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Ground Beef 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

This recipe for ground beef taco meat uses homemade taco seasoning and it’s hands down the best taco meat in the world. It makes awesome authentic tacos – even better than Mexican restaurants. My kids always ask for seconds, so double or triple this recipe. It freezes well and is Whole30, Paleo compliant.


  • 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!