The Best Taco Meat Recipe

With less than 10 ingredients and just one skillet, you can make this delicious taco meat recipe in about 15 minutes using homemade taco seasoning! It’s quick, easy, and best of all – DELICIOUS!

 

Ingredients for Taco Meat

• Onion & Garlic: Fresh onion and garlic are the flavor base for this taco meat. If you don’t have fresh add a couple extra dashes of onion powder and garlic powder to the mix.
• Ground Beef: I typically use 85/15 lean ground beef, but you can use ground turkey, chicken, or pork for this recipe. Any ground meat works well as taco meat. Just remember that fat equals flavor so you don’t want to use something too lean or you’ll be sacrificing flavor. If you want to keep it vegetarian you can substitute the meat with black beans or refried beans.
• Homemade Taco Seasoning: My homemade taco seasoning is super quick and easy to throw together and uses pantry staple spices that you’ve probably got on hand already!
• Tomato Paste: Tomato paste is the key to getting the perfect taco meat. It adds deep, rich, vibrant color and it blends seamlessly with the homemade taco seasoning for a delicious flavor your family will love! Tomato sauce will work in a pinch but the flavor won’t be quite the same.

How to Make Taco Meat

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 and enjoy!

Tips for Making the Best Taco Meat

• 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.

You Will Love This Taco Meat Recipe

• It’s 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 so that I can easily throw something delicious together in a moment’s notice! The best part is that because it’s homemade there is none of the preservatives that store-bought taco seasoning needs to make it last for months on the store shelf.
• If you loved this recipe, be sure to check out my Ground Beef Flautas, Cheesy Taco Pasta, and my One Pan Dorito Casserole. 

What is the best way to make taco meat?

The best way to make your own taco meat is to use an 85/15 lean ground beef and brown it in a large cast iron skillet or large saute pan over medium heat. Mix in my homemade taco seasoning, water, and tomato paste, and simmer for a few minutes. Season to taste with salt and pepper and enjoy! 

What can I add to my taco meat?

I love to add diced bell peppers, black beans, or pinto beans. Truth be told, I don’t think my daughter has ever eaten taco meat without beans in it because it’s such an easy way to add some extra protein and fiber! Canned diced tomatoes, green chiles, or Rotel tomatoes are some other family favorites.

What to Make with Taco Meat

The possibilities are endless! 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

We also love to serve this simple taco meat in taco shells – corn tortillas or flour tortillas – with classic taco toppings like guacamole, Pico de Gallo, hot sauce, salsa, sour cream, lettuce, cheese, and cilantro. A squeeze of fresh lime juice is also delicious!

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: 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! 
• Storage: Store leftover taco meat in an airtight container in the refrigerator for up to a week.
• 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 before reheating.
• 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.

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