Food is just one of the many things that bind families together, do you agree? That is why it is normal especially among moms to always look for new ways to make meals more special – like finding out more recipes with taco meat!
Taco meat is just one of the many easy to cook, at the same time, easy to recycle kind of food. I love taco meat, and I love playing around with it.
Even before I got married and became a mom, I have always been in love with cooking and baking. Well, I guess the environment I grew up to has something to do with that. My mom and grandmother were really great in the kitchen. No pressure on me.
Anyway, so, growing up, I would always see either of them cooking or baking, making every meal very special. In fact, I remember my mom telling me that if I want to be a great wife and mom one day, I better be good either in cooking or baking. Ideally, of course, better at both.
One of the recipes I have come to love and became one of my signature dishes is taco meat. Well, with just one main thing, you can do a lot of things. Personally, it’s a favorite because it’s very flexible. One simple meal can be really good when taco meat is added. By the way, my husband has loved my taco meat recipes too. I think it is safe to say that it has become a staple food in our home.
For those who are not familiar with taco meat, it simply is composed of ground beef mixed with taco seasoning.
Furthermore, here are some quick information about making taco meat —
WHAT MEAT SHOULD BE USED IN MAKING TACO MEAT?
There are so many available meats out there, but for me, the best meat to use for taco meat is simple ground beef, the one that is 70-80% lean. The fat that comes from it will help give flavor to the meat. Needless to say, it enhances the taste as well.
WHAT SPICES ARE NEEDED IN MAKING TACO MEAT?
While you can opt for ready-to-use taco mix, making a homemade taco seasoning is still the best option for me. Well, nothing beats making a dish from scratch.
Now, to make a homemade taco seasoning, you will need the following ingredients:
– Chili powder
– Garlic Powder
– Onion Powder
If you want more spice into your seasoning, you may add a bit of crushed red pepper or cayenne pepper as you please. You can also add paprika or chipotle powder to add more flavor.
Now, with all that has been said, for sure you, by now, you can’t wait to cook your very own taco meat! Well, a good thing, because I will be sharing with you in a while some of the most amazing recipes with taco meat. Hopefully, you get to try them all, and you’d love them as much as I and my family did.
CAN TACO MEAT BE FROZEN?
The answer is a resounding yes! Recipes with taco meat can be stored in the freezer using a freezer-safe container. By doing so, it can last up to 2 to 4 months! You can always thaw it anytime you want to eat it. You may opt to cook a smaller amount that could last in the refrigerator for about 3 to 4 days.
RECIPES WITH TACO MEAT
Just a simple reminder, when cooking taco meat recipes, or any recipes for that matter, make sure to always cook with love. That may sound a little cheesy, but I believe it really makes a lot of difference when you cook by the heart. The feeling is passed on to what you are cooking and eventually feeds not just the stomach but the heart and soul of the people you cooked for.
So, I won’t make you wait any further, here are some recipes with taco meat that will definitely delight not just your taste buds, but your soul as well. Enjoy!
Best Ground Beef Taco Meat
Source: House of Yumm
1 pound ground beef (70-80% lean)
1 tablespoon Chili Powder
1/2 teaspoon salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 cup tomato sauce
- Cook the ground beef fully, drain grease and then add 1/2 cup tomato sauce and taco seasoning.
- Allow simmering for 5 minutes.
- Add to tacos shells or use in any other recipes that call for taco meat.
Ground Beef Taco Meat
Source: The Forked Spoon
2 tsp olive oil
1/2 yellow onion – diced
1 pound lean ground beef
2 tsp chili powder
1/4 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp paprika
1/2 tsp dried cumin
1/2 tsp crushed red pepper – optional
Salt and pepper – to taste
1/4 tsp cornstarch – optional
1 cup tomato sauce
- Heat a large skillet over medium-high heat. Add the oil and diced onion and sauté for 4-5 minutes, or until the onions are soft. Stir often to prevent burning and reduce heat to medium if needed.
- Add the ground beef to the skillet. Use a large wooden spoon or spatula to break the beef into smaller and smaller bits and pieces. Fully cook your ground beef before draining approximately 3/4 of the liquid and fat from the skillet.
- Return the skillet to medium-high heat. Add the spices and tomato sauce to the beef and mix well to combine. Continue to cook for an additional 5 minutes or so, stirring often.
- Serve with all your favorite taco dinners!
Source: All Recipes
1 pound lean ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 (8 ounces) can tomato sauce, or more to taste
- 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.
Homemade Ground Beef Taco Meat
Source: Countryside Cravings
1 pound (453g) ground beef
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon cumin
1 (8oz) (227g) can tomato sauce
Salt and pepper to taste
In a large skillet, brown ground beef sprinkled with seasonings over medium heat. Drain any grease and stir in tomato sauce. Simmer over low heat for 3 minutes. Serve with desired toppings.
- Make-ahead options: Freeze in a freezer-safe container for up to 2-4 months. Thaw overnight in the refrigerator and reheat as needed. Or store covered in the refrigerator for 3-4 days.
- You can replace the onion and garlic powder for fresh which I also do sometimes. Use 1 small onion chopped and 4-6 cloves garlic, minced in place of the onion and garlic powder. You can also add cayenne pepper or crushed red pepper flakes to boost the heat. Change up the flavors by adding smoked paprika or chipotle powder.
- This recipe also works great with ground turkey or chicken.
- Use any type of ground beef you prefer. Just drain the grease well so your taco filling isn’t greasy.
- A few extras that I like to add sometimes:
- 1/2 cup of salsa instead of the tomato sauce. (This is our favorite way.) A 4 ounce can of chopped green chilies, a 15 ounce can of pinto beans, drained and rinsed.
- Nutrition info calculated using lean (90%) ground beef.
Cheesy Taco Pasta
Source: Dinner Then Dessert
1/2 pound large shells pasta
1 pound ground beef
2 tablespoons taco seasoning (or 1 packet)
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese
- Cook the shelled pasta according to the directions on the box and drain.
- Add the ground beef to the pan and brown well.
- Drain the fat.
- Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.
- Add the pasta back into the pot with the salsa and cheese.
- Stir to combine.
- Serve immediately, preferably with crunchy tortilla chips (optional) on top.
Source: Taste of Home
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11×7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream, and cheese. Repeat layers.
- Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato, and cilantro.
Source: Taste of Home
1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa
- In a large cast-iron or another heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.
- In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.
- Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll-up.
- In the same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
1lb ground beef
1⁄4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1⁄2 teaspoon minced onion
1⁄2 teaspoon paprika
1⁄4 teaspoon onion powder
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cumin
1⁄2 cup water
- Combine all ingredients in a bowl except water.
- Mix well as you would in making a meatloaf.
- Pour water into a pan and add meat.
- Stir occasionally breaking up any large chunks.
- Cook for about 5-10 minutes or until done.
Layered Taco Bake
Source: The Country Cook
1 pound ground beef
1 packet taco seasoning
* water as called for on the back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup salsa con queso
1 1/2-2 cups shredded Mexican cheese blend
- Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on the back of the seasoning packet).
- Once the taco meat is ready, turn off the heat and add in 1/2 cup salsa conquest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.
- Give it a good stir, until thoroughly combined. It doesn’t look all that pretty but doesn’t worry, we’re gonna dress her up a bit.
- Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
- Now add about 1/3 of the ground beef taco filling on the first layer.
- Then add 1/3 of the shredded cheese.
- Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese. Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.
- Allow cooling for a couple of minutes. Then slice and serve.
Taco Spaghetti Skillet
Source: Ready Set Eat
1 pound extra-lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces Spaghetti, uncooked
6 tablespoons reduced-fat sour cream
- Cook beef in a large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
- Add taco seasoning, undrained tomatoes, and water; stir to combine. Break spaghetti in half and add it to the pot. Bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
- Top each serving with 1 tablespoon sour cream.
Beef Tortilla Taco Casserole
1lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
2/3 cup water
1 red bell pepper, cut into 1-inch strips
2 3/4 cups Old El Paso™ Thick ‘n Chunky salsa
1 package (12 oz) frozen whole kernel sweet corn
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inches)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water, and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13×9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in the bottom of the baking dish.
- Top with half of the beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover the baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead: Wrap foil-covered casserole in a double layer of plastic wrap; label and freeze up to 3 months.
To thaw and bake: Thaw overnight or until completely thawed in the refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
To bake from the freezer (no thawing): Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
There you have it! Rest assured that these are all yummy recipes with taco meat. By the way, taco meat contains protein, carbs, calories, and fats.
If you happen to try any of these, do let me know! I would be happy to hear from you. Happy cooking!