The best Taco Meat recipe only needs 25 minutes, ground beef, and an easy homemade taco seasoning. Make it spicy or make it mild; you're in control. You will never use packaged taco seasoning again.
🐄Ingredients
Ground Beef
Aromatics— fresh onion and garlic, but powdered may be used.
Tomato Sauce
Seasoning—chili powder, cumin, oregano, cayenne pepper (optional), salt, and black pepper
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Featured Comment from SandyToes :
"Talk about a blast from the past! Your filling is as close to those classic SoCal tacos as I've ever tasted, albeit a little spicier. I like the heat… thanks from the bottom of my taco-loving heart…"
This is the absolute best taco ground meat recipe you will ever make. It's perfect for easy weeknight dinners and a party taco bar everybody will love.
Taco Tuesday will never be the same when you make the best spicy tacos and full-flavor ground beef nachos.
👨🍳How to Make Taco Meat—Step-by-Step
1. Combine taco seasoning spices. If using fresh, chop the onion and mince or crushed garlic.
2. In a large skillet, brown meat and onion over medium-high heat. Add garlic near the end of browning.
3. Drain the excess fat well.
4. Mix in the spices and tomato sauce.
5. Cook another 5 minutes until the sauce is incorporated.
6. Serve in tacos, nachos, or on a salad.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Ingredients options and variations
Picking the right meat
Standard 80/20 ground beef will produce the best moist and juicy results. Lean ground beef, ground turkey, or ground chicken can be used but tends to be a bit dry—the fat adds taste and moisture.
Other ingredients
Aromatics—fresh onion and garlic, but you may substitute powdered. One clove of garlic is ⅛ teaspoon of garlic powder, and one medium onion is 1 tablespoon of onion powder.
Tomato—Use good quality tomato sauce, but crushed or diced tomatoes could also be used. The cheaper generic sauce tends to be very acidic; you might need a teaspoon or two of sugar to counter that.
Optional additional vegetables—Black beans, chopped pepper, or shredded carrots can be added to the raw meat to cook.
Adjusting the heat for spicy tacos
The recipe calls for ¼ to ½ teaspoon of cayenne pepper. ¼ teaspoon will produce 3/10 heat, while ½ teaspoon will produce 5 to 6 out of 10. Eliminate the cayenne pepper for a mild flavor.
You can also substitute a jalapeno pepper for ½ teaspoon of cayenne pepper. Add it to the meat with the onion.
Other easy Mexican recipes
Cook great Mexican recipes in your crock pot with Mexican Shredded Chicken, Mexican Shredded Beef, or Chili Nachos. It is featured in Cinco de Mayo Recipes, Tailgating Recipes, and Game Day Recipes roundups.
🍽️How to use taco meat
Serve in hard taco shells or with tortillas for soft tacos. For nachos, spread cheese over nacho chips and top with Mexican blend or other cheese, then heat in the microwave or oven. You can also serve them as a taco bowl on rice with corn, black beans, and toppings.
In addition to tacos and nachos, this spicy ground beef taco meat is perfect for traditional Mexican dishes like burritos, enchiladas, and quesadillas. Or spread it on a taco salad or pizza. This recipe is also part of my Easy Taco Casserole and Taco Chili recipes.
🍴Toppings and side dishes
Traditional toppings
Everybody will have their favorite taco toppings. I enjoy shredded cheddar, sour cream, and Mexican cheese mixture. Sometimes, I add black beans, salsa, or pico de Gallo.
If I have them on hand, chopped tomatoes, shredded lettuce, jalapeno slices, avocado slices, and sliced green onions or olives are good additions.
Cilantro is frequently added, but some people (my wife and I) will find cilantro tastes like licorice.
Side Dishes
Mexican rice, guacamole, refried beans, and black beans are favorites. The usual tortilla chips and salsa are also a great side dish, especially Pineapple Mango Salsa.
❄️Leftovers storage
It is an easy recipe to adjust to the desired amount, but I frequently make 3 pounds to have leftover taco meat in the freezer. Stored in an airtight container, it is good in the refrigerator for 4 days, in the freezer for 4 months, and reheated in the microwave.
To reheat, if frozen then thaw first, use the microwave for a minute or two depending on the amount.
❓FAQs
I always estimate ¼ pound of meat per serving. The number of savings per individual will vary—I triple or quadruple for teenage boys. Plus, I always want leftovers.
No, this is not a powdered mix. The tomato sauce will provide moisture.
Cast iron, if not enamel coated, is "reactive," and heating an acid like tomatoes will cause the metal to react with the food. A non-reactive skillet, like non-stick or stainless steel, is the better choice.
📖 Recipe
The Best Taco Meat
Video Slideshow
Ingredients
- 2 pounds ground beef
- 1 onion-medium diced - 1 tablespoon of onion powder
- 2-4 cloves garlic-crushed - ¼ to ½ teaspoon garlic powder
Taco seasoning
- 4 tablespoons chili powder
- 1-2 teaspoon ground cumin
- 1 teaspoon oregano
- ¼-1/2 teaspoon cayenne pepper - optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz tomato sauce
Instructions
- Mix homemade taco seasoning. If using fresh, chop a medium onion and mince or crush 2 to 4 cloves of garlic.
- Brown the meat and onion in a large frying pan over medium-high heat. Add the garlic for the last minute of browning. Cook until there is no pink—about 6-10 minutes.
- Drain the excess fat well.
- Mix in the taco seasoning and tomato sauce.
- Turn the heat to medium and simmer for another 5 minutes until the sauce is incorporated.
- Serve in tacos, nachos, or on a salad.
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Recipe Notes
Pro Tips
- To increase or decrease the amount, adjust the amount in the serving area of this recipe card and use the amounts in the ingredient list, not in the instructions.
- 80/20 ground beef gives the best results.
- You may use ground turkey or chicken. Of course, there will be a slight taste difference, but the spices in this meat will dominate.
- This is about a 3/10 spicy when using ¼ teaspoon of cayenne. For spicy tacos, increase to ½ teaspoon.
- I suggest making a large amount and freezing leftovers.
- Leftovers are good in the refrigerator for 4 days and freezes well for 4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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This modified and simplified of Cooks Illustrated taco meat recipe (Subscription required) that tastes better than any ground beef taco meat you've ever eaten.
Originally Published May 6, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Cass says
I made this taco meat tonight and it was fantastic!!! I cut everything down to 2 servings it was easy. I really like this better then any pre-made mix I have tried. Definitely a keeper.
Mary says
Dr Dan!
Made it exactly as written. BEST EVER!! I have many packets of so-called taco seasoning to unload. Every recipe of yours I’ve tried as written is stellar! Thank you, God Bless!
Mary
INGE KOHL says
Hate to say this, but I agree with Mary. Way too spicy to enjoy. At first I thought the computer hadn't calculated it correctly when I cut the recipe in half, but I just checked and it was correct, unless you meant to write tsp instead of TBSP for the chili powder. Had to add water to the pan and then drain it to get the extra spiciness out twice. Then I added more onion and garlic powder and oregano. It was still a little too spicy.
Mary says
I'm sorry, but I just didn't enjoy this recipe. I thought it was too heavy handed in the chili powder. I thought the chili powder ran the show and didn't let the other spices shine at all.
Thank you for sharing!
Charlene says
This looks really good - especially in the picture of nachos - could you tell me what to do to make the nachos in the picture please?
DrDan says
Hi Charlene,
We make nachos way too often. Spread nacho chips over a plate. One layer only but with some overlap. A heavy sprinkle of taco meat (warm it a little if it is left overs). A good cover of cheese. You can add a second smaller layer in the center if you want but be sure these is cheese on the first layer before you do.
Then microwave for about 60-70 seconds. Then all other toppings.
Some people like to do it in an oven. Too slow for hungry me and the chips seem to get limp.
Dan
Charlene says
Thank you - will try!
Don Jose says
When the taco filling is just about ready add about a quarter cup of chicken stock. The boiling stock steams the ground beef mixture, much softer, more tender. Stir around until the stock has reduced. Just a little mo' bettah.
Taco Tuesday is right around the corner.
Debbie says
This was delicious. First time making taco meat without the envelop but definitely not the last. Thanks for the recipe.
Chris says
As a neophyte wannabe cook, I found the recipe easy to follow and . . . it turned out well.
Packed taco shells with the spicy meat and even my food fussy wife said it was good! Thank you for a simple recipe that someone as inexperienced as me (or is it I) can cook and have it turn out well. And, thank you so much Dr. Dan for this wonderful website!
Loli says
Excuse my ignorance...but what is ATK?
DrDan says
American Test Kitchen which is part of Cooks Illustrated.
I just made this for dinner tonight.
Dan
joan says
Made this last night -- perfect!
DrDan says
Thanks Joan, it is one of my favorites.
Dan
Nancy says
I will be making this often! Love to freeze small portions for the two of us & have at the ready. This taco meat is so versatile for many, many recipes. We would like this over pasta, too.
DrDan says
Thanks Nancy,
I just did 3 pounds yesterday. I really need leftovers right now. I doubt we will freeze any.
Dan
SandyToes says
Hi DrDan,
I'm so glad I happened on your site. I was cruising the 'net one afternoon, looking for a new taco filling, bored out of my skull with the one I'd been making for the last 6 years. I thought your recipe showed more promise than most others, which were just the same-old same-old. And it was serendipity that I had a half cup of leftover tomato sauce standing there in my fridge, mocking me from it's mason jar, knowing it's chances of being used were just about zero. The Universe is truly filled with wonders.
I tried the original ATK taco filling back in the early 2000-sies and thought it was bland and boring, with hardly any Mexican flavors, and didn't taste much like any taco I'd ever eaten. It was reminiscent of one from Chi-Chi's, arguably the most anglo of all Mexican Restaurants. I chalked it up to Chris Kimball's stunted Yanqui tastebuds.
What I longed for was the spice combo from my formative years, the 1960's, in SoCal, when walk-up taco stands abounded and they all served a similar 100% ground beef filling, encased in a hard corn tortilla and wrapped in the same yellow paper. Back when Taco Bell still had the BellBeefer and Del Taco's Bun Taco wasn't a secret menu item. Those were the days.
I'm so glad that the folks at ATK seem to have discovered spices and that you took the time to tinker with them. Talk about a blast from the past! Your filling is as close to those classic SoCal tacos as I've ever tasted, albeit a little spicier. I like the heat, but my Swedish-English dude wants me to back it down a notch. I'm sure if I cut the cayenne in half to a dash, it'll be perfecto. Gringos. What can you do?
Anyway, thanks from the bottom of my taco-loving heart, DrDan, and thank you for indulging my little trip down memory lane and for concocting the recipe for my bread-and-butter, everyday tacos. Ground beef was the last filling I needed to perfect. With your recipe, my taco canon is now complete. Know that you've got a fangirl in me.
BTW, tonight I served it on Martin's Potato Rolls. The BellBeefer lives!
DrDan says
Thanks for the ramble...
I found the ATK recipe good but just not quite right. Now I'm from Iowa and no taco truck memories for me. But it had that ATK fussiness without the huge reward they promise. But they frequently just don't quite deliver. I would do taco meat about twice per month and modify that recipe some every time until I felt it was right.
I do admit to skipping the vinegar and brown sugar frequently anymore. It is the spiciness I want.
You might want to check my Kick Tail Taco Soup at https://www.101cookingfortwo.com/kick-tail-taco-soup-in-crock-pot/
It is a thick soup/chili based on this recipe.
Dan
Laura R says
I like this method, I am going to try adding in the brown sugar and vinegar next time. A nice quick moist taco meat you can throw on anything. My spouse is an onion hater so I just use onion powder to blend it in better. :)
Also a cooking for two tip, if you don't want to eat the same thing the next day, taco meat freezes well to eat at a later time.
DrDan says
Thanks for the note. I always do 2-4 pounds and freeze frequently.
DrDan
Inspired by eRecipeCards says
It's exactly the way i make and serve tacos when it's just my wife and myself... fast easy and i could indeed eat this often
Dr Dan says
I really can't do mix anymore after this.
Steve says
I like this, I’m gonna try it, I usually make it with potato pieces(Picadillo), but I learned to make Gorditas and this will work very nicely in stuffing them thank you
Dr Dan says
This is one of my favorites. So easy and good. I personally believe that taco meat is a requirement for life.
umbrellalady says
I like your recipe and will be trying it. I have a problem with using taco seasoning mixes and have been looking for an alternative - this just might be it!
Leslie says
I have lived in Arizona for my entire life and don’t remember any cooks I knew to be fussy about taco meat. Always s&p, garlic, and red chili powder or flakes...adjusted for heat to suit your family. Never used cumin or cilantro. We generally relied on the salsa and toppings for much of the flavor. Only in the last 10-12 years have I seen a multitude of recipes for taco meat. I’ve tried many, and will, likewise, try yours as I generally like your recipes. I don’t know where you live but if you can find it, you MUST try “El Pato” Mexican tomato sauce. Just a hint of acidity and added heat and you’ll never use anything else.