Large-Batch Meaty Taco Sauce

Taco sauce isn’t just for tacos. It can also be the foundation for a Mexican chili or a dip for chips.

Makes: 6Hands-on: 45 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Makes: 6


  • 10 lbs. ground beef
  • 4 cloves garlic, minced
  • 4 cups chopped onions
  • 1 Tbsp. extra-virgin olive oil
  • 3 jalapeño peppers, seeded and minced
  • 4 quarts canned chopped tomatoes with juice
  • 1⁄2 cup salt-free taco seasoning
  • 4 drops hot sauce
  • 2 tsp. dried oregano
  • 2 tsp. onion powder
  • 1 tsp. coarse-ground black pepper


  • In a large stockpot, sauté ground beef, garlic, and onions in olive oil until meat is browned. Drain excess fat in a colander. Return to stockpot.
  • Wearing rubber gloves, remove stem and blossom ends of jalapeño peppers. Chop finely.
  • Add remaining ingredients and simmer for 20 minutes. Ladle into sterilized freezer-safe containers, leaving 1 inch headspace. Use within 6 months.