I have always been a taco seasoning girl. I was sheltered. I had no idea there was another way. I thought everyone used taco mixes. I even liked them…that is, until I found the other way.
When I discovered this unknown world, I began to make strides in a better direction. I began to brown my meat and just add different spices. Voila, taco meat!
I was in search of a way to freeze the taco meat without it being dry when I thawed it out. So, I found this recipe and tried it on one of my freezer cooking days.
It is great! The taco meat isn’t runny (you know…when it gets the shell a little soggy?) but it isn’t the least bit dry. The tomato sauce helps a lot. It is packed full of flavor and as far as I am concerned, it is a keeper! I cook up a large batch and keep it in the freezer. I just thaw it out and heat it up in the microwave. It really can’t get any easier than that!
3 lbs ground beef
1 onion, finely chopped
6 oz. can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 teaspoon salt
ground pepper, to taste
Brown the ground beef with the chopped onion. Drain and Rinse. Return to the pan.
Add tomato sauce and spices to the ground beef and let simmer over low heat for ten minutes.
Divide meat into meal sized portions and place in freezer bags. Freeze.
Recipe Credit: $5 Dinners
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