Taco Meat Recipe

Prep Time 10 minutes
Total Time 25 minutes
Servings 8 servings

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Make the juiciest Taco Meat with this easy recipe! It’s made with lean ground beef, onion, spices, and tomato paste and is ready in under 30 minutes. Perfect for throwing on tacos, salads, nachos, or anything else you like!

cooked taco meat in pan with wooden ladle.

This recipe is perfect for serving in this Taco Macaroni recipeTaco Casserole, and this Easy Taco Soup recipe!

The best tacos start with the perfect base, which is my homemade Taco Meat recipe. It’s similar to Instant Pot Taco Meat but made on the stovetop with lean ground beef! 

Ground beef and onion are sautéed on the stovetop to develop flavor, then the spices, tomato paste, and water are added. The result is the best ground beef tacos!

Why we love this flavorful taco meat:

  • Make-ahead and freezer-friendly: You can make this recipe ahead of time and serve it the next day or freeze it for last-minute dinners!
  • Quick: This recipe takes under 30 minutes to make, so it’s perfect for easy weeknight dinners or your next taco night.
  • Versatile: You can use this Taco Meat for any of your favorite Mexican recipes like Dorito Taco Salad or Crispy Baked Tacos!
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Easy Taco Meat ingredients:

ingredients needed for taco meat in bowls.
  • Lean ground beef: use whatever kind of lean ground beef you like, such as 90/10, 93/7, or 96/4. You could also use ground pork, chicken, or turkey, or chicken breasts/thighs! 
  • Onion: adds onion flavor. A yellow or white onion will work here, too!
  • Spices: I use my homemade Taco Seasoning that I always have on hand for recipes just like this, but you can use the spices listed in the recipe if you like!
  • Tomato paste: adds rich tomato and umami flavor.
  • Water: blends with the tomato paste and seasonings to create a flavorful sauce that coats the beef.

How to make Taco Meat:

This recipe is super easy to make and is perfect for adding to your favorite recipes! Scroll down to the recipe card for the full list of instructions.

  • Stir together taco seasoning.
  • Cook the ground beef and diced onion until the beef is browned, and the onion is soft.
  • Drain any excess fat from the skillet.
  • Add the seasoning, tomato paste, and water to the beef mixture. Stir well and adjust the seasoning to taste.

Variations and Substitutions

  • If you want more flavor, you can use beef with a higher fat content, but make sure to drain any excess grease. 
  • If you don’t have tomato paste, you can omit it or add a couple spoonfuls of tomato sauce for a saucier taco.

Double Duty Dinner

Double or triple the recipe and freeze it so you have an endless supply of flavorful meat!

How to store leftover taco meat:

Store leftover meat in an airtight container in the fridge for 4 days. Use leftovers on salads, tacos, and nachos – the options are endless!

Can I freeze ground beef Taco Meat?

Yes! Pop it into a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stovetop.

scooping taco meat out of black pan with wooden ladle.

Ways to ground beef taco meat:

  • Taco PizzaHomemade pizza dough is topped with refried beans, meat, and cheese for a Mexican spin on an Italian classic!
  • Taco LasagnaTaco meat is layered between oven-ready pasta, salsa, and cheese for a fun twist on a classic.
  • Taco Bowl: Add some Mexican rice, black beans or pinto beans, your favorite toppings, and this homemade taco beef to a bowl for a filling lunch or dinner!
  • Nacho Fries: Sprinkle this homemade Taco Meat onto crinkle-cut fries with melty cheese and toppings for an easy dinner. 
  • Stuffed Potatoes: Stuff the taco ground beef inside of cooked russet or sweet potatoes for a filling meal!

More Mexican inspired recipes:

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Taco Meat recipe

5 from 1 vote
Make the juiciest Taco Meat with this easy recipe! It's made with lean ground beef, onion, spices, and tomato paste and is ready in under 30 minutes. Perfect for slapping on tacos, salads, nachos, or anything else you like!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American, Mexican
Course Main Course
Servings 8 servings
Calories 94cal

Ingredients

  • 1 lb lean ground beef
  • 1 small onion (finely diced)

Taco Seasoning

  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ tablespoon salt
  • ½ tablespoon onion powder
  • ½ tablespoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon water

Instructions

  • Heat a large skillet over medium-high heat.
  • Add ground beef and onion and cook until onion is translucent and beef is browned, about 6-8 minutes, stirring often.
  • Drain excess fat from the pan or use a paper towel to absorb it.
  • In a small bowl, combine seasoning ingredients. Add one tablespoon seasoning to ground beef mixture, along with tomato paste and water. Stir and taste, adding additional seasoning as needed. Store remaining seasoning for another use.
  • Use in tacos, taco salad, wraps, or refrigerate or freeze for later.

Notes

Ingredients and Substitutions:
  • Ground beef: you can swap the ground beef for ground pork, chicken or turkey, or boneless, skinless chicken breasts or thighs. If using a leaner meat, you may need to add oil or spray the pan for cooking.
  • Onion: since there is onion powder in the seasoning, you can omit the diced onion if you prefer. 
  • Tomato paste: I like my taco meat a little saucy and tomato-y — you can easily skip the tomato paste and water if you prefer. 
  • Additional vegetables: there are so many ways to customize this recipe! I like to add chopped bell peppers and black beans to stretch the recipe even further, but you can also added shredded carrots, zucchini, chopped mushrooms, fresh garlic, and so many other things if you prefer.
  • Added spice: for extra kick, add ¼ teaspoon cayenne or some red chili flakes. 
Storage:
Refrigerate up to 4 days in a sealed container.
Freeze up to 3 months in a freezer-safe container. 

Nutrition Information

Calories: 94cal | Carbohydrates: 3g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 492mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
Keywords taco meat recipe

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Bil says

    Made many of your recipes and they were all great. Sorry, but this was very dry. Will not make it again.
    Unfortunately, my wife and have leftovers. Any suggestions on how to make the meat moisture?

    • Ashley Fehr says

      Hi Bil! I’m sorry to hear that! I’m not sure I understand what you’re looking for here — as a general rule I do not like my taco meat too juicy because the shells get soggy and fall apart. If you want it more moist, feel free to use a higher fat beef or increase the water and tomato paste. You can easily add leftovers to soup, pastas, pizza, etc., and they will all be great.

  2. Annie says

    Loved this. I served it to a homeless shelter day program with soft tacos with cheddar cheese. All enjoyed it with Red Beans and Rice

5 from 1 vote

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