Ground Beef Tacos

Update on my

Taco Seasoning Mix

Well folks, I think I have finally settled on the ingredients I've been working on for a few years in making a taco seasoning mix. Some folks would say I am crazy, why make your own, why the extra expense especially when you can get a pack for less than a dollar. Well, there you go, you get what you pay for my friends and until I really starting tinkering with this one, I thought the best one out there came in a yellow package, still do as for store bought. But this is the one going down as my recipe.

A few of you wanted an update when I thought I got it right so here it is. I first published a version last October for Taco Salad and have since revised that recipe too. This time, I am using it to make another favorite. Here is the recipe on how I prepare the meat sauce for tacos, a little different from before. Now if you use anything other than extra lean beef, cook the beef first and drain off the fat, otherwise follow the recipe for some of the best taco meat I know made from ground beef. Enjoy!

• Tacos with Ground Beef
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 green or red bell pepper, chopped
• 1 pound lean ground beef
• Taco Seasoning Mix -see below
• 1/2 cup tomato sauce (4 oz)
• 1/2 cup chicken broth or water
• 1 teaspoon cider vinegar, crazy I know but it works
• Taco shells
• Ranch style beans, refried beans or my Frijoles Charros
• Shredded lettuce
• Mexican Blend cheese, grated cheddar and/or Monterey jack cheese
• Chopped tomato
• Chopped onions
• Smashed avocado
• Other toppers:
• Sliced black olives
• Pickled jalapeno slices
• Picante sauce or salsa
• Cheese sauce
• Sour cream or Ranch dressing
• Heat the oil in a large skillet until hot but not smoking. Add in the onion, garlic and bell pepper. Cook until softened, about 2 minutes. Add the spice mix and stir. Add the beef and cook lifting up from the bottom and breaking the meat up. Cook about 5 minutes until meat is no longer pink. Stir in the tomato sauce, broth and vinegar. Simmer on medium low uncovered for about 10 minutes stirring occasionally until liquid is reduced and mixture is thick enough to hold together but not dry. Check and add additional salt if needed. Cover and keep warm until ready to serve.
• Warm the taco shells in the oven.
• Assemble tacos with meat sauce followed with any combination of beans, grated cheese, lettuce, tomato, onions, avocado and any of the other toppings of choice.
• Taco Seasoning Mix
• my take on Old Paso Taco Seasoning
• 1 tablespoon Maize corn flour or AP flour
• 2 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon brown sugar
• 1/2 teaspoon ground oregano
• 1/2 to 1 teaspoon salt -adjust for recipe
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon annato powder -optional
• 1/4 teaspoon cayenne pepper

Mix together in a bowl thoroughly before using.

For Ground Beef Tacos: After browning 1 pound of ground beef, add taco mix along with 1/2 cup beef broth and 1/2 cup tomato sauce; bring to a boil and then reduce down to a simmer. Cook about 10 minutes stirring occasionally until thickened. Or use my mouth-watering recipe like I make for the tacos above.

For Chicken or Steak Tacos: Sprinkle meat with seasoning. Sear with a little oil in a hot pan, grill or broil until desired doneness. Let rest a few minutes before slicing in thin strips.