Tex-Mex Beef Tacos – We Heart Local BC

Tex-Mex Beef Tacos

Tex-Mex Beef Tacos

Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association


  • 4 lbs (2 kg) Lean Ground Beef
  • 4 tbsp chili powder
  • 2 tsp EACH ground cumin, salt, paprika and ground coriander
  • 1/2 tsp cayenne pepper
  • 2 red bell peppers, finely chopped
  • 2 small onions, finely chopped
  • 2 cups corn, fresh, frozen or canned
  • 1/4 cup salsa
  • 8 small tortillas, flour or corn
  • Taco toppings: chopped tomatoes, avocado, shredded lettuce and cilantro


To make Big Batch Tex-Mex Beef
  1. Cook ground beef and spices in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions, simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat through 1-2 minutes.
  2. Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
To make Tex-Mex Beef Tacos
  1. Set aside 2 cups Big Batch Tex-Mex Beef. Stir in salsa. Evenly fill tortillas with beef mixture and top with taco toppings.

For more recipes, visit Make it Beef

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