I don’t use exact measurements, I mostly go by feel, but my taco meat is a winner. I use ground turkey but ground beef works as well, I just need to watch where I can and the turkey is really good so anyway here you go:
Diced onion, enough to cover the entire bottom of your frying pan. I cook them on medium heat with a little butter and sort of heavy on the black pepper. I like to brown them up a bit but don’t over cook them to a caramelized state.
Put the meat in and stir up / break up the meat and mix well with the onions.
If you use ground beef and it isn’t 90% lean (which sucks IMHO) or the turkey is on the greasy side, you may want to drain off some of the excess grease at this point.
Heavily coat the top with dry minced garlic (it’s too hard to get the real stuff evenly distributed and the dry minced isn’t hard by the time it’s ready. Stir.
Heavily coat the top with black pepper. Stir.
Heavily coat the top (yes its a theme) with Ortega Taco Seasoning (you asked for quick and it’s the best). Stir.
At this point the mixture will likely be pretty dry, so I add enough water to make it juicy.
If it dries out as you are cooking from here, just keep adding a little water. Keeping a lid on it helps. At this point, I usually put another coat of the taco seasoning on and stir thoroughly, but I like it on the warmer side of life, so up to your taste. I let it simmer for about five minutes or so making sure it doesn’t get dry.
Always give it a re-stir before dropping it into your taco shell or destiny of choice. I add shredded Sharp Cheddar, more fresh diced onions, tomatoes, lettuce, sour cream and Ortega Hot taco sauce.