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Taco Meat

Taco meat made with browned ground beef coated in a rich spiced sauce. Quick skillet method delivers crumbled texture and a thick, clinging seasoning coating.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment/Main
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco meat
  • 2 lb ground beef
  • 0.25 cup water
  • 3 tbsp taco seasoning
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 1 salt and pepper

Equipment

  • 1 large skillet

Method
 

Brown and crumble the beef
  1. Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks for about 5-7 minutes until browned. Drain excess fat, leaving about 1-2 tablespoons behind.
Build the spiced sauce
  1. Add water, taco seasoning, tomato paste, cumin, garlic powder, and cayenne pepper to the skillet and stir well to combine. Keep the heat at medium-high so the mixture starts bubbling and clinging to the meat.
Simmer and thicken
  1. Simmer for 3-5 minutes until the sauce thickens and coats the meat. You should see a glossy, spoon-coating texture rather than watery sauce.
  2. Season with additional salt and pepper to taste. Taste and adjust until the flavor is balanced and not flat.
Serve and store
  1. Use the taco meat immediately in tacos, burritos, quesadillas, or other Mexican dishes. Cool any leftovers quickly and store in an airtight container in the refrigerator for up to 4 days.

Notes

Pro tip: keep about 1-2 tablespoons of rendered fat after draining for deeper browning and a smoother, clinging sauce. Refrigerate leftovers in an airtight container up to 4 days; reheat in a skillet with a splash of water to loosen if needed. For a lighter option, use leaner ground beef (or a lean turkey) and reduce the extra fat step accordingly; the sauce thickening time may be slightly shorter.