taco meat featured image

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.

Seasonings in bowl

Cooked Taco meat in skillet

Taco Meat

Allen Bixby
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.
Total Time 40 mins
Course Main Course, Salad, Side Dish
Cuisine Mexican
Calories 900 kcal

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 Mixed seasonings in bowl

Instructions
 

  • Cook ground beef in a skillet, in our case we used two pounds of meat.
    Cooking Ground beef in skillet
  • When almost fully cooked, drain off the fat and liquid
  • Add the seasoning mix, we used 6 Tablespoons
    Ground beef and seasoning
  • Add and equal amount of water as seasoning, again 6 Tablespoons in our case
  • Simmer until most of the water has cooked away
    Cooked Taco meat in skillet
  • Use to make some great food!

Nutrition

Calories: 900kcal
Keyword ground beef tacos, taco from scratch, taco meat
Tried this recipe?Let us know how it was!
About the Author

They say that 10,00 hours working a skill makes you an expert. By that standard I qualify as an expert cook. I eschew the title Chef because I do not have formal training…but dang, do I have hands on work, with the burn and cut scars to prove it. [Read More]

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