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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.
With Johnsonville Italian Sausage.
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
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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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