Tacos

“I found this recipe while on a cruise in a cookbook out of the Caribbean, of all places. It was titled ‘Authentic Mexican Tacos.’ The cookbook was being sold to raise money for a local school. If you have some leftover chilies, they go great in this taco meat.” – Jean Hansen

“We fix these quite often. It is easy to have the filling made up in advance as it freezes well. It’s got Taco Bell beat all to heck.” – Calla Ferre

“Definitely has Taco Bell beat, especially given that their ‘meat’ is only 35% beef! I had a craving for these while in college, but it makes up way too much meat for me to eat alone, so I sent out a bunch of messages via AIM (AOL Instant Messenger), which was popular at the time, to my friends and we had a spontaneous taco bar party.” – April Ferre

Print Recipe

Tacos

Course: Main Courses – Beef
Cuisine: Mexican

Ingredients

  • 1 Pound Ground Beef
  • 1 12-Ounce Can Hereford Roast Beef With Gravy See Note
  • Garlic To Taste
  • 1 18-Count Package Preformed Taco Shells
  • Desired Taco Fillings

Instructions

  • Brown ground beef and drain off fat. Add roast beef and mix thoroughly to break up chunks into shreds. Mix ground and roast beef uniformly throughout mixture. Add garlic to taste.
  • Fill preformed taco shells with taco meat. Place filled shells on baking sheet in preheated 375 degree oven for 5 minutes.
  • Fill with desired fillings and serve immediately. Makes approximately 18 tacos.

Notes

It has been more difficult in recent years to find the Hereford Roast Beef in Gravy. I have tried other brands of “Roast Beef in Broth” and then used cornstarch and seasonings to create a gravy from the broth, but the quality of the “beef” is terrible. My best suggestion is to use chuck roast or London broil and follow the recipe for Mom’s Pot Roast. Shred 12 ounces of the pot roast and add enough gravy to moisten. This is of course, a lot more work (though ultimately it is cheaper if you shop the sales on chuck roast), but worth it for a better end product. If you plan on making this semi-regularly as our family does, it would be worth it to make up a whole pot roast and freeze back individual portions to use as needed.

Recipe – Jean Hansen

Related Recipes:
Back to Mexican
Back to Main Courses – Beef