Pages

Sunday, March 25, 2012

Restaurant-Style Ground Beef

I've never been a fan of the over-pungent, preservative-filled, goopy-looking taco-seasoning-packet ground beef. It was always too salty and never tasted anything like any of the Mexcian [American] food (or even TexMex food) that can be had at a Mexican restaurant. And so I set out to recreate the ground beef found at some of my favorite Mexican restaurants. That ground beef was always lightly seasoned and fresh-tasting--a stark contrast to the other stuff. It took a little bit of playing with, but eventually I was able to come up with a recipe that is pretty darn close--if not spot on--to what I can get when I got out to eat.

Since we had tacos for dinner tonight, I thought I would share my ground beef recipe. It's great in tacos, but also pretty fantastic in burritos, quesadillas, nachos... you name it. It takes more time to make than the good-ole browned-beef-and-a-taco-packet variety, and I haven't attempted it in a crock pot, yet (if you have a go at it, let me know how it turns out), so I don't suggest it for a quick dinner night. It needs at least an hour and a half to cook down, so it's best for a night when you have the time. But the following recipe makes enough for the 2.5 of us (Endelyn eats so little of it, she doesn't count as a fully person--not much of a meat fan, that one!) to have it for dinner/lunch twice (and it microwaves very nicely!).

Restaurant-Style Ground Beef

Prep time: Less than 15 minutes
Cook time: 1.5 hours

You will need:
1 lb ground beef
1/2 Large onion, diced
3 cloves garlic, diced
1 Tbsp black pepper
1 Tsp salt
1 Tsp oregano
2 Tsp chili powder
1/4 Tsp cayenne pepper
3 cups of water*
Pinch of cilantro
Sauce pan

*You need the water to completely cover the ground beef in the pan. If you have a smaller pan, you will probably need less water... a bigger pan, you'll need more. But I find that somewhere between 2-3 cups of water is about right for a small-to-medium sized sauce pan.

Step 1: Dice onions and Garlic


Step 2: Place ground beef, onions, and garlic in the pan




Step 3: Cover with water





 Step 4: Add spices





Step 5: Mash up the mixture in the water until all of the beef is broken up and the herbs are well-mixed.


Step 6: Cover the pan and turn the burner on to medium heat. Let it cook (bringing it to a boil) for about 25 minutes.


Step 7: After 25 minutes--or so--the beef should be cooked through. Remove the lid from the pot and let the beef continue to cook at medium heat. (I usually use the other half of the onion to make a pico de gallo, so when I am through with that, I throw in a little minced cilantro, as well. This is only optional)



Step 8: Allow the beef to cook until most of the liquid has cooked down or evaporated (at least an hour)


Step 9: Drain off the excess fat and serve.



58 comments:

  1. Sounds yummy! (BTW, I'm determined to comment on every post. Haha!)

    ReplyDelete
  2. Good recipe. I added/upped a few spices (more cayenne, oregano & chili pepper, added paprika, cumin) & cut down on the water (2 cups was sufficient for a pound of beef). Definitely tasted more like ground beef that you would taste at a real Mexican restaurant.

    ReplyDelete
  3. This was just what I have been looking for! As a transplant from Alabama to NYC, I can safely say that I can make better Mexican food at home than almost any "Mexican" restaurant in this city, thanks to this recipe. I do like mine a bit less spicy, so next time around I'll cut back a bit on the chili powder.

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. Absolutely delicious as written, even my 4 year old loved it! The 2nd time I made it I added a healthy dose of cumin, just because we love it.

      Delete
  5. The texture of the meat was good and it was tender however the taste was very bland. I had to add a lot of additional spices to give it flavor.

    ReplyDelete
  6. I made this last night and it was perfect! My only change was reducing the tablespoon of black pepper to a teaspoon. The consistency and flavor was perfect. The water boiled out just as you have written after removing the cover. Thank you for this recipe!

    ReplyDelete
  7. This comment has been removed by the author.

    ReplyDelete
  8. Can't wait to try this. We've experimented with so navy different recipes. I was tempted to just call our local Mexican restaurant and just ask them until I saw this... Lol. Thank you... I'll let you know how it comes out.

    ReplyDelete
  9. Can't wait to try this. We've experimented with so navy different recipes. I was tempted to just call our local Mexican restaurant and just ask them until I saw this... Lol. Thank you... I'll let you know how it comes out.

    ReplyDelete
  10. Making this right now. It's smelling wonderful. Added a couple chopped tomatoes and two Anaheim chilies. Instead of water I used beef stock. I think it going to be delicious!

    ReplyDelete
    Replies
    1. It was delicious and have made it twice since..

      Delete
  11. When I cook Indian I love to use black cumin whole, as it usually has enough time to soften and release it's flavors into the base as my curry simmers. Do you think whole Mexican cumin seeds would work in a recipe like this? I think they may be a bit toothy to begin with...

    ReplyDelete
  12. Absolutely delicious recipe. I make it all the time now and never by packet taco seasoning anymore. The house smells wonderful while cooking. Thank you so much for sharing.

    ReplyDelete
  13. This is awesome and is now my go to taco meat recipe for taco night.

    ReplyDelete
  14. now I have two items that are not allowed to be in my home. Hamburger Helper anything and taco seasoning. This recipe is the best I have ever had. of course I added a thing or two,but this is the taco meat I have been looking for. Simply AWESOME

    ReplyDelete
  15. Cooking it now ill post after we eat to see how it turns out

    ReplyDelete
  16. So good! I also made some minor changes... I used 8oz of tomato sauce and chicken broth instead of water to cover the meat. For spices I added cumin and coriander. This was the best taco meat I've ever made. I will never go back to the packets! It takes longer than the packets, but the pay off is SO worth it! Thanks!

    ReplyDelete
  17. Didn't care for it, the color was atrocious and there is no way this could be considered taco meat, it was way to soupy even after I drained off a lot of liquid and simmered it uncovered for 2 hours, also, I had to add a ton of spices it was so bland. I fed it to the dogs after all that.

    ReplyDelete
    Replies
    1. I hope they didn't get diarrhea! ;) I'm going to try this tonight and pair it with some other reviewer's suggestions. As southern as I am, I'll let you know if it passes my seasoning test. Sorry yours didn't turn out :(

      Delete
    2. I just made "burrito" meat and AGAIN was disappointed. Told my friend, I was going to a Mexican restaurant and learn how THEY do it! He says, "Look it up online"! I did and here I am. Going to try this soon! We have a batch of under-par burritos to eat first. I will let you know. Thanx

      Delete
  18. I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.UpdateLand

    ReplyDelete
  19. i just made. so easy. never did it covered in water but i will from now own and my chili also!! thanks

    ReplyDelete
  20. Terrible. And I'm really confused how this recipe could be considered bland. It was so spicy it was inedible.

    ReplyDelete
    Replies
    1. You measure the amount of spice to suit your personal taste.

      Delete
    2. I agree. Way to much chili powder.

      Delete
  21. Can you make this with ground chicken?

    ReplyDelete

  22. Meet all the conceivable dealers and look at their offers. Think about the nature of the items, the history, and size of the organization (huge providers might be adaptable, yet little organizations tend to offer lucrative offers instead of losing business). origami sushi silverdale wa

    ReplyDelete
  23. Love this recipe. I actually added some extra ingredients. The texture of the meat is great.

    ReplyDelete
  24. Love this recipe. Making it for the second time this week because everyone begged for it again!

    ReplyDelete
  25. Professionally written blogs are rare to find, however I appreciate all the points mentioned here. I also want to include some other writing skills which everyone must aware of.
    แผ่นพื้นสำเร็จ

    ReplyDelete
  26. I never knew that boiling the meat was the key to making restaurant style taco meat. As for the seasonings, I agree season it to your liking more or less. But the point is to have the texture of the meat as close to the restaurant as possible. Thanks!

    ReplyDelete
  27. Good recipe,spice it like you like it.Made the way it should be for tacos.If you want it quick buy a packet of whoevers taco seasoning and get it on.

    ReplyDelete
  28. Love this recipe! I use slightly less chili powder than called for and I add diced jalapeño. My husband now won't let me make taco meat any other way and that's ok with me!

    ReplyDelete
  29. It is essential for you to have some involvement in the eatery business so as to comprehend what should be actualized in your eatery. On the off chance that you don't have that experience, at that point employ individuals who have involvement and will focus on your prosperity.
    Meat

    ReplyDelete
  30. My favorite taco recipe! You can’t go wrong with this one. Customize the seasonings for your family because it still makes the most flavorful taco meat

    ReplyDelete
  31. How much Chili Powder is everyone using?? 2 tsp. is not very much!!Are some getting confused that Tsp. being Tablespoon? It is not. In Homemaking years ago the abbrevations were: teaspoon = tsp.; tablespoon = Tbsp. For spicyier taco meat I also add rotel tomatoes and green chilies and for more spice, use the "Hot" Garlic and Onion power also ups any recipe! I have grown to dislike the package taco seasoning also!!

    ReplyDelete
  32. I am getting ready to try this. Like you, the packages just do not taste like Mexican restaurants. I hope this is closer. Our favorite thing to try is tacos at restaurants.

    ReplyDelete
  33. This is exactly what I was looking for!!!!! It’s not a quick dinner but it’s easy and might be even better than our favorite restaurant. The only thing I would say for others is that I think when adding enough water to cover, it only has to be enough to cover the broken up meat, not really the meat in its lump form. 2 cups has been perfect for me, no matter the pot/pan I use.
    We are now on our third consecutive Mexican Monday. Thank you so much for sharing, this was not an easy recipe to find ( in that there aren’t lots like it).

    ReplyDelete
  34. And I just want to take it back, follow the recipe exactly (unless you need less spice, of course)! I was finding myself adding more water as I cooked sides too late and realized more water is better. So, I started just doing 3 cups and somehow it makes it better! Nom nom nom, we still eat this EVERY week and haven’t tired of it. I haven’t been to a Mexican restaurant in months!

    ReplyDelete
  35. My wife is so happy that I discovered this recipe. I've been using it the past couple of years. She thinks it's better than the Mexican restaurant taco meat. Plus it's pretty easy. Thanks for posting!

    ReplyDelete
  36. Excellent recipe, thank you for sharing! The only thing perhaps that could elevate the taste, is if you start by slow simmering the onions and the beef on a little grease (not the garlic, that would go bitter) for them to get a little color - before putting enough water to cover it all..

    ReplyDelete
  37. Excellent recipe, thank you for sharing! The only thing perhaps that could elevate the taste, is if you start by slow simmering the onions and the beef on a little grease (not the garlic, that would go bitter) for them to get a little color - before putting enough water to cover it all..

    ReplyDelete
  38. Thanks for all of these great recipes! I can’t wait to try the lime chicken tacos.

    Harold Burton

    ReplyDelete
  39. Throw it in the crockpot with beef broth and seasoning drain liquid!

    ReplyDelete
  40. If you want, we can help each other in the process process or searching for sales automation software then we can also help you here also to provide online crm software

    ReplyDelete
  41. We followed the recipe to a T. The tastiest tacos we've ever had...and we eat alot of them. The meat had a great flavor...not bland and not too spicy. Thank you for sharing..

    ReplyDelete
  42. Terima kasih atas kontribusi yang luar biasa ini, menurut saya sangat menarik dan Cnnc Stock dipikirkan dengan baik dan disatukan. Saya berharap untuk membaca karya Anda di masa depan.

    ReplyDelete
  43. Thank you for your article you can also read best cryptocurency coin article of the year Ethereum Classic Price .

    ReplyDelete
  44. Free Download Bollywood Movies and Web Series at Filmyzilla 2022




    ReplyDelete
  45. I am truly glad to read this webpage posts which carries lots of helpful information, thanks
    for providing these information.
    BookMyBlogs

    ReplyDelete