Taco Filling

Fold this Mexican-style mixture into corn tortillas for Beef Tacos, or try it in our Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups
Taco Filling

Source: Everyday Food, June 2005


  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt


  1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.

  2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Cook's Notes

Cool filling completely, then divide among small airtight containers; freeze up to three months. If using in the other recipes, freeze filling in two containers, putting three cups in each. Before using, defrost overnight in the refrigerator (or in the microwave).


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