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 tbspchili powder
2 tspEACH ground cumin, salt, paprika and ground coriander
1/2 tspcayenne pepper
2 red bell peppers, finely chopped
2 small onions, finely chopped
2 cupscorn, frozen or canned
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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