Original Post: https://www.evolvingtable.com/ground-beef-taco-meat/
Easy Ground Beef Taco Meat
This Easy Ground Beef Taco Meat is the grown-up version of the seasoning packet, ready in 20 minutes with spices already in your cabinet. It's juicy, perfectly spiced, and the base for Bubbly Taco Salad Bowls, hard shell tacos, burritos, and nachos. No packet required!
Servings: 4 servings
Ingredients
- 1 pound 85/15 ground beef
- ½ yellow onion finely diced
- 1 small jalapeño seeded and finely diced, optional
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth or water
Instructions
- Brown the beef and aromatics: Heat a large skillet over medium heat. Add the ground beef, diced onion, and jalapeño (if using). Cook, breaking the meat apart with a spatula, for 7 to 8 minutes, until the beef is no longer pink and the onion is soft. Stir in the minced garlic and cook 30 more seconds, just until fragrant.
- Add the spices and broth: Sprinkle in the cumin, chili powder, paprika, cayenne, salt, and black pepper. Pour in the chicken broth and give everything a good stir to coat the meat evenly.
- Simmer until juicy: Reduce the heat slightly and let the mixture simmer, uncovered, for 4 to 5 minutes. You want most of the broth to evaporate but the meat should still look glossy and slightly saucy, not dry. Remove from the heat and serve.
Notes
- Beef ratio: 85/15 is my go-to for the perfect balance of flavor and not-too-greasy. 80/20 and 90/10 both work, just adjust the draining accordingly.
- Better Than Bouillon swap: My personal preference is Better Than Bouillon (chicken flavored) stirred into hot water. Way more umami than canned broth and you don't have to open a whole carton just for half a cup.
- Store-bought taco seasoning swap: Use about 3 tablespoons of any taco seasoning in place of the individual spices. My Homemade Taco Seasoning Mix works too (the ratios are slightly different and it has garlic powder, but the finished flavor is similar).
- Heat level: Skip the cayenne for kid-friendly, or seed the jalapeño to keep the flavor without the burn.
- Make ahead: Cooked taco meat keeps in the fridge for 4 days and freezes beautifully for up to 3 months. Reheat in a skillet with a splash of broth.
Nutrition
Calories: 263kcal | Carbohydrates: 4g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 781mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 697IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 3mg
