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A white bowl of cooked meat garnished with fresh cilantro with a spoon inside.
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Ground Beef Taco Meat Recipe

This easy skillet taco meat is a budget-friendly dinner made with everyday ingredients and ready in about 30 minutes. It's perfect for busy weeknights, meal prep, or feeding a hungry crowd. Perfect for tacos, burrito bowls, wraps, stuffed peppers, or a no-fuss taco salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: taco meat
Servings: 6 servings
Calories: 141kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
Serve: Layer into burrito bowls or salads, stuff into lettuce wraps, or serve 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!
Store: Cool completely, transfer into an airtight container, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stove. Thaw frozen beef  in the fridge overnight before reheating.

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Sodium: 446mg | Fiber: 1g | Net Carbohydrates: 2g
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