American-style tacos made with slow braised, seasoned ground beef or turkey.
Tex-Mex American-Style Taco Meat
I love American style Mexican food, and I'm certainly not opposed at all to using seasoning packets to season them.
They are 100% convenient and I usually keep a few on hand, but sometimes I also like to change up the ingredient amounts for different kinds of dishes.
I've tried a few different ones, including generics, and the brand that I like the most personally is Taco Bell Original (#affiliate) because it seems to have the best combination of flavors for me, but hey... I also enjoy their tacos on occasion when I'm hungry and I just want a quick snack!
Note: As an Amazon.com Services LLC Associates and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as ad or affiliate links.
Now, do be aware... most all packets contain anticaking agents like silicon dioxide, as well as maltodextrin, a carbohydrate that can affect spikes in blood sugars. Some contain an unspecified, "bioengineered food ingredient." They can also be pretty heavy in salt too, so you'll need to be mindful of other sources of sodium here, such as the cheese, a stock or broth, or a beef base that you use.
That said, I do keep a well stocked seasonings pantry so it's pretty easy to mix it up the ingredients absent those packets.
This is a good general purpose seasoning for taco and burrito meat, and even other dishes like Taco Soup and other Tex-Mex dishes and skillet meals, and, of course, nachos!
I do think that it's a balanced blend but it's just a matter of personal taste really, so as always, start with a framework, make it your own, taste and adjust!
There is something that I do a little different with my meat prep from the usual though, so here's how I make my Tex-Mex American-Style Taco Meat.
Gather the seasonings. You may certainly use a packet of your favorite taco seasoning too though if you prefer.
I'm using chili powder, paprika, cumin, dried oregano flakes (or sometimes I use coriander), onion powder, garlic powder, Creole (or Cajun) seasoning and granulated sugar. Combine all of the seasonings except wait on the salt. Depending on the beef base or stock that you use, and also if you use the Cajun or Creole seasoning, you may find no need for any additional salt.
Add thawed ground beef to a lidded deep skillet. I've also made my taco meat with ground turkey as well.
Here's where I differ from most ground beef taco meat recipes.
Rather than add a little water and simmer for 5 minutes, I like to let the beef slow braise for about an hour. This really tenderizes the meat, softens the texture and intensifies the flavor from the reduction. Add 2 cups of water.
And add a heaping tablespoon of the beef base to the meat. You can also use beef stock or broth instead of water, but I always keep a beef base like Better than Bouillon (#ad) on hand to use when I only need a cup or two.
Bring to a boil, mashing the base into the beef.
Stir the seasoning into the meat.
Reduce to a low simmer and cover.
Let simmer for 1 hour, using masher to continue breaking down the meat periodically.
Uncover and simmer until almost all of the liquid has been absorbed, about another 15 to 20 minutes.
Taste and adjust seasonings, adding pepper and salt, only if needed.
While the meat is braising, fry corn tortillas, warm flour tortillas or bake pre-formed taco shells and prep all of the toppings you plan to use, placing on a tray or if entertaining, into small bowls on a serving tray. Shredded lettuce, shredded cheese, chopped tomato, sliced black olives, raw chopped red, yellow or sweet onion, sour cream, sliced avocado, guacamole, salsa or pico de gallo, sliced pickled jalapenos and/or chopped cilantro are a few suggestions.
Distribute the meat mixture among the taco shells and add toppings as desired. Serve immediately.
While this can technically serve about four, depending on appetites and if you also serve sides, I highly recommend doubling the recipe!
For more of my favorite Tex-Mex recipes, check out this collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
That said, I do keep a well stocked seasonings pantry so it's pretty easy to mix it up the ingredients absent those packets.
This is a good general purpose seasoning for taco and burrito meat, and even other dishes like Taco Soup and other Tex-Mex dishes and skillet meals, and, of course, nachos!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!There are recipes all over the internet for taco meat seasonings and what sets them apart from one another mainly is in the list of ingredients and the measurements of each. Some folks don't like cumin so much, so they don't use it. Some like it much heavier in heat with spices like chili powder and paprika and personally, I like a little Cajun or Creole seasoning in mine and that's certainly not traditional!
I do think that it's a balanced blend but it's just a matter of personal taste really, so as always, start with a framework, make it your own, taste and adjust!
There is something that I do a little different with my meat prep from the usual though, so here's how I make my Tex-Mex American-Style Taco Meat.
Gather the seasonings. You may certainly use a packet of your favorite taco seasoning too though if you prefer.
I'm using chili powder, paprika, cumin, dried oregano flakes (or sometimes I use coriander), onion powder, garlic powder, Creole (or Cajun) seasoning and granulated sugar. Combine all of the seasonings except wait on the salt. Depending on the beef base or stock that you use, and also if you use the Cajun or Creole seasoning, you may find no need for any additional salt.
Here's where I differ from most ground beef taco meat recipes.
Rather than add a little water and simmer for 5 minutes, I like to let the beef slow braise for about an hour. This really tenderizes the meat, softens the texture and intensifies the flavor from the reduction. Add 2 cups of water.
And add a heaping tablespoon of the beef base to the meat. You can also use beef stock or broth instead of water, but I always keep a beef base like Better than Bouillon (#ad) on hand to use when I only need a cup or two.
Bring to a boil, mashing the base into the beef.
Stir the seasoning into the meat.
Reduce to a low simmer and cover.
Let simmer for 1 hour, using masher to continue breaking down the meat periodically.
Uncover and simmer until almost all of the liquid has been absorbed, about another 15 to 20 minutes.
Taste and adjust seasonings, adding pepper and salt, only if needed.
While the meat is braising, fry corn tortillas, warm flour tortillas or bake pre-formed taco shells and prep all of the toppings you plan to use, placing on a tray or if entertaining, into small bowls on a serving tray. Shredded lettuce, shredded cheese, chopped tomato, sliced black olives, raw chopped red, yellow or sweet onion, sour cream, sliced avocado, guacamole, salsa or pico de gallo, sliced pickled jalapenos and/or chopped cilantro are a few suggestions.
Distribute the meat mixture among the taco shells and add toppings as desired. Serve immediately.
While this can technically serve about four, depending on appetites and if you also serve sides, I highly recommend doubling the recipe!
For more of my favorite Tex-Mex recipes, check out this collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20130220/20130302/20160627/20230401/20240504
.
