Easy Homemade Taco Meat (Print Version)
# Ingredients:
01 -
2 tablespoons avocado or canola oil
02 -
1 pound lean ground beef
03 -
3/4 cup finely diced yellow onion
04 -
1 jalapeño pepper, seeded and minced (optional)
05 -
1 teaspoon kosher salt
06 -
1 cup tomato sauce (8-ounce can)
07 -
1 teaspoon ground cumin
08 -
2 teaspoons chili powder
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon garlic powder
11 -
2 teaspoons cornstarch
# Instructions:
01 -
Warm the oil in a large nonstick skillet set over medium-high heat. Toss in the ground beef along with the diced onion, jalapeño (if you're using it), and salt. Break up the beef into tiny crumbles with a wooden spoon or meat chopper as everything cooks together. Keep going until the onions turn soft and clear and the beef is fully browned, which should take around 8 to 10 minutes.
02 -
Stir in the tomato sauce, cumin, chili powder, oregano, garlic powder, and cornstarch. Mix everything thoroughly so the spices coat the meat and onions evenly.
03 -
Let the mixture bubble gently in the tomato sauce until it becomes nice and glossy, about 2 minutes. Take it off the heat and you're ready to dig in. This taco meat works beautifully in tacos, piled on nachos, wrapped in burritos, scattered over loaded tater tots, or stirred into cheese sauce for a hearty queso con carne.
# Notes:
01 -
Once cooled, you can keep this taco meat in a sealed container in the refrigerator for up to 4 days.
02 -
For longer storage, freeze the meat in an airtight container for up to 3 months.
03 -
This recipe makes about 2 cups of taco meat, perfect for multiple uses throughout the week.