If there is one thing we can all agree upon around here it is the fact that we LOVE Mexican food! While Todd and I tend to choose black beans as the main protein in our Mexican inspired meals our kids are all about the taco spiced ground beef. While the meals below are fast and easy you can make weeknight meal prep even speedier by cooking a batch of this taco spiced ground beef on the weekend. Simply store it in the refrigerator to quickly add to weeknight meals in a flash.Print
Sprinkle this mix over ground beef,chicken or beans! It’s even great tossed with warm roasted walnuts.
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/2 teaspoon sweet paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
To make 1 pound of taco spiced ground beef
- 1 pound ground beef
- 2 tablespoons gluten free taco seasoning mix
- 1/2 cup water
Make the taco seasoning
- Combine all of the spices in a small bowl, stir to combine. Store in an airtight jar in a cool dry place indefinitely.
To make taco spiced ground beef
- Place the ground beef in a nonstick skillet and cook over medium-high heat. Use a wooden spoon to break up the ground beef into equal-size pieces as it browns. Once there are no pink spots remaining, drain most of the fat from the pan and add 2 tablespoons taco seasoning and the water. Bring to a simmer and cook until the liquid has reduced. For saucier taco meat add an extra 1/4 cup water and cook until the mixture has slightly thickened.
Use approximately 2-3 tablespoons taco seasoning mix per pound of ground meat. If you like milder taco meat use less seasoning blend.
You can also flavor beans, like lentils, with this mixture. About 2 cups of cooked beans will be the equivalent of one pound of ground beef.
If you like onions in your taco meat add 1 finely chopped white onion to the skillet when you are browning the beef.
So now you have your meat, it’s time for our 3 favorite veggie main pairings!
Chili Frito Pie || This easy weeknight meal is a true comfort food classic with a little west coast spin! As soon as the weather starts to get cooler in the fall I start craving chili and while I have about a million ways that I serve it up, this chili Frito pie is a family favorite. Salty corn chips smothered in green rice, vegetarian chili, cheddar cheese, and chopped onions really hits the spot for Todd. While the kids and I love adding a layer of taco spiced ground beef to our bowls.
Crispy Black Bean Taco Cups || You can get both the vegetarian and meaty version of this Mexican-inspired meal on the table in less than 30 minutes. The 4 of us all agree that the vegetarian version of these crispy taco cups is amazing, but when the kids and I want to swap it up I simply substitute the bottom layer of beans for taco spiced ground beef. Since they each bake in individual cups the juices don’t blend so I can use one pan and bake them all at the same time, Just be sure you remember which ones are which!
Delicata Squash Burrito Bowls || Have I ever mentioned how much I love delicata squash? It is my favorite squash on the entire face of the planet and is the only way I know to have a completely edible burrito bowl! This recipe is a weeknight warrior as it uses up leftover rice and beans and is super easy to make vegetarian for Todd or meaty for the kids. Simply make the filling as directed in the original recipe, fill the desired amount of delicata shells with the vegetarian mix then stir in 1/4 cup taco spiced ground beef per meaty burrito bowl to the remaining filling. Stuff and bake as directed.