Restaurant Style Taco Meat Seasoning Recipes

TACO SEASONING I

Depending on how spicy you and your family like your dishes, use as little or as much as you want.

Provided by BILL ECHOLS

Categories World Cuisine Recipes Latin American Mexican

Time 1m

Yield 10

Number Of Ingredients 9

Taco Seasoning I image

Steps:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 184.8 mg, Sugar 0.1 g

Ingredients

1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

TACO MEAT SEASONING

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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 cups.

Number Of Ingredients 19

Taco Meat Seasoning image

Steps:

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. , Serve in taco shells with shredded cheese and salsa.

Nutrition Facts : Calories 98 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 263mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.

Ingredients

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

TACO MEAT - RESTAURANT STYLE

No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants.

Provided by ReeLani

Categories Meat

Time 1h10m

Yield 1 pan

Number Of Ingredients 8

Taco Meat - Restaurant Style image

Steps:

Put the ground chuck in a large pot or Dutch oven and add seasonings.
Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
Serve in taco shells or tortillas, or mix into a taco salad or casserole.
Leftovers freeze well.

Ingredients

2 lbs ground chuck
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 bell pepper, finely chopped
1/2 onion, finely minced