Taco Meat Restaurant Style Recipes

Steps:

• In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
• Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
• Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

Steps:

• Combine all the spices in a bowl. Start browning the ground beef, breaking up with a spatula as you go. Stir in the seasoning and the water. Bring to a boil, reduce to a simmer, and cook about 20 minutes until most of the liquid is gone. Serve in tacos, nachos, burritos, etc.

Steps:

• Put the ground chuck in a large pot or Dutch oven and add seasonings.
• Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
• Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
• After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
• Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
• After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
• Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
• Serve in taco shells or tortillas, or mix into a taco salad or casserole.
• Leftovers freeze well.

Steps:

• In small bowl, mix all dry ingredients. set aside.
• brown meat in a skillet. when done, drain off fat.
• return skillet to burner. sprinkle on seasoning mix and add tomato paste and bouillon. add water and stir well to coat meat.
• let simmer for about 15 minutes, or until the majority of the water cooks off.