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Delicious homemade taco meat recipe with ground beef and spices for tacos.

Taco Meat

A quick and flavorful taco meat recipe that's perfect for busy nights and meal prepping, packed with spices and taste.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef (80/20) Ground turkey can be used as a lighter option.
  • 1/2 piece Onion, finely chopped Yellow or white onion; substitute with 1 tsp onion powder if needed.
  • 2 cloves Garlic, minced Or substitute with 1 tsp garlic powder.
  • 2 teaspoons Chili powder Gives the dish its classic taco flavor.
  • 1 teaspoon Ground cumin Essential for warm, earthy flavor.
  • 1/2 teaspoon Smoked paprika Optional, but adds depth.
  • 1/2 teaspoon Dried oregano Mexican oregano is recommended.
  • 3/4 teaspoon Salt Adjust to taste.
  • to taste Black pepper Adjust according to preference.
  • 1 tablespoon Tomato paste Can substitute with 2 tablespoons of tomato sauce.
  • 1/2 cup Water or broth Use broth for more flavor.
  • 1 teaspoon Apple cider vinegar or lime juice Adds brightness to the dish.
  • 1 pinch Cayenne, diced jalapeno, or chipotle powder Optional for heat.

Method
 

Preparation
  1. Heat a large skillet over medium heat. Add the ground beef and break it up with a spoon.
  2. Once it starts to brown, add the chopped onion and cook for about 3 to 4 minutes until the onion softens. Add garlic and stir for 30 seconds.
  3. If there's excess grease, spoon off some but leave a little for flavor. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well and toast the spices for about 30 seconds.
  4. Stir in the tomato paste until it coats the meat, then add the water or broth. Scrape the bottom of the pan and let it simmer for 5 to 7 minutes until the liquid reduces into a saucy coating.
  5. Turn off the heat and stir in the lime juice or vinegar. Taste and adjust salt and heat as preferred.

Notes

This recipe reheats well and can be stored in the fridge for up to 4 days or frozen for 3 months. Warm in a skillet or microwave before serving.