Taco Bell Taco Meat
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." - ClubWDW
Yield: 12 Servings Ready in 20 minutes
favorite of 167 people 133 people want to try
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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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