Make It Now:

1. In a small bowl, stir together the chili powder, ground cumin, salt, pepper, garlic powder, onion powder, red pepper flakes, paprika, and optional sugar until well combined.
2. In a large skillet, heat the oil over medium-high heat. Saute the diced onion, stirring frequently, until softened, 4 to 5 minutes. Stir in 3-4 minced garlic cloves and cook for 30 to 60 seconds more.
3. Add the ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon or spatula as it browns. Drain off excess grease.
4. Sprinkle 3-4 tablespoons of taco seasoning over the meat and stir until coated. Add in 1 cup of chicken/beef/vegetable broth and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, until the mixture has reduced some, about 5 minutes.
5. Serve however you’d like–in Tacos, Ground Beef Quesadillas, Baked Nachos, Beef Burritos, Taco Soup, or on a Mexican Chopped Salad.

Freeze For Later: Cook the meat as directed, then let the mixture cool completely. Place it in a freezer bag, seal, and freeze. 

Prepare For Later: Thaw meat in the refrigerator or using the defrost setting on the microwave. Warm in a microwave safe bowl or over low heat on the stovetop. Add a little beef or chicken broth if it’s too dry.