Ingredients & Substitutions
Here I explain the best ingredients for my taco meat recipe, what each one does, and substitution options. For measurements, see the recipe card.
Ground Beef – I get 85/15 grass-fed beef, which is flavorful without excess grease. Any variety you have is fine. You can even use ground turkey or chicken to lighten it up. Oil – I usually grab avocado oil for this taco meat recipe, because its mild flavor doesn’t compete with the Mexican spices. Feel free to swap it out for olive oil or any other heat-safe oil you prefer. Taco Meat Seasoning – I just use my taco seasoning recipe and scale it down if I don’t have a batch premade. It’s got a combination of chili powder, cumin, sea salt, black pepper, smoked paprika (but you can use sweet paprika too), dried oregano, garlic powder, onion powder, and cayenne pepper. If you do have my seasoning blend already, use 2 tablespoons of that instead, or just the same amount of store-bought (not my favorite). If your store-bought version doesn’t contain salt, my rule of thumb is to add 1 teaspoon of salt per pound of meat. Water – If you’ve got beef broth on hand, using that instead of water adds even more flavor.
How To Make Taco Meat
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Toppings For Your Tacos
While I have other ideas below, naturally the #1 reason you’d want to know how to cook taco meat is for ground beef tacos! Here are some of my favorite add-ins to stuff inside:
Salsa – Salsa is one of the best ways to add moisture to your tacos, so they don’t taste dry. I make my classic fresh tomato salsa most often, but you can also make my restaurant-style homemade salsa, simple pico de gallo, salsa verde, sweet mango salsa or pineapple salsa, or even creamy avocado salsa. If you’re short on time fresh diced tomatoes will do the trick. Cheese – I usually just use shredded cheddar cheese, but feel free to change it up with a shredded Mexican cheese blend, crumbled queso fresco, creamy Cotija (my weakness at restaurants), tangy feta, or a drizzle of my queso dip. Fresh Veggies – My cilantro lime taco slaw is one of my fave add-ins, and it lasts all week if I have extras. But for simpler options, you can’t go wrong with plain shredded cabbage, shredded lettuce, and diced white or red onions. Avocado – Creamy avocado slices are the perfect contrast to the heat in my taco meat recipe. But if you have time, guacamole tastes even better! Garnishes – Finish off your taco meat with fresh cilantro leaves, sliced green onions, a dollop of sour cream, and/or a squeeze of lime for a burst of freshness.
It was a busy weeknight when I took the pictures for this taco meat recipe. So, I kept it simple with corn tortillas, fresh tomatoes, onions, scallions (love my onions, ha), shredded cheese, a squeeze of lime, and my daughter’s must-have sour cream on the side:
Storage Instructions
Store: Keep the meat to an airtight container in the refrigerator for up to 5 days. It stores incredibly well! Reheat: Simply warm the beef in a skillet or the microwave until hot, stirring occasionally for even heating. I add a little extra water or oil to perk it up. Freeze: I love to meal prep big batches of this taco meat recipe! I divide it into 1-pound portions in zip lock bags and keep them in the freezer for 3-4 months. Of course, you can do this with a single batch, too.
Leftover Ideas
Wondering what to do with leftover taco meat? You can certainly just make tacos again, but you can also repurpose it in these other ways:
Salad – The first (and still my fave) way I used this taco meat recipe was for my taco salad recipe. But it’s also amazing tossed with mixed greens, avocado, and my zesty lemon vinaigrette for a quick, refreshing lunch option. Nachos – Layer tortilla chips on a baking sheet, then top with the meat, cheese, and your favorite toppings. Bake until all kinds of melty. Enchiladas – Stir the beef with 3/4 cup of my enchilada sauce and roll inside tortillas. (I like to throw in sauteed onions and bell peppers, too.) Top with more sauce and shredded cheese, then bake until bubbly. Burritos -You can totally roll up the taco meat with fillings (such as cooked rice or cauliflower rice, black beans, cheese, and salsa), and bake. But since I don’t eat flour tortillas, I just throw together (an easier) burrito bowl when I want that vibe. Casserole Or Skillet – If you’ve already got the seasoned beef, my taco casserole is almost half done… or just finish off a taco skillet. Don’t skip the sour cream! Appetizer – Forgot to plan ahead for friends or family coming over? No worries, just grab your leftover taco meat and whip up my taco dip recipe for an easy, but impressive app.
More Taco Meat Recipes
While ground beef is the most classic, you can use many other meats for tacos! Here are some of my other taco meat recipes to satisfy all your Tex-Mex cravings:
My Favorite Skillet For This Recipe
I always reach for this cast iron skillet when making taco meat, because it heats up evenly and cooks the beef really quickly. Plus, cleanup is a cinch, thanks to its enameled coating! Want chicken tacos? Use the seasoning blend in this recipe with my favorite way to make shredded chicken. Tender beef is slow-cooked in a savory blend of spices and chipotle peppers, resulting in irresistibly juicy and flavorful meat. This makes my favorite tacos of all! Just use my taco meat seasoning from this recipe with my slow cooker pork recipe. Serve it in tacos, burritos, or nachos for a delicious Tex-Mex-inspired meal everyone will love! A few of the seasonings are different from my beef taco meat, to get that classic chorizo flavor. And of course, it’s got ground pork instead of ground beef. Please enter your first name for your account. Your saved recipe will also be sent to your email.
