Go Back
–+ servings
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.
Print Recipe
5 from 1 vote

Ground Beef Taco Meat Recipe

This easy Taco Meat Recipe is made with ground beef, tomato paste, fire-roasted tomatoes, beef stock, and bold spices for rich, saucy, flavor-packed taco meat. Serve it in tacos, nachos, taco bowls, taco salad, walking tacos, or party taco bars.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • 1 skillet
  • measuring spoons
  • measuring cup
  • spatula
  • chef's knife
  • cutting board

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground beef
  • 1 sweet onion diced
  • 4 cloves roasted garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon adobo sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon dried 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
  • 1 15.5- ounce can fire-roasted diced tomatoes undrained
  • 1 tablespoon apple cider vinegar
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the ground beef and cook until browned and no longer pink, breaking it into small pieces with a wooden spoon or spatula.
  • Transfer the beef to a bowl with a slotted spoon. Drain off all but about 2 tablespoons of fat from the skillet.
  • Add the onion to the skillet and cook until softened, about 3 to 4 minutes.
  • Stir in the roasted garlic and cook for 1 minute.
  • Stir in the tomato paste and cook for 2 to 3 minutes, until it darkens to a deep red color.
  • Add the ancho chile powder, cumin, adobo sauce, garlic powder, oregano, brown sugar, salt, cayenne, smoked paprika, and chopped chipotle chile. Stir to coat the onion mixture.
  • Stir in the fire-roasted tomatoes, apple cider vinegar, beef stock, and Worcestershire sauce.
  • Return the ground beef to the skillet and stir to combine.
  • Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and coats the beef.
  • Serve warm in taco shells, tortillas, nachos, taco bowls, taco salad, or walking tacos.

Notes

  • Use 80/20 ground beef for the juiciest taco meat or 90/10 for a leaner version.
  • Drain excess fat before adding the sauce ingredients.
  • For mild taco meat, skip the cayenne and use less chipotle chile.
  • For spicier taco meat, add extra adobo sauce, cayenne, or crushed red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled taco meat in freezer-safe bags or containers for up to 3 months.
  • Reheat gently with a splash of beef stock or water to keep the meat moist.
  • To serve a crowd, keep the finished taco meat warm in a slow cooker on the warm setting.

Nutrition

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