Mexican Beef

READY IN: 20mins
Recipe by diner524

This is a great way to make meat for tacos, burritos or nachos without having to purchase the taco seasoning!! This is a recipe from Taste of Home, that I changed slightly for our tastes.

Top Review by princessbride029

I made this tonight to go on our homemade nachos! It was delicious! I loved the flavor, but my husband thinks it overpowered the other items on the nachos. I think that might be because we had more meat than usual, and less "other toppings" than at most restaurants. Next time I'll cut back just a little for each amount of spice. Thanks so much for sharing! **Update: I use this recipe EVERY time I make something that needs mexican style beef! I love that you can use the same measuring spoon for all the spices (at least I do) and the amounts are simple and easy to remember. Sometimes I skip the cornstarch depending on what the beef is used for and I never miss it - great flavor even without a "sauce" consistency. Thanks again for sharing! This is a staple in our house. :)

Ingredients Nutrition

Directions

  1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
  2. Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.

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