Taco Filling

Rating: 3.36 stars
44 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 6

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.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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

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).

Reviews (4)

44 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 6
Anonymous
Rating: 5 stars
06/11/2013
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!
Anonymous
Rating: Unrated
12/15/2010
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.
Anonymous
Rating: Unrated
03/13/2009
Very good. I made it with ground chicken instead because I don't really like beef, but it was great in a taco.
Advertisement
Anonymous
Rating: Unrated
06/09/2008
i made this taco and everyone loves this dish! :)
© Copyright 2020 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 07/08/2020