap the tamales, and the thin leaves closest to the kernels to cut into strips and tie the tamales.

Working in batches, blanch the husks in a pot of simmering water for about one minute to make them pliable and easier to work with. Remove from the water, drain and set aside until ready to use.

Remove the silks from the corn and discard. Using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife or grater to scrape the residual corn from the cobs. Repeat with the remaining corn. Using a food processor or blender, pulse the corn until it forms a thick puree. As an alternative, the corn can be ground by hand with a cheese grater set over a mixing bowl. Reserve the cobs for later use.

Ingredients and seasonings vary, but fresh corn tamales are typically a mixture of fats (freshly rendered lard, vegetable oil, melted butter or a combination thereof), liquid (broth, milk or water), leavening (baking powder or baking soda), and seasonings (salt and sometimes sugar, cinnamon or aniseed). Because corn in the United States is sweeter and has a higher water content, masa harina or tamal flour is added to give it the right flavor and texture (both are widely distributed by Maseca). Starting with a 1/2 cup, add the tamal flour a little at a time until the dough is thick and creamy but is no longer runny and can hold its shape in a mound. Peppers, onions, grated cheese, beans, cooked chicken or pork can either be blended into the dough or tucked into the tamales as they’re being wrapped.

To wrap the tamales, lay down the widest interior husks with the curved bottom closest to you. Add 1-2 heaping tablespoons of the dough to the center of the husk towards the curved end. The tamales will expand in the steamer so leave at least 1” border around the dough. If using a filling, add a spoonful to the center of the dough. Fold the sides of the corn husk over the tamal to form a rectangle. Fold the pointed end of the husk up and over the bottom half to form a package. Tie the tamal with the reserved husks cut into thin strips or kitchen string. The curved top can remain open but the sides should be well sealed to avoid leakage.

Wrapping tamales can be tricky at first but you soon get the hang of how to tuck and fold in the dough. To make bigger tamales or just to give yourself more room to work, lay down two husks with the sides overlapping to create a larger wrapper.

Line the bottom of a large stock pot with reserved cobs. Add enough water to almost but not quite submerge the cobs. Cover the cobs with a layer of the dark, coarse husks. The tamales should not come in contact with the water so they don’t get soggy.

Add tamales to the pot with the open seam up. Cover the tamales with the remaining, unused husks. Cover tightly with a lid and set to a gentle boil over medium heat until the tamales are firm, 20-30 minutes. The cooked tamales should pull away easily from the wrapper.

While the tamales cook, you should be able to hear the water simmering. Add warm water to the pot as needed if it dries out. If you’re using a steamer rack instead of the cobs, drop a nickel into the bottom of the pot before layering the rack with husks. If the water evaporates, the nickel will rattle and let you know to add more water.

Serve hot on its own or topped with Mexican crema, salsa verde or other fresh salsa and crumbled cheese.

tamal flour is another corn-based, starchy flour

here’s a link to purchasing on line - not sure if it helps at all - but I am trying -


and I tested the link to make sure it works -

I’ll keep searching…

would this help at all?


I tried it, they won’t ship it to Thailand.

geez - got any friends or family here that can get it and send it to you or is it a Thailand policy?

I has to do with the cost of shipping. Charges are more than the price of the product.

and you don’t have to live where you are to experience it -
I purchased a new laptop and I needed a new keychain pocket device gizmo hard drive thingies - so I ordered a pack of 2 - great deal - only $11.99 for them

I pay for it with my card - not thinking (at the time I was ordering other things from other places and getting free or super low shipping fees and I never thought of the shipping for these tiny little gizmos

after all - they don’t weigh much more than a couple postage stamps for mailing
(so I thought - in my holy blondliness)

the package arrives - they are packed in a box big enough to hold 2 fluffy bed pillows with room left over - and pounds of that brown shipping paper used for packaging

way down in the corner of the box were my flash drives - and the shipping paper thanking me for my business -

$11.99 cost of flash drives
applicable taxes - ok



I will never again assume anything when it comes to shipping charges

bad enough I like one particular dried pineapple that I order from Walmart (they don’t sell it in the stores) and it costs $5.99 just to ship the stinking little bag to me from the company that makes it - to get it without shipping charges I would have to move to the Philippines