Best Best Ever Taco Meat Recipes

Best Ever Taco Meat image

Provided by Luv2CookandEat

Time 1h

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, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 661, Carbohydrate 6.8, Fiber 1.3, Sugar 1.7, Protein 22.2

Best Ever Taco Meat Filling (uses Slow Cooker) image

Provided by Kathie Carr @kathiecc

Categories Beef

Number Of Ingredients 10

1 1/2 pound(s) beef roast
1 large onion, sliced
1 can(s) (4 ounces) chopped green chilis, liquid and all
1 tablespoon(s) beef base or 3 bouillon cubes
1 teaspoon(s) dry mustard
1 teaspoon(s) garlic powder
1/2 teaspoon(s) cilantro, dried
1 teaspoon(s) saesoned salt
1/2 teaspoon(s) freshly ground black pepper
1 1/2 cup(s) salsa

Steps:

Combine all ingresients, except salsa in slow cooker. Add just enough water to cover roast. Put lid on cooker and cook on low for 8-10 hours or until meat is very tender and easy to pull apart with a fork.
Remove meat from cooker. Remove liquid in cooker and set aside. Return meat to cooker, add salsa, add enough of reserved liquid to make a taco filling the consistency you like. More or less liquid is fine. Check seasonings adding hot pepper sauce, salt, papper, etc as desired.
NOTE: Can be used for tacos, burritos, taco salads, or in any other way you would use seasoned taco meat.