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–+ servings
Two finished soft shell tacos with sliced peppers, shredded cheese and a dallop of sour cream on a square white plate.

Make & Freeze Taco Meat

Amy Cross
Batch cooking taco meat is a great way to save time and energy when preparing meals. Making several pounds at a time allows you to always have meat on hand for an easy dinner.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 20 cups (per 3 lbs. of meat)
Calories 209 kcal

Equipment

Ingredients
  

Homemade Taco Seasoning (per 2 lbs. of Taco Meat):

  • 2 T. Garlic Powder OR Garlic and Herb Seasoning
  • 2 T. Ground Cumin
  • 2 T. Chili Powder
  • 1 T. Smoked Paprika
  • 1 tsp. Oregano
  • 1 tsp. Salt
  • 1 tsp. Pepper

Meat Mixture:

  • 3 lbs. Meat (Ground Beef, Turkey, or Chicken. OR Shredded Chicken or Pork)
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 3 Bell Peppers (any color) (See How to Store Bell Peppers Like a Pro)
  • 15 oz. can Black Beans, rinsed
  • 1 T. Avocado or Olive Oil
  • 1 c. Water

Optional Add-Ins:

  • 1 Zucchini or Summer Squash, diced
  • 1 c. Cauliflower Rice

Instructions
 

  • In a Dutch Oven, sauté the onions in oil until translucent.
  • Add in the peppers, garlic, and any of the optional add-ins.
    Once the vegetables are cooked, remove them from the pan and set them aside.
  • Add your chosen meat to the Dutch Oven and cook until browned. Drain off any extra liquid if needed.
  • Add the rinsed black beans to the meat.
  • Add in the Homemade Taco Seasoning and a cup of water. Stir to combine all ingredients together.
  • Add the vegetables back into the Dutch Oven with meat.
    Simmer on low for 3 minutes.
  • Divide into airtight containers or freezer bags for freezer storage.
    See Recipe Notes for freezing meat instructions.

Video

Notes

  • Use freezer bags or glass airtight containers for storing your cooked meat in pre-portioned sizes that work best for your family.
  • Allow meat to cool in the refrigerator before putting it into the freezer. 
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Nutrition

Serving: 1cupCalories: 209kcalCarbohydrates: 6gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 215mgPotassium: 361mgFiber: 2gSugar: 1gVitamin A: 91IUVitamin C: 23mgCalcium: 26mgIron: 2mg
Keyword Batch Cooking, Easy Dinner, Taco Meat