Flavor packed taco meat for all your favorite taco recipes. Frontera Grill inspired, this easy Ground Beef Taco Meat takes just minutes to make.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: taco, taco beef
Servings: 8=
Calories: 187kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
1tablespoonOlive Oil
1 1/2poundsground beef
1Oniondiced
4clovesRoasted Garlic
2tablespoonsTomato Paste
1tablespoonAncho Chile powder
1tablespoonground Cumin
1tablespoonadobo sauce
1tablespoonGarlic Powder
1tablespoonOregano
1tablespoonbrown Sugar
1/2teaspoonkosher Salt
1/2tablespoonground cayenne pepperoptional
1/2tablespoonsmoked paprika
1Chipotle Chile in adobo saucefinely chopped,
15.5ouncecan fire roasted diced TomatoesTomatoes, Tomato Juice,
1tablespoonsOrganic Apple Cider Vinegar
1cupBeef Stock
1tablespoonWorcestershire Sauce
Instructions
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.
Notes
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.