Mexican Taco Meat Filling--- This is absolutely the BEST recipe you will find for taco meat! This Taco Meat is from a long time restaurant in Arlington, Texas and I got it from our local paper 25 years ago. The restaurant is still there, but the recipe has changed -- Stick to this one -- Absolutely the BEST!
My Private Note
big pot ...
Units: US | Metric
- 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
- 1brown 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.
- 2Add 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 --.
- 3* 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.
- 4Be 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.
- 5You 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.
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Nutritional Facts for Taco Meat
Serving Size: 1 (220 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 284.6
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 6.8 g
- Cholesterol 77.1 mg
- Sodium 661.0 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 1.3 g
- Sugars 1.6 g
- Protein 22.1 g