Easy Taco Meat isn’t just for Taco Tuesdays. It’s a quick and easy dinner that your family will love any night of the week. Diced peppers and onions add a ton of flavor to the meat, and the spices can easily be adjusted to suit the spiciness you prefer. Top with Guacamole for the best tasting tacos this side of Mexico.
I like to add diced jalapeño and a bit of chipotle spice to my meat. The chipotle seasoning adds a depth of smoky spiciness that really enhances the flavor. If you’re extra sensitive to spice levels, just reduce the amount, or omit completely.
I know you’re probably a lot like me, and life just gets insanely busy at times. This is a perfect recipe for easy meal prep. Make up a double (or even triple) batch of the meat to enjoy for an easy dinner, then taco salads for work during the week. You can even repurpose the meat to make a delicious Mexican egg casserole for breakfast.
I do believe you’ll love this recipe for Easy Taco Meat as much as we do. It’s definitely a staple in our house!
EASY TACO MEAT FAQS:
Can I freeze Easy Taco Meat?
Absolutely! In fact, I often cook a double batch of meat to purposely have plenty of leftovers for the freezer. It’s so easy to thaw and reheat for a super quick weeknight meal.
What kind of meat should I use?
I like to use either ground beef or ground turkey, but ground bison works well also. If you have access to it, ground elk is also delicious—just make sure not to overcook it, as it will dry out. Chorizo is another option that adds delicious flavor to tacos.
What are the best taco toppings?
This will obviously depend on your tastes and dietary restrictions, but some of my favorites include: shredded lettuce, diced tomatoes, cheese (cheddar, Manchego, Cotija), avocado or homemade Guacamole, sour cream, cilantro, black beans or pinto beans, and salsa. You get the idea—top those tacos with whatever you like.
HOW TO PREPARE EASY TACO MEAT:
Cook the ground meat in a lightly greased skillet, breaking into small chunks with the spatula.
While the meat is cooking, dice the onion and peppers, and finely chop the cilantro, garlic, and jalapeño.
When the meat is still a little pink, add in the peppers, onions, garlic, and jalapeño. Continue cooking until meat is completely cooked through.
Add the spice mixture, cilantro, and 1/2 cup water. Stir well to combine all ingredients.
After the water begins to boil, cover with a lid, turn down to low, and simmer for about 20 minutes. Stir occasionally. This final step helps to really infuse the meat with all the flavor. If the liquid hasn’t all absorbed, simply remove the lid and simmer about 5 more minutes to evaporate any liquid.
SERVING SUGGESTIONS FOR EASY TACO MEAT:
- Add to quesadillas. I like to use a mixture of ground beef, black beans, corn, and chopped tomatoes.
- Serve in hard or soft taco shells with your favorite toppings. You could also use Romain lettuce as wraps.
- Use to make a Mexican egg casserole, egg muffins, or omelette.
- Add in refried beans and rice to make a delicious burrito or burrito bowl.
- Make a taco salad using shredded Romain lettuce, tomatoes, avocado, cheese, black beans, and salsa.
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EASY TACO MEAT NOTES:
- This post was originally published on January 9, 2017. It has been updated with additional information and new photos.
- For a vegetarian option, try using crumbled tempeh in place of ground meat.
- To keep this recipe Whole30 friendly, use the Taco Meat recipe to make a taco salad, or make a burrito bowl using cauliflower rice and your favorite toppings.
- I usually make a big batch of the taco seasoning to have on hand. Simply store in a glass container, then measure out 3 tablespoons of the mix per pound of meat. It also makes a great gift!
- I like to use my Lodge cast iron skillet for browning the meat and veggies.
Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.
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Easy Taco Meat
Easy Taco Meat isn’t just for Taco Tuesdays. It’s a quick and easy dinner that your family will love any night of the week. Diced peppers and onions add a ton of flavor to the meat, and the spices can easily be adjusted to suit the spiciness you prefer.
Ingredients
For the meat:
- 1 pound ground beef or turkey
- 1/2 cup onion, diced
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 2 jalapenos, ribs and seeds removed, finely diced
- 2 large garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1/2 cup water
Spice Mix
- 2 teaspoons ground cumin
- 3 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle spice
Instructions
Cook the ground meat in a lightly greased skillet, breaking into small chunks with the spatula.
While the meat is cooking, dice the onion and peppers, and finely chop the cilantro, garlic, and jalapeño.
When the meat is still a little pink, add in the peppers, onions, garlic, and jalapeño. Continue cooking until meat is completely cooked through.
Add the spice mixture, cilantro, and 1/2 cup water. Stir well to combine all ingredients.
After the water begins to boil, cover with a lid, turn down to low, and simmer for about 20 minutes. Stir occasionally. This final step helps to really infuse the meat with all the flavor. If the liquid hasn’t all absorbed, simply remove the lid and simmer about 5 more minutes to evaporate any liquid.
Notes
For a vegetarian option, try using crumbled tempeh in place of ground meat.
For a Whole30 friendly version, use the meet to make a taco salad, or create a burrito bowl using cauliflower rice.
I usually make a big batch of the taco seasoning to have on hand. Simply store in a glass container, then measure out 3 tablespoons of the mix per pound of meat. It also makes a great gift!
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 435Total Fat 25gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 12gCholesterol 141mgSodium 148mgCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 3gProtein 42g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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