There are a lot of choices for what to fill a taco with. We want to spend some time on the classic ground beef taco meat.
Taco Tuesday was the busiest day at our restaurant, starting well before we took it over, and we kept it that way. Everybody loved it, and Lowry’s was the flavoring we used then. But at our scale of use it was overpriced, and frankly we thought we could do better. We did.
In side-by-side tests…no surprise free tacos to taste test were very popular, almost everyone preferred our own blend, so we made it the house recipe. The results are not limited to tacos either. On top of nachos, or cooked in quesadillas, enchilada or burritos, the flavors still work great.
Taco Meat
This recipe yields enough spice for four pounds of ground beef. When using this mix the ratio is three tablespoons per pound of raw meat.
Ingredients
- 2 Tablespoons Mild chili powder
- 1 Tablespoon Paprika
- 1 Tablespoon Salt
- 1 Tablespoon Onion powder
- 1 Tablespoon Ground cumin
- 2 Teaspoons Garlic powder
- 2 Teaspoons Cayenne
- 2 Teaspoons Ground oregano
- 4 Tablespoons Masa or all-purpose flour
Instructions
- Cook ground beef in a skillet, in our case we used two pounds of meat.
- When almost fully cooked, drain off the fat and liquid
- Add the seasoning mix, we used 6 Tablespoons
- Add and equal amount of water as seasoning, again 6 Tablespoons in our case
- Simmer until most of the water has cooked away
- Use to make some great food!
Nutrition
Calories: 900kcal
Tried this recipe?Let us know how it was!
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