Best Taco Meat

This taco meat recipe is the ultimate solution for flavorful, juicy, and quick taco night dinners. Ditch the store-bought seasoning packets and experience the difference fresh spices and broth make in transforming ground beef into something truly special. Developed through countless family taco nights and picky eater trials, this recipe has earned its place as a staple in many kitchens. It’s simple, uses pantry-friendly ingredients, and comes together in under 20 minutes. Whether you’re building tacos, burrito bowls, nachos, or quesadillas, this taco meat delivers consistent flavor with just the right amount of seasoning. Its versatility, ease, and taste make it a perfect weeknight go-to and a crowd-pleaser at gatherings.

Ingredients

• 1 lb ground beef (80/20 preferred for flavor, but leaner options work too)

• Salt, to taste

• 2 teaspoons cumin

• 1 teaspoon garlic powder

• 1 teaspoon chili powder (use half for milder heat)

• 1 teaspoon oregano (reduce if desired)

• 1/2 teaspoon smoked paprika

• 1 cup chicken broth (or bone broth; beef broth also works)
  
  

Directions

1. Prepare the ground beef by cutting a solid block in half if needed and seasoning both sides with salt.

2. Preheat a large skillet or sauté pan over medium-high heat.

3. Once hot, add the ground beef and cook undisturbed for 2 minutes on one side.

4. Flip and cook another 2 minutes on the opposite side.

5. Break up the beef with a spatula and cook until no pink remains.

6. Drain excess fat if using fattier beef (80/20); no need to drain if using lean beef (93/7).

7. While the beef cooks, combine cumin, garlic powder, chili powder, oregano, and smoked paprika in a small bowl to make taco seasoning.

8. Sprinkle the taco seasoning evenly over the cooked beef and stir well.

9. Cook for an additional 1 minute to allow spices to bloom.

10. Pour in chicken broth and reduce heat to low.

11. Simmer for 4 to 5 minutes until liquid reduces and meat absorbs the seasoning.

12. Turn off heat once broth has mostly evaporated and meat reaches desired consistency.

13. Serve immediately while warm.

14. Use as filling for tacos, burritos, taco bowls, nachos, soups, or dips.

15. Pair with hard or soft taco shells and toppings like lettuce, shredded cheese, diced tomatoes, guacamole, sour cream, and olives.

16. For a complete meal, serve alongside rice, beans, or fried plantains.
    
    

Nutrients (per 4 oz serving)

• Calories: 307 kcal

• Carbohydrates: 2 g

• Protein: 21 g

• Fat: 23 g

• Saturated Fat: 9 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 10 g

• Trans Fat: 1 g

• Cholesterol: 81 mg

• Sodium: 104 mg

• Potassium: 405 mg

• Fiber: 1 g

• Sugar: 0.2 g

• Vitamin A: 293 IU

• Vitamin C: 0.1 mg

• Calcium: 43 mg

• Iron: 3 mg