This fast and tasty taco meat makes a quick lunch or dinner. Extra freezes great. Serve in corn or cassava tortillas or in lettuce cups for low carb. The taco seasoning mix makes extra. Use 15% fat beef, dark ground turkey, or bison for best flavor.
1 ½tablespoonstaco seasoning mixhomemade or store-bought
1poundground beef 15% leandark turkey 93% or bison
2tablespoonstomato pasteor ¼ cup ketchup
½teaspoonsea saltskip if you use a store packet
2-3 tablespoons water as needed
No-salt Homemade Taco Seasoning (or use store-bought)
1 ½teaspoonsdried oregano
1 ½teaspoonsancho chili powder
1teaspooncuminground
1teaspooncorianderground
1teaspoonsmoked or regular paprika
½teaspoon granulated garlicsub garlic powder
¼teaspoonchipotle chile powderoptional, or sub cayenne
¼ teaspoonground black pepper
For Tacos and Optional Garnishes
8corn tortillasor cassava, or lettuce leaves
1cupthinly sliced green cabbage
2tablespoonschopped cilantro
4-8ouncesgrated cheese
1avocadodiced or sliced
2limes cut into wedgesfor squeezing over tacos
Instructions
Taco seasoning (makes extra, doubles easy)
Add all ingredients to a jar with a tight lid and shake well. Label and date the jar.
Taco meat
Heat a large saute or frying pan over medium heat. Add oil, then add the onion, cooking onion until softened, 1-2 minutes. Add garlic and cook another 30 seconds. Add 1 ½ tablespoons of the seasoning mix and a tablespoon of water, stirring so it is coated in the oil and onion and cook 1 minute. Add the tomato paste and cook 1 minute. Add another tablespoon of water if needed to keep it juicy.
Add the meat to the pan. Cook meat, breaking it up with a wooden spoon and stirring until it is no longer pink, about 8-10 minutes. If it's dry add a tablespoon of water. Stir to heat through, then serve. To make tacos, heat tortillas and fill with approximately a ¼ of a cup per taco filling. Garnish as desired. Makes 8 tacos.
Notes
Adding fresh chopped green chili (mild or hot) or canned chopped chili is good too, more flavor and color. To stretch the serving, add a can of rinsed and rained black beans or pinto beans. Nutritional calculation note: The calculation is for the taco meat alone as different tortillas and garnishes can be used. As the seasoning has no salt and makes extra, it is not included in the overall calculation as well.Recipe Yield: This makes 8 tacos, 2 per person, but if you've got big eaters you can make 1 ½ x or double the recipe. Leftovers won't go to waste! If you increase the quantity, use a 12" fry pan or skillet (or larger) for more surface area to help with cooking quickly.