This kosher recipe for the best homemade taco meat is sure to satisfy those weekend taco cravings. It is super simple to make, only has 2 ingredients aside from the seasoning blend, and it is ready in 15 minutes. This recipe is kosher, non-dairy, and gluten free. Read on to learn how to make the best homemade taco meat recipe.
Why This Recipe Works
- Taco meat is one of those staples that can turn any meal into a party. You can basically use taco meat in place of any recipe that calls for ground beef to give it a little bit of a kick.
- This recipe is not very spicy, which means that it is great for the whole family.
- There are kosher frozen versions of this recipe but a lot of them are loaded with excess sodium. In the time it takes to open the package and hear it up, you can make this recipe from scratch.
- You can make lots of different dishes with a taco meat base. I know it sounds crazy but at our table the kids used to have fights over whether we will have taco meat in taco shells or over corn chips. Now we have a package of shells and a bag of corn chips and they are both easy to make using this recipe.
This Recipe Uses 2 Ingredients
One of the great things about this recipe is just how quick and easy it is to put together. If you don't count the seasoning blend, then there are only 2 ingredients you need to make this recipe. Ground beef and canned tomatoes. That's it! Don't worry, we will give you the recipe for the seasoning blend too...we're not monsters.
A Step by step guide to making this recipe
Time needed: 25 minutes.
The best homemade taco meat step by step.
- Brown the ground beef
If there is anything that can go wrong with this recipe it is right here in the first step of the recipe. Brown the ground beef for 5-7 minutes before adding anything to it. The reason for this is that you want to get a lot of the excess grease out of the meat before you season it. If you don't brown it for long enough (or if you skip this step all together) the meat will have too much fat retained and it will be greasy.
- Drain the ground beef
Once the meat is brown all over (about 5-7 minutes) drain off the fat in the pan. Do this by pulling the ground beef back against one of the edges of the pan with a spatula. Gently tilt the pan forward to let the excess fat run to the opposite edge of the pan. Pour it into an old can or disposable bowl.
- Add the seasoning
Add the seasoning blend to the drained ground beef.
- Add tomato sauce or diced tomatoes.
Pour the tomato sauce or diced tomatoes into the seasoned ground beef and cook until it thickens up slightly. That's it. Authentic taco meat for taco time!
Recipe FAQ
There is no need to add water to taco meat. There is enough moisture added into the dish from the fat in the ground beef and the diced tomatoes or tomato sauce that the meat will not dry out. If you are not using tomatoes or if you use lean ground beef then you can add up to ½ cup of water if the meat looks like it is too dry.
Ground chuck is our go to for taco meat. 80/20 or 85/15 is going to be the best meat to fat ratio as there will be enough fat to keep the meat moist and tasty without it drying out or being too greasy.
Once the taco meat has cooled, scoop it into a ziplock back or airtight container and seal. It should last 3-5 days in the refrigerator. If you think that it will be longer than that, you should freeze the taco meat. Taco meat freezes very well and is a great food to pull out of the freezer on those nights when you are looking for dinner plans.
Serving Suggestions
- Sprinkle over hummus and eat with pita
- Hard shell tacos
- Soft shell burritos
- Serve over corn chips with salsa and guacamole
- Stir the meat into a fresh batch of tater tots and top with ketchup or salsa
- Always serve with authentic Spanish rice
- Use veggie crumblers instead of ground beef to make the recipe pareve or to add cheese and make it dairy
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The Best Homemade Taco Meat
Equipment
- heavy bottomed pan
Ingredients
- 1 lb ground beef
- 14 oz diced tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp celery seed
- ½ tsp crushed red pepper optional
Instructions
- Brown the ground beef for 5-7 minutes in a pan over a medium heat.
- Drain the fat from the pan.
- Add the garlic powder, onion powder, cumin, celery seed, crushed red pepper, cumin, and diced tomatoes.
- Cook over a medium flame for another 3-4 minutes or until the sauce begins to thicken.
Notes
- Sprinkle over hummus and eat with pita
- Hard shell tacos
- Soft shell burritos
- Serve over corn chips with salsa and guacamole
- Stir the meat into a fresh batch of tater tots and top with ketchup or salsa
- Always serve with authentic Spanish rice
- Use veggie crumblers instead of ground beef to make the recipe pareve or to add cheese and make it dairy