Description
A quick and flavorful taco meat recipe featuring lean ground beef cooked with a blend of classic Mexican spices and optional sautéed onions and garlic. Perfect as a versatile filling for tacos, burritos, and other Mexican-inspired dishes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (93/7)
- 2 tablespoons tomato paste
- 1/4 cup water (up to 1/2 cup, as needed)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon powder
Optional Ingredients
- 1 cup diced yellow onion
- 1 to 2 teaspoons minced garlic
Instructions
- Add Optional Garlic and Onion: In a large pan, heat the olive oil over high heat. If using, add diced onion and minced garlic and cook for about 3 minutes until they start to turn golden. If you are not using onion and garlic, simply heat the oil until hot.
- Cook Beef: Add the ground beef to the pan and let it sear for 1 minute without stirring. Then begin breaking it apart with a wooden spoon. When the beef begins to change color from red to pink, add all the spices and the beef bouillon powder. Continue cooking and drain any excess grease from the pan.
- Finish: Stir in the tomato paste and gradually add water to deglaze the pan and moisten the beef mixture. Cook until the water mostly evaporates, leaving the meat juicy but not watery. Taste and adjust seasonings as needed.
- Enjoy: Use the taco meat as a filling for tacos, burritos, or any favorite dishes.
Notes
- You can adjust the chili powder amount to increase or decrease the heat level.
- Using lean ground beef (93/7) helps keep the meat flavorful yet not greasy.
- Optional onions and garlic add extra depth of flavor but can be omitted if preferred.
- Adding water carefully helps keep the meat juicy without making it watery.
- This taco meat can be refrigerated for up to 3 days or frozen for up to 1 month.
