Best Ever Taco Meat
Mexican Taco Meat Filling--- This is absolutely the BEST recipe you will find for taco meat! This Taco Meat is from a long time restaurant in Arlington, Texas and I got it from our local paper 25 years ago. The restaurant is still there, but the recipe has changed -- Stick to this one -- Absolutely the BEST!
Ingredients
Instructions
brown oil, meat, potato, onion, bell pepper, salt, black and red pepper (flakes), garlic powder, and cumin to a large dutch oven or big skillet -- drain if necessary.
Add to this the rest of the ingredients, cover, and simmer for 20 minutes -- til all the ingredients are soft. Then, remove from heat, and take a potato masher or something like that, and grind the entire pot to a mushy consistency -- VERY IMPORTANT STEP. Once it looks like thick oatmeal, cover, and simmer for another 30 minutes and stir to keep from sticking --.
* The beans in this recipe is a product found in Texas grocery stores, but all it is, is canned, cooked, whole pinto beans in a Mexican chili powder sauce. The addition of the beans is important to keep the mixture thick. To improvise, add a can of plain canned pinto beans, don't drain, and add a tablespoon or to taste of just plain old Mexican chili powder -- It really adds another dimension of flavor with the cumin.
Be sure to taste along the way -- you may like it spicier, saltier, whatever, but here are the basics to use -- just taste along the way.
You can use this Taco Meat in Burritos, Tacos, Taco Salads, Chalupas, you name it! It is awesome and everyone will be wanting this recipe from you.
Nutrition
- Calories
- 284.6
- Fat Content
- 18.4
- Saturated Fat Content
- 6.8
- Cholesterol Content
- 77.1
- Sodium Content
- 661
- Carbohydrate Content
- 6.8
- Fiber Content
- 1.3
- Sugar Content
- 1.7
- Protein Content
- 22.2
