Beef Taco Meat

This is a recipe for TexMex beef taco meat that I adapted after looking at a bunch of other recipes. I used to just use those taco seasoning packets from the grocery store, but this is much much better. It’s not spicy (not spicy-hot, I mean) but has tons of flavor.

The celery is probably not essential but one of my favorite TexMex restaurants puts celery in their taco meat. The Worcestershire sauce is not a TexMex thing and was added on a whim, so it might be ok to leave it out, too, but it adds a certain something. I like to add the garlic just as I’m done sautéing the other things because garlic can get overcooked so quickly. I used lean ground beef (90% I think) because I didn’t want to have to drain off extra fat.

2-3 tablespoons vegetable oil
1/2 sweet yellow onion, finely chopped
1/2 stalk celery, minced

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder

1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt

1 lb lean ground beef
3 garlic cloves, crushed

1 can (8 oz) tomato sauce
1/4 cup chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (I used white balsamic)
dash of Worcestershire sauce

Sauté the onion and celery in vegetable oil until soft. Add spices, sauté about 1 minute. Add beef, cook until no longer pink while breaking it up into little bits with a spoon. Add garlic, cook about 30 seconds. Add tomato sauce, chicken broth, brown sugar, vinegar, & Worcestershire. Bring to a boil, then reduce to a simmer. Simmer until thick and almost dry.

Serve with tortillas or taco shells, shredded lettuce, chopped tomatoes, guacamole (or sliced avocado), shredded cheese, and sour cream.