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 beef2 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
3 cups of hot tap water
1 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). Directions:
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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Can you use Ground Turkey or CHicken?
ReplyDeleteYou can, however, while I enjoy turkey tacos, I did not care for using turkey in this recipe when I tried it.
DeleteThis worked just fine and I appreciated the ease of doing it.
ReplyDeleteGlad to hear it! Thanks!
DeleteCan you use the frozen beef that comes in a tube shaped package, or does it have to be from a tray? Also, would this recipe still work if I doubled it?
ReplyDeleteHi Sara:
DeleteI have never used the tube shaped meat package before, but I think it would be ok. Yes - you can double this recipe.
Thanks,
Christine
I tried it using the tube ground beef, and it did work, but it took 2 extra hours to cook until it wasn't pink anymore. I also think the meat from the tray would brown up more nicely and not clump as much. My verdict: the tube meat works in a pinch, but the tray meat is better.
DeleteSince we have "Taco Monday" at my house, I always make a huge batch of taco meat ahead of time and freeze portions as you mentioned above. I always add one large shredded russet potato per pound of meat to "stretch" the hamburger meat (something my mom always did when I was a kid). Do you think I could add my potato at the beginning of the recipe? Or wait until the meat is defrosted/cooked? I'm also thinking I should double up on the spices. THjoughts?
ReplyDeleteI think adding the potato at the beginning would be fine. The cook time on this is only 3 to 4 hours. I'm not sure that would be enough time to cook the potato enough, but since your shredding it, it might be. I think doubling up on the spice just because of the addition of one potato would be too much. I would start with 25% extra of each spice. You can always add more at the end if need be. You will most like need more salt for sure due to the potato. Good luck!
DeleteWanted to make this but when I use my crockpot I'm heading off to work so cooking at one temp for an hour then another for the rest of the time makes it hard.
ReplyDeleteAny suggestions?
I think it would be ok to cook on low the entire time. I am a bit of a freak when it comes to food safety (which is why I start it on high). However, I know a lot of people who cook meat from frozen in their slow cookers on low. It just isn't something I have a lot of experience with. I would use your judgement. Otherwise - this recipe freezes well. You could make it when your home and have it for later.
Delete