How to Make Taco Meat?
Juicy, well seasoned taco meat made from scratch in under 20 minutes. Uses a homemade spice blend, no store bought packets required. Works with ground beef or ground turkey.
Servings: 4 servings
Calories: 218kcal
Equipment
- 1 10 to 12 inch skillet (cast iron or stainless steel)
- 1 Wooden spoon or meat chopper
- 1 Colander for draining
- 1 Quick read thermometer
Ingredients
The Meat
- 1 lb ground beef 80/20 or ground turkey (93/7)
Seasoning Blend
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper optional, for heat
Liquid
- 1/4 cup beef broth preferred or water
Instructions
Cook the Taco Meat
Step 1: Preheat the Pan
- Heat a 10 to 12 inch skillet over medium high heat for 1 to 2 minutes before adding any meat. A preheated pan sears the beef and produces browning. A cold pan steams the meat and turns it gray.
Step 2: Add the Meat
- Add 1 lb of ground beef or turkey to the hot pan. Break it apart immediately with a wooden spoon or meat chopper. Spread it into a single layer so every piece has contact with the pan surface.
Step 3: Brown the Meat
- Cook for 7 to 10 minutes, stirring every 60 to 90 seconds. Look for browned, slightly crispy pieces throughout. Cook ground beef to an internal temperature of 160°F per USDA food safety guidelines. Use a quick read thermometer to confirm.
Step 4: Drain the Fat
- Tilt the pan and spoon out excess fat, or drain the meat through a colander. Leave approximately 1 teaspoon of fat in the pan. This small amount keeps the seasoning from burning in the next step.
Step 5: Season the Meat
- Return the pan to medium heat. Sprinkle the full seasoning blend over the drained meat. Stir well to coat every piece. Pour in 1/4 cup of beef broth. Stir to combine immediately.
Step 6: Simmer and Reduce
- Simmer uncovered for 2 to 3 minutes, stirring occasionally, until the liquid reduces and the seasoning forms a light glossy coat on the meat. If the pan still looks wet after 3 minutes, cook for 1 to 2 minutes more.
Step 7: Taste and Adjust
- Taste the finished meat before serving. Add a pinch of salt or a squeeze of lime juice if it tastes flat. Serve immediately or store for later use.
Notes
Beef fat ratio: 80/20 ground chuck gives the best flavor. 90/10 works but dries out faster. Pull leaner beef off the heat as soon as no pink remains.
Turkey swap: If using ground turkey, add 1/2 tsp extra cumin and a drizzle of olive oil when browning. Turkey has less natural fat and needs the help.