Brimming with authentic Mexican flavor, this real-food taco meat recipe is so simple to make! You’ll want to make a double batch to freeze some for your next taco night because it’s sure to become a family favorite.
If you’ve been following Crumbs for any length of time, you know we’re big fans of taco night.
Carnitas in soft, fresh, Homemade Tortillas? Classic.
Black Bean and Corn Salsa Tacos? Great way to get our veggies in.
No matter the specific way we do taco night, we always want big flavor without a ton of work. AND we want it to be made with simple, real food ingredients. AND we want to stay within our budget. That’s not too much to ask, is it?
Not with this ground beef taco meat recipe, it isn’t.
THE BEST TACO MEAT RECIPE
This taco meat recipe has a lot going for it. We love it because:
- The Homemade Taco Seasoning is unbeatable. I’m not going to lie here…this seasoning is AWESOME.
- Kid-approved. This recipe is tried and tested on picky eaters. Even when you add the optional veggies, because they’re mixed in with the meat, it tastes like…meat!
- Freezes well. Stock your freezer and toss your taco meat in a variety of dishes.
- Whole-30 compliant. No grains or legumes or weird preservatives…just vegetables and meat!
- Made from scratch. This means it’s easy to see what’s in the taco meat and the seasoning and know that we’re eating all REAL FOOD ingredients.
- You can add MORE veggies and use less meat. You can add healthy (hidden) vegetables and stretch your beef AND your budget to create more meals with less money. Win-win.
BEEF TACO RECIPE INGREDIENTS
This beef taco recipe is quick and easy to make, and it has that great taco flavor you’re looking for!
- Olive oil. This helps caramelize the veggies and keep them from sticking to the pan.
- Onion. Be sure to FINELY dice the onion (think the size of 2 pieces of rice) so that it blends well into the meat and your kids won’t bother with the hassle of picking it out.
- Beef. If you don’t love beef, you can substitute any ground meat. Personally, I prefer grass-fed beef, and if you can’t find it locally, or are looking for a consistent, trusted supplier of quality meat, I recommend checking out Butcher Box (you can read my personal review HERE and find out how I prioritize quality meat in our budget HERE, and my post on how to make Butcher Box worth the cost! Get our Exclusive Crumbs Readers deal HERE.
- Homemade taco seasoning (find the recipe here). Chances are, you already have all the ingredients for this, and you won’t get any of the unnecessary additives that are sometimes in packaged seasoning.
HOW TO STRETCH TACO MEAT
If you really want to stretch your ground beef, you can add a few extra veggies to your taco meat. I’ve tried the following veggies in this recipe, and they work well. Choose one or add them all to REALLY stretch this taco meat recipe!
- Celery. Be sure to FINELY dice the celery, just like the onions above, so that it blends well into the meat and your kids won’t pick it out.
- Mushrooms. According to the resident picky eater, if the mushrooms are chopped finely as well (not quite as small as the onion – think 4 pieces of rice), they taste just like the meat. Try brown or cremini mushrooms if you or your kids aren’t mushroom lovers.
- Carrots. Shred the carrots instead of chopping and aim for smallish shreds. I recommend this box grater.
- Cabbage. This is an add-on for those of you who love cabbage (in which case, you should try my Egg Roll in a Bowl). Again, chop finely to blend well.
To add the optional veggies to this taco meat, it’s really simple!
- Add the mushrooms, celery, and carrots to the skillet at the same time as the onions for this taco meat recipe.
- Stir in the cabbage for the last 3-4 minutes of cooking.
TACO RECIPE NOTES
In my experience, these tips help make the taco recipe really shine!
- Choose the right pan. It’s important to use a shallow pan for this taco meat recipe. This allows any excess liquid to evaporate quickly and create delicious ground beef taco meat that’s solid clumps instead of soggy meat mash (which we don’t like!).
- I used this 12” cast iron skillet and it was the perfect size for this recipe
- Make your own Taco Meat Seasoning. In addition to tasting AMAZING, this allows you to adjust the level of seasoning, cuts down on additives, and saves money.
- Freeze some taco meat. I’m all about freezing things for later (a la Yogurt and Tomato Paste and Breakfast Sausage and Meatballs and even this step-by-step freezer cooking guide), so I highly recommend doubling or tripling this recipe and freezing it for later.
FREEZING GROUND BEEF TACOS
- Cook one batch at a time.
- Let cool and then portion out 2-cup servings into freezer-safe containers. Double wrapping prevents freezer burn, which doesn’t ruin food, but can make it taste less appealing. See Tip #1 below for how I do it.
- If you’re making something else or feeding a family on the Whole30 (here’s a sampling of what we ate in a week), freezing in 2-cup portions lets you easily pull out additional bags to thaw.
I freeze meals a LOT, so I’ve learned a few things along the way, and of course, I want to share them with you! Here are some of my most-used hacks for freezing ground beef tacos:
- Tip #1: I freeze meat in sandwich bags, then put those sandwich bags in a larger gallon bag. I typically reuse plastic bags if I keep something like pretzels or grapes, but I don’t reuse any bags that I’ve used to store meat.
- Tip #2: I’ll toss the smaller sandwich bags, but reuse the gallon bag since it didn’t touch the meat. This also makes the meat a bit more flexible for my tiny freezer!
- Tip #3: I like the types of baking dishes that come with lids, like this one. It’s great for traveling, yes, but I REALLY like it because if I run out of time to portion everything in the freezer, I can cover it up and put it in the fridge!
HOW TO MAKE TACO MEAT
Step 1: Cook the onions. Warm olive oil over medium heat (I use my 12” cast iron skillet). Add the onions and cook, stirring occasionally, until the onions are translucent.
Step 2: Add the ground beef and taco seasoning.* Break up the beef using a pastry cutter or a wooden spoon and stir until everything is mixed well.
*Psst! I have a secret savory tip for you! Try Ava Jane’s Kitchen for your salt, whether using it in my Homemade Taco Seasoning or topping your meat with a dash of salt before serving. Why? For one, because it doesn’t have microplastics (gross, right?). It’s also SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
Step 3: Cook the ground beef on medium heat until it’s no longer pink. The juices and water should be evaporating, but if they’re not, you can turn the heat up slightly. Stand at the stove if you turn the heat up and stir constantly so as not to burn the taco meat.
Step 4: Serve as you would ground beef, preferably in tacos!
Note: If you are using the optional vegetables, add the mushrooms, celery, and carrots to the skillet at the same time as the onions for this taco meat recipe. Stir in the cabbage for the last 3-4 minutes of cooking.
HOW TO USE YOUR TACO MEAT
Now that you’ve made your taco meat, how are you going to use it?
Obviously, you could have a taco night and fill your favorite tortillas with taco meat and all the toppings. Corn Tortillas, Flour Tortillas, or even Almond Flour Tortillas make the best taco shells!
We like to drizzle Lime Crema on ours and have a side of Refried Beans or Instant Pot Cilantro Lime Rice. Spicy Citrus Black Beans or Cilantro Lime Coleslaw are also great additions to taco night.
And don’t forget the sauces! We like lots of different toppings depending on what we have on hand and what’s in season.
Use taco meat to top Tortilla Chips for some homemade nachos. This is my favorite when we just have a little bit of meat left over because I can stretch it into another full meal.
Taco meat makes a great topping for Baked Potatoes. Or replace the filling in my Ridiculously Easy Potato Skins with taco meat for a yummy appetizer. Top with cheese and sour cream.
Have a taco salad bar and let everyone choose their favorite toppings. Pair it with my Cilantro Lime Vinaigrette dressing for a delicious light and fresh meal!
Add to a batch of Tortilla Soup. Or use it in quick and easy enchiladas! Yum!
TACO MEAT FAQS
What meats are best for tacos?
Any type of ground beef or meat can be used for tacos, but I prefer grass-fed organic beef (I highly recommend Butcher Box!), mixed with a whole bunch of fresh vegetables to add flavor and nutrition to my tacos. A lean ground beef or ground turkey is sometimes preferable since it doesn’t get as greasy, although you can always drain excess grease.
What does taco meat contain?
At its most basic, taco meat contains the meat and the taco seasoning. You can add veggies to this recipe for a boost in nutrition or keep it super simple with just the meat and a few more ingredients.
Are homemade tacos healthy?
Yes! I use organic, grass-fed beef from a trusted source, skip the seasoning packet, and make my own Taco Seasoning. You can also boost your nutrition even more with loads of fresh vegetables, so all the nutritional bases are covered!
How do you season taco meat from scratch?
This taco meat seasoning recipe utilizes common spices in your kitchen (chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and oregano) and allows you to adjust the spiciness of your seasoning. It’s super easy to make and doesn’t have any of the preservatives and anti-caking agents that make store-bought seasonings less healthy!
MORE FAVORITE MEXICAN RECIPES
- The Very Best Slow Cooker Carnitas
- The Best Tex-Mex Migas
- Slow Cooker Mexican Potato Soup
- Easy Spicy Shrimp Tacos with Creamy Slaw
- Black Bean and Corn Salsa Tacos
- Slow Cooker Chicken Tacos
- Easy Spicy Salmon Tacos with Slaw
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Taco Meat
Brimming with authentic Mexican flavor, this real-food taco meat recipe is so simple to make! You’ll want to make a double batch to freeze some for your next taco night because it’s sure to become a family favorite.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1 Tbsp olive oil
- 1 cup finely diced onion (about 1 large onion)
- 1 cup finely diced celery (about 2–3 stalks)
- 1 cup finely diced mushrooms (about 4 oz)
- 1 cup shredded carrots (about 2 large carrots)
- 1 lb ground beef
- 2–3 Tbsp Homemade Taco Seasoning
Instructions
- In a large heavy bottom skillet (I use my 12” cast iron skillet), warm olive oil over medium heat. Add 1 cup finely diced onions, 1 cup finely diced celery, 1 cup finely diced mushrooms, and 1 cup shredded carrots and cook, stirring occasionally, until the onions are translucent.
- Add the 1 lb ground beef and 2-3 Tbsp Taco Seasoning. Break up the beef using a pastry cutter or a wooden spoon and stir until everything is mixed well.
- Cook the ground beef on medium heat until it’s no longer pink. The juices and water should be evaporating, but if they’re not, you can turn the heat up slightly. Stand at the stove if you turn the heat up and stir constantly so as not to burn the meat or vegetables.
- Serve as you would ground beef, preferably in tacos!
Notes
- Choose the right pan. It’s important to use a shallow pan for this taco meat recipe. This allows any excess liquid to evaporate quickly and create delicious ground beef taco meat that’s solid clumps instead of soggy meat mash (which we don’t like!).
- I used this 12” cast iron skillet and it was the perfect size for this recipe
- Make your own Taco Meat Seasoning. In addition to tasting AMAZING, this allows you to adjust the level of seasoning, cuts down on additives, and saves money.
- Freeze some taco meat. I’m all about freezing things for later (a la Yogurt and Tomato Paste and Breakfast Sausage and Meatballs and even this step-by-step freezer cooking guide), so I highly recommend doubling or tripling this recipe and freezing it for later.
Nutrition
- Calories: 260
This is our go to taco recipe!! Once I tried it, we never went back to cooking only meat. Love the extra vegetables (I use cabbage instead of celery) and that there are always leftovers!
Very easy and very tasty. Used impossible burger, because there was some in the fridge. Will definitely make again.
So glad to hear this, Rebecca!
Love this recipe and use it all the time, was curious if you think it could be used in chili? or even to make meatballs… thinking it might be too much stuff to get it to stick but I might try it! If anyone has tried let us know, I’ll report back what happens to with my experiment!
Would love to know if this can be made into meatballs as well!!
Hi Courtney and Suz, Absolutely! Use the seasonings on this recipe but use the flour and eggs called for here instead of Italian seasoning.
I would love to understand how to make the stretched meat in to meatballs. Can anyone help clarify this for me?
Hi Arpita!
We’re so happy to hear that! 🙂
Can this be frozen in portions after it’s all cooked, or only refrigerated?
Hi Tanya! Yes, it would be great frozen. Make sure that it is completely cooled first, and portion into individual freezer bags. Push all of the air out and label the bags with the date. It should be good in the freezer for 3 months. 🙂 Enjoy!
Thanks so much. I have made this recipe before but I was out of carrots, so I used cauliflower rice and it worked great. My daughter never knew.
Tiffany, I didn’t follow your recipe exactly but added the quantities of celery, onion, carrot & mushroom that I already had on hand to my ground beef and cooked everything together. I even forgot to add my homemade taco seasoning but this made a pretty good taco salad!!! Thanks for this awesome idea. So glad I found your website.
You’re so very welcome, Allison!
I didn’t think this stretching meat idea was going to fly with my hubby but we really need our budget to stretch further. So I gave it a go, homemade taco seasoning and all. I didn’t have time or patience to chop or grate anything so I just toss all the veggies in my food processor. Hubs unfortunately came in before I finished cooking and could see the colours. So I had to tell him but once cooked you couldn’t tell the difference. And everyone loved it.
I’m so glad everyone loved it Sabrina! There have been a few times when hubs walked in when I was trying something new in the kitchen. If I can scoot him out long enough for me to finish, he never knows the wiser, LOL!
You have homemade taco seasoning in the recipe but where is the recipe for it please?
Oops! Sorry about that Norah! Here it is: https://dontwastethecrumbs.com/2018/05/homemade-taco-seasoning-recipe/. I’ll update the recipe too. Thank you for pointing that out to me!
My favorite filler for ground beef is shredded zucchini. Can’t see it in there, doesn’t change flavor at all & you are sneaking those extra veggies in.
We make tacos ALOT! I usually use over 2 lbs of ground beef for the 4 of us (this includes 2 teenage boys who love tacos) and the meat is almost gone. Often I would grate some veggies I.e. carrots and zucchini but your idea of the brown mushrooms/onions/celery chopped small is great!! My younger son would ALWAYS pick out the mushrooms but because they were chopped small he did not notice….. I felt with all the veggies this is a much healthier version of tacos and everyone loved it …… ESPECIALLY with the homemade tortillas. Thanks for all the helpful practical tips!!
You’re very welcome Laurie!
I didn’t have all the ingredients but used what I had and your idea here and was pretty shocked when my kids gobbled it up and didn’t appear to even notice!! I’m doing it from here on out and love that it’s adding nutrition to the meat but also stretching it so it’s frugal! Win, win in my books. Thanks!
You’re very welcome Carly!
I add pureeed or grated zucchini or squash and a can of pumpkin purée to stretch mine, and I sometimes throw in celery or mushrooms as well. It’s not no carbs, of course, but sometimes I also add retried black beans. I much prefer the texture over whole so I can pick pretend I’m eating straight up meat. 😉 Depends what I have around.
My friend was over when I attempted to stretch some ground beef for us and six kids for a taco salad. She didn’t tell her kids about the additions, and They unsuspecting oh gobbled it up. Some had seconds, and my friend even noted that the pumpkin gave it a creaminess that made her not miss the cheese. There was even enough ledt for my husband to have it when he came home from work, and I thought surely he’d be digging For leftovers!
I love these creative additions Christie!
Thanks for the ideas. My husband is a hard “no” on celery, but I can use all the other ideas. Fantastic.
I would just like to add, I have an electric 4-cup chopper that chops onions, mushrooms, celery, and carrots to a great minute size. I use it all the time when I make soup with vegetables in it because my daughter does not eat many vegetables at all. I can put vegetables in anything, and she will eat them if I chop them in the chopper.
Thanks for the tip Missy!
Hi Missy, not sure if you will see this question, what kind of chopper is it?