RECIPES WITH TACO MEAT RECIPES

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TACO MEAT RECIPE | ALLRECIPES



Taco Meat Recipe | Allrecipes image

This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.

Provided by Natalie

Categories     World Cuisine    Latin American    Mexican

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 5 servings

Number Of Ingredients 6

1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

Nutrition Facts : Calories 188.1 calories, CarbohydrateContent 2.8 g, CholesterolContent 63.2 mg, FatContent 11.2 g, FiberContent 0.7 g, ProteinContent 18.3 g, SaturatedFatContent 4.4 g, SodiumContent 620.5 mg, SugarContent 1.9 g

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

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