Taco Meat

I have a few secrets to share with you today about how I make the tastiest taco meat. A simple combination of spices, plus extra flavor from smoked paprika, with a little tomato paste added in for depth of flavor makes incredibly good taco meat. From there, I have a budget-friendly variation with beans and lots of ways to use taco meat. Homemade taco meat from scratch is much healthier, and it saves money too.

When we first got married, tacos were one of the only things Tyler could make. I can’t help but laugh when I remember the first time I made tacos for him, how he hovered over my shoulder, instructing my every move in the kitchen.

Ingredients & Substitutions

• Ground beef – I like to use lean ground beef, so you don’t need to drain off any extra grease (90/10). You can also mix it up with ground pork, ground turkey, or ground chicken. If you use ground poultry, add a little oil to the pan so it doesn’t stick, and be careful not to overcook it.
• Smoked paprika – mixed with chili powder gives this taco meat more flavor with that hint of smokiness. Smoked paprika is the perfect way to give your taco meat a little something extra!
• Chili powder – unsalted mild chili powder is what I use in taco meat, but you can use hot chili powder if desired or add a pinch of chipotle powder for heat.
• Garlic & onion powder – I like to use garlic and onion powder that is more granular and sometimes labeled as garlic granules. Both have a toastier flavor than regular garlic and onion powder. I get mine in the bulk section of Natural Grocers, and it’s labeled as granules, but I’ve seen it in the grocery store labeled as powder. What you’re looking for is the texture of sand rather than fine powder, and it should be unsalted.
• Cumin – ground cumin is key to any good taco meat, and there is no substitute.
• Tomato paste – add depth of flavor and a little something extra to taco meat.
• Optional – black beans and salsa make a great addition to taco meat and are the perfect way to make this even more budget-friendly. I like to use a can of drained, rinsed black beans and a little salsa to boost the flavor of adding beans to the meat.

Step 1: Start by preheating a large skillet over medium-high heat. When the pan is hot but not smoking, add the ground beef and break it up into small bits with a utensil. 

Drain any excess grease if needed when the ground beef has broken up and is cooked. Then add the spices and stir to combine.

Step 2:  Next, add the tomato paste and water and stir, breaking up the tomato paste until the meat has been completely coated in the sauce.

Step 3: Season to taste with additional sea salt if needed, and you’re ready to serve!

Or you can follow my budget-friendly version in the recipe notes and add the black beans and salsa at this time.

Ways to serve this

• Serve this taco meat the classic way with all the American taco toppings: grated cheddar cheese, shredded lettuce, chopped tomatoes, sour cream, tortillas, and we like to add a little diced red onion.
• Make this taco meat into a taco bowl with the same toppings, but use freshly steamed rice or roasted sweet potatoes as the base instead of tortillas.
• Use this taco meat, or any leftovers, to make quesadillas. This is one of our favorite things to make while camping because it is so easy.
• You can also use this taco meat to make taco salad with all the same toppings listed above and a little extra salsa as a dressing. You can also follow my Loaded Taco Salad recipe, which has a salsa dressing that makes the best taco salad.
• Try my Vegan Queso or creamy Cilantro Lime Dressing in place of the cheese and sour cream in this recipe for my favorite dairy-free options.
• Try my Pico de Gallo in place of the tomatoes, or Restaurant Style Salsa when tomatoes aren’t in season.

Storing leftovers

• To store – store each part of this recipe separately in airtight containers in the fridge for 4-5 days.
• Make ahead – you can make the taco meat ahead and gently reheat it for serving.
• Reheating – the rice for taco bowls will get really hard as it sits in the fridge so I like to heat it in a skillet with some of the taco meat and a touch of water over medium heat until it softens. From there, you can pile on all your favorite toppings.
• To freeze – the taco meat can be made ahead as meal prep in large batches and frozen for up to 3 months.

Dietary Options & Substitutions

• Dairy-free – use dairy-free sour cream and cheese, or omit them both. I like to use a drizzle of my Cilantro Lime Dressing in place of the sour cream. My Vegan Queso makes a great topping as well.

More Taco Recipe Inspiration

• Taco Casserole
• Turkey Taco Salad
• Loaded Taco Salad
• Creamy Taco Soup
• Taco Bowls