Description
This easy taco meats recipe gives you juicy, flavorful taco meat with simple pantry spices, ground beef, and a quick skillet method. It works perfectly for taco night, burrito bowls, nachos, quesadillas, and meal prep.
Ingredients
1 pound ground beef, 80/20 or 85/15
1 tablespoon olive oil, optional if beef is lean
1 small yellow onion, finely diced
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons tomato paste
1/2 cup beef broth or water
1 tablespoon fresh lime juice
8 small corn or flour tortillas
Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream, avocado, cilantro, lime wedges
Instructions
1. Heat a large skillet over medium-high heat. Add olive oil if you use lean beef.
2. Add the diced onion and cook for 2 to 3 minutes, stirring often, until it softens.
3. Add the garlic and cook for 30 seconds, stirring constantly so it does not burn.
4. Add the ground beef. Break it apart with a wooden spoon and cook for 6 to 8 minutes, until browned.
5. Drain excess grease if needed, but leave a little fat in the skillet for flavor.
6. Sprinkle in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and red pepper flakes.
7. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
8. Pour in the beef broth or water. Stir well, then reduce the heat to medium-low.
9. Simmer for 5 to 7 minutes, stirring occasionally, until the taco meat turns saucy and flavorful.
10. Stir in fresh lime juice. Taste and adjust salt or spice if needed.
11. Warm the tortillas in a dry skillet or microwave.
12. Fill tortillas with taco meat and add your favorite toppings. Serve warm.
Notes
For juicier taco meats, do not skip the broth or water. It helps the spices coat the beef evenly.
For a spicier version, add diced jalapeño, cayenne pepper, or hot sauce.
For chicken taco meat, replace the beef with 1 pound cooked shredded chicken and simmer it with the same seasoning and broth.
For meal prep, store taco meat in an airtight container in the refrigerator for up to 4 days.
Reheat with 1 to 2 tablespoons of broth or water to bring back moisture.
This taco meat also works well for nachos, taco salad, burritos, enchiladas, and loaded fries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg