Beef Tacos

This is my second taco post and one we enjoy it at least once every 6 weeks or so. I often say that Mexican food, like Italian food, is much of the same ingredients put together in different ways. This taco meat is a good base recipe to use in tacos, quesadillas, or even nachos. And I’ll even use it in a Mexican Lasagna next week.

I came up with this recipe to stop having to buy the packets of taco seasoning. I love pre-made things like that in a pinch, but why not come up with my own seasoning blend so I know what’s in it! I make once recipe of this and it lasts my husband and I all week. The beans and corn make this an even more affordable meal and stretch the taco filling. In fact, sometimes it will last more than one week, in which even I re-mold it into a casserole of some sort the next week.

You’ll need:

Spice Mixture

  • 2 tbs cumin
  • 2 tbs chili powder
  • 1 tsp chipotle powder
  • 2 tsp salt
  • 1 tsp pepper
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 lbs ground beef
  • 1 can black beans
  • 1 bag frozen corn, thawed
  • Olive oil
Start by heating a large skillet with a bit of olive oil over medium heat. Dice your onion and add to the pan with about a tsp of salt and 1/2 tsp black pepper. Cook until your onions are just about translucent, but still have a little bite.
Add in your garlic and stir until fragrant – about 30 seconds. Stir in your spices and toast for about 30 seconds. At this point, add your ground beef and break up with the back of your spoon. Cook until browned and cooked through. Drain any excess fat off. I use 93/7 and there’s normally just a little bit to drain off. Return pan to the heat and lower the heat a bit.
Rinse the beans. I know that you know how to drain beans, just thought the water was cool looking.
Add the corn and beans to the meat and continue to cook until heated through.
Serve with your favorite tortillas and toppings!
Buon appetito!

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