This week I bought a few meats on sale to do a mini freezer cooking session. I cooked some chicken breasts for tacos or enchilada pie. I also bought a tray of ground beef to make taco meat. I usually buy 1 large 2-3 pound tray and cook 3/4 of it and freeze the other 1/4 for use with new recipes that I may want to try.
Mini Session: Ground Beef Taco Meat
1. I brown the ground beef. I remove all the “fat juice” not sure what else to call it. I once read about “washing” the ground beef. As long as there are no spices added to it, you can wash the fat away. I don’t do this since I want some fat but not cups of it. Yuck.
2. I add McCormick taco seasoning. I learned last year that Lawry’s is NOT gluten free so now I only use McCormick. I usually use 1/2 of the envelope. We don’t like our meat too spicy. It asks for water so I do add a bit of liquid but not as much as the envelope says.
3. For dinner we have tacos! The rest of it I freeze in containers for other meals.
I can use the taco mix for another night of tacos, taquitos, beef enchilada pie, or taco salad.
Ligia