The Best Taco Meat Recipe

This is the taco meat I make on the nights when dinner needs to happen fast. It comes together in about 15 minutes with one skillet, a handful of pantry spices, and ground beef. Simple, flavorful, and exactly the kind of recipe you’ll find yourself making on repeat.

Tacos are happening tonight.

• This taco meat is so moist! I know we all hate the word moist, but I’m telling you – this taco meat is just that! Sometimes, taco meat can be dried out and overcooked. This taco meat is perfectly seasoned while staying moist and tender.
• It’s loaded with flavor and no preservatives! I will admit that I do use store-bought taco seasoning from time to time, but my homemade taco seasoning is so easy to throw together that I prefer to make a double or triple batch and keep a wide-mouth mason jar of it in the pantry.

Here’s how it all comes together.

Sauté onions in olive oil, then add garlic and cook.

Add ground beef, and cook, crumbling with a spatula until browned and cooked through. Add taco seasoning, tomato paste, and water. Stir until well combined.

Turn heat to low and simmer for 3-5 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve inside flour tortillas with cheese, lettuce, sour cream, tomatoes, and hot sauce.

Things I learned while testing this recipe.

• Customize the seasoning to suit your family’s taste! If you prefer your taco meat a little spicier, add in a pinch of cayenne pepper or some red pepper flakes. If you like a more earthy flavor, add a few extra pinches of cumin. If you like it smoky, try adding ancho chili powder or smoked paprika.
• I don’t drain the grease from my ground beef. Remember that fat equals flavor and fat doesn’t make you fat! I like to use an 85/15 ground beef, and it comes out delicious and not greasy at all! If you’re using meat with a higher fat content, you may need to drain the excess grease off at some point just to make sure the meat is actually browning and not just boiling.
• Add more water as needed. Depending on the fat content of your ground beef and what kind of pan you’re using, you may need to add a bit more water to keep the meat from drying out, burning, or sticking to the pan.
• Although the meat may look like it’s done after you’ve stirred in the taco seasoning, tomato paste, and water, it’s important to simmer the meat for 3-5 more minutes so that the tomato paste has time to cook through. Tomato paste has a bit of a raw flavor before it’s cooked, and it will develop a very deep flavor as it cooks. So don’t hurry the meat and give it plenty of time to simmer with the tomato paste and spices.

Dinner ideas that start with taco meat.

The possibilities are endless with this homemade taco meat! Some of our family’s favorites include:

• oven-baked walking taco casserole
• cheesy Doritos casserole
• baked mini chicken tacos
• cheesy taco pasta
• homemade crunch wrap supreme
• instant pot taco soup
• cheesy Gordita crunch
• flatbread taco pizza
• ground beef flautas
• simple southwest taco salad

Prep it now, thank yourself later.

This taco meat recipe is a perfect make-ahead option! Simply cook as directed and store in the fridge until you’re ready to use! Store leftover taco meat in an airtight container in the refrigerator for up to a week.

Just in case you have leftovers.

• Freezing: To freeze taco meat, simply place it in a freezer-safe container or Ziploc bag and freeze for up to 3 months. Thaw overnight in the fridge, then reheat.
• Reheating: Reheat taco meat in a large skillet over medium heat until warmed through. Add a splash of broth or water to loosen it up and keep it from drying out. You can also zap it in the microwave in 30-60 second increments or until heated through.

More easy taco recipes for your eating pleasure.