Taco Meat – Stovetop

I have several opinions about this:

  1. The meat should be very fine (not clumpy).
  2. The meat shouldn’t 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.

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