Taco Meat Seasoning Recipe
Taco Meat Seasoning Recipe photo by Taste of Home

Taco Meat Seasoning Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 32 servings

Ingredients

  • 4 pounds ground beef
  • 3 tablespoons chopped onion
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chili powder
  • 2 tablespoons paprika
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon ground cumin
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • Taco shells or flour tortillas
  • Shredded cheese and salsa

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.

Directions

  1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Serve in taco shells with shredded cheese and salsa. Yield: 8 cups.
Originally published as Seasoned Taco Meat in Quick Cooking May/June 2002, p20

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.

Reviews for Taco Meat Seasoning

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed Mar. 21, 2012

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.

MY REVIEW
Reviewed Mar. 2, 2012

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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