Tacos are a great weekend night dinner solution. Prepare this flavoured Tex-Mex version of Big Batch Beef (recipe below), and scoop out the amount you need to make these super simple tacos. This beef mixture is also a great lunchtime solution: pack ½ cup of the meat mixture in a microwave safe lunch container along with taco fixings in a separate container. At lunchtime, heat the beef mixture and assemble with taco fixings.
4 lb (2 kg) Lean Ground Beef
4 tbsp (60 mL) chili powder
2 tsp (10 mL) EACH ground cumin, salt, paprika and ground coriander
½ tsp (2 mL) cayenne pepper
2 red bell peppers, finely chopped
2 small onions, finely chopped
2 cups (500 mL) corn, frozen or canned
Tex-Mex Beef Tacos (recipe below)
Big Batch Tex-Mex Beef: Cook ground beef and spices in Dutch oven or large saucepan over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions, simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat through 1 to 2 minutes.
Set aside 2 cups Big Batch Tex-Mex Beef to make Tex-Mex Beef Tacos (recipe below). To freeze the remaining Tex-Mex Big Batch Beef, spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Tex-Mex Beef Tacos: In microwave or small saucepan on the stove top, combine 2 cups Tex-Mex Big Batch Beef with ¼ cup (50 mL) salsa; heat through. Divide mixture evenly among 8 small corn or flour tortillas and top with your favourite taco toppings such as diced tomato and avocado, shredded lettuce, grated cheese or cilantro. Makes 8 tacos.