In my house, tacos and burritos have been a standard, busy night dinner for a very long time. When the kids were little, it was a simple meal. Heat some refried beans, sprinkle with cheese, and enjoy. Then my son hit his teen years, and these vegetarian dishes weren’t enough.
Although I’m willing to use some premade ingredients (Hello, refried beans), I’m not excited to use precooked meats. So, I needed to devise an easy way to make these burritos more filling without adding much time. The simple answer was to add ground meat (beef, chicken, turkey, whatever was on hand). I usually had a package in the freezer, and it was quick to cook.
The next dilemma was how to add flavor as well as bulk to the burrito. Again, not being one with tons of premade items, such as taco seasoning packets, I needed to find the right combination of spices. With some measuring and adjusting I came to discover my own recipe for flavorful taco meat.
Not only is this a quick to make recipe, it also stores incredibly well in the freezer. When you’re making a batch for your next taco night, double the amount you need and freeze the leftovers. It can be defrosted overnight in the refrigerator and reheated in the microwave for even faster dinner prep.
- 1 lb. ground meat (turkey, chicken, or lean beef)
- 1 Tb. chili powder
- 1-1/2 tsp. cumin
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1 tsp. salt
- black pepper
- 1 Tb. water
- Heat a large nonstick pan over medium heat, and add ground meat.
- Cook, stirring occasionally, until fully cooked.
- Transfer meat to a paper towel-lined plate.
- Rinse and dry pan to remove residual grease.
- Return meat to pan, add seasonings and a tablespoon of water.
- Stir to combine and reheat, approximately 5 minutes.
- Serve with tortillas, refried beans, and other assorted toppings.