Taco Filling

44 Ratings
  • 5 12
  • 4 9
  • 3 12
  • 2 5
  • 1 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.

Everyday Food, June 2005

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Recipe Summary

prep:
30 mins
total:
45 mins
Yield:
Makes 6 cups
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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.

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  • 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).

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Reviews (4)

44 Ratings
  • 5 12
  • 4 9
  • 3 12
  • 2 5
  • 1 6
Martha Stewart Member
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!
Martha Stewart Member
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.
Martha Stewart Member
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.
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Martha Stewart Member
06/09/2008
i made this taco and everyone loves this dish! :)
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