Taco Meat Seasoning Recipe
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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


  • 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: 98 calories, 5g fat (2g saturated fat), 28mg cholesterol, 263mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 10g protein .


  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

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joedebfry 204871
Reviewed Oct. 18, 2014

"Very good. A time saver, too. It's made with ingredients I usually have in the house. I've made this often."

BOSBristol 105369
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."

dwvwilliams 78403
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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