I always keep a batch of this Universal Meat Mix in the freezer for quick weeknight meals. It’s a blend of ground beef, pork, and chicken cooked with simple aromatics and seasonings, so it works with almost anything you want to make — tacos, rice bowls, pasta dishes, casseroles, soups, breakfast scrambles, and more.
Adding onion, celery, carrots, and peppers gives the mix a mild, savory backbone that fits into whatever flavor profile you’re craving. The trick is keeping the seasoning neutral enough to be flexible but flavorful enough to stand on its own.
Make a double batch, freeze it flat in bags, and you’ve got instant meal starters ready whenever you need them.
Tips & Tricks
- Keep it neutral: Use basic spices so you can turn it Mexican, Italian, Asian, or American later with just a sauce or seasoning packet.
- Brown the vegetables first: Sautéing onion, celery, carrot, and peppers before adding meat prevents the mix from steaming.
- Don’t skip the water or broth: A little liquid helps the seasoning blend into all three meats and keeps the mix tender.
- Freeze flat for fast thawing: Portion into freezer bags, press flat, and freeze. It thaws in minutes under warm water or in the pan.
- Customize the ratios: Use equal parts beef, pork, and chicken, or increase one depending on what you have on hand.
- Add flavor later: Once defrosted, stir in taco seasoning, marinara, curry paste, BBQ sauce, or anything else to create a whole new dish.
Ways to Use Universal Meat Mix
- Tacos, burritos, nachos, quesadillas
- Rice bowls or burrito bowls
- Stuffed peppers or zucchini boats
- Pasta skillets and baked pasta dishes
- Soups and chilis for added protein
- Breakfast scrambles, omelets, or hash
- Casseroles, pot pies, and shepherd’s pie
- Baked potatoes or sweet potatoes topped with meat mix
Universal Meat Mix Recipe
Makes: 6–8 servings
Freezer-friendly: Yes, up to 3 months
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground chicken
- 1 medium onion, diced
- 1–2 celery stalks, diced
- 1 small carrot, grated or finely diced
- 1 small bell pepper, diced
- 2–3 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper (optional)
- ½ cup water or broth
Instructions
- Heat a large skillet over medium-high heat and add a splash of oil.
- Add onion, celery, carrot, and bell pepper. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Add the beef, pork, and chicken. Let them brown before breaking apart.
- Sprinkle salt, pepper, and all remaining seasonings over the meat.
- Pour in the water or broth and stir to combine.
- Simmer 10-30 minutes until the liquid reduces and everything is well blended. The longer you simmer, the better it will be. I cook up to 2 hours some times.
- Taste and adjust seasoning as needed.
- Cool completely before refrigerating or freezing.
Storage
- Refrigerator: 4–5 days
- Freezer: Up to 3 months, stored flat in bags for quick thawing
