COOKING TACO MEAT RECIPES

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BEST EVER TACO MEAT RECIPE - FOOD.COM



Best Ever Taco Meat Recipe - Food.com image

Mexican Taco Meat Filling--- This is absolutely the BEST recipe you will find for taco meat! This Taco Meat is from a long time restaurant in Arlington, Texas and I got it from our local paper 25 years ago. The restaurant is still there, but the recipe has changed -- Stick to this one -- Absolutely the BEST!

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 1 big pot of taco meat, 12 serving(s)

Number Of Ingredients 11

1 -3 tablespoon oil (your choice, but vegetable oil is best, (not needed if meat is not the leanest)
3 lbs ground beef (this makes a big batch but it freezes well)
1 onion (medium diced)
1 bell pepper (diced, can use any color pepper, I use red)
1 medium potato, peeled and diced (trust me)
1 (14 ounce) can diced tomatoes (including juice)
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground cumin (more or less given your taste)
1 (14 ounce) can ranch style beans (14 oz can-original flavor, DON'T STRAIN, this product is available in Texas)
2 teaspoons black pepper

Steps:

  • brown oil, meat, potato, onion, bell pepper, salt, black and red pepper (flakes), garlic powder, and cumin to a large dutch oven or big skillet -- drain if necessary.
  • Add to this the rest of the ingredients, cover, and simmer for 20 minutes -- til all the ingredients are soft. Then, remove from heat, and take a potato masher or something like that, and grind the entire pot to a mushy consistency -- VERY IMPORTANT STEP. Once it looks like thick oatmeal, cover, and simmer for another 30 minutes and stir to keep from sticking --.
  • * The beans in this recipe is a product found in Texas grocery stores, but all it is, is canned, cooked, whole pinto beans in a Mexican chili powder sauce. The addition of the beans is important to keep the mixture thick. To improvise, add a can of plain canned pinto beans, don't drain, and add a tablespoon or to taste of just plain old Mexican chili powder -- It really adds another dimension of flavor with the cumin.
  • Be sure to taste along the way -- you may like it spicier, saltier, whatever, but here are the basics to use -- just taste along the way.
  • You can use this Taco Meat in Burritos, Tacos, Taco Salads, Chalupas, you name it! It is awesome and everyone will be wanting this recipe from you.

Nutrition Facts : Calories 284.6, FatContent 18.4, SaturatedFatContent 6.8, CholesterolContent 77.1, SodiumContent 661, CarbohydrateContent 6.8, FiberContent 1.3, SugarContent 1.7, ProteinContent 22.2

TACO MEAT - RESTAURANT STYLE RECIPE - FOOD.COM



Taco Meat - Restaurant Style Recipe - Food.com image

No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 pan

Number Of Ingredients 8

2 lbs ground chuck
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 bell pepper, finely chopped
1/2 onion, finely minced

Steps:

  • Put the ground chuck in a large pot or Dutch oven and add seasonings.
  • Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
  • Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
  • After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
  • Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
  • After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
  • Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
  • Serve in taco shells or tortillas, or mix into a taco salad or casserole.
  • Leftovers freeze well.

Nutrition Facts : Calories 2172, FatContent 158.1, SaturatedFatContent 62.4, CholesterolContent 626, SodiumContent 3115.9, CarbohydrateContent 20.3, FiberContent 8.8, SugarContent 5.3, ProteinContent 162.1

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