The Best Taco Meat Recipes

GROUND BEEF TACOS

Ground Beef Tacos image

Ground beef tacos are a quick and easy dinner that your whole family will love! Fill a taco with this tender and juicy beef that will become the best weeknight dinner.

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
Homemade Taco Seasoning
2 Tablespoons tomato paste
1/2 cup water
6-8 taco shells
Shredded Cheese
Lettuce
Tomatoes
Olives
Avocado (diced)

Steps:

In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Add ingredients for homemade taco seasoning, tomato paste and water. Stir until combined. Let it simmer until it starts to thicken, about 5 minutes.
Divide evenly into taco shells and top with desired toppings

Nutrition Facts : Calories 124 kcal, Carbohydrate 7 g, Protein 13 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEST EVER TACO MEAT

Best Ever Taco Meat image

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!

Provided by Luv2CookandEat

Categories One Dish Meal

Time 1h

Yield 1 big pot of taco meat, 12 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 284.6, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 661, Carbohydrate 6.8, Fiber 1.3, Sugar 1.7, Protein 22.2

30 LEFTOVER TACO MEAT RECIPES

30 Leftover Taco Meat Recipes image

Unique ways to use up leftover taco meat including this delicious taco lasagna recipe!

Provided by Everyday Family Cooking

Categories Main Entrees

Time 45m

Number Of Ingredients 7

Ingredients

12 lasagna noodles
1 pound leftover taco meat
1 (16 ounce) sour cream
1 (24 ounce) jar favorite salsa
1 (16 ounce) can refried beans
2 cups Mexican cheese
3 greens onions, chopped and green and white parts separated

Steps:

Preheat your oven to 350 degrees.
Cook lasagna noodles according to package. Drain and set to the side.
Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
Uncover and cook for another 5 minutes. This will melt the cheese on top.
Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

TACO MEAT

Taco Meat image

This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.

Provided by Natalie

Categories World Cuisine Recipes Latin American Mexican

Time 15m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 2.8 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 4.4 g, Sodium 620.5 mg, Sugar 1.9 g

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