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Taco Meat

Taco meat made with browned ground beef and a quick spiced sauce that thickens and coats every bite. This versatile taco seasoning mixture turns crumbles into a rich, ready-to-use filling for tacos, burritos, and quesadillas.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Taco meat
  • 2 lb ground beef Use 80/20 for best flavor and texture; drain excess fat to preference.
  • 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 Optional heat; reduce for mild taco meat.
  • 0.25 salt and pepper to taste Add at the end for balanced seasoning.

Equipment

  • 1 cast iron skillet

Method
 

Brown and drain the beef
  1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it into small crumbles as it browns, until no longer pink.
  2. Drain off excess fat from the skillet, leaving about 1-2 tablespoons to keep the meat juicy and saucy.
Build the spiced 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 beef in the spices.
  2. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and clings to the meat with a glossy coating.
  3. Season with additional salt and pepper to taste. Stir and cook for 30 seconds just to distribute the seasoning.
Serve or store
  1. Use immediately as a taco meat filling for tacos, burritos, quesadillas, or other Mexican dishes. Spoon the browned spiced meat with sauce into your tortillas.
  2. Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until hot throughout, stirring to loosen the sauce if needed.

Notes

Pro tip: leave about 1-2 tablespoons of fat after draining—this helps the taco seasoning sauce cling instead of tasting dry. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a skillet with a splash of water if needed. Freezing is yes (up to 2-3 months); thaw in the fridge overnight and reheat until steaming. For a lighter option, use lean ground beef and add an extra 1-2 tablespoons water to keep the sauce from drying out.