Taco meat is an easy-to-prepare and versatile dish. This recipe, spiced with garlic, oregano, and cumin, is a kid-friendly food that can be used in many ways: in taco shells, on top of baked potatoes, over hash browns, in soft tortillas, over pinto beans, or in a salad. Although this recipe is best with fresh onion and garlic, I've also included substitutions for a busy night when dinner needs to get on the table quickly.
Ground Beef Taco Meat
Serves 4-6
1 pound ground beef, preferably grassfed
1 medium white onion, chopped
3 fresh cloves of garlic, minced
1-2 Tb butter, beef tallow or refined coconut oil
1 tsp Celtic sea salt
1/4 tsp pepper
1&1/2 tsp fresh minced oregano or 1/2 tsp dried oregano
1&1/2 tsp dried cumin
On a busy night, you can substitute 1 Tb onion powder for the onion, 1/2 tsp garlic powder for the fresh garlic, and omit the butter/tallow/oil
OPTIONAL GARNISHES: shredded cheddar cheese, salsa, sour cream, and/or avocado
Melt the butter (or tallow or coconut oil) in a heavy-bottomed skillet over medium heat. Add the chopped onion and a little sprinkle of salt. Saute for 10-15 minutes, until the onion is translucent and soft. It's totally fine if the onion takes on a bit of browned, caramelized color while cooking.
Crumble the ground beef into the skillet. Add the salt, pepper, oregano, and cumin. Stir to combine.
Cook for a few minutes, stirring occasionally, until the beef is nearly done. Add the fresh garlic and cook for another minute or two, stirring as needed to make sure the garlic gets lightly cooked.
Turn off heat and serve! This meat is great in corn tortillas, over a bed of lettuce for a taco salad with all the garnishes, over hash browns or pinto beans, or even just in a bowl topped with some cheese and sour cream. Yum!
This post is part of Melt in Your Mouth Monday, Weekend Potluck and Recipe of the Week!
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