I prefer to use the Oven Method for making large batches of taco meat. The oven method method adds flavor that you cannot achieve using the boiling method.
The meat should be very fine (not clumpy).
The meat should not be greasy.
If you use the boiling method, the meat will not absorb any spice except salt no matter how long you simmer it. We put about 1/4 the normal amout of salt (1 tsp / lb.) in the water and the other 3/4 in the spice mix.
Most of the flavor comes from a spicy gravy that is added after the meat is cooked.
For 2 lbs of Ground Meat
1/2 teaspoon salt in the water.
1 1/2 teaspoons salt in the spice mix
3 teaspoons dried minced onion
2.5 Tablespoons chili powder
2 teaspoons beef bullion or beef base or 2 beef bullion cube
2 teaspoons cumin
1 1/3 teaspoons garlic powder
1.5 teaspoons paprika
2 Tablespoons masa flour (or corn starch)
1/4 teaspoon red pepper flakes (ground)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Add about half an inch of water in the bottom of the pan.
Add spice mix ingredients and stir together.
Bring to a boil stirring constantly then lower heat and simmer for 15 – 20 minutes.
Place the meat in a large stockpot.
Fill the pot with enough water to cover the meat plus about 1 inch.
Bring the water to a boil.
Mash the meat with a potato masher to break up the clumps.
When the meat is cooked through, strain through a collander.
Brown the meat.
Strain the meat through a colander pressing to remove all the grease.
Discard the grease.
Place the meat back into the pot.
Add Gravy mixture and enough water to mix the gravy thoroughly into the meat.