This is the easiest Taco Meat Recipe and it tastes amazing! There are so many ways to use it for super fast weeknight dinners so make a ton and freeze it for later.
It’s Taco Night!! This is a super easy homemade Taco Meat Recipe that’s saucy and loaded with savory and smoky Mexican flavors from the chili powder, cumin, paprika, garlic, and scallions. This version is ground beef taco meat, but you can use this recipe for ground chicken, ground turkey, ground pork, or shredded beef, poultry, or pork.
The best part is that it’s so easy and versatile that you can make it in a double batch or bulk for several different meals. Just portion it out and freeze it for later (scroll down for more on this).
Read on for all of the tasty ways and favorite recipes to use this Taco Meat Recipe! Then check out all of my Taco Tuesday Theme night dinners!
What to Use Taco Meat for
Well, the easiest and most obvious way to use this meat is for traditional tacos! You can use it in hard taco shells or soft. But here are 10 more delicious options for using freshly made or leftover taco meat.
1. It’s great in salad, rice, or Quinoa bowls! Check out my Quinoa with Ground Beef and Corn Taco Bowls (pictured above). You can top your taco salad or taco bowl with cheese, tomatoes, cilantro, sour cream, onion, refried beans and so much more!
2. You can use it in empanadas too! Try my Baked Spiced Beef Empanadas Using Pie Crust or a family-style version, Flaky Empanada Pie with Ground Beef!
3. Have you ever made a Taco Casserole? This Taco Meat using ground chicken is amazing in my Ground Chicken Taco Casserole Recipe with Black Beans. Its layered with taco meat, black beans, tomatoes, cheese, corn tortillas, and more!
4. Southwestern Pasta with Ground Beef and Corn is an easy pasta dish with this taco meat recipe.
5. Use it in this Hamburger Potato Casserole with Cheddar Cheese to give it more Mexican flare.
6. Add it to this Mexican Corn Pasta Salad with Tomatoes to make it a meal.
7. Serve it with the Easiest 5-Ingredient Green Rice Recipe filled with delicious herbs.
8. Add to Tostadas! Try adding to my Huevos Tostadas! The new Huevos Rancheros. Or to these Vegetarian Tostadas with Black Beans and Mushrooms to make them a meat-eaters dream!
9. It can also go into flour tortillas for delicious burritos or on top of tortilla chips for cheesy loaded nachos.
10. Last, but not least, try adding it to Quesadillas!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
No Special Equipment Needed
For this Taco Meat recipe, you first will need a small-medium pot with lid for the quinoa.
You also need a large skillet/frying pan for cooking the ground beef. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Simple Ingredients for this Easy Recipe
- Lean Ground Beef, 90% lean – or ground chicken or turkey
- Scallions – The scallions in this recipe provide the onion flavor, but you could also use grated or diced onion (¼ cup) or onion powder (1 teaspoon)
Ingredients for your own Taco Seasoning Mix
- Chili Powder
- Ground Cumin
- Smoked Paprika
- Garlic Powder
- Salt
Optional Additions
- Fresh Cilantro – I just adore cilantro and it adds more bright flavor to this taco meat. Just give a handful of leaves a chop and add at the end of the cooking.
- Cayenne Pepper or hot sauce – depending on your spice preference, you can add ¼ to 1 teaspoon of cayenne pepper for heat.
- Tomato Sauce or Tomato Paste – for an even more saucy meat with a tomato flavor, you can add ¼ to ½ cup tomato sauce per pound of meat. Or add 1 tablespoon of tomato paste.
- Lime Juice – adding a squeeze of lime juice at the end brings a lovely tang to this taco meat.
Time Saving Prep Ahead Steps for Taco Meat
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Slice the scallions.
Make your homemade taco seasoning (I make this stuff in bulk!). This recipe is for a pound of ground beef, so if you are making more, just double or triple the quantity of seasonings. Measure the seasonings for the ground beef. I used (going clockwise) Smoked Paprika, Cumin, Chili Powder, Garlic Powder, and Salt.
Cooking this Easy Taco Meat Recipe
Preheat a large frying pan or large skillet over medium heat. Add the olive oil and the ground beef and break up the beef with a spatula. Add the chili powder, ground cumin, garlic powder, paprika, salt, and scallion.
Stir to combine and let cook for 4-5 minutes until the beef is cooked through.
Storing your Taco Meat
I like to buy ground beef in bulk and then double or triple this recipe. I then portion it out for all of the ideas listed above! This taco meat recipe stores and reheats beautifully in the refrigerator or freezer. Here is the best way to do it.
Serving Sizes:
First, think about what you want to use the taco meat for. If you are using it for individual tacos, you may need more than if it is mixed in a casserole with other ingredients. Generally, I estimate 4 servings per 1 pound of ground meat.
Storing in the Fridge:
If you are storing in the fridge, you will need to use it within 5 days. Store it in an airtight container. You can reheat the taco meat on the stove over medium-high heat for 4-5 minutes. Or you can add it cold to casseroles for cooking again. You can also enjoy it cold over a Taco salad!
Storing in the Freezer:
If you are making this taco meat recipe in bulk, then you may want to portion some out for storing in the freezer. First, cool the warm or hot taco meat in fridge first. Putting warm food in the freezer could start to defrost other food and cause bacteria to grow. It can also put food at risk of freezer burn.
For best results, once food is room temperature or cool, seal it in a resealable freezer bag or container and remove as much excess air as possible so that the food lasts longer. I love my NutriChef Vacuum Sealer for freezing foods, especially raw meat. Vacuum sealing is really the best option to ensure that all air is removed and helps to prevent freezer burn. However, you could also use a freezer bag or freezer-safe food storage container. It will last in the freezer for up to 9 months. If the meat is not completely airtight and you see ice crystals forming, you should use it within 6 months.
Thaw the taco meat in the refrigerator the night before. Do not thaw it at room temperature, as this can cause bacteria to grow. Once thawed, I recommend warming it on the stove to regenerate it, remove any freezer flavor, and get the juices flowing again.
ENJOY! 😍 Carrie
Taco Meat Recipe FAQs
Can I substitute ground chicken or turkey in this Taco Meat recipe?
If you want to make this lighter, you can use ground chicken or ground turkey instead of beef. You will need to add a bit of olive oil to the pan before adding the chicken or turkey, as they have less fat than the beef. Simply swap with 1 pound of your protein of choice. Taste as you go to see if you need more seasoning.
Can I use vegan or plant-based meat in this recipe?
Yes, you can use swap in Beyond beef or other similar meat substitute. You can also use tofu or seitan or other plant-based meat. You can also use quinoa, mushrooms, cauliflower, or black beans.
How long can I store the cooked beef in the fridge?
The cooked beef for these quinoa taco bowls can be stored in an airtight container in the fridge for up to 5 days.
How long can I freeze this taco meat recipe?
This taco meat can be frozen in an airtight container for up to 9 months.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Easiest Taco Meat Recipe {Plus Ways to Use it)
Ingredients
- 1 teaspoon Extra Virgin Olive Oil or spray
- 1 pound Ground Beef, 90% lean (or ground chicken, ground turkey, ground pork)
- 2 Scallions
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
Optional
- 2 Tablespoons Fresh Cilantro Chopped
- ½ Lime, juice only
- ¼-1/2 teaspoons Cayenne Pepper
Instructions
Prep-Ahead Steps
- Slice the scallions.
- Measure the seasonings for the ground beef – Paprika, Cumin, Chili Powder, Garlic Powder, and Salt.
Cooking Steps
- Preheat a large frying pan on high heat. Add the olive oil and the ground beef and break up the beef with a spatula. Add the chili powder, ground cumin, garlic powder, paprika, salt, (optional cayenne) and scallion. Stir to combine and let cook for 4-5 minutes until the beef is cooked through. If you are adding fresh cilantro and lime, this can be done when there is just a minute left of cooking.
Notes
- Can I Substitute Ground Chicken Or Turkey In This Taco Meat Recipe?
If you want to make this lighter, you can use ground chicken or ground turkey instead of beef. You will need to add a bit of olive oil to the pan before adding the chicken or turkey, as they have less fat than the beef. Simply swap with 1 pound of your protein of choice. Taste as you go to see if you need more seasoning. - Can I Use Vegan Or Plant-Based Meat In This Recipe? Yes, you can use swap in Beyond beef or other similar meat substitute. You can also use tofu or seitan or other plant-based meat. You can also use quinoa, mushrooms, cauliflower, or black beans.
- How Long Can I Store The Cooked Beef In The Fridge? The cooked beef for these quinoa taco bowls can be stored in an airtight container in the fridge for up to 5 days.
- How Long Can I Freeze This Taco Meat Recipe? This taco meat can be frozen in an airtight container for up to 9 months.
Linger, Kristy Murray says
Oh the spices that will provide an explosion on the tastebuds of this taco meat are so perfect. This is such versatility of uses for your recipe and I love that included so many in your post. I am especially drawn to your quinoa taco bowl recipe. Everything looks fabulous. And it is so helpful that you can freeze the meat and pull it out whenever it is convenient. I’m excited to use your recipe Carrie. Thanks so much for sharing.