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Tacos

October 22, 2010 by becky 5 Comments

A quick and flavorful taco recipe that includes instructions for freezing the meat for a later meal or lunches.
 
Make Ahead Tacos

It’s always nice to have a quick meal or snack on hand. My husband loves having ready-made lunches for work and I love having something ready for lunch or a snack so I don’t have to be busy cooking while my son is awake. I don’t know about you but I think a lot of the food in the freezer section at the grocery store looks really good. But usually, it’s too expensive or too unhealthy for me to consider buying so I decided to make my own.

The other day I was out with my husband getting a free shake for my birthday from Del Taco. I was hungry so I also got 2 tacos and then I thought why not have taco meat ready to eat at home? So today I made that and another recipe I will share later.

For the taco’s I just froze the meat in small amounts and bought tortillas (flour & corn) so when hunger strikes and I don’t have time to make something I can just thaw it out, warm it up and assemble my taco. πŸ™‚
 

Tacos

Tacos

Ingredients

Taco Meat

  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1/2 tsp kosher salt
  • 1/2 tsp. garlic powder
  • *taco seasoning (aka taco potion)
  • 2/3 cup water
  • 1 beef bouillon cube
  • (optional add-in: kidney, pinto or black beans)

Taco Seasoning (aka Taco Potion #19)

  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon hot smoked paprika (or regular paprika)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper

Instructions

    Add 2 tablespoons of canola oil to the skillet at medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic powder. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Drain grease. Add Taco Potion, water, and bouillon cube. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

    !Taco Seasoning (Taco Potion)

    Put all of the ingredients in a small jar and shake to combine.

    (If saving for later, store in an airtight container for up to 1 month.)
    Yield: 1/4 cup plus 2 tablespoons

Notes

*Freeze the taco meat in small ziplock bags enough for one flour taco or 2 corn tortillas, or in bigger portions if you want to use it for a family meal.

 
My recipe is adapted from Alton Brown’s All American Beef Taco.
 
 
 

Filed Under: Dinner, Freezer Meals, Main-Dishes: Meat

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Comments

  1. Melinda Bevan says

    October 22, 2010 at 3:00 am

    Frozen meals are really great! They help me save $ and eat healthily on a really busy schedule.

    Reply
  2. Sarah says

    October 23, 2010 at 7:12 pm

    I’m excited for your new blog. James and I will definitely benefit from it. By the way, I never forwarded the message to you that James that your strawberry short cupcakes were DIVINE!!

    Reply
  3. Holt House says

    October 24, 2010 at 9:28 pm

    YAY! I’m excited for your new blog and all of your tips for the kitchen….I am in desperate need!

    Reply
  4. Nicole says

    October 23, 2013 at 10:07 am

    I had to come see this post after checking out the pumpkin truffles πŸ™‚ The “first post” always interests me. I’ve been blogging for about a year and a half, and some of those first posts just make me cringe πŸ™‚ If only I knew then…this is a great idea, by the way. We probably eat tacos 2-3 times a month, so it would make sense to put some aside for freezing! Thanks for the idea!

    Reply
    • becky says

      October 23, 2013 at 2:37 pm

      haha Yeah first posts are pretty funny! I sill make this recipe though.

      Reply

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I'm Becky. My recipes are easy and delicious and taste-tested by my husband and kids. I love creating in the kitchen and hope you enjoy! More…

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