Use this recipe to whip up a ton of taco meat and invite a bunch of friends over for taco night. Or, portion out in freezer bags so your family dinner is ready on those busy weeknights.
We love tacos, as I’m sure many of you do. We also love easy dinners. This taco meat is quick to cook up on your stovetop. It then leaves you with a bountiful supply to either share with dinner guests, or freeze for your family to eat later.
Another way we use up taco meat? Nachos, of course! Throw this meat over a plate of tortilla chips, and include your favorite toppings like tomatoes, lettuce, beans, corn, sour cream, salsa, avocado, etc. Then, drizzle with our famous white cheese dip. You can also heat the nachos in the oven on a baking sheet before serving. Oh.my.heavens. One of our favorite meals.
We are headed to the beach at the end of the month for a trip with Ben’s side of the family. Every time we go, we all are responsible for a meal. Last year, Ben and I made this amazing chicken for everyone, but it was a ton of work for that many people. This year, we’re going for less stress and will serve up this taco meat, giving everyone the option of tacos or nachos.
And maybe we’ll whip up some guac while we’re at it. 😉
Taco Meat for a Crowd (Freezer Friendly)
Ingredients
- 2 Tablespoons olive oil
- 1 large onion , peeled and diced
- 4 cloves garlic
- 3 lb ground beef
- 3 teaspoons salt
- 3 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 3 teaspoon cornstarch
- 2 teaspoon smoked paprika
- 1 1/2 teaspoons ground coriander
- 1 cup beef broth
Instructions
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Heat the oil over medium high heat in a large Dutch Oven or stock pot. Add the onions and cook while tossing for two minutes. Press in the garlic and cook for another minute. Add the ground beef and cook until browned; drain excess grease.
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In a small bowl, combine the salt, chili powder, cumin, cornstarch, paprika and coriander. Add the spices and broth to the beef mixture and cook over medium high heat until the liquid comes to a boil. Turn down the heat and let simmer until the liquid is reduced and almost gone, but the meat is still moist; about 10-15 minutes.
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Use immediately, or portion out in freezer bags to store in the freezer for later use.
You know we love nacho night!! Your queso blanco is what makes it. 🙂 I’m going to try out this meat too!
I freeze the leftover taco meat from one night’s meal (usually like a cup or less) and add it to chili or taco soup in the fall/winter.
We always make taco stuff and do a taco bar every time we don’t feel like cooking for a crowd :). I love that you specified this is “freezer friendly”!
Sammi Sunshine
A Food Blog
This sounds wonderful! Many thanks for posting this and also the nacho idea! We love tacos too! 🙂
I love your blog, by the way.
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Lee Ann
Crochet…Gotta Love It!
I bet your white cheese dip is great but look up the word Infamous. Don’t think that is what you meant! Ha!
haha, Linda. I know! That word is used wrong by everyone all the time, but I give up. I still use it incorrectly like everyone else and always will. 😉