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!

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Name: Taco Bell Taco Meat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Lb Fresh ground beef; 1/4 Cup All purpose flour; 1 Tbsp Chili powder; 1 Tsp Salt; 1/2 Tsp Dried minced onion; 1/2 Tsp Paprika; 1/4 Tsp Onion powder; Dash Garlic powder; 1/2 Cup Water; 12 Soft tortillas (6 inch); 1 Cup Shredded cheddar cheese

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INGREDIENTS

1 Lb Fresh ground beef
1/4 Cup All purpose flour
1 Tbsp Chili powder
1 Tsp Salt
1/2 Tsp Dried minced onion
1/2 Tsp Paprika
1/4 Tsp Onion powder
Dash Garlic powder
1/2 Cup Water
12 Soft tortillas (6 inch)
1 Cup Shredded cheddar cheese

Servings

INSTRUCTIONS

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.

NOTES

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Taco Bell Soft Tacos
ClubWDW

Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 12 Servings

Calories: 234
Calories from Fat: 115 (49%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.6g
Cholesterol 37.4mg		11 %
Sodium 237.8mg		8 %
Potassium 124mg		3 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 17.1g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 234

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REVIEWS

1cheryl

Right on point, will make again. It came out perfect😊 Thanks for sharing

ChaoticHarmony

Finally! I've tossed all of the seasoning packets and will never buy another. It works best with higher fat content, something like 85/15, but leaner works well too. You have to thoroughly mix it in by hand, much like working with dough. Use disposable gloves to keep your hands from having raw beef stuck to them. This is now a family favorite and even my pickiest eaters now join us on taco night. The texture is as close to the real thing as you can get. Taste is quite close. Be sure you are using a quality chili powder that hasn't lost its flavor, or it won't taste quite right.

Walter351a

Nothing like Taco Bell meat. I'll loose. The flour next time

Jenni_8675309

Made this for dinner tonight and while it didn't taste exactly like Taco Bell, it was very close. The texture was perfect. I had been trying to replacate that texture for awhile, and would have never thought of using flour. Thanks for posting.

cristhian

Sheeza

This has really good flavor! I used a potato masher to break up the meat to get a finer texture.

10y

grberk

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.

10y

steprosean

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.

10y

ClubWDW

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.

11y

1 reply

1cheryl 6m

I agree👍

ericthompson

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.

11y

Taco Bell Taco Meat