Deliciously seasoned with just the right touch of spice, this copycat recipe for homemade Mighty Taco Beef was inspired by the popular Buffalo taco joint. Now that I moved to the other end of the country, it's a life-saver when a hometown craving hits.
Add the beef and 8 cups water to a 5.5-quart pot over high heat. Bring to a boil, and then once it boils, turn the heat down so it doesn’t boil over. Cook (uncovered) for 45 minutes, skimming off the fat as it rises to the top, and stirring occasionally. (Most of the water will cook off in this step.)
Cooking Period 2:
Stir in all remaining ingredients (including the remaining 1 cup water). Turn the heat back up to high, and let it come to a boil. Once boiling, turn the heat down so the mixture stays at a steady simmer. Cover the pot, and cook until the liquid is evaporated out, about 3 hours, stirring occasionally. (During this step, you basically want it just under boiling to let the liquid evaporate off as quickly as possible without burning the meat.)
Serve:
Use the beef to make tacos or taco salad.
Notes
Storage
Store any leftover beef in an airtight container in the fridge for up to 4 days (it’s even better after the first day!).
To Make This Copycat Mighty Taco Beef into Mighty Tacos
You’ll need soft tortillas, shredded lettuce (iceberg), sliced tomatoes, and Swiss/American cheese. Salsa, sour cream, or guacamole are also delicious options – make it how you like it!
How to Reheat Mighty Tacos
Mighty Tacos are easy to reheat - even the homemade ones! Here is how to do it:
Preheat the oven to 375F.
Unwrap your soft tacos and wrap each individually in aluminum foil.
Place the foil-wrapped tacos directly onto the oven rack and bake until warm, about 10 to 15 minutes.
Use potholders to remove them from the oven. Cool slightly, and then carefully unwrap and enjoy!