This is my standard ratio for seasoned ground beef. I find this variation versatile and easy to remember. I scale up as much as I want, especially when bulk-preparing this dish. Possible additions you might consider include cumin, oregano or parsley. See instructions for batch cooking and freezing. You can use this seasoned ground beef as a starter for nachos, tacos, in soups, beef stroganoff, with pasta and marinara sauce, on top of baked potatoes, on top of roasted potatoes, on top of mashed potatoes, or with rice. You really can't go wrong!
1poundground beefI use 80% (which has a higher fat content) for flavor. Of course, you choose which is right for you.
1tablespoonsolive oil approximately - just a good "glug"
1teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
In a small bowl, combine as much garlic powder, onion powder, chili powder, salt and pepper as you plan on using. I usually brown 2 or 3 pounds of ground beef at once, so I scale up my quantities of seasonings as necessary. Pre-measuring your seasonings is a great way to be efficient and increase accuracy.
In a skillet, heat the oil and add the ground beef. Break up the ground beef while you're browning it. Add the seasonings when your beef is partially browned.
When the beef has browned sufficiently, transfer to a plate. If you plan on freezing this beef, let it cool before transferring it to a gallon-sized freezer bag.
I usually find that two pounds of ground beef fits best into a gallon-sized freezer bag, but three pounds works in a pinch, especially if you plan on feeding a lot of people.
Label each back with the month and the day you assembled it's contents. Use within three months.