Tex-Mex Beef Tacos
Tex-Mex Beef Tacos
Tex-Mex Beef Tacos

Tex-Mex Beef Tacos

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October 23, 2017

Tacos are a great weekend night dinner solution.  Prepare the Big Batch Tex-Mex Beef recipe ahead and scoop out the amount of meat you need to make these tacos.  This beef mixture is also great lunchtime solution.  Pack 1/2 cup of the meat mixture into a microwave safe lunch container.  Pack the taco fixings.  At lunchtime, heat the beef mixture and assemble with taco fixings.

  • Prep: 20 mins
  • Cook: 20 mins


4 lb (2 kg) Lean Ground Beef

4 tbsp chili powder

2 tsp EACH ground cumin, salt, paprika and ground coriander

1/2 tsp cayenne pepper

2 red bell peppers, finely chopped

2 small onions, finely chopped

2 cups corn, frozen or canned

1/4 cup salsa

8 small tortillas, flour or corn

Taco toppings: chopped tomatoes, avocado, shredded lettuce and cilantro


To make Big Batch Tex-Mex Beef

Cook ground beef and spices in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions, simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat though 1-2 minutes.

Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

To make Tex-Mex Beef Tacos

Set aside 2 cups Big Batch Tex-Mex Beef. Stir in salsa. Evenly fill tortillas with beef mixture and top with taco toppings.

Frozen Assets: When making Big Batch Beef, drain the cooked ground beef well before freezing on the baking trays.

Lunch Tip: Kids are more likely to eat lunches they have helped to plan and pack.


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