This Classic Taco Meat recipe is a weeknight staple that never goes out of style. Made with ground beef, a simple blend of spices, and a splash of tomato sauce for moisture, it’s flavorful, juicy, and ready in under 20 minutes.
About This Recipe
This classic taco meat is always a go-to in our house! It’s so easy to make and perfect whether you’re loading up crispy taco shells, making burrito bowls, or meal prepping for the week.
I love how versatile this taco filling is and how it’s the perfect go-to, easy, crowd-pleasing dinner that I know my whole family will love. Enjoy it with my Quick Taco Spaghetti Squash Boats, Fresh and Healthy Taco Salad, or Sheet Pan Tacos.
Plus, it’s super simple to make with just ground beef, tomato sauce, and a blend of spices. You don’t even have to worry about grabbing a packet of taco seasoning! Just use a blend of spices you probably already have to make this delicious, flavorful ground meat.
Ingredients and Substitutions
- Ground beef: I grab my 96/4 lean ground beef at Trader Joe’s or Sprouts. If you can’t find it, you can just use 93/7, which I’ve included the macros for in the notes.
- Seasonings: You’ll need chili powder, cumin, dried oregano, garlic powder, kosher salt, and black pepper.
- Tomato sauce: Helps give this taco meat that tangy, tomato-rich flavor while also helping provide additional moisture.
Dietary Adaptations
Naturally gluten-free and dairy-free.
How To Make
- Heat a large heavy-bottomed skillet over high heat with a spritz of oil. Add beef and let it sizzle and sit while you add seasonings (to let it get a nice brown on the bottom.)
- Add dry seasonings, then using a meat-masher, or wooden spoon, break up the meat while it cooks. When it’s almost totally cooked through, add tomato sauce and water, combining well. Let it cook for another 2-3 minutes before turning down to a simmer. Keep warm until dinner!
- Enjoy this meat in tacos, rice bowls, taco salads, stuffed sweet potatoes, nachos… etc!
Serving Suggestions
I’m telling you, this classic taco meat is one of my favorite things to have on hand because it’s SO versatile! Throw it in your favorite taco shells, add it to a salad with one of my delicious salsas or slaws, or pile it on top of sweet potatoes or spaghetti squash boats! No matter what you pair this taco meat with, I promise you can’t go wrong!
- Quick Taco Spaghetti Squash Boats
- Fresh and Healthy Taco Salad
- Mexican Chopped Kale Salad
- Pineapple Radish Salsa
- Light Mexican Caesar Salad
- Mexican Spaghetti Squash Bowls
- Corn Avocado Salad
- Cilantro Lime Slaw
- Mexican Street Corn Salsa
For More Delicious Protein Recipes
- Stacked Mexican Chicken Thighs
- Red Enchilada Shredded Pork
- Simply Seasoned Ground Turkey Tacos
- Cilantro Lime Air Fryer Chicken Tenderloins
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Classic Taco Meat
Ingredients
- 3 lb 96% ground beef
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp dried oregano
- 2 tsp garlic powder
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 cup tomato sauce 240g
- ½ cup water 120g
Instructions
- Heat a large heavy-bottomed skillet over high heat with a spritz of oil. Add beef and let it sizzle and sit while you add seasonings (to let it get a nice brown on the bottom.)
- Add dry seasonings, then using a meat-masher, or wooden spoon, break up the meat while it cooks. When it’s almost totally cooked through, add tomato sauce and water, combining well. Let it cook for another 2-3 minutes before turning down to a simmer. Keep warm until dinner!
- Enjoy this meat in tacos, rice bowls, taco salads, stuffed sweet potatoes, nachos… etc!
Notes
Nutrition
Tried this recipe?
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This is so tasty. Idk why it has less than 5 stars because it tastes so good in everything and is so easy to make.
I cannot even count how many times I have made this! It is so delicious to me!! I’ll absolutely never use a pre packaged taco seasoning or another recipe for taco beef again! This is so good and SO versatile. I like to always have some prepped in my freezer too! One of my fav recipes from Lillie – and the competition is fierce lol!
As a Hispanic American who has been making traditional taco meat since I was 6 years old, this makes me sad. Tomato sauce??? Wtaf. THAT much oregano? And where’s the onion- fresh diced, dried minced, or powder? Are you making meat for spaghetti or meat for taco shells?
Ew.
Amazing, no one gives a sh!t about your sh!tty opinion, bean burritorta. Gkys.