Taco Filling
Finding a good taco filling recipe can often be difficult. If you have been searching for a good recipe, the search has come to an end. After trying this you'll never use another store-bought seasoning mix again. One thing I really enjoy about this recipe is that it isn't overloaded with seasonings like most taco fillings. This recipe uses ingredients such as diced tomatoes, onion, garlic and various seasonings to create a near perfect blend. This seasoning can be used with either ground beef or ground turkey. Top these tacos with guacamole, shredded cheese, or whatever you like. Enjoy with a Margarita!
Finding a good taco filling recipe can often be difficult. If you have been searching for a good recipe, the search has come to an end. After trying this you'll never use another store-bought seasoning mix again. One thing I really enjoy about this recipe is that it isn't overloaded with seasonings like most taco fillings. This recipe uses ingredients such as diced tomatoes, onion, garlic and various seasonings to create a near perfect blend. This seasoning can be used with either ground beef or ground turkey. Top these tacos with guacamole, shredded cheese, or whatever you like. Enjoy with a Margarita!
- Carbohydrate 1.83103000232869 g
- Cholesterol 0 mg
- Fat 1.30780375121495 g
- Fiber 0.820862518718222 g
- Protein 0.468606250648329 g
- Saturated Fat 0.179410750162108 g
- Serving Size 1 1 Serving (220g)
- Sodium 36.2776250326599 mg
- Sugar 1.01016748361047 g
- Trans Fat 0.101364125146716 g
- Calories 18 calories
Step-by-step
- Step 1: In a large skillet over medium-high heat add oil. Add onion and sauté until soft (about 5 minutes). Add garlic, chili powder, oregano, and cumin. Stir and sauté for 1 minute.
- Step 2: Add ground beef and cook stirring often until it loses its raw color. Break ground beef up with a spatula into small chunks while cooking. Stir in tomatoes, and simmer for 5 minutes. Add salt and pepper. Stir in cornmeal and cook stirring constantly until the mixture has become thick.
Chili powder forms the foundational backbone of this seasoning blend, carrying earthy notes that bloom intensely when brought into direct contact with hot oil. Toasting ground spices like cumin, oregano, and chili powder directly in the fat for exactly sixty seconds releases fat-soluble flavor compounds that dry simmering liquids cannot achieve alone. Yellow onions should sweat until translucent and softened around the edges, yielding their natural sugars before any meat enters the skillet.
Assessing doneness for ground meat relies entirely on visual and textural indicators rather than internal temperatures. Brown the beef over medium-high heat, breaking it apart continuously with a rigid spatula until every pink trace disappears and the pan juices begin to evaporate. Stirring in canned diced tomatoes immediately halts the searing process, introducing moisture that prevents the spices from burning while building a savory base.
Cornmeal functions as the crucial thickening agent in this preparation, absorbing excess moisture to create a cohesive, clingy texture that stays inside the tortilla instead of pooling on the plate. Incorporating the cornmeal requires continuous stirring over heat until the mixture thickens visibly and pulls away slightly from the sides of a heavy-bottomed skillet. Adjusting this recipe for smaller gatherings requires scaling down the aromatics and meat proportionally while maintaining the same spice ratios.
Properly browned ground beef must retain a moist interior without becoming completely dried out or gray from steaming rather than frying. Using a wide skillet ensures adequate surface area for moisture evaporation, which prevents the meat from stewing in its own runoff and guarantees optimal browning on the protein fragments.
