RESTAURANT-STYLE TACO MEAT RECIPE - (4.2/5)
Provided by ErinLayton
Number Of Ingredients 14
Steps:
- Combine all the spices in a bowl. Start browning the ground beef, breaking up with a spatula as you go. Stir in the seasoning and the water. Bring to a boil, reduce to a simmer, and cook about 20 minutes until most of the liquid is gone. Serve in tacos, nachos, burritos, etc.
RESTAURANT-STYLE TACO MEAT SEASONING
This tastes very close to the taco seasoning favored by a very popular fast-food taco restaurant. You can make this at home, and let your family prepare tacos the way they like.
Provided by GVSWIFE
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
- Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
- Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 2.1 g, Cholesterol 43.6 mg, Fat 12.4 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 0.2 g
TACO MEAT - RESTAURANT STYLE
No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants.
Provided by ReeLani
Categories Meat
Time 1h10m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Put the ground chuck in a large pot or Dutch oven and add seasonings.
- Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
- Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
- After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
- Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
- After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
- Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
- Serve in taco shells or tortillas, or mix into a taco salad or casserole.
- Leftovers freeze well.
RESTAURANT STYLE TACO MEAT SEASONING
I loathe store bought taco seasoning. The flavor of it is so overpowering that you can hardly taste anything else on your taco! I found this recipe and adapted it a bit to suit my own tastes. I'm posting it on here mostly to be able to find it whenever I want to make it again. **NOTE: sometimes i substitute 1 tsp of store-bought taco seasoning in place of 1 tsp chili powder. you can't pick the flavor of the store-bought stuff out and it helps bring the flavors together a bit**
Provided by Melanie2590
Categories Meat
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, mix all dry ingredients. set aside.
- brown meat in a skillet. when done, drain off fat.
- return skillet to burner. sprinkle on seasoning mix and add tomato paste and bouillon. add water and stir well to coat meat.
- let simmer for about 15 minutes, or until the majority of the water cooks off.
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!
Provided by Luv2CookandEat
Categories One Dish Meal
Time 1h
Yield 1 big pot of taco meat, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 284.6, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 661, Carbohydrate 6.8, Fiber 1.3, Sugar 1.7, Protein 22.2
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