I always joke around to my family and friends saying I could totally be from the south because I could eat spicy southwest food any day or time of the year. Tacos are traditionally a southwest meal and I have prepared them in many different ways. I have used cheap hamburger, healthy ground turkey, ground sirloin and even deer meat (ground venison). No matter what meat I decide to use they tacos always taste better when I use my own season recipe as opposed to the season packages you can buy at your local grocery store. After trying this favorite recipe of mine you will always mix up your own for every taco dinner nite!
Taco Season Recipe
Taco meat recipe using your own spices takes longer to prepare compared to the packages you will buy in the store but the finished product will have less sodium and flavor that is well worth the wait. Please allow 1 hour to prepare this recipe.
The garlic, onion and green peppers I used in tonight’s Taco meal were the last from my garden that I picked fresh before sunset.
From The Kitchen Table
My favorite part of putting a recipe together (besides eating it) is taking photos. Below are some of my favorite photos showing how I put the tostada together using this season taco recipe.
Easy Taco Season Mix Recipe
- 1 pound ground beef (I use 85/15 ground beef)
- 1/2 cup of vegetable broth
- 1/2 tablespoon chili powder
- 1/4 teaspoon of paprika
- 1 tablespoon cumin
- 2 cloves of minced garlic
- Bell pepper – minced
- Onion – minced
- salt to taste
- Fry ground beef in 2-quart saucepan. Drain grease if necessary.
- Add dash of salt, chili powder, chopped garlic cloves, cumin, paprika. Enough vegetable broth to cover the meat.
- Bring to a boil. Simmer over medium-low heat about an hour. Check in about 15 minutes and be sure the meat is mashed up so it doesn’t cook in lumps.
- Let the mix cook down but do not let it go dry.
- Add 1/2 medium chopped onion, 1/2 medium chopped bell pepper, continue cooking 15-20 minutes longer.
- serve immediately on tacos.
Easy Taco Season Mix RecipeDifficulty: easy
1 pound ground beef (I use 85/15 ground beef)
1/2 cup of vegetable broth
1/2 tablespoon chili powder
1/4 teaspoon of paprika
1 tablespoon cumin
2 cloves of minced garlic
Bell pepper – minced
Onion – minced
salt to taste
Fry ground beef in large skillet or saucepan. Drain grease if needed as the meat begins to brown.
Add dash of salt, chili powder, chopped garlic cloves, cumin, paprika. Enough vegetable broth to cover the meat.
Bring to a boil. Simmer over medium-low heat about an hour. Check in about 15 minutes and be sure the meat is mashed up so it doesn’t cook in lumps.
Add 1/2 medium chopped onion, 1/2 medium chopped bell pepper, continue cooking 15-20 minutes longer.
Serve immediately or will keep in refrigerator for up to a week.
Be sure to leave a comment on this blog post if you use this recipe and tell me what you think! I love to hear from you so please comment on my contact page before leaving.
Happy Taco Tuesday (every night),