Best Taco Meat Recipe
User Reviews
5
Best Taco Meat Recipe
Description
The recipe starts by seasoning and browning the ground beef, which is broken up to ensure even cooking and proper texture. Excess fat is drained if using a higher fat content beef. The spice mixture, including cumin, chili powder, garlic powder, oregano, and smoked paprika, is added to infuse the meat with warm, earthy, and slightly smoky flavors.
After seasoning, chicken broth is added to keep the meat moist while it simmers gently, allowing the flavors to meld and the liquid to reduce, leaving a well-coated, tender taco meat. The method emphasizes seasoning early and letting the spices cook into the meat for a balanced taste.
This versatile taco meat is ideal for any meal needing seasoned ground beef, such as traditional tacos or as a component in layered casseroles, quesadillas, or nachos, making it practical for multiple meals and easy batch cooking.
Notes suggest doubling the recipe for later use, adjusting spices for milder flavor suitable for children, and seasoning well with salt to enhance overall flavor. It also supports substitutions such as ground turkey and broth variations.
Ingredients
- 1 lb ground beef
- salt
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp smoked paprika
- 1 cup chicken broth or bone broth
Instructions
- Add salt to both sides of your ground beef. If you’re using a block of meat, cut the block in half and salt both sides of both halves of the block.
- Heat a large skillet or saute pan to medium-high heat. Add your ground beef and cook for two minutes on one side, flip and cook for another two minutes on the other side.
- Break up the ground meat and cook until the meat is completely cooked. If you're using a fattier cut, drain the excess fat from the meat before moving onto the next step.
- Combine all other spices while browning the meat.
- Once the meat is browned, sprinkle the seasoning over the browned ground beef, stir it in, and cook for one more minute to let the flavors sink in.
- Add the broth, reduce the heat down to low, and allow the meat to simmer for another 4 to 5 minutes.
- Once the liquid has simmered away and you're left with just taco meat, turn the heat off and serve immediately while the taco meat is warm!
Notes
- Double the recipe to have seasoned taco meat ready for casseroles, quesadillas, or nachos later in the week.
- Adjust chili powder and oregano quantities to suit sensitive palates without losing flavor.
- Season ground beef thoroughly with salt to deepen spice flavors.
- Split large blocks of ground beef before cooking to brown evenly and season all surfaces.
- Chicken broth, bone broth, or beef broth can be used based on preference.
- Ground beef with some fat (e.g., 80/20) keeps the meat more tender and flavorful but leaner options or ground turkey can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 307kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 104mg | 4% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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