Taco Meat
This versatile taco meat recipe is simple to make and can be used in tacos, burritos, nachos, and enchiladas.
The key to turning ground beef into delicious taco meat is making sure you build up a flavorful sauce that keeps the meat moist.
One of our favorite ways to use this recipe is in our Classic American Tacos.
It also helps to use a taco seasoning that uses chili powder as its base and includes wet and dry ingredients to help build up flavors and texture.
Make sure to drain off any grease that accumulates during the browning process, before adding the sauce. This keeps the tacos from turning greasy.
A delicious substitute for the taco sauce is this Red Enchilada Sauce that can be made in 30 minutes and has deep Southwestern flavors.
For a delicious weeknight dinner, serve these tacos with Instant Pot Mexican Rice and Sweet Corn with Anaheim Peppers.
Ingredients
- 1 lb ground beef
- 1 cup white onion, minced
- 1 4 oz can roasted green chilis, diced
Spice Mixture
- 1/3 cup taco sauce
- 1/4 cup water
- 1/2 tsp garlic powder
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
- Sauté the onion and roasted green chilis in a little oil, add in the ground beef to brown. Make sure to stir the ground beef regularly to break it into small bits.
- While the meat is browning, mix the taco sauce, water, garlic powder, chili powder, cumin, salt, and pepper together.
- Once the ground beef has finished browning, drain any extra liquid, and turn the heat down to a low simmer.
- Add in the seasonings and cook covered for 10 minutes or so, stirring occasionally, to incorporate all the flavors.
Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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