Best Ever Taco Meat
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
- big pot of taco meat
- Serves:
- 12
ingredients
- 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
directions
- 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.
Questions & Replies
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Reviews
- It's hard for me to believe that I'm the first to review this recipe, it's absolutely fantastic. My husband and son can't deal with onions, so I left them out. Also, I browned the ground beef and removed the fat before adding the rest of the ingredients. Luv2, you didn't indicate how much red pepper flakes but I just gave it a good few shakes. I used fire-roasted diced tomatoes. I couldn't find 'ranch style beans' at my tiny grocery store so used a can of traditional style refried beans. I used all the listed spices, in the amounts. VERY good, excellent. I can see myself buying ground beef on sale and doing this recipe to freeze in dinner amounts. We loved this recipe, thanks so much for posting!
- Very good recipe! Tried it as written the first time, but for me felt like it was missing something, so the next time I made it I did as written except during the last 30min I stirred in a package of McCormick taco seasoning and it was awesome!! Very good recipe thanks for posting!
- WOW great recipe. I cut this down for 1 lb. beef but added 1 can Rotel, 1 T. taco seasoning, and about 1/2 can refried beans. DH was later getting home than anticipated so it simmer longer and turned out just great for our Mexican salad. Will use this one all the time.
- So glad I found this. I am from Arlington, TX
- Just what I was looking for! Left out the tomatoes and beans. It was just like restaurant taco meat! Thank you.
RECIPE SUBMITTED BY
Luv2CookandEat
Arlington, TX
<p>Grew up in the south, and learned to cook from my mother AND my grandmother...love to eat and love to cook. Pet peeves?--In fact, my sister and I are so afraid of bad food, we insist that all of our guests at major holidays NOT bring food! We are willing to cook EVERYTHING to ensure GOOD FOOD!</p>
