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

Source: Everyday Food, June 2005
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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).

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  • hmiccio
    11 JUN, 2013
    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!
    Reply
  • sweetpeainspain
    15 DEC, 2010
    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.
    Reply
  • thatsnotmyname
    13 MAR, 2009
    Very good. I made it with ground chicken instead because I don't really like beef, but it was great in a taco.
    Reply
  • DiZZYME
    9 JUN, 2008
    i made this taco and everyone loves this dish! :)
    Reply

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