Seasoned Taco Meat (Recipe)

You’re gonna love this recipe for Seasoned Taco Meat.

It’s a must-have if you're looking to put healthy, junk-free, delicious food on your table.

Truly, hardly a week goes by that we don’t use it in one dish or another.

Because it’s not just for tacos, which is one of the main reasons I always make a big batch to have some on hand in the refrigerator.

Now, we do have tacos most weeks. The little Farmhands look forward to taco night, and the Farmers do, too.

There’s something about getting to build your own meal that appeals to the bourgeoning independent spirits of the littles.

And Farmer Mama appreciate that it’s full of nutrition and you control the ingredients.

Have you ever looked at the ingredient list on a typical taco seasoning packet?

Yuck.

Who wants to add those preservatives, anti-caking agents, and who knows what else into premium, super clean meat..

You don't want to take that natural goodness and fill it full of chemicals.

Instead, whip up your own with our nutrient dense grass-fed beef and/or pasture-raised pork plus a few simple ingredients from your spice rack.

But like I said, this delicious seasoned meat isn’t just for stuffing in your favorite tortilla.

When my girlfriends and I get together, I always suggest we make taco salads. Especially during the Spring and Summer when there is such amazing local lettuce to be had.

With a set all-in-one menu like that, it’s sooo easy to delegate tasks for a potluck style gathering.

Make a list of toppings and dole them out. No worries that everyone will bring potato salad.

Of course, I always volunteer to bring the meat. Haha.

Along the same lines, this seasoned taco meat is perfect for adding to mixed bowls with rice and beans.

Mixed bowls are another delicious dish of the build-your-own sort that has wide appeal – and are super economical for a crowd.

On top of which, they make it easy to accommodate multiple dietary needs and account for picky eaters.

 Actually, I look forward to mixed bowls for lunch several times a week.

The fridge usually harbors leftover rice from one meal or another. Cooked beans, too. Though of course you can always open a can of lovely kidney or black beans.

Stir in random bits of leftover cooked vegetables, top with some leftover seasoned taco meat, and you have a gourmet lunch made from leftovers.

Makes me hungry thinking about it.

And then there’s Sunday afternoon…

I make breakfast on Sunday morning, but after that everyone is on their own.

Luckily, Martin makes a mean pan of nachos.

With a few spoons of seasoned taco meat that’s already in the fridge, tasty nachos are fast, filling and sure to please.

Can you tell why I suggest making a big batch?

It disappears fast.

Seasoned taco meat freezes well, too.

So at the very least you can make enough ahead for future taco nights, too.

Cook once, wash the pan once, eat as many times as possible…

And make everyone’s taste buds and tummies happy in the process.

Bliss.

The pan juices contain so much flavor, along with healthy fat. Don't drain it all away. 

Instead, store with any leftover taco meat. The pan juices may make for soggy tortillas, but they are perfect for adding to rice and bean bowls or taco salads for a bit of extra sauce or dressing.

Seasoned Taco Meat

Ingredients

1 lb ground beef or ground pork or a combination

2 tsp cooking oil

1 tsp salt

1 1/2 tsp cumin

1 1/2 tsp chili powder

1/4 tsp garlic powder

1/2 tsp dried oregano

Directions

Heat a skillet over medium heat. Swirl in the oil.

Add the ground beef and/or pork to the pan.

Break the meat up with a wooden spoon or metal spatula as it cooks.

As the meat browns, add in the seasonings. Mix thoroughly.

Stir occasionally until cooked through.

Put on a lid, reduce the heat, and allow to simmer for a few minutes.

Don't discard the pan juices. Store them with any leftover taco meat - they're especially delicious on rice and bean bowls or taco salad. 

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