Easy Skillet Taco Meat
Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
This easy skillet taco meat is a budget-friendly dinner made with everyday ingredients and ready in about 30 minutes. Minced mushrooms help stretch the beef without sacrificing flavor, making it perfect for busy families. Protein-packed and full of flavor, it’ll be your go-to base for balanced meals you’ll actually look forward to eating.
I always try to keep Taco Night at home fun, so I serve something different each time, like quesabirria tacos, smash burger tacos, beef heart tacos, and blackened fish tacos. We even enjoy taco soup! However, from time to time, we all come back to the traditional tacos, and once you’ve got a solid, go-to taco meat recipe in your back pocket, you’re halfway to a fast, flavor-packed dinner any night of the week.
What makes this version different is that it skips the store-bought packet in favor of bold pantry spices, giving you full control over sodium, sugar, and ingredients. This versatile dish is perfect for busy weeknights, weekend game days, casual get-togethers, or whenever “quick and balanced” is the name of the game.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Pantry-friendly ingredients: No taco seasoning packet required, just common spices you probably already have.
- Bold, delicious flavors: This taco meat is smoky, savory, with just the right amount of kick.
- Diet-friendly: Works for low-carb, gluten-free, keto, or Whole30 diets with simple swaps.
- Versatile: Perfect for tacos, burrito bowls, wraps, stuffed peppers, or a no-fuss taco salad.
- Meal prep gold: Make a big batch, store it in the fridge or freezer, and enjoy flavorful meals all week long.
How to Make Taco Meat
Prep for 10 minutes and cook for 20, and dinner is ready! Simply cook and season the mushrooms, ground beef, and tomatoes, simmer until flavorful, and it’s ready for all your taco night needs or your favorite Mexican-inspired eats.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Avocado oil: I use avocado oil because of its neutral, buttery flavor that won’t compete with the bold spices in the recipe. It also handles high heat well.
- Onion: I use red onions for a slightly sharper bite.
- Mushrooms: Great for boosting volume, flavor, and nutrition. I go for cremini (or baby bella) mushrooms because they have a deeper, meatier flavor than white button mushrooms and a firm texture that holds up well during cooking.
- Lean ground beef: Choose 90/10 or leaner to keep fat lower without drying out the meat.
- Spices and seasonings: We will be using garlic powder, chili powder, smoked paprika, salt, and cumin to season the taco meat.
- Fire-roasted tomatoes: I use canned fire-roasted diced tomatoes for convenience, but fresh roasted tomatoes are welcome. Make sure to check the salt level, as some cans have added sodium.
- Cilantro: For garnish.
Step-By-Step Instructions
These step-by-step instructions will walk you through the entire process, from sautéing the veggies to simmering the seasoned beef, so you get flavorful, perfectly juicy taco meat every single time. Let’s get cooking!
Step 1: Sauté the mushrooms
Heat the avocado oil in a large heavy-bottomed skillet over medium heat.
Add the onion and cook for 2 to 3 minutes until softened. Stir in the mushrooms and sauté another 3 to 4 minutes to release their moisture.
Step 2: Add the ground beef and season
Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon until fully browned. Add the seasonings and salt. Stir well to coat the meat evenly in the spices.
Step 3: Mix in the tomatoes
Pour in the diced tomatoes with their juices and stir to combine. Let the mixture simmer for 10 to 12 minutes, stirring occasionally, until thickened to your liking.
Step 4: Garnish and serve
Remove from heat and garnish with chopped cilantro.
Substitutions
No fancy ingredients here; just simple basics you probably already have in your kitchen. And if not? No problem! Here are easy swaps you can make.
- Avocado oil: Use olive oil, coconut oil, or vegetable oil instead.
- Onion: Replace with shallots, leeks, green onion tops, or chives.
- Mushrooms: No cremini? Go with chopped white button mushrooms, diced portobello caps, or shiitake. You can also use zucchini, eggplant, or lentils.
- Lean ground beef: Swap with ground turkey, chicken, bison, or crumbled tofu or lentils for a plant-based option.
- Spices and seasonings: Substitute taco seasoning for the full blend, use cayenne instead of chili powder, swap smoked paprika with regular paprika or chipotle powder, and replace cumin with ground coriander or a dash of taco sauce.
- Fire-roasted tomatoes: Replace with regular canned diced tomatoes, adding a pinch of smoked paprika and a splash of lime juice.
- Cilantro: Use fresh parsley or basil.
Expert Tips
- Don’t overcrowd the pan: If you add too many ingredients at once, they’ll steam instead of sear. Cook in batches if needed to get that flavorful browning on the meat and mushrooms.
- Bloom your spices: Once the meat is mostly browned, add spices and let them toast for a minute before adding tomatoes to wake up the dried spices and infuse the whole dish with bold flavor.
- Sneak in more veggies: Finely grated zucchini, carrots, or bell peppers can be sautéed with the onions or mushrooms. They blend right in, stretch the meat further, and boost the nutrition without affecting the texture.
- Balance your seasoning with acid: Optional, but you can add a splash of lime juice or a dash of vinegar at the end of cooking to brighten up the dish. This keeps the taco meat from tasting flat.
- Top it your way: Don’t stop at cilantro. Top the meat with sour cream, shredded cheese, avocado, pickled onions, or anything you love in tacos.
- Freeze in portions: Freeze leftovers in smaller containers for quick lunches or dinners. Just reheat and use in bowls, wraps, or tacos anytime.
How to Store This Recipe
Let the ground beef taco meat cool completely before storing it in an airtight container. It’ll stay fresh in the fridge for up to 5 days, or you can freeze it for up to 3 months. When you’re ready for a second round, reheat it gently on the stove until heated through. If frozen, thaw it in the fridge overnight first before warming for the best results.
What to Serve with Taco Meat
This taco meat is best enjoyed fresh from the skillet on taco night, layered into burrito bowls or salads with avocado, beans, and a zesty dressing, stuffed into lettuce wraps, or served as a hearty filling for quesadillas, nachos, or even baked potatoes. For a lighter option, use it to top a baked sweet potato or serve it over cauliflower rice. Pair it with a glass of refreshing lemonade!
More Easy Mexican Recipes To Try
- Mexican omelette
- One-pan chicken fajitas
- Salsa ranchera
- Tomatillo avocado guacamole
- Mexican-style ground beef lettuce wraps
Ground Beef Taco Meat Recipe
Ingredients
- 1 tablespoon avocado oil
- ½ cup onion minced
- 2 cups mushrooms minced
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- fresh cilantro for garnish
Instructions
- Heat the avocado oil in a large heavy-bottomed skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened. Stir in the mushrooms and sauté another 3 to 4 minutes to release their moisture.
- Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon until fully browned. Add the seasonings and salt. Stir well to coat the meat evenly in the spices.
- Pour in the diced tomatoes with their juices and stir to combine. Let the mixture simmer for 10 to 12 minutes, stirring occasionally, until thickened to your liking.
- Remove from heat and garnish with chopped cilantro.
Notes
- Don’t overcrowd the pan. Cook in batches if needed to get the best flavor.
- Once the meat is mostly browned, add spices and let them toast for a minute before adding tomatoes to wake up the dried spices and infuse the whole dish with bold flavor.
- Sneak in your favorite veggies. Finely-grated veggies blend right in, stretch the meat further, and boost the nutrition of the dish.
- Optional, but a splash of lime juice or a dash of vinegar at the end of cooking helps brighten up the dish.
- Top the meat with sour cream, shredded cheese, avocado, pickled onions, or anything you love in tacos.
- Freeze leftovers in smaller containers for quick lunches or dinners.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
