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


  • 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.


  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.

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *