Taco Meat…Without the Seasoning Packet

As we have entered the deeper stages of our healthy eating conversion, I have always felt guilty about buying the MSG laden packets of taco seasoning, but we just couldn’t live without eating tacos!!! So I tried several different creations before finally creating this amazing recipe. We all love eating it and don’t miss the taco seasoning at all. Best of all, the kids love it! Our son (who can be a picky eater) loves eating a bowl of this meat as a little snack or a whole meal.

Ingredients

  • 1 lb. Ground Beef (Preferably use grass-fed beef. We have also used venison in this recipe and it tastes great!)
  • 1 Medium Onion (or 3 green onions)
  • 3 Cloves of Garlic
  • 3 T. Butter (Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones is better than plain butter, and plain butter is WAY better than margarine.)
  • 2 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 2 t. Ground Oregano (I buy mine here or you can buy it here.)
  • 2 t. Ground Basil (I buy mine here or you can buy it here.)
  • 2 t. Garlic Powder (I buy mine here or you can buy it here or here.)
  • 2 t. Onion Powder (I buy mine here or you can buy it here.)
  • 4 t. Bragg Liquid Aminos (Buy it here.)

Directions

  1. Preheat your cast iron skillet. First, let the pan slowly heat up on a low to medium setting and allow the butter to melt and coat the pan. (Read more about curing your cast iron skillet here.)

    Cured Cast Iron Skillet

    Cured Cast Iron Skillet

  2. Sautè the onions and garlic. Chop up the onion, peel the garlic and crush it in a garlic press and add both to the bubbling butter. Cook and stir for about 2 minutes.
  3. Add the ground beef. Break it apart a little bit at a time as it cooks and flip it as each side is browned.
  4. Time for seasonings! Once it is fully browned, add the garlic powder, onion powder, basil, oregano, Real Salt, and Bragg Liquid Aminos. (I never measure out the seasonings, I just add them. I find it’s best to add way more than you’d think, but you’ll get the hang of what you like with a little taste testing.)
  5. DO NOT DRAIN THE FAT! THE FAT IS VERY GOOD FOR YOU!! (Unless you’re using venison. Draining the fat will help to get rid of the gamy taste.)
  6. Simmer. Turn off the heat and let the meat sit covered and soaking up all of the juices for about 10 minutes.

    Taco Meat

    Taco Meat

  7. Get your toppings ready. While the meat settles, chop up some fresh lettuce and tomatoes, get out the shredded cheese, sour cream, jalapenos, hot sauce, and choose between a taco salad, tacos in a hard shell, a soft shell taco, a taco chips and cheese plate…or my favorite fried flour tortillas! (To make fried flour tortillas, heat up some coconut oil in a pan on medium to high heat, fry the flour tortillas for about 10 seconds on each side, fold in half to cool, and enjoy the most amazing flavor of your life!)
Tacos Ready to Eat

Tacos Ready to Eat