This taco filling is seasoned to perfection with my own homemade taco seasoning blend. It only takes about 20 minutes to whip up, and let me tell you, it’s incredibly versatile. It seems like taco night comes along pretty often here at the Beisers’. I love them all, from simple Chicken Tacos to the ultimate epic Birria Tacos. There’s no end to the variety of tacos you can make. But for today, l am going to cover the basic and most simple taco meat.
Ingredient Needed
Homemade Taco Seasoning: chili powder, cumin, garlic and onion powders, oregano, paprika, red chili flakes, salt, and black pepper. Ground Beef: I like to use 85/15 ground beef for our taco meat. Take note that leaner beef might require a little more water. If you’re using fattier ground beef, skim off some of the grease before adding the other ingredients. Tomato Sauce: Adds tanginess. You can also use tomato paste or salsa instead. Water: I just add a dash of water. You can use broth instead (chicken, beef, or vegetable)
How to Make Taco Meat
- Make a quick taco seasoning: I start by mixing together all the herbs and spices.
- Brown the beef: I add ground beef to a greased skillet, break it up with a spoon or spatula, and cook it until it’s no longer pink.
- Add the flavors: Time to stir in the taco seasoning, tomato sauce, and a little water. Then, I mix everything well and let it simmer for a couple of minutes.
Can I Use Different Meats?
Absolutely! You can follow the same recipe for ground turkey or ground chicken. Note that you want to use basic ground turkey or chicken, not ground breast, which would be too dry. For a vegetarian option, any ground meat substitute can be used.
Way to Use this Taco Filling
This homemade taco meat is incredibly versatile. Here are some of my other recipes which you can make with it: Want more ideas? Check out our collection of taco meat recipes!
A Few Tips and Tricks
Brown the Meat Well: When I’m browning the beef, I don’t rush it. I let it cook undisturbed for a few minutes before stirring. This gives the meat a chance to develop a deeper flavor and a nice sear. Drain Excess Fat: If you’re using a higher fat content beef, drain some of the fat after browning for a less greasy finish. Adjust Consistency: If the taco meat seems too dry, I add a bit more water or tomato sauce. If it’s too wet, I let it simmer a bit longer. Taste and Adjust Seasoning: As my taco meat cooks, I make sure to taste it along the way. If needed, I adjust the seasoning by adding more salt, pepper, or spices. It’s all about getting the flavor just right! Make it in Bulk: This recipe scales up nicely. I often make a large batch and freeze portions for convenient future meals. It’s a great way to save time and always have taco meat on hand.
When you try this taco meat recipe, please leave a star rating and let me know your favorite way to use it. I love to hear from you! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more dinner inspiration, check out our collections of favorite taco recipes and Mexican recipes. Until next time…
Homemade Taco Meat, on our Gypsy Plate… enjoy!
