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    You are here: Home / Recipes / Main Dishes / How to Cook Taco Meat

    How to Cook Taco Meat

    Posted: Apr 29, 2023 Last Modified: Apr 29, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    Need some taco meat for Taco Tuesday? Here’s how to cook the best taco meat in a few easy steps! It’s saucy, flavorful, and uses kitchen staples. Even better, this is taco meat recipe ready in 20 minutes!

    Overhead view of taco meat in a skillet with a wooden spoon.


     

    Why You’ll Love This Recipe

    • It’s quick and easy! It’s something you can whip up in a few quick steps on nights you don’t know what to make for dinner.
    • It’s flavorful! While the default recipe on the back of a taco seasoning packet will tell you to add water, this recipe adds tomato passata sauce to the mix to add extra flavor and make the meat more saucy.
    • It’s perfect for so many recipes! Serve the beef taco meat with tortillas, on nachos, in a bowl over rice, in a burrito, and more!

    Ingredients You’ll Need

    Ingredients needed to cook taco meat.
    • oil — personally, I prefer olive oil, but feel free to substitute any neutral oil of your choice.
    • beef — I try to use lean ground beef, so I don’t have to drain any oil.
    • taco seasoning — I use my homemade taco seasoning with no salt! You can also use a packet of store-bought taco seasoning.
    • passata sauce — Have you ever tried passata sauce? Passata sauce is a type of tomato sauce made by cooking fresh tomatoes, removing the skins and seeds, and then pureeing the remaining pulp. The sauce is then strained to ensure a smooth, thick texture without any remaining pieces of skin or seeds.
    • water or broth — you can use water or some beef broth for the taco meat.

    How to Make Taco Meat

    Set of two photos showing beef added to a skillet and broken into small pieces.
    • Heat the olive oil in a large skillet over medium-high heat.
    • When the oil is hot, add the ground beef and stir with a wooden spoon for 2 to 3 minutes until browned and mostly cooked through. Make sure you are breaking up the beef into small pieces.
    Set of two photos showing browned beef and tomato sauce added to it.
    • If there is any oil in the skillet, drain it.
    • Add the passata sauce, taco seasoning, and ¼ cup of water or broth.
    • Stir until combined and lower the heat to medium to medium low. Let the taco meat simmer for up to 10 minutes or until the tomato sauce as cooked down to your desired sauciness.
    • Use the taco meat immediately or store it for later.
    A spoonful of taco meat.

    Recipe Tips and Notes

    • Got extra time? Mince an onion and a few cloves of garlic and cook them alongside the ground beef.
    • If you don’t have passata sauce on hand or are looking for a substitute, you can try using canned crushed tomatoes, tomato puree, or tomato sauce. However, keep in mind that these substitutes may be slightly thicker or thinner than passata sauce, so you may need to adjust the amount of liquid in your recipe accordingly.
    • Depending on how thick your tomato sauce is, you might have to adjust the ¼ cup of water added to the skillet. I usually start with 2 tablespoons and add more once the water has been mixed in.

    Make Ahead Tips

    • Meal prep: once cooled, store the cooked ground beef in an airtight container for up to 4 days in the fridge. 
    • Freezer: allow the taco meat to cool before transferring them into a freezer-safe airtight container or bag before storing them in the freezer. Freeze for up to 3 months. When ready to enjoy, thaw before reheating.
    • Reheat: reheat the meat in the microwave or on the stovetop. I recommend reheating leftovers with a splash of water or beef broth to keep the ground beef from drying out.

    Serving Suggestions

    Here are some recipes that pair wonderfully with cooked taco meat

    • Instant Pot Basmati Rice with Butter and Garlic
    • Instant Pot Cilantro Lime Rice
    • Stovetop Cilantro Lime Rice
    • Instant Pot Navy Beans
    • Avocado Corn Salsa
    • Pineapple Salsa
    • Air Fryer Frozen French Fries
    • Air Fryer Tater Tots
    • Air Fryer Tortilla Chips
    • Guacamole
    • Street Corn Salad
    • Ground Beef Tacos
    Overhead view of taco meat in a skillet with a wooden spoon.

    How to Cook Taco Meat

    Need some taco meat for Taco Tuesday? Here’s how to cook the best taco meat in a few easy steps! It’s saucy, flavorful, and uses kitchen staples. Even better, this is taco meat recipe ready in 20 minutes!
    5 from 23 votes
    Print Recipe Rate this Recipe
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 servings

    Ingredients

    • 2 teaspoons olive oil
    • 1 pound lean ground beef
    • 2 tablespoons taco seasoning, (1 packet/1oz)
    • ⅔ cup passata
    • ¼ cup beef broth, or water

    Equipment

    • Large skillet

    Instructions

    • Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
    • When the oil is hot, add 1 pound of ground beef and stir with a wooden spoon for 2 to 3 minutes until browned and mostly cooked through. Make sure you are breaking up the beef into small pieces.
    • If there is any oil in the skillet, drain it. Add ⅔ cup passata sauce, 2 tablespoons taco seasoning, and ¼ cup of water or broth.
    • Stir until combined and lower the heat to medium to medium low. Let the taco meat simmer for up to 10 minutes or until the tomato sauce as cooked down to your desired sauciness.

    Notes

    • my homemade taco seasoning with no salt recipe.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 192kcal | Carbohydrates: 4g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 215mg | Potassium: 605mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 4mg
    Author: Carmy
    Course: Main Course
    Cuisine: American, Mexican, Tex Mex
    Nutrition Disclaimer

    More Recipes to Try

    • Instant Pot Shredded Chicken Tacos with Mango Salsa and Lime Crema
    • Taco Stuffed Avocado
    • Taco Bowl Meal Prep
    • Salsa Quinoa Taco Bowl Meal Prep
    • Make Ahead Breakfast Taco Egg Bowl
    • Healthy Turkey Taco Meal Prep Bowl
    • Taco Pasta
    • Taco Hummus
    • Taco Hummus Buddha Bowl
    • Walking Taco Casserole

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
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    Email: [email protected]

    5 from 23 votes (23 ratings without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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