Mexican Taco Meat Recipe

Cooked Mexican taco meat with taco seasoning in a pan, being stirred with a wooden spoon.

5 from 1 vote

This Mexican taco meat comes together in no time and skips the store-bought packet completely. A mix of chili powder, cumin, and tomato paste brings in all the flavor you want without making it complicated. Scoop it into taco shells, toss it over a big bowl of lettuce, or use it for enchiladas, and you’ve got an easy dinner that always hits the spot.

Prep Time2

Cook Time13

Total Time15

Course: Main Course

Cuisine: Mexican

Keyword: Mexican taco meat

Servings: Servings

Calories: 189kcal

Author: Bethany Galloway

Ingredients

1 lb ground turkey or ground lean beef, chicken, 450g
1 tbsp chili powder
1/2 tbsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1/4 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
2 tablespoons tomato paste

Instructions

Add the ground meat to a medium sized non-stick pan over medium-high heat. Break the meat down with a wooden spoon as it cooks for a couple of minutes.
1 lb ground turkey
Add the remaining ingredients and stir well.
1 tbsp chili powder, 1/2 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/4 tsp garlic powder, 1 tsp salt, 1 tsp ground black pepper, 2 tablespoons tomato paste
Continue cooking until any excess liquid is re-absorbed (keeps it juicy!).
Serve with tacos or over a salad, and enjoy!

Notes

Drain excess: If your meat gives off a lot of grease, pour it off before adding the seasonings.
Break it up: Start crumbling the meat while it’s still pink so it cooks evenly and doesn’t clump.
Keep stirring: Spices can toast too quickly if left alone, so stay nearby and give the pan a stir.
Simmer slowly: Let the liquid reabsorb instead of rushing, that’s when the flavor really develops.
Taste at the end: Flavors mellow as they cook, so adjust the seasoning before serving.
Splash of broth: If the meat dries out before it’s done, a quick pour of broth brings it right back.

STORAGE INSTRUCTIONS

Fridge: Store cooled taco meat in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in portions for up to 3 months, making weeknight tacos even faster.
Thawing: Defrost overnight in the fridge or warm gently in a skillet straight from frozen.
Reheating: Heat on the stove with a splash of water or broth to keep it juicy.

Nutrition