Batch Restaurant Style Taco Beef
Make it Taco Night
This recipe is perfect for beef tacos, enchiladas, burritos, and nachos. It is easy and inexpensive to make. You will enjoy it every time you eat it. It also freezes well in vacuumed sealed bags and frozen.
Try Different Variations
If you'd prefer to make this with Turkey or chicken you could. I have a friend who loves tacos made with ground turkey. He swears by it. I like the texture and flavor of beef, but you should try what you might like best.
Once you've made the recipe you can try it with additional ingredients such as sauteed chopped onions and peppers. They are great flavors that go well with the flavor profile.
- 5 lb Ground Beef (80/20)
- 2 cup Water (To use first)
- 2 cup Water (To use later)
- 2 tbsp Chili Powder
- 1 tsp Salt (Morton Coarse Kosher Salt)
- 1.5 tsp Cumin (Ground)
- 1.5 tsp Oregano (Dried)
- 1 tbsp Granulated Garlic
- 1.5 tsp Granulated Onion
- 1.5 tsp Black Pepper (Ground)
- Taco Meat Instructions
Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated.
When the pan or pot is hot, place the entire amount of ground beef in the pan. Add 2 cups of water and break down the meat in the pan with a wooden spoon as it cooks.
Stir occasionally and when there is no more pink color in the beef.
Add the seasoning ingredients to the beef in the pan and stir well. Simmer until the liquid is almost gone.
Stir in 2 cups of water and simmer on low until there is barely any liquid left again.
You can use it immediately or let it cool, then portion it into vacuum seal bags to freeze for later
