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Taco Meat

Overview of a cast iron skillet filled with cooked ground beef. Green leaf garnish and a wooden spoon ready to dish up a portion. Text overlay The Best Ground Beef Taco Meat.

5 from 5 reviews

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.


  • 1 Tbsp olive oil
  • 1 cup finely diced onion (about 1 large onion)
  • 1 cup finely diced celery (about 23 stalks)
  • 1 cup finely diced mushrooms (about 4 oz)
  • 1 cup shredded carrots (about 2 large carrots)
  • 1 lb ground beef
  • 23 Tbsp Homemade Taco Seasoning


  1. 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.
  2. 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.
  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 meat or vegetables.
  4. Serve as you would ground beef, preferably in tacos!


  • 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!).
  • 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.


Keywords: taco meat