Taco Meat Recipe
Looking for the best Taco Meat Recipe to elevate your Taco Tuesday? This Beef Taco Meat Recipe is packed with incredible flavors and perfect for any night of the week. It’s a simple dish that comes together quickly, making it ideal for busy weeknights. Whether you’re making tacos, stuffed peppers, or serving it over rice, this taco meat is sure to be a hit with the whole family!
Are you looking for more taco dishes? Try our Chicken Tacos, and Chicken Taco Seasoning for your next Taco Party!
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Not only is this the best recipe on how to make taco meat, but it’s also perfect for meal prep! Make a big batch and store the leftover taco meat in a freezer bag for a quick dinner on busy nights. You can also use this meat as a taco filling for taco boats and taco bowls, Don’t forget to garnish with tortilla chips and iceberg lettuce for the best taco salad ever!
What you’ll love about this Beef Taco Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Ground Beef Taco Recipe:
- Ground beef
- Onion
- Garlic cloves
- Beef broth
- Tomato paste
- Apple cider vinegar
- Chili Powder
- Dried oregano
- Ground cumin
- Paprika
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Bay leaf
INGREDIENT NOTES:
- Ground Beef: I used 80/20 beef for the best flavor, but you can use lean beef also.
- Onion: You can use onion powder instead.
- Rosemary: Use 1 1/2 teaspoons fresh rosemary, finely chopped instead of dried.
HOW TO MAKE TACO MEAT RECIPE STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a large nonstick skillet over medium-high heat, add the ground meat and cook until browned.
STEP 2: Add onions and garlic, and cook with a wooden spoon. Drain excess grease if desired, leaving a small amount for flavor.
STEP 3: Add the tomato paste and stir to combine, cooking for a minute.
STEP 4: Pour in the beef broth and apple cider vinegar, stirring to combine.
STEP 5: Add all the dried herbs and spices: oregano, cumin, paprika, thyme, rosemary, salt, and pepper. Stir well and add bay leaf.
STEP 6: Reduce heat to low and simmer until the liquid has reduced and the meat is coated with a thick sauce. Remove the bay leaf before serving.
STEP 7: Serve in flour tortillas, corn tortillas, or hard taco shells. Top with your favorite toppings like pico de gallo, sour cream, and lime juice.
PRO TIP:
For an extra layer of flavor, let the beef mixture simmer for an additional 5 minutes to allow the spices to fully infuse the meat.
Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat until warmed through, or microwave on high for 1-2 minutes. Add a little water with the homemade seasoning to keep the meat moist and flavorful.
Freezing: This ground beef mixture freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Additions & Substitutions
ADDITIONS:
- Vegetables: Add bell peppers, carrots, or peas for extra nutrition.
- Cheese: Sprinkle shredded cheese over the top before serving.
- Beans: Add black beans or kidney beans for additional protein and fiber.
SUBSTITUTIONS:
- Ground Beef: Ground turkey or ground chicken can be used as a leaner alternative.
- Tomato Paste: Use tomato sauce if you don’t have paste on hand, though it may alter the consistency slightly.
- Herbs: Fresh herbs can be substituted for dried, adjusting quantities to your personal taste.
FAQs about these Ground Beef Tacos:
What Can I Serve with with these Beef Tacos?
Serve the taco meat with refried beans, Fried Potatoes and Onions, or roasted vegetables. Serve over rice, in tacos, stuffed in bell peppers, or in baked potatoes.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try the Best Taco Meat Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Best Taco Meat Recipe
Equipment
Ingredients
- 1 pound ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed
- 1 bay leaf
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks.
- When the beef is about halfway cooked, add the diced onion and minced garlic. Continue cooking until the beef is no longer pink and onions are translucent.
- Excess fat should be absorbed back into the dish leaving a small amount for flavor.
- Add the tomato paste and stir to combine, cooking for about 1 minute to slightly caramelize the tomato paste.
- Pour in the beef broth and apple cider vinegar, stirring to combine.
- Add all the dried herbs and spices: chili powder, oregano, cumin, paprika, thyme, rosemary, salt, and pepper. Stir well.
- Add the bay leaf to the mixture.
- Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the liquid has reduced and the meat is coated with a thick sauce.
- Remove the bay leaf before serving.
