Taco Bell Taco Meat
Recipes » Main Dish » Tacos, Burritos and Enchiladas
This is the real deal...or as close as it gets! This is the recipe for that wonderful, mushy goodness found in the soft tacos at Taco Bell. Of course, it also tastes great in the corn taco shells, too! Prepare as directed and then spoon it, add your favorite extras like lettuce and tomato and start the fiesta! Olè!
"Eric, a couple of points. . . .the flour is there for consistency and in my experience, doesn't really affect the taste at all. We typically use 90/10 so I can't speak to the pan drippings and whether or not they contribute. It would stand to reason that it would, however. I can also attest to the fact that the type of shell/tortilla does tend to alter the taste. It's not exact, but I think it's extremely close. We haven't bought a spice packet for years. Lemme know how it tastes if you go with the 90/10 or 85/15." - ClubWDWYield: 12 Servings Ready in 20 minutes
Cuisine: MexicanMain Ingredient: Ground Beef
50% would make again (reviews)
favorite of 167
people 133 people 
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Notes Verified by JerseyBlue
Taco Bell Taco Meat Preparation
In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5-6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
Heat tortillas in microwave 20-30 seconds, or until warm.
Build each taco by spooning 2 to 3 tablespoons of the meat into a warm tortilla. Sprinkle cheese on top. Repeat with remaining ingredients and serve immediately.
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Taco Bell Taco Meat Reviews
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This is a worthy clone recipe for Taco Bell. We have used it for over 12 years, and we make it at least once a month.
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Taco bell beef is also cut with soy protein. I have done exactly this recipe minus the paprika, but I add Morningstar Farms recipe crumbles. They add that kind of sloppy mushiness to thw meat juat like taco bell. I would do a pound of ground beef and a bag of the crumbles. Its nearly indistinguishable from the real deal.
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Eric, a couple of points. . . .the flour is there for consistency and in my experience, doesn't really affect the taste at all. We typically use 90/10 so I can't speak to the pan drippings and whether or not they contribute. It would stand to reason that it would, however. I can also attest to the fact that the type of shell/tortilla does tend to alter the taste. It's not exact, but I think it's extremely close. We haven't bought a spice packet for years. Lemme know how it tastes if you go with the 90/10 or 85/15.
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It's okay at best but tastes nothing like Taco Bell. I think that leaving out the flour to make it less pasty would be possibly a good idea of I ever make it again. I also wonder if using a higher quality ground beef 93% didn't help as there weren't any pan drippings to help with consistency.
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