Foodie Friday · Recipe

Taco Meat

This is a more restaurant style taco meat than what you would get using a packet from the store.
Taco Meat
5.5 pounds of ground beef (I use fairly lean meat, so there is not much grease)
1/2-3/4 cup dried minced onion
1 tbsp salt
1/2 cup + 2tbsp cumin
filtered water
Put meat in a large pot, fill with enough water to cover most of meat. Break up meat in the water to get finer crumbles (I use my hands, but you could use a mixer). Bring boil, and keep there until all of the meat is browned. Drain most of the water off, leaving a cup or so of liquid.
Add seasoning. If you want something closer to what you would get out of a seasoning packet, you can add 2 tbsp of chili powder.
I make taco meat in big batches and freeze leftovers in bags of about 2 cups to be used later. Do let them cool completely before you put in freezer and they will be easier to break up.
Taco meat is handy to have in the freezer since you can use it for tacos, TexMex pizza, taco pizza, nachos, TexMex Lasagna…

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