Pure ground beef in tacos or burritos would be dryer than the chemical mix Taco Bell uses.
I would prefer at least 60% beef. 35% seems a bit less nutritious than it should be. Once in awhile after a late day at the office I’ll get Tacos. That’s my only meal for the day. I may have to find a better alternative. 
How do we know that’s the ratio?
The lab in Alabama analyzed it. they found 35% beef.
Soy is very nutritious.
My mum was a big fan of “pure” ground beef. Back in her day it was common to use some sort of filler in ground beef to stretch it. I love soy, but I realize most people don’t.
I don’t see it either. And where is TVP on that list? I don’t see anything that looks like TVP. All the soy products are added in a lower proportion than onion powder, chili powder, and tomato powder. The only place where there can be a lot of filler is in the oat part, and looking at the nutritional info, there’s only 2g of carbs in a 43g serving of seasoned beef product.
I can’t make the math work out.
Yep. Those bastards took away my tasty tasty trans fats. Taco Bell still tastes the same to me and as long as they still sell the been burritos and nacho cheese chicken chalupas they’ll have my business. Their volcano menu is the best food they sell right now but who knows how long it will stick around.
I could really go for a nacho cheese chicken chalupa right now.
This thread has made me crave Taco Bell. I’m heading out there right now. I may or may not get something with “seasoned ground beef” in it, but I’m certainly not going to avoid it just because it contains soy, or oats, or chemicals like H[sub]2[/sub]O.
I think that by Taco Bell’s definition, ‘seasoned ground beef’ does not equal ‘taco filling’.
They list the ingrediants of their ‘beef’, then add the other fillings which make up taco filling.
So while beef is the main ingrediant in their ‘seasoned beef’, it is not the main ingrediant in their ‘taco filling’.
That’s a good point. If this stuff is really only 35% beef, something is very wrong with their nutritional labeling.
Simulpost: Another good point, I wonder if that’s the explanation.
I miss the Chillito…
In other news today, Pope Still Catholic!
I have no problem with TVP, and think it’d make a perfectly acceptable substitute for meat in something like tacos or burritos… But isn’t TVP more expensive than cheap beef? If there’s TVP in a Taco Bell at all, I would expect it to only be by request (and I can certainly see someone requesting it).
But off somebody’s, no doubt.
The food’s great, but I’m not happy about the whole “fourthmeal” idea. If I’d managed to have three square (ish) meals, I wouldn’t be headed to TB for a fourth. Usually TB is for busy days when the Chalupa & two burritos I snarf down is “OnlyMeal.”
But, it does not fear or suffer when it dies!
Fourthmeal = late night food (probably consumed during or after imbibing). For TB’s core target (20-something guys), it’s probably a wise marketing move. 
It’s the best terrible thing I ever eat.
I don’t see any evidence of that. Looking at the nutritional calculator they have online, seasoned ground beef is the only ingredient in a beef taco. Here’s the breakdown:
One regular taco is:
99g, 210 calories, 9g fat, 21g carbs, 10g protein
Broken down as:
Cheese: 7g, 25 calories, 2g fat, 0 carbs, 2g protein
Lettuce: 14g, 0 calories, 0 g fat, 0 carbs, 0g protein
Seasoned ground beef: 43g, 70 calories, 4.5g fat, 2g carb, 5g protein
Tortilla: 35g, 110 calories, 2.5 g fat, 18 g carbs, 3 g protein
TOTAL: 99g, 205 calories, 9g fat, 20g carb, 10g protein
I don’t see where anything else could fit in there.
Damn, soy is a tricky bitch.