Great Mexican for all. The absolute best ground beef taco meat you can make at home. Perfect for nachos, salads, or even tacos. So easy and good, you will never use store-bought seasoning again. And you made it from scratch with these easy step by step photo instructions.
Add the meat and the onion to a large frying pan over medium-high heat. While the meat and onion are cooking, prep garlic, and measure spices.
Cook until the burger has no pink which is usually 8-10 minutes. Push the meat aside in the center of the pan and add the garlic and cook 1 minute to bloom the garlic. Drain well.
Add the spices and tomato sauce. Turn the heat to medium and cook another 5 minutes until the sauce is incorporated.
Adjust to the amount you want in the serving area of this recipe card.
I now use 80/20 ground beef for this. I feel it gives the best results.
You may use ground turkey or chicken. Of course there will be a slight taste difference but the spices in this meat will dominate.
I suggest making a large amount and freezing.
This is about a 6/10 spicy when using 2 teaspoons of cumin and 1/2 teaspoon cayenne. Adjust to your taste.
Good in the refrigerator for 3-4 days and freezes well for 3-4 months
My Old Method
The previous version of this recipe. Fussier with slightly different taste.
Cook onion in 2 teaspoons oil until clearing.
Add the garlic and dry spices. Cook for 1-2 minutes to bloom the spices.
Add the meat, break up and cook until no pink. Use a lower fat meat to decrease drainage.
Add tomato sauce. 2 teaspoons brown sugar and 1 tablespoon vinegar. Cook about another 5 minutes until encorperated.
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