Taco Filling

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READY IN: 45mins
Recipe by Kellens mum

Make ahead and freeze in portions. Great in tacos, on taco salads, or spooned over roasted sweet potatoes. Found in Everyday Food magazine and posting here for safekeeping.

Ingredients Nutrition


  1. Heat oil in large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalepeno, chili powder, cumin, and coriander; cook, sstirring, 1 minute.
  2. Add beef; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15-20 minutes. Season generously with salt.
  3. To freeze: Cool filling completely, then divide among small airtight containers; freeze up to three months. Before using, defrost overnight in the refrigerator.

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