In a large skillet over medium heat, add the 2 lb ground beef. Use a spatula or wooden spoon to break it apart as it cooks. Sauté until the beef is browned and no longer pink, about 5-7 minutes.
Once the meat is cooked, drain any excess fat from the pan. This will help keep your taco meat from being greasy.
Return the skillet to the heat and add the 10 tsp chili powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin, and 2 Tbsp minced onion flakes to the beef. Stir well to combine and let the spices toast for about 1 minute.
Pour in the entire can of diced tomatoes and green chiles, undrained, along with 1 cup of water. Stir everything together, ensuring the beef and spices are well incorporated.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes. This allows the flavors to meld beautifully.
After simmering, taste the taco meat and adjust the seasoning if needed. If you like it spicier, feel free to add red pepper flakes at this stage.
