I’ll confess, I’m pretty jazzed about this taco meat recipe. Not quite as jazzed as I might be for the Southwestern Taco Salad I’m going to provide you with the recipe for next, but still pretty jazzed. How many times do you think I can say jazzed in the first paragraph? I’m not holding back. I mean, who doesn’t want to eat jazzy taco meat?
I have a taco meat recipe that I love out of Well Fed 2 – it’s the meat that goes on top of the plantachos, which might be one of my favorite foods. But like any of the Well Fed recipes, it takes quite a bit of time and patience to get that recipe made, and these days those are not something that I have.
You would think that someone would get pregnant and might try to dial it back a bit. Take a bit more time off, free your schedule of so many activities. Nope, not me. I decided to go and get 2 more jobs. (This brings my total number of jobs to 5, for those of you who are counting. And yes, there is obviously something wrong with me.)
In my attempts to get CrossFit Kids started up at the gym, I ended up meeting with the PE staff at an all girls private school that is (literally) at the end of my street. Instead of gaining interest for CF Kids classes, I ended up with a position as the assistant coach for the swim team. “This is great!” I thought. “Easy peasy!” I thought. Turns out, I am writing the programming for dry land practice 5 days a week, and attending practices twice a day, morning and afternoon. And by morning, I mean I have to be there at 5:45am. Have you ever tried to get a 8-month pregnant lady out of bed at 5:15am five days in a row? Don’t. It’s not pretty.
So, I added on that little activity, and picked up coaching and assisting in running the nutrition program at a new gym in the area opened by a friend, bringing the grand total of jobs to 5. Luckily, very soon there will be a baby in my arms, and my only response will be, “sorry, I can’t.” I figure staying busy and keeping my schedule full until baby comes is the best way to pass the time. Otherwise I’ll spend my days sitting on the couch, flipping through mediocre Netflix shows, eating pints of ice cream and poking at my belly, asking him when he’s going to come out and join us in this crazy world.
I digress. Taco meat recipe. Focus, preggers! Most prepped meat or seasoning packs you buy are either full of a.)chemicals or b.) sugar. This is why I’m forced to make my own meat seasonings (see breakfast sausage, chorizo) , then share them with you, so you can enjoy the deliciousness without the chemicals too. You’re welcome.
Today, it’s a taco meat recipe. JAZZY taco meat. And just wait ’til you put it in this salad that I have coming your way soon. You’ll never look back at the shelf of McCormick packets again, promise.
PS – I use these gloves when mixing up raw meat or dealing with raw chicken, so I don’t have to wash my hands 20 times!
- 1 lb ground beef
- 2 Tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon tomato paste
In a small bowl, combine all dry spices (chili powder through cayenne pepper) and mix well.
Add the apple cider vinegar and the tomato paste, and stir until a thick paste forms.
Place the ground beef in a large mixing bowl, then add the seasoning mixture.
Using your hands, gently work the seasoning mixture into the ground beef until all of the meat is seasoned. Be careful not to overwork the meat!
Heat a skillet over medium high heat, then add the meat to the pan, breaking up as it cooks.
Cook for approximately 7-10 minutes, or until meat is cooked through. Taco night is served!
These gloves are a gem for mixing up raw meat with your hands!