Tacos, baby. Tacos.

Okay. I’ve been intimidated to cook taco meat from scratch. So I went into the field, fired a bullet, and no one shot back. It turned out great! I’ve always been the girl to use the prepared taco seasoning packets but tonight…oh, tonight…I went for it. My cousin introduced me to using fire roasted diced tomatoes in my taco meat.

126I absolutely love Mexican food. And after moving to Texas, that love has increased. It’s so easy and so delicious to make and it also makes for wonderful leftovers.

Taco Meat

  • 2 lbs 90/10 ground meat
  • 2 tablespoons olive oil
  • 1/2 large red onion, finely chopped
  • 1 can (15 oz) fire roasted tomatoes, diced
  • 1/4 teaspoon salt
  • 1 tablespoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • 1 tablespoon salt














In a large pot, heat oil over medium heat. Saute onions until soft (approximately 5 minutes). Add tomatoes and heat until some of the liquid dissipates. Season with 1/4 teaspoon salt. Add ground meat and all other seasons. Cook thoroughly. Serve in flour tortillas topped with sour cream, lettuce and cheese.




One Comment Add yours

  1. Smith, Carol says:

    LOL, Danielle, I misread your recipe title. I thought it was “Tacos. Baby tacos.” Anyway, the recipe sounds good. Love cumin.

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