Ground beef taco recipe

Taco meat in a cast iron pan with fixings for tacos around it.

5 from 1 vote

This fast and tasty taco meat makes a quick lunch or dinner. Extra freezes great. Serve in corn or cassava tortillas or in lettuce cups for low carb. The taco seasoning mix makes extra. Use 15% fat beef, dark ground turkey, or bison for best flavor.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, lunch, Main Course

Cuisine: Mexican

Servings: (8 tacos)

Calories: 285kcal

Author: Sally Cameron

Equipment

Cast iron skillet or fry pan

Ingredients

Taco Meat

½ white or yellow onion chopped
1 tablespoon olive oil or avocado oil
2 large garlic cloves finely chopped or zested
1 ½ tablespoons taco seasoning mix homemade or store-bought
1 pound ground beef 15% lean dark turkey 93% or bison
2 tablespoons tomato paste or ¼ cup ketchup
½ teaspoon sea salt skip if you use a store packet
2-3 tablespoons water as needed

No-salt Homemade Taco Seasoning (or use store-bought)

1 ½ teaspoons dried oregano
1 ½ teaspoons ancho chili powder
1 teaspoon cumin ground
1 teaspoon coriander ground
1 teaspoon smoked or regular paprika
½ teaspoon granulated garlic sub garlic powder
¼ teaspoon chipotle chile powder optional, or sub cayenne
¼ teaspoon ground black pepper

For Tacos and Optional Garnishes

8 corn tortillas or cassava, or lettuce leaves
1 cup thinly sliced green cabbage
2 tablespoons chopped cilantro
4-8 ounces grated cheese
1 avocado diced or sliced
2 limes cut into wedges for squeezing over tacos

Instructions

Taco seasoning (makes extra, doubles easy)

Add all ingredients to a jar with a tight lid and shake well. Label and date the jar.

Taco meat

Heat a large saute or frying pan over medium heat. Add oil, then add the onion, cooking onion until softened, 1-2 minutes. Add garlic and cook another 30 seconds. Add 1 ½ tablespoons of the seasoning mix and a tablespoon of water, stirring so it is coated in the oil and onion and cook 1 minute. Add the tomato paste and cook 1 minute. Add another tablespoon of water if needed to keep it juicy.
Add the meat to the pan. Cook meat, breaking it up with a wooden spoon and stirring until it is no longer pink, about 8-10 minutes. If it's dry add a tablespoon of water. Stir to heat through, then serve.
To make tacos, heat tortillas and fill with approximately a ¼ of a cup per taco filling. Garnish as desired. Makes 8 tacos.

Notes

Adding fresh chopped green chili (mild or hot) or canned chopped chili is good too, more flavor and color. To stretch the serving, add a can of rinsed and rained black beans or pinto beans.

Nutritional calculation note: The calculation is for the taco meat alone as different tortillas and garnishes can be used. As the seasoning has no salt and makes extra, it is not included in the overall calculation as well.

Recipe Yield: This makes 8 tacos, 2 per person, but if you've got big eaters you can make 1 ½ x or double the recipe. Leftovers won't go to waste! If you increase the quantity, use a 12" fry pan or skillet (or larger) for more surface area to help with cooking quickly.

Nutrition