Taco Meat – Stove top

I have several opinions about this:

1. The meat should be very fine (not clumpy).
2. The meat should not be greasy.
3. Most of the flavor comes from a spicy gravy that is added after the meat is cooked.
4. For larger batches, I prefer the Oven Method.

Meat Ingredients:

• 2 lbs. ground beef.
• 2 teaspoons salt
• 1 teaspoon black pepper

Gravy INGREDIENTS (for 2 lbs of meat):

• 3/4 teaspoon salt
• 3 teaspoons dried minced onion
• 2 Tablespoons chili powder
• 2 teaspoons beef bullion or beef base or 2 beef bullion cube
• 2 teaspoons cumin
• 1 1/3 teaspoon 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

Meat INSTRUCTIONS:

• Place the meat in a large skillet.
• Add the salt and pepper.  
• Brown the meat.
• Strain the meat through a colander pressing to remove all the grease.
• Discard the grease.

Gravy INSTRUCTIONS:

1. Place the meat back into the pot.
2. Add Gravy spices and enough water to mix the gravy thoroughly into the meat.
3. Boil until gravy thickens.