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Taco Meat

Taco meat is quick Mexican-American ground beef browned in a skillet and coated in a spiced taco seasoning sauce. After simmering, the sauce thickens and clings to the crumbles for easy filling in tacos, burritos, or quesadillas.
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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
  

Ground beef 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 the beef
  1. Heat a large skillet over medium-high heat. Add the ground beef and break it into small crumbles as it cooks for about 5-7 minutes until browned.
  2. Drain excess fat, leaving about 1-2 tablespoons in the skillet. You should see a thin coat of fat clinging to the meat.
Build and simmer the sauce
  1. Add the water, taco seasoning, tomato paste, cumin, garlic powder, and cayenne pepper to the skillet. Stir well to combine and coat the browned beef.
  2. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the meat. It should look glossy and cling to the crumbles.
Finish and store
  1. Season with additional salt and pepper to taste. Taste and adjust until the flavor is balanced.
  2. Use immediately in tacos, burritos, quesadillas, or other Mexican dishes. For storage, cool completely and keep in an airtight container in the refrigerator up to 4 days.

Notes

Pro tip: draining to leave 1–2 tablespoons of fat helps the seasoning sauce cling to the crumbles without tasting greasy. Refrigerate in an airtight container up to 4 days; reheat in a skillet until hot. For a lighter option, use lean ground beef (e.g., 90% or 93% lean) to reduce excess fat while keeping the same sauce steps.