Spicy Taco Meat Less than 25 Minutes

Spicy Taco Meat Less than 25 Minutes from 101 Cooking For TwoEat this not that. I know it is tempting to just open that package of “taco mix”. I did it for years. But you deserve more. And for about the same work and just using what your already have in your pantry, you can do it America. Great Mexican for all.

This is a “clean up” of one of my very first posts. I have changed methods so it is time for an update. This is a greatly modified and simplified Cooks Illustrated recipe that tastes better than any ground beef taco meat you ever had. Use it in tacos, nachos, or on a salad.

Rating

An easy 5. I have done it over and over. And it is very hard to stop eating and save the left overs for tomorrow.

Notes: This is about a 6/10 spicy when using 2 t of cumin. Adjust to your taste. The part about the fat content of the meat is important. A 80% burger has a lot of fat that should be drained and draining here is getting rid of spices and flavor.

This is what you need plus your meat, salt and pepper. A note about the ground beef. With this method, there is no point to drain extra fat off. Buy a lower fat ground beef (85% or better)

Place oil in a 12 inch pan over medium heat. Chop onion and cook until browning (about 4 minutes). While onion is cooking prep garlic and measure spices. Add garlic and and dry spices. Cook one more minute stirring continuously to “bloom” the spices and garlic.

Add ground beef, break up and stir in spices. Increase heat to medium high. Cook until well browned. About 10 minutes.

Add tomato sauce, brown sugar, and vinegar. Mix well and simmer for 5 minutes more.

Spicy Taco Meat Less than 25 Minutes

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Yield: 2 pounds taco meat

The best taco meat you will ever eat. Period. You will never open an envelope of mix again. Great Mexican for all.

Ingredients

  • 2 pounds Ground Beef (85% or better)
  • 1 large onion
  • 1 teaspoon vegetable oil
  • 2 T (about 6 cloves) garlic
  • Spices
  • 4 T chili powder
  • 1-2 t ground cumin
  • 1 t oregano
  • 1/2 t cayenne pepper
  • 1 t salt
  • 1/2 t black pepper
  • Last Step
  • 8 oz can tomato sauce
  • 2 t brown sugar
  • 1 T vinegar

Instructions

  1. Place oil in a 12 inch pan over medium heat. Chop onion and cook until browning (about 4 minutes). While onion is cooking prep garlic and measure spices. Add garlic and and dry spices. Cook one more minute stirring continuously to "bloom" the spices and garlic.
  2. Add ground beef, break up and stir in spices. Increase heat to medium high. Cook until well browned. About 10 minutes.
  3. Add tomato sauce, brown sugar, and vinegar. Mix well and simmer for 5 minutes more.

Notes

This is about a 6/10 spicy when using 2 t of cumin. Adjust to your taste. The part about the fat content of the meat is important. A 80% burger has a lot of fat that should be drained and draining here is getting rid of spices and flavor.

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Updated
May 3 2014

Comments

  1. says

    I like your recipe and will be trying it. I have a problem with using taco seasoning mixes and have been looking for an alternative – this just might be it!

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