To freeze: Cool filling completely, then divide among small airtight containers; freeze up to 3 months. Before using, defrost overnight in the refrigerator (or in the microwave).
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 5 stars
I make this all the time - it's so easy and good. It tastes just as good fresh as it does the 2nd or 3rd time around. The recipe yields a lot of taco meat, perfect for having enough to freeze and eat another night. Enjoy!
Just made this delicious taco meat. I halved the recipe and only added about a cup of my homemade pasta sauce instead of crushed tomatoes. It came out great. Next time I'll make the full batch and freeze the rest.
Very good. I made it with ground chicken instead because I don't really like beef, but it was great in a taco.