Beef Taco Meat

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	26%	0%
fat	0%	1%
aromatics	33%	8%
acid	5%	0%
salt	1%	0%
vegetables and beans	177%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 137 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

150 g	1 small yellow onion ((or sweet Vidalia onion, white onion may be substituted))
227 g	8 ounces sliced cremini mushrooms ((omit if you don't like mushrooms))
149 g	1 cup red bell pepper (diced small)
454 g	1 pound extra lean ground beef ((use 90 to 95% lean for best results, I used 93% lean))
425 g	1 15-ounce can fire-roasted tomatoes (for less heat, use a can of regular petite diced tomatoes)
7 g	1 .25-ounce packet medium taco seasoning ((or any kind you like including mild, hot, reduced sodium, etc.))
118 g	1/2 cup water
2 g	1 teaspoon ground cumin (or to taste)
3 g	1/2 teaspoon salt (or to taste)
1 g	1/2 teaspoon freshly ground black pepper (or to taste)
	Red pepper flakes (optional and to taste for extra heat)
23 g	1 to 2 tablespoons lime juice (or as desired (from about 1 medium lime))
16 g	2 to 3 tablespoons finely minced cilantro (or as desired)

Method: 6 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.