Tex-Mex Beef Tacos

Tex-Mex Beef Tacos

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.

15 Minutes

RatingDifficultyBeginner

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Tex-Mex Beef Tacos

Servings1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 4 lbs (2 kg) Lean Ground Beef
 4 tbsp chili powder
 2 tsp EACH ground cumin, salt, paprika and ground coriander
 0.50 tsp cayenne pepper
 2 red bell peppers, finely chopped
 2 small onions, finely chopped
 2 corn, frozen or canned
 0.25 cup salsa
 8 small tortillas, flour or corn
 Taco toppings: chopped tomatoes, avocado, shredded lettuce and cilantro

To make Big Batch Tex-Mex Beef
1

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.

2

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
3

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

Ingredients

 4 lbs (2 kg) Lean Ground Beef
 4 tbsp chili powder
 2 tsp EACH ground cumin, salt, paprika and ground coriander
 0.50 tsp cayenne pepper
 2 red bell peppers, finely chopped
 2 small onions, finely chopped
 2 corn, frozen or canned
 0.25 cup salsa
 8 small tortillas, flour or corn
 Taco toppings: chopped tomatoes, avocado, shredded lettuce and cilantro

Directions

To make Big Batch Tex-Mex Beef
1

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.

2

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
3

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

Tex-Mex Beef Tacos
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