I know the seasoning packets say to drain the fat from the hamburger after browning, but it always leaves it so dry. I never drain the fat out or add water and I let it all marinate for at least an hour before serving. It's so, so much better.

[–] kautau@lemmy.world 2 points 5 months ago* (last edited 5 months ago)

Depends on the how lean of a mix you use too. I use fattier ground beef for tacos (80:20 lean to fat) and drain the fat after browning. I find that with that ratio draining doesn’t dry out the beef at all. The other key I’ve found is to cover the serving dish with the beef, while it’s sitting between being scooped for servings. Seems to dry out much faster if left exposed to open air

[–] RampantParanoia2365@lemmy.world 1 points 5 months ago

Yeah, just leave it and serve it with a slotted spoon.

[–] billygoat@catata.fish 1 points 5 months ago

My issue is that the leftovers become really dry. I've started adding 20g of tomato paste, which is about 1/6th of a 6oz can, and that keeps it moist.

You can freeze the rest of the can into smaller chunks that you can take out when needed.