Depending on your family size, this may be considered a massive batch…or a cute little batch. As we are rarely low on ground venison, moose or beef, I don’t ever cook just one meal’s worth of ground meat when we have tacos.
I like to do about five pounds at once, which does about 3 meals for us.
We like to use it in tacos, burritos, quesadillas or a quick soup (leftover meat, rice/noodles, jar of salsa and broth). If I don’t have plans to use within a few days, I freeze in quart bags, flat, for a quick meal another day.
Cooking taco meat is a forgiving way to cook meat that you only just kinda took out and is still kinda frozen. If cooking from very frozen, use a lower heat and a lid to help trap heat. I also use a butter knife and try to break it up into smaller chunks.
This recipe is flavourful but mild. Those who love spice in our house add hot pepper flakes to their meal. That’s why I love using my homemade taco seasoning – everyone enjoys the depth of flavour but it isn’t too spicy for the kids.
If you’re using really lean ground game meat, you may want to cook it in some butter or oil so it doesn’t dry out and stays nice and moist.
The meat is spiced at a rate of 2 tablespoons per pound of meat but feel free to adjust to your liking.
Bulk Taco Meat
- 5 lbs ground venison, moose, elk, bison, or beef
- 1/2 cup + 2 tbsp taco seasoning 10 tablespoons
- In a heavy bottom pot or skillet on medium high heat, brown the meat just until its about halfway cooked, then add the taco spice mix, and then cook it until the meat is fully cooked. Taste to see if it needs more taco spice, or even just some more salt if that's to your liking.
- Serve in burritos or tacos, or any of the ways listed in the post!