I use this meat for so many different things (tacos, spaghetti, casseroles, pizza, sandwiches, omelets, etc.) that I thought I’d better go ahead and write it up so that I could link to it for any future recipes I post which include it.

Honestly, this really isn’t a recipe at all but more like a list of ingredients. Of which, the combination and quantities change almost every time I make it.

The first item is of course the meat. We use ground: beef, turkey, chicken, veal, or lamb. In other words, you can do this with pretty much any type of ground meat. Lately I’ve been sticking with ground turkey because it’s better for you than beef but, once it’s seasoned, it tastes very similar to beef. Usually I make up a large quantity (3-4 lbs) and use it for 3-4 recipes in a week. Or, I make the dishes and freeze them for future use.

These next items I use almost every time I make this, no matter what other seasonings I will be adding to it.

Primary Seasonings
Sazón Goya Sazón with Coriander and Annatto packet (1 packet per pound of meat)
garlic powder
cumin
onion powder
salt and pepper

Just be sure that when adding the salt and pepper you take into account any salted or peppered seasoning mixes you may be adding in. We’ve tried and frequently use all of the following:

Tony Chachere’s Original Creole Seasoning
Cholula Chili Lime Seasoning
Bolner’s Fiesta Brand Fajita Seasoning

In addition to the primary seasonings I usually add in these items, which give the meat a Mexican/Spanish/Latin (whichever) taste. Even if I’m going to use this meat for another type of dish, Italian for example, I will generally still flavor it with the following because we think it tastes good in any dish.

Additional Seasonings
taco seasoning (we buy it in bulk) I usually do not add the water that it calls for on the package
cilantro
ground oregano
lime juice
and a bit of one of the above mixed seasonings
sometimes Italian seasoning or basil (if I want a more Italian flavor)

The only time I generally do not use these additional seasonings is when we are making ground lamb for a shepherd’s pie. Instead I would add in sage, thyme, and possibly oregano.

The thing to remember is to change the combination and quantity of the ingredients to fit your tastes and to match the dishes you will be using the meat in. You can even leave some of the ingredients out if you need to.

If you are worried about getting the flavor wrong than just add the seasonings after the meat is fully cooked. Turn the burner down to low and slowly add in and taste as you go. However, you may need to add in a little water as well to help the seasonings dissolve correctly.

Once you’ve done this a few times you will know which combination of ingredients your family likes and will be able to add the seasonings in as the meat cooks.

This post is happily submitted to this week’s edition of Tasty Thursday at Southern Fried Mama.