Amy Jean’s Kitchen: Ready-To-Go-Beef Taco Filling (Pioneer Woman: Dinnertime)



I think tacos are one of the few things I actually like

to cook because they are quick, easy, and um absolutely

delicious! Now in all honesty, there wasn’t anything super

special about these tacos, but y’all I am not going to complain.

I will eat any tacos anytime! Personally, I think the best part

about this recipe is that you can make big batches and freeze

what you don’t eat. Now those are my kind of meals!



4 lbs ground beef

Two 10-ounce cans Mexican Red Sauce or Red Enchilada Sauce

2 tbsp. Chili Powder

1 tsp. Cayenne Powder

1 tbsp. Ground Cumin

2 tsp. Garlic Salt

2 tsp. Kosher Salt

1 tbsp. Black Pepper



In a large pot, brown the beef over medium-high heat.

Drain off the excess fat, leaving behind

a little bit for moisture and flavor. 


Add the red sauce along with the chili powder, cayenne, cumin, garlic

salt, kosher salt, and black pepper.


Pour in 1 ½ cups water then stir it around, reduce the

heat, cover the pot, and simmer for 30 minutes, stirring occasionally.


Let the meat cool, then (if freezing)  package it in quart size

freezer bags and freeze them flat for easy stacking.





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