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In Forest City, Iowa, Margaret Peterson shares this tongue-tingling combination of savory ground beef and zippy seasonings. Turn a big batch of this mixture into a taco supper when serving plenty of hungry guests. Or use a portion to feed your family, saving the extra meat for the following dishes.
Leftover: Taco Casserole
Nutritional Facts 1/4 cup equals 98 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 263 mg sodium, 2 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Seasoned Taco Meat in Quick Cooking May/June 2002, p20
It's taco night! This recipe is so easy to make and calls for simple ingredients. You're kids will love helping you put them together! Don't forget the sour cream and salsa to top them off!RELATED RECIPESTaco Seasoned Meat RecipeTaco Salad Recipe
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Reviewed on Mar. 21, 2012 by BOSBristol
Don't let the long list of ingredients fool you--this recipe is a time saver. The recipe is such a large one that, unless you are feeding a large crowd, you will have plenty to freeze. Divide into 1/4ths or 1/3ds and any time you want tacos or need taco meat for a recipe, a batch of this can be thawed and used. I have made this recipe for years and my family much prefers this to the powdered, shake out of an envelope taco meat.
Reviewed on Mar. 02, 2012 by dwvwilliams
I have to have this in my freezer at all times because it is requested at least once a week by my picky eaters! Makes alot too:)
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