Taco Meat
This is the best taco meat recipe! Made with the just the right ratio of spices, this taco meat is perfect for tacos, burritos, taco salad, or taco pizza.
Servings: 6
Equipment
- Large skillet (my favorite non-toxic nonstick pan)
Ingredients
- 1 pound lean ground beef ground chicken, turkey or pork
- ½ cup tomato sauce
- ¼ cup water
- ½ tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ⅛ teaspoon oregano
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Brown up 1 pound lean ground beef over medium-high heat, crumbling the beef up into small chunks. Once completely browned, drain off any excess fat and blot with a paper towel to get any residual grease.
- Return meat to heat and add in ½ cup tomato sauce, ¼ cup water, ½ tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ⅛ teaspoon oregano, ¼ teaspoon pepper, and ⅛ teaspoon crushed red pepper flakes. Bring to a boil and then reduce heat to medium and simmer for 5-7 minutes.
- Serve as desired.
Video
Notes
Note on Meat: Feel free to use any ground meat (chicken, pork, turkey, etc.) for this Taco Meat recipe.
Use Taco Seasoning: In place of the spices, feel free to use 2 tablespoons Homemade Taco Seasoning.
Control the Sodium: Omit the salt to control the sodium in these homemade tacos.
Slow cooker Taco Meat: Brown the meat and place in slow cooker along with tomato sauce and taco seasoning. Add in ½ cup of water and cook on low for 4 hours.
Leftovers: Store leftover cooled taco meat in a sealed container or storage bag for 3 days in the refrigerator and up to 3 months in the freezer.
Nutrition
Calories: 162kcal | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 51mg | Potassium: 223mg | Calcium: 11mg | Iron: 1.6mg
