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Taco Meat

Taco meat made with browned ground beef coated in a rich, spiced taco sauce. Simmered until thick and clinging to crumbles, it’s quick to cook and easy to store for later taco nights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment/Main
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco Meat
  • 2 lb ground beef
  • 0.25 cup water
  • 3 tbsp taco seasoning
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown and crumble the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it into small crumbles as it cooks for about 5-7 minutes until no longer pink. Drain excess fat, leaving about 1-2 tablespoons.
Build and simmer the spiced sauce
  1. Add the water, taco seasoning, tomato paste, cumin, garlic powder, and cayenne pepper to the skillet and stir well to combine. Scrape the bottom so the paste loosens and coats the beef.
  2. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and visibly clings to the meat crumbles. The mixture should look glossy rather than watery.
Finish and serve
  1. Season with additional salt and pepper to taste, stirring until evenly distributed. Taste and adjust heat and salt based on your preference.
  2. Serve immediately in tacos, burritos, quesadillas, or other Mexican dishes. If storing, cool and refrigerate in an airtight container for up to 4 days.

Notes

For the best coating, drain the fat but leave 1-2 tablespoons so the spices cling to the crumbles during simmering. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended for the same best texture. Dietary swap: use lean ground beef (or ground turkey) to reduce fat while keeping the same spice blend.