Homemade Taco Meat Recipe
We do some versions of tacos for dinner a lot in our house. It’s the one thing none of us tire of; we always have the ingredients; and it’s easy. Since back to school is upon us, easy dinners are a must. This homemade taco meat recipe is the one we make week after week because it’s simple, flavorful, and works for everything form tacos to nachos.
I use my homemade fajita veggie seasoning to keep it easy. And with that, we can make changes to taco night as needed – ground beef or turkey, corn tortillas or flour, and even venturing into burritos or nachos.
And then these quick pickled onions, hot sauce, or some pickled jalapeños are atop my husband’s and my tacos – along with cheese, sour cream, or avocado, depending on our moods!
CONTENTS
Homemade Taco Meat
The secret to flavorful taco meat isn’t the meat itself—it’s the seasoning. I pictured the recipe here with ground beef, but we use ground turkey just as much. I’ll also use the same seasonings on rotisserie chicken or just on veggies.
During the holiday season, I use it on my turkey carnitas nachos with leftover turkey. It’s one of those spice blends that works on almost everything.
Why You’ll Love this Taco Meat Recipe
The best part about taco night is that the meal can come together in 20-30 minutes (toppings and all). It uses ingredients we always have on hand and it can be easily amended to what we do have.
While you can buy the seasoning packets at the store, I like making a homemade seasoning so I have control of the ingredients and the flavor. We love cumin and I like adding in freshly cracked pepper and dried oregano from my garden! You can up the spice if you like – it’s customizable!
Ingredients
- ground beef
- water
- fajita seasoning blend
This recipe uses my Homemade Fajita Seasoning, which combines chili powder, cumin, paprika, chili flakes, and other pantry spices for an easy all-purpose Mexican-inspired seasoning. My version keeps the ingredient list simple, but you can easily customize the blend by adding garlic powder, onion powder, dried oregano, cayenne pepper, or ancho chili powder.
How to Make Taco Meat
- Brown the beef, breaking it up with your spatula during cooking.
- Add water and fajita seasoning to the meat.
- Stir to coat the meat evenly with the seasoning and simmer until most of the liquid has been absorbed.
Tips
- This recipe calls for lean beef – above 90%. If you’re using a beef with a higher fat content, you may want to drain some of the grease – or just plan on drippy tacos!
- You can add a bit more water for a saucier taco meat
- Double the recipe for meal prep.
Variations
The options for variations on this taco meat recipe are endless.
The obvious one is the kind of meat you use. We often use ground turkey or ground beef, but you can use ground chicken or leftover rotisserie chicken. I use the seasoning mix of flank steak and even grilled chicken too.
You can also use this on a vegetarian or vegan taco combination. This mix is great on vegetables to use for fajitas. You can add it to anything – beans, tofu, etc.
As I mentioned above, the seasoning mix can be altered to your heart’s content as well with additions of dried garlic, dried onion, dried oregano (my go to now), cayenne pepper, or ancho chili powder.
And then the toppings is where you can have fun. Our favorite options to choose from include:
- quick pickled onions
- pickled jalapeños
- cheddar cheese
- cotija
- avocado
- sour cream
- hot sauce
- cilantro
- pico de gallo
Ways to Use Taco Meat
Besides putting your taco meat into a tortilla, this recipe is a great starting point for so many dishes with a little or a lot of modification.
- tacos
- taco salad
- nachos
- one pot mexican rice casserole
- burritos
- burrito bowls
- quesadillas
- rice stuffed bell peppers
Storage
You can store the cooked taco meat in a sealed container in the refrigerator for up to 1 week. You can freeze the meat in a sealed container for up to 3 months for maximum flavor.
FAQs
What is taco meat made of?
Taco meat is typically ground beef seasoned with a combination of chili powder, cumin, paprika, salt, and pepper. This recipe simplifies the process by using homemade fajita seasoning instead of a store-bought packet.
Can I use taco seasoning instead?
Yes. If you don’t have homemade fajita seasoning, substitute about 2–3 tablespoons of your favorite taco seasoning and adjust the salt to taste.
Can I make taco meat ahead of time?
Absolutely. Taco meat stores well in the refrigerator for several days and freezes beautifully for quick weeknight dinners.
What ground beef is best?
A 90% lean ground beef offers the best balance of flavor and minimal grease. Higher fat meat tastes great, but it does lead to a drippier taco and may have decreased health benefits.
Taco meat is one of those recipes you’ll find yourself making again and again because it’s quick, versatile, and always a crowd-pleaser. Using homemade fajita seasoning keeps the ingredient list simple while adding plenty of flavor without relying on store-bought seasoning packets. Make a double batch for easy meals throughout the week, then use it in everything from tacos and nachos to burrito bowls and taco salads.
HOMEMADE TACO MEAT
Ingredients
- 1 pound lean ground beef
- ¼ cup water
- 1 to 2 tablespoons homemade fajita seasoning
Instructions
- Preheat a large skillet over medium-high. Add the ground beef and begin to stir it and break it up as it cooks. Continue to cook for 5 minutes. Use a potato masher or a pastry blender to continue to break up the beef as it cooks.
- Once the meat is mostly browned, stir in the water and 1 tablespoon of fajita seasoning. Reduce the heat to medium and continue to cook until the beef is no longer pink, about 2 more minutes. Taste and add more fajita seasoning as desired. Remove from the heat and serve.
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