This taco meat uses a wonderful homemade seasoning. I often make up a batch of taco meat and then freeze it in individual sized portions. I will put 1 cup portions in a sandwich bag and then store all of the sandwich bag portions in one large freezer bag. To use, I put a single portion in a bowl and defrost for 1 minute and then heat on high for 1 minute in the microwave. It is great for an easy taco salad.
This recipe uses frozen ground beef. You can use fresh ground beef for this recipe, however, I have found it comes out better with frozen beef because it doesn't clump at all.
The taco meat has only a trivial amount of carbs in it.
Ingredients:2 lbs frozen ground beef
2 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
3 cups of hot tap water1 heaping teaspoon of Better then Bouillon Beef Paste (this is optional, but it gives it amazing beefy flavor and I highly recommend using it. If you omit the bullion, you may need to add extra salt at the end for taste).
Place the frozen meat in your slow cooker. Mix all of the dry seasonings together. Add all of the dry seasonings to the slow cooker except 2 tablespoons. Add the bouillon paste and pour the water over top.
Start your slow cooker on high for an hour or more until the ground beef is browned. Stir the meat and then switch to low for an additional 2-4 hours. Drain the meat. Mix in the reserved 2 tablespoons of seasoning and serve it with your favorite taco fixins.
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