Ground Beef Taco Meat

three Ground Beef Tacos on a dark grey plate surrounded by lime slices, a bowl of cut cheery tomatoes and cilantro.

Ground beef taco meat made with real spices, toasted in the pan for deep flavor, no seasoning packet needed. Ready in under 20 minutes and perfect for tacos, nachos or quesadillas.

Course Dinner

Cuisine Mexican American

Keyword Ground Beef Taco Meat Recipe, Hamburger Meat for Tacos

Prep Time 5

Cook Time 15

Servings servings

Calories 312kcal

Author Heather

Ingredients

1 pound ground beef (80/20)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt *plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika *optional for smokiness
1 tablespoon tomato paste
1 4 ounce can fire roasted diced green chiles
1/4 cup beef broth *or water
1 tablespoon lime juice *or 1 teaspoon apple cider vinegar

Instructions

Heat a large skillet over medium high heat. (No oil needed if using 80/20 beef. 1-2 tablespoons if using 85/15 or ground turkey or chicken.) Add the ground beef and break it into large chunks, then let it sit undisturbed for 2 minutes so it can develop a deep brown crust on the bottom. Continue breaking it up and browning for another 3 to 4 minutes, until most of the pink is gone.
Push the beef to one side of the pan and tilt it so the fat pools on the empty side. Add all the spices to the fat and stir for about 30 seconds, until fragrant and a shade darker. stir everything together.
Stir in the tomato paste and cook for 1 minute.
Add the fire roasted diced green chilies and broth, scraping up any browned bits stuck to the pan. Let it simmer for a few minutes, until the liquid reduces down to a light glossy sauce that coats the meat.
Turn off the heat and stir in the lime juice or vinegar. Taste and add more salt if it needs it.

Video

Notes

Note #1- Blooming the spices in the rendered hamburger fat is the step that gives the spices real flavor instead of a dusty taste.

Note #2- Toasting the tomato paste builds a deep savory base and helps the sauce cling to every piece of meat.

Note #3- Adding fire roasted green chillies brings a roasted flavor and a little acidity along with mild heat. Also they help the sauce come together with their additional moisture.

Note #4- A splash of acid at the end is what keeps the spices from tasting flat because it wakes everything back up right before serving.

Nutrition