A savory recipe for ground beef taco meat featuring lean ground beef, onion, poblano pepper, tomatoes and spices. Quick dinner recipe for beef tacos that can be ready in less than 30 minutes!
In Texas, tacos are a dish you make from the heart, meaning many season based on how they feel, rather than measuring their ingredients.
There are also regional variations in what kind of beef taco meat you will get, depending on where you are in the state. The ground beef taco meat I make, combines the beef forward flavor from the Panhandle with the savory elements and flavors from the Tex-Mex places I grew up eating at outside of Austin.
Reasons to love this taco meat recipe
- Simple ingredients.
- Ready in less than 30 minutes!
- Adjust seasonings and spices to taste.
- Easy to double (or triple) the recipe.
Ingredients and substitutions
- Ground Beef: I prefer to use anything over 90% lean and will buy ground sirloin if available. This recipe has also been tested with wild game, including ground venison and bison. This recipe can be made with a higher fat ground beef, there will just be more fat to drain from skillet.
- Poblano Pepper: Fresh poblano pepper adds flavor, volume and fiber to the taco meat. A diced jalapeno may be substituted.
- Onion: Sautéed white onion is added for additional flavor.
- Spices: Cumin, chili powder, garlic powder, onion powder and salt.
- Rotel: Or any brand of canned diced tomatoes with chiles. Diced Roma tomatoes or a tomato-based salsa can be used in place of the canned diced tomatoes. Using fresh tomatoes will add a few minutes to the total cooking time. I like to use canned tomatoes because I always have them in my pantry.
Variations
- Spices: This is a savory taco meat that is not spicy and has a more cumin forward flavor. I also write my recipes with less salt so that those on a lower sodium lifestyle can make the recipes. I recommend adjusting spices, including salt, to your preference!
- Beans: To stretch the taco meat, add a can of drained and rinsed black beans when you add the tomatoes. I love this variation for a burrito filling.
- Meat: In place of beef, this recipe works well with ground venison or bison.
Serving and Storage
Serving: There are endless ways to serve the taco meat including:
- A crispy taco shell topped with shredded cheese.
- Make soft tacos by placing cooked meat in fresh flour or corn tortillas.
- Elevate your nacho game by topping them with this tasty taco meat.
- Makes a delicious burrito or quesadilla filling.
- Make a taco salad by placing a scoop over your favorite green salad.
Leftovers: I think the taco meat tastes even better the next day. To reheat, warm up in the microwave in 30-45 second intervals.
Storage: Store leftover cooked taco meat in an airtight container in the refrigerator for up to 4 days. The cooked taco meat can also be frozen for up to 4 months.
Toppings
Lettuce, cilantro, shredded cheese, pico de gallo, avocado, sour cream and salsa are all popular toppings. Keep it simple or go all out, that is one of the great things about taco night.
📖 Recipe
Ground Beef Taco Meat
Ingredients
- 1 lb. lean ground beef
- ½ cup white onion diced
- ½ cup poblano pepper chopped (1 medium pepper)
- 2 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. salt*
- ¼ cup diced tomatoes with green chiles Rotel, drained
- 2 Tbsp. water
Instructions
- Cook beef in large skillet over medium heat breaking up with spatula or wooden spoon. Cook until meat is no longer pink. Drain fat. Add poblano pepper and onion, sauté for 5 minutes or until onion is tender.
- Add dried spices (cumin, chili powder, garlic powder, onion powder and salt) to meat. Stir in Rotel and water. Reduce heat to low and simmer until water is absorbed, stirring taco meat occasionally.
Notes
Nutrition
I hope your family enjoys our go-to recipe for ground beef taco meat! Be sure to make a batch of charro beans to go with the tacos sometime.
Alaine
More Tex-Mex recipes you may enjoy:
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