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ground beef taco meat recipe
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4.88 from 8 votes

Ground Beef Taco Meat

Quick and easy enough for a weeknight but totally guest-worthy too, this ground beef taco meat recipe (made into beef soft tacos if you like, or used for salads, burritos, nachos, and more) is the best.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mexican-Inspired
Cuisine: American
Keyword: beef soft tacos recipe, ground beef taco meat recipe
Servings: 8
Calories: 360kcal
Author: Carolyn Gratzer Cope

Ingredients

For the taco meat

  • 2 tablespoons safflower oil
  • 2 medium shallots minced
  • 8 garlic cloves minced
  • ¼ cup (56 grams) tomato paste
  • 2 pounds (907 grams) ground beef
  • 2 teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika

To make soft tacos

  • Taco-size flour tortillas
  • Romaine lettuce shredded
  • Shredded cheese extra-sharp cheddar or pepperjack
  • Salsa
  • Hot sauce

Instructions

  • Set a 12-inch frying pan or well-seasoned (or enameled) cast-iron skillet over medium-high heat. Pour in the oil and heat until it's shimmery.
  • Add the shallot and garlic and cook, stirring frequently, until starting to soften, about two minutes.
  • Add the tomato paste and cook, stirring constantly, for a minute or two. You'll start to see the oil separating around the edges of the pan.
  • Add the ground beef, salt, pepper, chili powder, cumin, and smoked paprika. Break up the meat very well and thoroughly distribute the spices throughout the meat.
  • Cook, stirring fairly frequently, until meat is browned. This tends to take about 10 minutes depending on your burner.
  • If making tacos, fill each shell with some taco meat, layer on cheese, lettuce, and any other toppings, and serve.

Notes

  1. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend
  2. I'm especially enamored with shallots, but you can definitely use a medium- to large yellow onion in this recipe if that's what you've got.
  3. Use really good ground beef if you can. I like to use 85% lean grass-fed and finished ground beef. It's easier and easier to get these days.
  4. Chili powder means the American spice blend and NOT pure ground chili. (Many years ago, an English reader made this "mistake" — really just a cultural miscommunication — and I always try to be extra-clear now.)
  5. I use sweet smoked paprika, but if you like things spicy, you can use hot smoked paprika instead.
  6. You can make the beef earlier in the day if you like. Or use this recipe for meal prep, cooking early in the week and portioning for meals throughout the week.The flavors only get better over time.
  7. Store leftovers in a tightly sealed container in the fridge for up to a week. Or freeze for up to a year.

Nutrition

Serving: 1 | Calories: 360kcal | Carbohydrates: 4g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 668mg | Fiber: 1g | Sugar: 2g