Feed a crowd big or small, this easy to make Taco Meat is packed with slow roasted flavor and is perfect for parties. Double, triple or quadruple the batch to fit the size of your crowd or freeze in batches for easy weeknight dinners.

Ground Beef Taco in a taco holder on a white plate.

The Best Taco Meat

Beef Tacos reign supreme in our house and it’s easy to see why! A flavor packed Taco Meat is totally easy to make and great for parties. And since I plan to have all the parties this coming year, have tons of plans for this ground beef taco stuffer.

The recipe for this ground beef taco meat is inspired by the same one I love at Frontera Grill. Rich with flavor and spice, this is one mouthwatering meal you can get on the table in minutes for easy weeknight dinners.

We like to set up a Walking Taco Bar since they’re kind of a big thing around here. It’s always a huge hit at parties but this Taco Meat would also be great for a regular taco bar or a taco pizza! Or a taco salad! And it’s totally freezable which makes it even better because you can make a huge batch to have on hand for easy weeknight dinners.

Taco meat in a skillet with cilantro on top and a wooden spoon in it for serving. Taco shells are placed on the table beside the pan.

How to Cook Taco Meat

I make my taco meat on the stovetop but for parties I make Slow Cooker Taco Beef with ground beef, THIS easy to make Taco Seasoning (or use your favorite!) and beef stock! That’s the big secret here, I simmered swimming in beef stock that kind of gets a little concentrated giving your taco beef a really kicked up savory, beefy flavor that you’re not going to get from water.

  1. Brown the beef. Heat a large skillet over medium high heat and brown the ground beef. Remove from the pan and keep warm.
  2. Make the Taco Sauce. Cook the onion in the skillet then add the remaining ingredients. Bring to a boil.
  3. Combine. Add the ground beef back to the pan and simmer until the sauce is reduced.
  4. Serve. Serve the taco beef in taco shells, on a salad or on top of nachos.

It’s so simple! To make a taco bar, transfer the taco meat to a slow cooker and keep on the warm setting in the middle of a table so party guests can make their own.

one taco on a white plate with lettuce and cheese falling out of the top.

Serving Suggestions

This easy Taco Meat is simply amazing and would be perfect piled on a top of these tortilla chips with melty cheese draped on top. What do you think? OR you can roll it up in pizza dough with cheese for a game day snack that is simply amazing!

Three tacos on a square white platter with lettuce, tomatoes and cheese on top.

More Taco Inspired Recipes

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Taco meat in a skillet with cilantro on top and a wooden spoon in it for serving. Taco shells are placed on the table beside the pan.

Get the Recipe: The Best Taco Meat Recipe

Flavor packed taco meat for all your favorite taco recipes. Frontera Grill inspired, this easy Ground Beef Taco Meat takes just minutes to make.
5 from 1 vote


  • 1 tablespoon Olive Oil
  • 1 1/2 pounds ground beef
  • 1 Onion, diced
  • 4 cloves Roasted Garlic
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ancho Chile powder
  • 1 tablespoon ground Cumin
  • 1 tablespoon adobo sauce
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Oregano
  • 1 tablespoon brown Sugar
  • 1/2 teaspoon kosher Salt
  • 1/2 tablespoon ground cayenne pepper, optional
  • 1/2 tablespoon smoked paprika
  • 1 Chipotle Chile in adobo sauce, finely chopped,
  • 15.5 ounce can fire roasted diced Tomatoes, Tomatoes, Tomato Juice,
  • 1 tablespoons Organic Apple Cider Vinegar
  • 1 cup Beef Stock
  • 1 tablespoon Worcestershire Sauce


  • 1 skillet


  • Heat the olive oil in a large skillet over medium high heat.
  • Add the ground beef and cook until browned while breaking up into small pieces with a wooden spoon or spatula. Once cooked and no longer pink, transfer to a bowl with a slotted spoon.
  • Drain off all but 2 tablespoons fat and return the skillet to the stovetop.
  • Add the onion to the pan and cook until softened. Stir in the garlic and cook for 1 minute.
  • Stir in the tomato paste and cook for 2-3 minutes or until a deep Burgundy color.
  • Add the Chile powder, cumin, garlic powder, oregano, brown sugar, salt, cayenne, smoked paprika, chipotle Chile and adobo sauce and tomatoes. Stir to combine.
  • Stir in the tomatoes, vinegar, beef stock and Worcestershire sauce. Bring the mixture to a boil and turn the heat to low.
  • REturn the beef back to the pan and simmer for 15-20 minutes or until the sauce has thickened and reduced by half.
  • Serve in taco shells or on a salad.


Taco meat can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
The taco beef can also be frozen in an airtight container for up to 3 months.
Serving: 0g, Calories: 187kcal, Carbohydrates: 10g, Protein: 20g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 811mg, Potassium: 510mg, Fiber: 2g, Sugar: 5g, Vitamin A: 950IU, Vitamin C: 4mg, Calcium: 63mg, Iron: 4mg