Spicy and juicy, 10 minute taco filling with your choice of ground meat. Seriously, 10 minutes. I’ve made it over and over again these past few weeks for the two of us for lunch and decided it was time to post it for you.
Spicy 10 Minute Taco Filling
Everyone needs quick and easy recipes these days, so here is my latest one. We’ve been eating this 2-3 times a week for lunches because its so easy and tastes so good. For variety, make 10 minute taco filling with dark ground turkey, dark ground chicken, or lean ground beef (15%), Choose what you prefer. Ground bison would be good too.
I usually cook 12 ounces (3/4 pound) of ground meat, which is 2 about servings. That amount really takes 10 minutes. Doubling it for 4 servings will take a little longer. Maybe 15-20. Still pretty quick.
How To Make 10 Minute Taco Filling
Chop up some onion and a few cloves of garlic and cook until soft in a little oil. Add the spices and cook 1 minute more. Add the ground meat and cook until no longer pink, breaking it up with a wooden spatula as it cooks, about 8 minutes. Towards the end of cooking I will add a tablespoon of water to make sure the spices are not stuck on the bottom of the pan and to keep the meat juicy and moist.
It’s hard to believe how fast it comes together. At first I couldn’t believe it but I’ve timed myself over and over again. Even if it takes you a minute longer.
If you want to get “fancy” you can add a little chopped tomato or chopped tomatillo for more flavor. Sauté with the onion or add at the end then stir just to heat through with the cooked meat. But you don’t have to; simple is good.
Big Flavor: The Spices & Chilies
What makes taco filling so delicious is the spices. I use ground cumin, ground coriander, a little sea salt, black pepper and smoked paprika (but you could use regular). And for the chilies I use ancho chili powder and my new favorite chili to cook with – crushed Urfa Chilies.
New Spice! Crushed Urfa Chilies
From Turkey, crushed Urfa chilies are similar to Aleppo peppers. They are a deep, purplish black in color and have an earthy, lightly smoky flavor. I’ve been adding them to my taco filling, eggs, and other dishes for their marvelous taste and a little heat; about 3-4 on the scale of 1-10.
While you are there, pick up all of your other spices as Savory Spice Shop has great quality, prices, variety and ordering options. My spice drawer is full of their stuff. If you go to a store, it’s like Disneyland for cooks. And their website is full of helpful information.
How To Serve 10 Minute Taco Filling
Serve 10 minute taco filling in butter lettuce leaves for a no-grain or paleo approach, or in organic corn tortillas for tacos. For garnishes, top with chopped cilantro, chopped tomatoes, finely sliced cabbage, and grated cheese if you enjoy dairy. For sauce I use my avocado cream dip recipe and dollop it on top for a cool and creamy counterpart. Lime wedges are nice too.
Make it Ahead
Make this ahead on a Sunday afternoon or evening to use during the week. 10 minute taco filling will hold for up to 4 days refrigerated. You can even freeze it.
Spicy 10 Minute Taco Filling
Note - Quantities listed are for 2-3 servings. Just double to make 4-6 servings
- 1/2 onion chopped
- 2 teaspoons olive oil
- 2 garlic cloves chopped fine
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika or regular if that is what you have
- 1/2 teaspoon ground coriander
- 1/2 teaspoon of crushed Urfa chilies or more, optional, see post
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 12 ounces ground meat dark turkey, 15% beef, dark chicken or bison
- 1 tablespoon water
- 1 small tomato optional, seeded and chopped
- 2 small tomatillos optional, chopped
Options to Serve and Garnish
- Butter lettuce leaves for wraps or tortillas for tacos
- Chopped cilantro or Italian parsley
- lime wedges
- Fresh chopped tomatoes
- Salsa of choice
- Finely sliced cabbage
- Creamy avocado sauce See link for recipe
- Heat a large saute pan over medium low heat. Add oil, then add onion and cook until softened, about 1 minute. Add garlic and cook another 1 minute.
- Add the spices and chilies, stirring so they are coated in the oil and onion and cook 1 minute. If it seems dry add another teaspoon of oil.
- Turn the heat to medium and add meat to the pan in chunks. Cook meat, breaking it up with a wooden spoon or wooden spatula. Stir and turn the meat until it is no longer pink, about 7 minutes. Add a 1 tablespoon of water and stir to release any spices form the pan bottom and keep meat juicy. Add the tomatoes and tomatillos (if using). Stir to heat through, then serve.
You can double this recipe to serve 4 people with 1 1/2 pounds of ground meat or poultry of choice. Double the quantity will take a few minutes longer to cook.