¡OLE! It’s tacos for dinner, and EVERYONE loves tacos! Here’s the quick, go to recipe for taco filling. Make a double batch and freezer half for a busy night’s dinner.



Taco Filling

Course Main Course
Cuisine Mexican
Keyword Mexican, Tacos
Servings 4 people


  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1./2 teaspoon dried oregano
  • 1 teaspoon flour I like Wondra here, but A/P will do
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • black pepper
  • 2 tablespoons tomato paste
  • ½ cup water


  1. When meat is no longer pink, add garlic, chili powder, cumin, coriander, oregano, flour, cayenne pepper, salt and pepper, tomato paste and water; cook two minutes longer. Remove from the heat. Correct seasonings.
  2. Spoon into taco shells, top with grated cheddar or Monterey Jack cheese, shredded lettuce and chopped tomatoes. Serve with salsa.

Recipe Notes

Makes 6-8 tacos.

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