Skip the packaged seasonings and make the best taco meat from scratch for all your favorite meals!
Whether you use it in tacos, burritos, enchiladas, salads, or over nachos, this taco meat recipe will leave your family wanting more! I remember using packaged taco seasoning mixes when my children were young. It was quick, convenient, and produced tasty fillings for all our favorite dishes. Then, I started reading labels when nutrition and ingredients became important for health reasons. What I found on the prepackaged mixes left me speechless, as the ingredients were not what I expected.
One popular brand lists cornstarch as its first ingredient, with maltodextrin, vegetable oil, silicon dioxide, and natural flavor also in the package. Another contains corn as both flour and starch, yeast extract, green tea extract, sugar, maltodextrin, and citric acid. Those two brands barely have any actual spices. Even an organic brand lists organic maltodextrin, potato starch, and rice concentrate among its ingredients.
I don’t know about you, but that’s not what I want to consume, much less feed my family—especially when it’s so easy to make from scratch. The best part for me was that I already had all these spices sitting in my pantry. Why spend money on a sub-par packaged mix when I had everything I needed already on hand? Besides, when making the seasoning from scratch, it’s easy to adjust the spices to suit your tastes.
For example, I like my taco meat a little spicy, so I use hot smoked paprika and add a little cayenne pepper. You can also adjust the flavor profile by modifying the cumin and chili powder or by using ancho or chipotle chili powder for a different taste. I love the tomatoey, savory, smoky flavors these seasonings bring out in the taco meat.
One recipe—many savory meals!
Don’t you love it when you can make a variety of meals with one recipe? I know I do! The first way to change things up is by swapping proteins. This recipe works equally well with ground turkey, chicken, pork, and lamb as it does with beef. You can also use it with plant-protein crumbles, tofu, or a skillet full of chopped vegetables. I love how these seasonings turn sliced onions, bell peppers, portobello mushrooms, and zucchini into the most amazing fajitas.
Once you prepare this taco meat recipe, use it to fill your favorite taco shells or tortillas. One delicious use of the meat is to mix it with some cooked rice in a casserole dish and cover it with shredded cheese. Fifteen minutes in a 350°F oven gives you a quick, filling, and utterly delicious meal. You can also add it to pasta for a tasty Tex-Mex meal. The possibilities are endless, as are the accolades you’ll receive after making this recipe.
How do I store leftovers?
After cooking this taco meat recipe, allow leftovers to cool to room temperature, but don’t let the meat sit out more than 2 hours. Refrigerate leftovers in an airtight container for up to 4 days. You can also freeze the chilled taco meat in a freezer-safe container or zippered bag for up to 3 months. Defrost it overnight in the refrigerator. Reheat the meat in a skillet or the microwave. If the meat is too dry, add 1 to 2 tablespoons of water when reheating.
Serving suggestions
This taco meat recipe will help you make many delicious meals, especially when you make these Taco Shells In Oven. You can also use it to stuff Keto Tortillas, Gluten-Free Tortillas, or delicious low-carb Cauliflower Tortillas. Of course, you are going to want all the accoutrements that make any Mexican meal special, including Salsa Ranchera, Guacamole Salad, Cheesy Mexican Rice, and Refried Black Beans.
Taco Meat Recipe
Ingredients
Instructions
Nutrition
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