Best Taco Meat Recipe

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With just the right spice from my homemade taco seasoning, my Taco Meat Recipe is ready in 20 minutes! There’s no need to wait for Taco Tuesday—with this recipe, anytime is Taco Time!

The right recipe is the cornerstone of a great taco, taco bowl, burrito, and more! Skip the seasoning packet; this is so much better! 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. They’re a regular supper at my house, and the show’s star 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 in a packet, 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 significantly impacts the depth of flavor! Saucy and spiced (not hot spice!) to perfection, this recipe will be a hit with any taco lover!

I hope you’ll try more yummy taco-inspired recipes your family will love! Turkey taco meat (made with ground turkey) is great 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 super busy weeknights. Try my taco soup if you’re looking for cool weather and a comforting dinner.

Why You’ll LOVE Our Taco Meat!

• 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.

What Is The Best Meat To Use For Taco Meat?

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

How Much Taco Meat Do I Need Per Person?

I use 6-inch tortillas and approximately three tablespoons of meat per taco, which is about 10-12 servings.

Add Cooked Lentils

Great Mom Tip! Have you ever done this? Frankly, it’s new to me and was suggested by a reader! I love our little community!! I think it’s a great way to add more nutritional value to the taco meat without changing the taco flavor. I mean, how many kids will eat lentils? As a mom, I’m always looking for ways to increase nutrition for my family. This little trick makes doing so easy.

Adding lentils to the taco meat also makes the taco filling heartier and more filling. That’s helpful when I’m feeding my hubby and hungry teenagers. Lentils are rich in protein, high in fiber, and nutrient-dense. When you add them to tacos, you don’t feel like you’re eating healthy food! All you taste is deliciousness.

I prefer to use black lentils. The orange variety is too mushy for my taste, and my kids (probably it would be my husband if I’m being honest! LOL) would be grossed out finding little green bits in their taco meat. When I add the tomato sauce, I add about 1 cup of cooked lentils to this recipe at step #4.

Can I Use Frozen Ground Beef?

Our readers have asked this many times. Of course you can. Unfortunately, you can start the recipe with frozen meat, but it must be thawed first. There are a few ways to thaw it from frozen.

1. Thawing it overnight in the refrigerator is the safest way to go, especially if you’re organized and remember to do it.
2. A quicker way to go, that doesn’t require you to remember to thaw it the night before you use it, is to use the microwave. Use the defrost setting on your microwave, which generally uses 30-50% of full power.
3. My mom’s favorite way to thaw frozen ground meat was to put it in a resealable plastic bag and put it under cold water. Be sure your bag is well sealed, only use cold water (warm water can cause bacteria to grow), change the water every 30 minutes, and cook immediately once the beef is thawed.

Here’s an article from the USDA outlining the safety of thawing frozen meat.

How To Heat Tortillas For Tacos

Heat The Tortillas Before Adding Meat! Be sure not to overheat the tortillas, as they will become dry and have a cardboard texture. YUCK! This can happen more easily on the stovetop. Here are a few ways to heat them up!

• • Skillet Stovetop Method: Heat a cast-iron skillet. Add tortillas to the dry skillet (oil is unnecessary). Heat on each side until there are some brown spots, about 30 seconds per side. Transfer the heated tortillas to a clean kitchen towel and wrap them up to keep them warm while heating the rest.
  • Gas Stovetop: This method can be a little tricky. The heat has to be adjusted so that when the tortilla is set on the stovetop’s grate, the flame should hit just below the surface of the tortilla. Heat the tortilla on each side until there are some brown spots. The exact amount of time will vary depending on your stove. As directed above, transfer the heated tortillas to a clean kitchen towel and wrap them up to keep them warm while heating the rest.
    • My neighbor Carmen taught me how to heat tortillas this Way when I was a very young child, and I continue to do it this way today!
  • Oven Method: Preheat oven to 350 degrees. Wrap a stack of tortillas in aluminum foil and crimp to seal them up tightly. Heat in preheated oven for 15-20 minutes or until heated through.
  • Microwave Method: Wrap a stack of tortillas in damp paper towels and cover them entirely. Very carefully, transfer the heated tortillas to a clean kitchen towel and wrap them up to keep them warm while heating the rest. The steam created from heating them with this method is incredibly hot, so please take care when removing them from the microwave and unwrapping them from the paper towels!

Taco Meat Recipe Ingredients

• Vegetable Oil: You can use any neutral-flavored oil.
• Onion: I like yellow onion.
• Chili Powder: I use mild McCormick chili powder. If you’re a chili head, I’m sure you have a favorite. Feel free to use whatever you like.
• Garlic: Please only use fresh garlic! If you’re in a pinch, use garlic powder.
• Cumin: Adds a warm, earthy flavor ubiquitous in Mexican food.
• Coriander: This spice adds a warm, slightly citrusy flavor. Many cooks miss adding it to their Mexican food recipes!
• Oregano: This spice adds more warm and aromatic flavors. I like to measure out the oregano, rub it between my hands, essentially crushing it, and then add it to this dish.
• Cayenne Powder: This adds spicy heat. Feel free to omit it for more delicate palates.
• Salt: We use table salt, not Kosher or coarse salt.
• Ground Beef: 80/20 ground beef. You can use lean ground beef, but the flavor won’t be as good.
• Tomato Sauce: Just plain tomato sauce, please!
• Apple Cider Vinegar: This adds just the right amount of acidity to the meat with nice, nuanced flavors. In a pinch, use white vinegar. It has about the same level of acidity but lacks the extra flavors.
• Brown Sugar: This balances all the flavors in this dish, especially the vinegar’s acidity. Don’t worry—I promise the meat won’t taste sweet!
• Water: I use plain old tap water.

Tips

• Don’t Dry Out The Meat! After adding the tomato sauce, the mixture only simmers for about 10 minutes, or until the sauce thickens. Keep the stovetop heat at a level where the mixture is gently simmering—it should be on low.
• 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!
• Do I Drain the Meat? No, I don’t. It adds too much flavor to be thrown out! I don’t feel like there’s excess grease in this recipe at all! Feel free to do so if you’d like.
• More than just tacos- Taco Meat can be used for far more than just tacos! It’s perfect over tortilla chips as nachos or as the filling for beef enchiladas, taco salad, or burritos!

Storage + Freezing + Make-Ahead

• How Long Can You Keep This In The Refrigerator? This ground beef taco meat will keep in the fridge for 3-4 days. Store in an airtight container.
• Can You Freeze This? This recipe freezes beautifully. To freeze, 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! I often make a big batch so I have plenty for the freezer,
• Make-Ahead: This easy recipe can 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.

Serving Recommendations

As Taco Filling:

Grab some premade crispy hard taco shells (I love the ones with the flat bottoms), corn tortillas, or white tortillas, or large lettuce leaves to serve tacos. Then, add your favorite toppings. We generally use fresh lettuce, tomatoes, white onions, salsa, shredded cheese, sour cream, black beans, bell peppers, or guacamole.

Side Dishes To Serve With:

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.

Want Dessert? Let me know in the comments below, and I’ll add them to this post!

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
• Crockpot Cafe Rio Chicken Tacos
• Taco Pie

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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 🙂

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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

US Customary - Metric

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!

Nutrition

Serving: 1/4 of the recipe | Calories: 365kcal | Carbohydrates: 10g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 585mg | Fiber: 2.5g | Sugar: 4.3g | Vitamin A: 1345IU | Vitamin C: 7.8mg | Calcium: 60mg | Iron: 3.8mg

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© 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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