Assuming you have a large enough pot or skillet, the best way to cook 10 lbs of taco meat is to first brown the meat in batches over medium-high heat, taking care to break up any large chunks. Once all the meat is browned, drain off any excess fat. Then, add in your desired seasonings and enough water or broth to cover the meat by about an inch. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes (or up to 2 hours) until the meat is tender and fully cooked. Stir occasionally and add more liquid if necessary. Once the meat is cooked, you can use it as desired for tacos, burritos, nachos, or other dishes.
Here are some tips for the best way to cook 10 lbs of taco meat:
- Choose a lean ground beef or turkey to reduce fat content. Make sure to break up the meat so there are no large chunks.
- Cook the meat in batches. Don’t try to brown 10 lbs of meat all at once. Divide it up into 3-4 batches. Adding too much meat at once will cause the temperature to drop and the meat to stew rather than brown.
- Use a large, heavy-bottomed pot or Dutch oven to ensure even browning. Cast iron works great.
- Brown the meat over high heat, stirring regularly to crumble any large pieces. Cook until no pink remains. Drain excess fat if needed.
- Add taco seasoning and 1/4 cup water per pound of meat. Stir to combine and bring to a simmer. Add more water if the mixture seems dry.
- For maximum flavour, add diced onions, garlic, jalapenos, cumin, and chilli powder when browning the meat. Sauté until fragrant before adding taco seasoning.
- Cook on low heat for 15-20 minutes, stirring occasionally, until flavours meld. Taste and adjust seasonings as needed.
- Let the meat cool before packing it into containers for the fridge or freezer. Portion it out into recipes as needed.
- Top taco meat with your favourite toppings like shredded lettuce, tomatoes, salsa, guacamole, cheese and sour cream. Serve in taco shells, over nachos, or in burritos. Enjoy!