{"id":21111,"date":"2024-09-30T05:15:00","date_gmt":"2024-09-30T10:15:00","guid":{"rendered":"http:\/\/www.dessertfortwo.com\/?p=21111"},"modified":"2024-09-30T19:23:17","modified_gmt":"2024-10-01T00:23:17","slug":"ground-beef-for-tacos","status":"publish","type":"post","link":"https:\/\/www.dessertfortwo.com\/ground-beef-for-tacos\/","title":{"rendered":"Ground Beef for Tacos"},"content":{"rendered":"\n

Just in case no one ever taught you how to make the best weeknight meal, I’m here with a printable recipe! This ground beef for tacos<\/strong> is something I make nearly once a week in my house. It’s a great skillet summer dinner recipe<\/a>, and stores great in the freezer, too!<\/p>\n\n\n\n

\"Taco<\/figure>\n\n\n\n

I’m going to preface this recipe by saying that I’m from Texas; I know a thing or two about tacos. We’ve been doing Taco Tuesday since we were tots—way before it was cool. <\/span><\/p>\n\n\n\n

I’ve eaten quite literally thousands of tacos in my life. And while I grew up on a healthy mix of crispy ground beef tacos, soft chicken tacos, tiny taquitos, and puffy tacos, I have to admit that crispy beef tacos are my favorite. <\/p>\n\n\n\n

Puffy tacos are something I don’t dare to make at home, even though I love frying. Have you ever read my manifesto on frying food on my Pork Schnitzel recipe<\/span><\/a>? I don’t mind the splatter or smell of frying in my house—I don’t bring fear with me into the kitchen. But there’s just something about holding a taco shell in the perfect place to make it fold over that keeps me from making puffy tacos at home. I do eat them out around town in Dallas and Austin quite a bite—ask me for a puffy taco restaurant recommendation, I dare you.<\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

The best Taco Meat Recipe<\/h2>\n\n\n\n

Crispy beef tacos taste like home to me. The shells must be super thin and crispy, and the toppings must be ice cold. Thinly shredded lettuce, thick-grated cheddar cheese, and big scoop of pico de gallo or finely diced tomatoes are my choices. Sour cream is optional on top, but I’ve never loved the way it cools down my whole taco.<\/p>\n\n\n\n

This brings us to the spicy beef at the bottom. It’s the first thing we put into a taco, and the first thing we taste.<\/p>\n\n\n\n

Ground beef for tacos should be moist, subtly spicy and have a strong enough flavor to carry itself. Great ground beef for tacos is welcome to be rolled into a corn tortilla, drenched in sauce and baked into enchiladas. <\/p>\n\n\n\n

In short, don’t trust people not from Texas to make you ground beef for tacos. However, if your life is lacking a texan, please, let me be the Texan to share my recipe with you.<\/p>\n\n\n\n

\"Brown<\/figure>\n\n\n\n
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Taco Meat Ingredients<\/h2>\n\n\n\n
\"Raw<\/figure>\n\n\n\n