Taco Meat - Restaurant Style

Recipe by ReeLani
READY IN: 1hr 10mins
YIELD: 1 pan




  • Put the ground chuck in a large pot or Dutch oven and add seasonings.
  • Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
  • Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
  • After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
  • Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
  • After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
  • Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
  • Serve in taco shells or tortillas, or mix into a taco salad or casserole.
  • Leftovers freeze well.