Hg Rific Taco Meat Recipes

TACO MEAT

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

HG-RIFIC TACO MEAT

Steps:

• Add all ingredients except cornstarch to a slow cooker. Mix thoroughly, breaking up the ground beef.
• Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is fully cooked.
• Turn slow cooker to low (if needed). In a small bowl, stir to dissolve cornstarch in 2 tbsp. cold water. Stir mixture into the contents of the slow cooker.
• Let sit, uncovered, until slightly thickened, about 10 minutes.

30 LEFTOVER TACO MEAT RECIPES

Steps:

• Preheat your oven to 350 degrees.
• Cook lasagna noodles according to package. Drain and set to the side.
• Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
• On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
• Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
• Uncover and cook for another 5 minutes. This will melt the cheese on top.
• Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
• Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

BEST EVER TACO MEAT

Steps:

• brown oil, meat, potato, onion, bell pepper, salt, black and red pepper (flakes), garlic powder, and cumin to a large dutch oven or big skillet -- drain if necessary.
• Add to this the rest of the ingredients, cover, and simmer for 20 minutes -- til all the ingredients are soft. Then, remove from heat, and take a potato masher or something like that, and grind the entire pot to a mushy consistency -- VERY IMPORTANT STEP. Once it looks like thick oatmeal, cover, and simmer for another 30 minutes and stir to keep from sticking --.
• * The beans in this recipe is a product found in Texas grocery stores, but all it is, is canned, cooked, whole pinto beans in a Mexican chili powder sauce. The addition of the beans is important to keep the mixture thick. To improvise, add a can of plain canned pinto beans, don't drain, and add a tablespoon or to taste of just plain old Mexican chili powder -- It really adds another dimension of flavor with the cumin.
• Be sure to taste along the way -- you may like it spicier, saltier, whatever, but here are the basics to use -- just taste along the way.
• You can use this Taco Meat in Burritos, Tacos, Taco Salads, Chalupas, you name it! It is awesome and everyone will be wanting this recipe from you.