Ground Beef Taco Meat

If you need an easy, reliable ground beef taco meat, this is it! It uses simple pantry staples, and has way more flavor than anything store-bought. Perfect for tacos, bowls, or leftovers the next day!

We love taco night around here. My kids love customizing their plates with extra cheese, and I love that it takes less than 15 minutes to make. The only downside to making a big batch of ground beef taco meat? When you use a seasoning packet, the leftovers end up dry and kind of boring.

Don’t get me wrong, I repurposing leftovers for things like crispy baked oven tacos. But most of the time, dinner needs to pull double duty and turn into an easy lunch the next day. After one too many disappointing reheated meals, I decided to make a better version without the store-bought seasoning.

The secret to making ground beef taco meat outstanding? Just a little bit of tomato sauce, and the perfect blend of spices! Keep it classic with tacos, or use it for rice bowls, wraps, or nachos. It’s the perfect weeknight meal the whole family will love!

Ingredients

• Olive oil: Use an extra virgin olive oil for the best flavor. You can swap for avocado oil or coconut oil.
• Sweet onion: Adds a subtle sweetness that balances the spices. Yellow onion works just as well.
• Ground beef: Anything from 85/15 to 93/7 works. You can go leaner here since the sauce will keep the meat flavorful and moist.
• Tomato sauce: I typically use a canned organic tomato sauce.
• Chili powder: Some blends contain fillers or silicone dioxide. Make sure to look for one with simple ingredients so you control the flavor, and skip anything with anti-caking agents or weird extras.
• Salt: Use an unrefined sea salt for added flavor and minerals. Adjust to taste depending on your tomato sauce.

See recipe card for full information on ingredients and quantities.

Substitutions

If you find yourself short, here’s a few swaps you can make:

• Ground beef – Swap for ground turkey, chicken, or pork. Just note that leaner meats may need a little extra oil when cooking.
• Onions – Sweet onions also work. Want to leave them out? Just add about 1 teaspoon onion powder for a similar flavor.
• Tomato sauce – Blend diced or crushed tomatoes, then measure out 3/4 cup. You can also use equal parts tomato paste and water in a pinch.
• Make it spicy: Start with 1/4 teaspoon cayenne pepper, then add more to taste.

How to Make Ground Beef Taco Meat

1. Saute: Heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 3-4 minutes.
2. Brown: Add the ground beef and brown the meat, breaking it up with a wooden spatula as it cooks, about 5-7 minutes. Drain most of the fat, leaving about 1 tablespoon in the pan.
3. Season: Mix in the tomato sauce and spices. Let the mixture simmer until the sauce is glossy and heated through, about 3-4 minutes.
4. Serve: Serve with hard shell tacos, flour tortillas, or with rice and beans!

Recipe Tips

• Break the meat up well. Use a wooden spoon or spatula to break up the meat while it cooks. Smaller crumbles = better texture and more even seasoning in every bite.
  Don’t rush the browning. Let the beef actually brown instead of just turning gray. That’s where a lot of the flavor comes from.
• Timing is everything. Once the beef is cooked, add the spices and mix them in for 30–60 seconds before adding the tomato sauce. It makes a big difference in flavor.
• Adjust the texture. If it looks a little too dry, add a splash of water. Too saucy? Let it simmer uncovered for a few minutes.
• Taste and adjust! Don’t be afraid to taste it and make adjustments. Sometimes it just needs a pinch more salt to bring everything together.
• Make it for meal prep: Cook once, eat twice! Make a double batch and use the leftovers for nachos, ground beef taco rice bowls, or taco salads.
  

FAQs

Ways to Serve:

This taco meat is one of those recipes you can use a dozen different ways, depending on what you have on hand. Keep it classic with tacos or switch it up with bowls, wraps, or even nachos:

• Tacos: Serve in soft or hard shells with your favorite toppings like lettuce, tomato, cheese, salsa, and avocado. I love using Siete corn tacos made with avocado oil.
• Taco bowls: Layer over jasmine rice, quinoa, or a simple salad with beans for an easy, customizable meal.
• Burritos or wraps: Roll it up in a tortilla with rice and beans for something more filling.
  Nachos: Spoon over tortilla chips, add cheese, and bake until melty. Finish with your favorite toppings.
• Lettuce wraps: Use butter lettuce or romaine for a lighter, low carb option.
• Breakfast: Add to scrambled eggs or sweet potatoes for a savory breakfast the next day.

Storage

Got leftovers? This recipe can easily be repurposed or used for meal prep:

STORE: Because of the sauce and combination of flavors, leftovers taste even better the next day. Store any extra meat in an airtight container in the refrigerator for up to 4 days. Keep the meat and any rice, beans, or taco shells in separate containers to maintain the best texture.

FREEZE: Let the ground beef taco mixture cool completely, then place the meat in an airtight storage container or freezer-safe storage bag. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

REHEAT: Warm in a skillet over medium heat with a splash of water to loosen it up, or microwave in 30–60 second intervals, stirring in between.

More Recipes

• Crispy Oven Baked Tacos
• Healthy Sloppy Joes
• Healthy Burger Bowl with Special Sauce
• Zucchini Ground Beef Casserole
• Zucchini and Beef Taco Skillet

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa