The BEST Taco Filling
This is my FAVORITE taco filling. Not only do I use it as taco meat, but I use it for many other Mexican recipes such as nachos, burritos, enchiladas, taco salad, loaded fries, taco skillet, etc. It’s super easy to make, budget friendly, & it freezes beautifully! I love to make large batches of this for the freezer for easy meals on busy weeknights.
It’s officially May 1… and Cinco de Mayo is right around the corner. Just a few days away! And today? Well today is the first Tuesday before May 5th… Taco Tuesday! So, can you take a wild guess on what recipe I’m going to share today? If you guessed anything having to do with tacos…. then you’re right. You won the prize! What’s the prize you ask? Well, this recipe is the prize. I ain’t Oprah after all… YOU get a recipe and YOU get a recipe and YOU get a recipe. There. I Oprah’ed. I’m done. Let’s talk tacos.
This recipe is not just my favorite taco filling, but it’s almost my favorite filling for many Mexican meals. Burritos, Nachos (if you’ve made my nachos before, you’ve already made this!), enchiladas, taco salad, loaded taco fries, whatever really. It freezes absolutely beautifully so I like to make this up in large batches & freeze it in 1 cup intervals for fast meals when I need it. The quick dinner possibilities are endless when you have a few portions of this filling ready to go in the freezer.
A piece of advice – this recipe for Taco Skillet is my kids’ favorite meal and having this mixture in the freezer makes that easy recipe even more easy. You just try it!
Between this recipe & the recipe for my crockpot Mexican style meat, I can guarantee you that Mexican meals in my house are GOOD.
What I love about this recipe so much (other than the fact that it freezes so well – I absolutely do love that part!) is that it comes together so quickly & it’s one of the most budget friendly meals that I have up my sleeve. Also, the flavors are so easy to build upon (or even subtract from if some flavors aren’t up your alley – don’t like onion? Don’t use it!). I use ground beef in this but you could so very easily switch it out and do chicken or steak if you wanted. Even ground turkey would be really good.
When I freeze it, I try to thaw it overnight in the fridge – but c’mon now… how many of us actually remember to do that? Usually when I raid the freezer for one of my measured out portions for a quick meal, I just throw it in the microwave on thaw for a few… or I just throw the frozen block straight in my skillet on low! Hey, a rush is a rush and I haven’t really noticed any sort of flavor difference.
If you need a
to go along with this –
The BEST Taco Filling
- 2 pounds ground chuck (feel free to switch this out w/ any other meat you wish!)
- 1 medium red onion, diced
- 2-4 jalapenos, diced (leave seeds in for more heat and out for less heat)
- 4 tablespoons taco seasoning
- 3 tablespoons garlic powder
- 1 can black beans, rinsed & drained
- 1 can corn, drained
- 3/4 to 1 cup chopped cilantro (optional)
- hot sauce, to taste
- salt & pepper to taste
In a large skillet on medium/high heat, brown the ground chuck with the diced onion. When the meat is almost browned, stir in the jalapenos. Once the meat is cooked through, add the remaining ingredients. Stir well. Cook over medium/low heat for about 5 minutes until warmed through.