This is my favorite way to make taco meat. Not only do I use it as taco meat, but I use it for many other Mexican recipes such as nachos, burritos, enchiladas, taco salad, loaded fries, taco skillet, etc. It’s super easy to make, budget friendly, and it freezes beautifully! I love to make large batches of this for the freezer for easy meals on busy weeknights.

Taco Meat

This recipe is not just my favorite taco meat, but it’s my favorite filling for many Mexican meals.

Burritos, nachos (if you’ve made my super nachos before, you’ve already made this!), enchiladas, taco salad, loaded taco fries, whatever really.

It freezes absolutely beautifully so I like to make this up in large batches and freeze it in 1 cup intervals for fast meals when I need it.

The quick dinner possibilities are endless when you have a few portions of the best taco meat recipe ready to go in the freezer!

Why You’ll Love My Taco Meat Recipe

Easy to Make: What I love about this recipe so much (other than the fact that it freezes so well – I absolutely do love that part!) is that it comes together so quickly.
Budget Friendly: It’s one of the most budget friendly meals that I have up my sleeve.
Customizable Flavors: The flavors are so easy to build upon (or even subtract from if some flavors aren’t up your alley – don’t like onion? Don’t use it!).
Works with ANY Meat: I use ground beef in this but you could so very easily switch it out and do chicken or steak if you wanted. Even ground turkey would be really good.

Ingredients for Taco Meat

Ground Chuck: I like to use a lean ground beef for this recipe, like 90/10, but 80/20 will work just fine too. You can easily swap it out with any other meat you prefer, such as ground turkey for a leaner option, ground chicken for a lighter taste, or even ground pork for a richer flavor.
Red Onion: Diced red onion adds a nice crunch and sweetness. If red onions aren’t your favorite, you can use white or yellow onions as an alternative.
Jalapenos: Diced jalapenos give the taco meat a spicy kick. If you like your food with more heat, leave the seeds in. For a milder taste, remove the seeds before dicing.
Taco Seasoning: You can use store-bought taco seasoning or homemade taco seasoning (there’s a simple recipe below).
Garlic Powder: This adds a subtle garlic flavor to the meat. Fresh minced garlic can also be used for a more pronounced garlic taste.
Black Beans: They’re a great source of protein and fiber. If you’re not a fan of black beans, pinto beans are a great substitute.
Corn: Canned corn, drained, adds a sweet pop of flavor. If you prefer something fresher, frozen corn that’s been thawed works just as well.
Cilantro: Chopped cilantro is optional but adds a fresh, herby layer to the taco meat. If cilantro isn’t your thing, you can skip it.
Hot Sauce: Add hot sauce to taste for an extra kick. The amount can be adjusted based on how spicy you like your taco meat (or left out all together).
Salt and Pepper: Season to taste. Start with a small amount and adjust according to your preference.

To make your own taco seasoning for your meat, you can use these spices and ratios (it will make 4 TBSP, exactly what you need for making taco meat). Add the spices to a small bowl and whisk to combine.

1 TBSP chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
1/4 tsp red pepper flakes (optional for extra heat)
1/2 tsp oregano
1/2 tsp black pepper

How to Make Taco Meat

Making homemade taco meat is easy! Here’s all you need to do:

Step 1: Prepare the Ingredients

Dice the Red Onion: Peel the onion, then cut into small, even pieces.
Dice the Jalapenos: Wear gloves if you’re sensitive to the heat. Slice in half, use a spoon to scrape out the seeds if desired, then chop into small pieces.

Step 2: Brown the Meat

In a large skillet, heat a little olive oil over medium-high heat. Add the ground meat and sauté, breaking it apart with a wooden spoon.
When the meat starts to lose its pink color, add the diced onion. Stir and cook until the onion softens.

Step 3: Add Flavor & Seasonings

Stir in the diced jalapenos. Cook for a few minutes, allowing the flavors to meld.
Sprinkle the meat mixture with taco seasoning and garlic powder. Stir well to combine.

Step 4: Mix in Beans and Corn

Add the rinsed black beans and drained corn to the skillet. Stir to distribute evenly.

Step 5: Simmer

Reduce the heat to medium-low. Let the mixture cook for about 5 minutes, or until everything is heated through. Stir occasionally.

If your meat has released a lot of fat, carefully drain the excess grease into a bowl. Use a paper towel to soak up any remaining fat.

Step 6: Final Touches

Add hot sauce, salt, and pepper according to your taste. If using, stir in chopped cilantro.

Your homemade taco meat is now ready to serve. I told ya it was EASY!

It’s great in hard taco shells, on flour or corn tortillas, or as a topping for a taco salad. Add your favorite toppings like sour cream, pico de gallo, or cheese.

Variations and Add-ins

For a Smoky Flavor: Add 1 teaspoon of smoked paprika to the basic mix. It’s perfect for ground beef taco meat recipes, giving a deep, smoky undertone.
For Extra Heat: Increase the cayenne pepper or add some red pepper flakes to the mix for those who love their taco meat spicy.
Citrus Zest: Add the zest of a lime to the seasoning mix for a citrusy, tangy kick, perfect for fish tacos or shrimp tacos.
Rich and Thick Sauce: Mix the seasoning with my homemade taco sauce to create a rich sauce for the meat.

Ways to Use Taco Meat

Taco Salad: Mix homemade taco meat with lettuce, tomatoes, black beans, cheese, and sour cream. Top with your favorite salad dressing for a quick and nutritious meal.
Taco Soup: Combine leftover taco meat with tomato sauce, chicken broth, corn, and black beans in a pot. Cook on medium heat until hot. Serve with some sour cream and shredded cheese on top.
Nachos: Layer tortilla chips with taco meat, black beans, and cheese. Bake until the cheese is melted. Top with pico de gallo, sour cream, and jalapeños for a quick snack or meal.
Taco Omelet: Beat eggs and pour into a skillet over medium heat. Before the eggs set, add taco meat and cheese. Fold the omelet over and cook until the eggs are set.
Taco Stuffed Peppers: Halve bell peppers and remove the seeds. Stuff with a mixture of taco meat, rice, and taco sauce. Top with cheese and bake until the peppers are tender.
Taco Quesadillas: Spread taco meat and cheese between two flour tortillas. Cook on a skillet over medium-high heat until the tortillas are crispy and the cheese melts. Cut into wedges and serve with sour cream and salsa.
Taco Mac & Cheese: Prepare your favorite macaroni and cheese recipe. Stir in taco meat and some salsa for a spicy twist on a classic dish. Top with shredded cheese and bake until bubbly.

How to Store Taco Meat

After the meat has cooled, store it an in airtight container in the refrigerator. Taco meat can be stored in the refrigerator for 3-4 days.

How to Freeze Taco Meat

When I freeze it, I try to thaw it overnight in the fridge – but c’mon now… how many of us actually remember to do that?

Usually when I raid the freezer for one of my measured out portions for a quick meal, I just throw it in the microwave on thaw for a few minutes. Or I just throw the frozen block straight in my skillet on low! Hey, a rush is a rush and I haven’t really noticed any sort of flavor difference.

The BEST Taco Meat

Total Time 15

Ingredients

2 pounds ground chuck feel free to switch this out w/ any other meat you wish!
1 medium red onion diced
2-4 jalapenos diced (leave seeds in for more heat and out for less heat)
4 tablespoons taco seasoning
3 tablespoons garlic powder
1 can black beans rinsed & drained
1 can corn drained
3/4 to 1 cup chopped cilantro optional
hot sauce to taste
salt & pepper to taste

Instructions

In a large skillet on medium/high heat, brown the ground chuck with the diced onion. When the meat is almost browned, stir in the jalapenos. Once the meat is cooked through, add the remaining ingredients. Stir well. Cook over medium/low heat for about 5 minutes until warmed through.

Delicious Taco Meat (Easy Ground Beef Recipe for Tacos)

Taco Meat

Why You’ll Love My Taco Meat Recipe

Ingredients for Taco Meat