Best Taco Meat Recipe

With just the right amount of spice, my Taco Meat Recipe is ready in 20 minutes! No need to wait for Taco Tuesday! With this recipe, anytime is Taco Time!

The right Taco Meat Recipe is the cornerstone of a great taco. The true origin of tacos (tortillas stuffed with spiced meat and other fixings) is unknown. Some say they originated in the silver mines of 18th-century Mexico. They’ve come a long way since then. In 2017 over 4.5 billion were consumed in the U.S. alone! They’re a regular supper at my house, and the star of the show is my Taco Meat Recipe!

When people tell me they don’t know how to cook taco meat with taco seasoning that doesn’t come prepackaged, I’m excited to share this recipe. 

I’m telling you- this recipe is so easy you’ll never use the packages again! Don’t be tempted to make this without tomato sauce. That little bit of sauce has a big impact on the depth of flavor! Saucy and spiced to perfection, this recipe will be a hit with any taco lover!

Try more yummy taco-inspired recipes your family will love! Turkey taco meat is great for when you’re looking for a lower-fat version. My taco pasta salad is a salad that eats like a meal! Try it when the weather warms up.

Taco Rice is a simple one-skillet stovetop meal perfect for those super busy weeknight meals. If you’re looking for cool weather, a comforting dinner try my taco soup.

What I Love Most About This Recipe

• It’s bursting with taco flavor
• It’s moist but not soupy
• It’s easy to double and freeze the extra
• It can be used for more than just tacos

Taco Meat Ingredients 

There’s no need for packaged Taco Meat seasoning to make amazing tacos. Homemade is so much better!

• Vegetable Oil:
• Onion:
• Chili Powder:
• Garlic:
• Cumin:
• Coriander:
• Oregano:
• Cayenne Powder:
• Salt:
• Ground Beef:
• Tomato Sauce:
• Apple Cider Vinegar:
• Brown Sugar:
• Water:

Tips

• More than just tacos- Taco Meat can be used for far more than just tacos! It’s perfect over chips as nachos or as the filling for beef enchiladas or burritos!
• Blooming the Spices- We start with the aromatics and the spices to magnify their flavor and spread them evenly throughout the dish. Trust your nose to know when they’re done! As soon as they smell scrumptious, add in the meat!

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This will last in the fridge for 3-4 days.
• Can You Freeze This? This recipe freezes beautifully. To freeze, just make it as directed and allow it to cool completely. Put in a freezer bag, label it, and pop it in the freezer! Consider freezing individual portions for a quick snack!
• Make-Ahead: This easy recipe can absolutely be made ahead of time. It will hold well for several days in the fridge. My Taco Recipe is of those dishes that time only improves the flavors! 
• Food Safety: If you’d like more info on food safety check out this link.

What Is The Best Meat To Use For Taco Meat?

I like to use 80/20 ground beef. I find that the fat-to-lean meat ratio creates the best flavor when combined with all the delicious spices in this recipe.

Serving Recommendations

I like to serve this with my Southwest salad, charro beans, Mexican street corn casserole and/or Mexican rice. Finish things off with my easy-peasy margarita cake or pineapple delight for an epic south-of-the-border-inspired meal.

How Do You Make Taco Meat Recipe?

1. Sauté onions until they’re soft.
2. Add chili powder, garlic, cumin, coriander, oregano, cayenne, and salt. Cook until fragrant.
3. Add ground beef and break up the meat. Cook until there is no longer any pink left.
4. Add tomato sauce.
5. Add vinegar.
6. Add brown sugar.
7. Simmer the mixture until slightly thickened. Adjust seasoning as needed.

****See Full Instructions Below

Now that you know how to cook Taco Meat, there’s no need to wait for Taco Night at the local Mexican joint. Any night can be Taco Night 🙂  

More Taco-Inspired Dishes

• Bisquick Taco Bake
• Bisquick Impossible Taco Pie
• Taco Lasagna
• Taco Pasta
• Achiote Roasted Pork Tacos
• Taco Joes
• Taco Spaghetti
• Taco Casserole
• Spaghetti Tacos
• Taco Mac and Cheese

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Taco Meat Recipe

With just the right amount of spice, my Taco Meat Recipe is ready in 20 minutes! No need to wait for Taco Tuesday! With this recipe, anytime is Taco Time!

Prep Time7 minutes mins

Cook Time23 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Author: Kathleen

Ingredients

• 1 tablespoon vegetable oil
• 1 cup onion, finely chopped
• 2 tablespoons chili powder
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon oregano
• 1/8 teaspoon cayenne pepper
• salt
• 1 pound ground beef, 80/20
• 1/2 cup canned tomato sauce
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar, packed
• 3 tablespoons water

Instructions

• In a skillet, heat vegetable oil (1 tablespoon) until it begins to shimmer. Stir in onions (1 cup) and saute until they're soft about 5 minutes. 
• Add chili powder (2 tablespoons), garlic (3 cloves), cumin (1 teaspoon), coriander (1 teaspoon), oregano (1/2 teaspoon), cayenne (1/8 teaspoon), and 1 teaspoon salt. Continue to cook until the mixture becomes fragrant, about 30 seconds.
• Add ground beef (1 pound), break up the meat, and continue to cook until there is no longer any pink left, about 5 minutes. 
• Add the tomato sauce (1/2 cup), vinegar (2 teaspoons), brown sugar (1 teaspoon), and water (3 tablespoons). Simmer mixture until slightly thickened, about 10 minutes. Adjust seasoning as needed. 

Fans Also Made:

• 
  Bisquick Impossible Taco Pie
• 
  Dorito Taco Salad
• 
  Turkey Tacos Recipe
• 
  Walking Tacos

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Notes

1. More than just tacos- Taco Meat can be used for far more than just tacos! It’s perfect over chips as nachos or as the filling for beef enchiladas or burritos!
2. Blooming the Spices- We start with the aromatics and the spices to magnify their flavor and spread them evenly throughout the dish. Trust your nose to know when they’re done! As soon as they smell scrumptious, add in the meat!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Source: Adapted From America’s Test Kitchen

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