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.
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.
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!
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!).