I love a good taco. Unfortunately, the little seasoning packets in the store contain a lot more than spices. This is an easy recipe that cooks quickly and feeds a crowd (or freezes extremely well).
- 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 (and grease-but careful about putting it down the drain!), 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 1-2 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.
- You can use a straw to suck out the air in the baggie.
- If you flatten the package out before freezing it is a breeze to break it up.
More Uses for Taco Meat
Taco meat is handy to have in the freezer since you can use it for tacos, TexMex pizza, taco pizza, nachos, TexMex Lasagna, or TexMex Dip.