Are Mexican-style entrees popular at your house? You'll appreciate the convenience of this seasoned meat that's tasty in traditional tacos. Since you brown all the ground beef at once, you save time and cleanup when using the leftovers.
- 4 pounds ground beef
- 4 medium onions, chopped
- 4 envelopes taco seasoning
- ADDITIONAL INGREDIENTS:
- 2/3 cup water
- 8 taco shells
- OPTIONAL INGREDIENTS:
- Shredded lettuce, shredded cheddar cheese, sliced ripe olives, sour cream and/or chopped tomatoes
- In a Dutch oven, cook beef and onions until meat is no longer pink; drain. Stir in the taco seasoning. Cool.
- Spoon 2-1/2 cups into four resealable freezer bags. Freeze for up to 3 months. Yield: 4 batches (10 cups total).
Originally published as Taco-Seasoned Meat in Quick Cooking July/August 1999, p36
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