Publisher Photo
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a Dutch oven, cook beef and onions until meat is no longer pink; drain. Add the taco seasoning and mix well. Cool. Spoon 2-1/2 cups into four resealable freezer bags. Freeze for up to 3 months. Yield: 4 batches (10 cups total).
To prepare tacos: In a saucepan or skillet, combine water and 2-1/2 cups of seasoned meat. Bring to a boil; reduce heat. Simmer, uncovered, for 8-10 minutes, stirring occasionally. Spoon 1/3 cupful into each taco shell. Top with lettuce, cheese, olives, sour cream and/or tomatoes if desired.
Originally published as Taco-Seasoned Meat in Quick Cooking July/August 1999, p36

Nutritional Facts

1/3 cup: 132 calories, 6g fat (3g saturated fat), 30mg cholesterol, 493mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 11g protein.

  • 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
  1. In a Dutch oven, cook beef and onions until meat is no longer pink; drain. Add the taco seasoning and mix well. Cool. Spoon 2-1/2 cups into four resealable freezer bags. Freeze for up to 3 months. Yield: 4 batches (10 cups total).
To prepare tacos: In a saucepan or skillet, combine water and 2-1/2 cups of seasoned meat. Bring to a boil; reduce heat. Simmer, uncovered, for 8-10 minutes, stirring occasionally. Spoon 1/3 cupful into each taco shell. Top with lettuce, cheese, olives, sour cream and/or tomatoes if desired.
Originally published as Taco-Seasoned Meat in Quick Cooking July/August 1999, p36

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