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Taco Meat

Taco meat with browned ground beef coated in a rich spiced sauce—ready fast in one skillet. Crumble-browned beef is simmered with taco seasoning, tomato paste, and spices until the sauce thickens and clings to every bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment/Main, Dinner, Lunch
Cuisine: Mexican-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Taco meat base
  • 2 lb ground beef Use 80–90% lean for best browning; drain if needed.
  • 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
  • salt and pepper to taste Add to balance seasoning at the end.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a large skillet over medium-high heat, breaking it into small crumbles as it cooks, about 5-7 minutes, until no longer pink. Drain excess fat, leaving about 1-2 tablespoons.
Build the spiced sauce
  1. Add water, taco seasoning, tomato paste, cumin, garlic powder, and cayenne pepper to the skillet. Stir well to combine and scrape up any browned bits.
Simmer until thick and coating
  1. Simmer the mixture over medium-high heat for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the meat. You should see a glossy, clinging coating on the crumbles.
Season and finish
  1. Taste the taco meat and season with additional salt and pepper to taste if needed. Stir to evenly distribute the adjustment.
Serve or store
  1. Use immediately in tacos, burritos, quesadillas, or other Mexican dishes. Store in an airtight container in the refrigerator for up to 4 days.

Notes

Pro tip: draining to leave about 1–2 tablespoons fat helps the spices bloom and keeps the sauce glossy without being greasy. Refrigerate up to 4 days in an airtight container; reheat in a skillet with a splash of water to loosen the sauce. Freezing works—freeze in portions up to 2 months and thaw overnight before reheating. Dietary swap: for a lighter version, use ground turkey (or lean ground beef) and add a teaspoon of olive oil if you drain down closer to zero fat.