Make-Ahead Taco Meat for the Week

Name: Make-Ahead Taco Meat for the Week
Prep time: 15 min
Cook time: 30 min
Yield: 10
Ingredients: 3 lb ground beef or turkey; 2 onions, diced; 4 garlic cloves, minced; 3 tbsp chili powder; 1 tbsp cumin; 2 tsp paprika; 1 tsp oregano; 2 tsp salt; 3 tbsp tomato paste; 1 1/2 cups broth; 2 tbsp oil

Prep 15 min Cook 30 minTaco basics & meal prepEasyServes 10

One big batch on Sunday, taco bowls, salads and quesadillas all week — with storage times that keep it safe.

Ingredients

3 lb ground beef or turkey
2 onions, diced
4 garlic cloves, minced
3 tbsp chili powder
1 tbsp cumin
2 tsp paprika
1 tsp oregano
2 tsp salt
3 tbsp tomato paste
1 1/2 cups broth
2 tbsp oil

Instructions

1
Brown the meat in two batches so it sears instead of steams.
2
Cook the onions and garlic in the rendered fat until soft.
3
Return all the meat, add the spices and tomato paste, and toast 1 minute.
4
Pour in broth and simmer 10 minutes until thickened.
5
Cool the pan quickly by spreading the meat on a sheet pan for 20 minutes.
6
Portion into containers: refrigerate up to 4 days, or freeze flat in bags up to 3 months.
7
Reheat in a skillet with a splash of water to bring back the sauce.