Grammy's Kitchen · Ground Beef Tacos · Easy Taco Soup With Ground Beef
One of 137 ground beef tacos recipes we measured
58 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 0% |
| fat | 3% | 1% |
| aromatics | 11% | 8% |
| salt | 0% | 0% |
| vegetables and beans | 84% | 17% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds lean ground beef (at least 85% lean) |
| 14 g | 1 tablespoon extra virgin olive oil (if ground beef is very lean) |
| 150 g | 1 large onion (chopped) |
| 425 g | 1 (15-ounce) can pinto beans (undrained) |
| 425 g | 1 (15-ounce) can whole kernel corn (drained, or about 1 1/2 cups frozen corn) |
| 411 g | 1 (14.5-ounce) can stewed tomatoes (Mexican style if available) |
| 284 g | 1 (10-ounce) can Rotel tomatoes (or tomatoes with green chile peppers) |
| 28 g | 1 (1-ounce)packet taco seasoning mix |
| 1 packet Original Hidden Valley Ranch Dressing (dry) | |
| 600 g | 2 1/2 cups water or unsalted beef stock |
| 27 g | 2 tablespoons vegetable oil |
| 250 g | 8 to 12 corn tortillas |
| Salad or cornbread, for serving, optional |
Method: 5 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Do you drain the pinto beans in this recipe” — a cook