Judy's Tacos and Burritos

Julia Ferguson


Eating at home is cheaper than eating out and better for you. When cooking at home I cook without using salt. The Hubs and I love Mexican Food and the Hubs would rather have tacos and burritos at home. He says, "they taste better". This is a recipe mostly for the seasoning of the taco meat. The leftover meat (if you have any) can be used for a Taco Pizza, Nachos, Mexican Sloppy Joes (remember Taco Bells, Bell Burger?) or can be added to a pot of Chili, it freezes well, too.

pinch tips: How to Use a Meat Thermometer



1 Hr


Stove Top


3 tsp
ground cumin
1 tsp
onion powder
1/2 tsp
1/4 tsp
garlic powder
1/2 tsp
chili powder, i use mexene brand
2 lb
ground chuck
2 Tbsp
taco sauce, i use taco bell or ortega
1 1/4 c

Directions Step-By-Step

In small bowl, stir together the first five ingredients; set aside.
In large skillet on medium high heat, brown the ground chuck, stirring and breaking up the meat as it browns (I use a pancake turner to help break up the meat.) When no longer pink, lower heat and move browned meat to one side, and tilt skillet so any liquid and grease in skillet drains to the opposite side; spoon off as much of the excess liquid and grease as possible.
Sprinkle the spice mixture over the browned meat and stir until well combined. Add taco sauce and mix well. Add enough of the water just until you see it coming up through the meat, but not covering it.
Let meat and liquid simmer and cook down until most of the water has evaporated, about 45-60 minutes. Place in serving bowl and let everyone assemble their own tacos and burritos at the table. Serve with refried beans, shredded lettuce, shredded cheese, diced tomatoes, chopped onion and taco sauce.
If making a taco pizza, use taco sauce in place of the pizza sauce.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy