Great Mexican for all. The absolute best ground beef taco meat you can make at home. Perfect for nachos, salads, or even tacos. So easy and good, you will never use store-bought seasoning again. And you made it from scratch with these easy step by step photo instructions.
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Introduction and My Rating
There is nothing like taco Tuesday or a full plate of nachos. This is a greatly modified and simplified Cooks Illustrated recipe that tastes better than any ground beef taco meat you ever had. Use it for the best tacos, on nachos, or a salad.
You will never open an envelope of taco mix again. For about the same work and just using what you already have in your pantry, you can do this in less than 25 minutes.
My Rating
An easy 5. I have done it over and over. And it is very hard to stop eating and save the leftovers for tomorrow.
👨🍳Method
I have changed the method over time but retained the great taste, so it is time for an update.
The original recipe started with cooking the onion then adding the spices to “bloom” them. It had a little effect, but that added taste was lost in the drainage from ground beef that was added and cooked after the blooming. One extra step eliminated.
I now cooked more traditionally with the onion and meat browned, drained then the spices and tomato sauce added.
The original recipe had two teaspoons of brown sugar, and a tablespoon of vinegar add near the end. I don’t find that is needed and have removed that. But if you use a cheap tomato sauce, it will help some.
🐄The Meat
The original recipe called for lower fat ground meat since the spices would decrease in the drainage. But the lower fat burger tends to be a bit dry. I suggest a standard 80/20 ground beef.
Since the spices are intense in this recipe, if you use another ground meat like turkey or chicken, most people will not know unless told.
🧂Spicing
This is about a 6/10 spicy when using 2 teaspoons of cumin and the 1/2 teaspoon of cayenne. Adjust to your taste.
I suggest using fresh onion and garlic if you can for this recipe. If you must, use onion powder, about 1 tablespoon for a medium to a large onion. And 1/2 teaspoon of garlic powder for the 4 cloves of garlic.
The quality of the tomato sauce is important. The cheaper generic sauce tends to be very acid tasting, and you might need a teaspoon or two of salt to counter that.
❄️Storage
An easy recipe to adjust to the amount you want but I frequently do 3 pounds but it stores well.
It is good in the refrigerator for 3 to 4 days and freezes well for 3 to 4 months.
🇲🇽Mexican Recipes
Mexican Shredded Chicken in a Crock Pot
Crock Pot Mexican Shredded Beef
Tailgate Chili and Nachos
Cinco de Mayo Recipe Roundup
🔪Instructions
Note: Images are from a number of days so the pans may vary.
This is what you need plus your meat, onion, and garlic.
Chop a medium onion.
Add the meat and the onion to a large frying pan over medium-high heat. While the meat and onion are cooking, prep the garlic, and measure the spices.
Cook until the burger has no pink, which is usually 8-10 minutes. Push the meat aside in the center of the pan and add the garlic and cook 1 minute to bloom the garlic. Drain well.
Add the spices and tomato sauce. Turn the heat to medium and cook another 5 minutes until the sauce is incorporated.
Serve in tacos, nachos, or on a salad.
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📖 Recipe
The Best Ground Beef Taco Meat
Great Mexican for all. The absolute best ground beef taco meat you can make at home. Perfect for nachos, salads, or even tacos. So easy and good, you will never use store-bought seasoning again. And you made it from scratch with these easy step by step photo instructions.
Servings/Adjust Amount: 12
Ingredients
- 2 pounds ground beef
- 1 onion – medium diced
- 2-4 cloves garlic – d
Spices
- 4 tablespoons chili powder
- 1-2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper – optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz tomato sauce
Instructions
-
Chop a medium onion.
-
Add the meat and the onion to a large frying pan over medium-high heat. While the meat and onion are cooking, prep garlic, and measure spices.
-
Cook until the burger has no pink which is usually 8-10 minutes. Push the meat aside in the center of the pan and add the garlic and cook 1 minute to bloom the garlic. Drain well.
-
Add the spices and tomato sauce. Turn the heat to medium and cook another 5 minutes until the sauce is incorporated.
Recipe Notes
Pro Tips
- Adjust to the amount you want in the serving area of this recipe card.
- I now use 80/20 ground beef for this. I feel it gives the best results.
- You may use ground turkey or chicken. Of course there will be a slight taste difference but the spices in this meat will dominate.
- I suggest making a large amount and freezing.
- This is about a 6/10 spicy when using 2 teaspoons of cumin and 1/2 teaspoon cayenne. Adjust to your taste.
- Good in the refrigerator for 3-4 days and freezes well for 3-4 months
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ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
Nutrition Facts
The Best Ground Beef Taco Meat
Amount Per Serving
Calories 210 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 54mg18%
Sodium 388mg16%
Potassium 335mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 907IU18%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published May 6, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.