“Taco Meat” is the name we have given this savory ground beef recipe that we use in a variety of ways. Certainly, this meat is great right inside of a taco. However, we also pile it on black beans and then top all with a fresh tomato salsa. One of our favorite uses is what we call “Enchilada Salads,” a prized creation of my mother, who tops a bed of greens with enchilada goodness — taco meat, enchilada sauce, tomatoes, onion, and olives. In any case, it all starts with a good taco meat recipe which you can find here. You can also keep a taco seasoning on hand to make this project extremely simple.
Your meat is now ready to use in a variety of ways. Try doubling or tripling this recipe so you have plenty for later. This taco meat recipe will keep for a week if it is well-refrigerated. This is also an exceptional recipe to freeze in usable quantities for later. We almost always make up this taco meat recipe in bulk and save much of it for later.
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