Taco Meat – Oven

I have several opinions about this:

  1. The meat should be very fine (not clumpy).
  2. The meat shouldn’t be greasy.
  3. I prefer this method for making large quantities of taco meat because it adds flavor from the browning of the meat. 

Meat INSTRUCTIONS:

  • Follow the instructions on the Ground Meat – Browning post.  This method provides the best flavor and is still low in grease.
    • This recipe includes the salt and pepper for the bowned meat so we will add very little to the gravy.  

Gravy Ingredients:

Gravy Instructions:

  1. Place ingredients in a saucepan.
  2. Bring to a boil to combine ingredients.

Finishing Instructions:

  1. Preheat the oven to 425 degrees.
  2. Place the meat in a full size steamer pan.
  3. Stir in the gravy.
  4. Heat in the oven, stirring every 10 minutes until sauce mixes in and most of the liquid evaporates. This typically only takes about 20 minutes.

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