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Master the art of perfect taco meat with this foolproof recipe. In just 25 minutes, you'll have juicy, savory ground beef simmered in a rich, aromatic blend of Tex-Mex spices. Ideal for busy weeknights, this versatile filling is the ultimate foundation for incredible tacos, burritos, and nachos.
Heat the avocado oil in a large skillet or Dutch oven over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Add the ground beef to the skillet. Season with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Cook, breaking the meat apart with a wooden spoon, until it is browned and cooked through, about 6-8 minutes.
Carefully drain the excess grease from the skillet. You can do this by tilting the pan and spooning out the fat, or by pouring the contents into a colander over a heatproof bowl and returning the meat to the pan.
Return the skillet to medium heat. Stir in the chili powder, cumin, smoked paprika, oregano, the remaining salt and pepper, and the optional cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and coat the meat.
Add the tomato paste to the center of the pan and cook for 1 minute, stirring it into the meat. This step deepens the tomato flavor.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
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Master the art of perfect taco meat with this foolproof recipe. In just 25 minutes, you'll have juicy, savory ground beef simmered in a rich, aromatic blend of Tex-Mex spices. Ideal for busy weeknights, this versatile filling is the ultimate foundation for incredible tacos, burritos, and nachos.
This tex_mex recipe takes 25 minutes to prepare and yields 6 servings. At 341.56 calories per serving with 31.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Reduce the heat to low and let it simmer gently, uncovered, for 5-7 minutes, or until the sauce has thickened to your desired consistency. Remove from heat and stir in the optional lime juice. Serve warm.
For a smoky, spicier kick, add 1-2 minced chipotle peppers in adobo sauce along with the garlic.
Boost the nutrition by adding 1 cup of finely chopped vegetables like bell peppers, zucchini, or corn along with the onion.
This seasoning works wonderfully with ground turkey, chicken, or even plant-based crumbles. Adjust cooking time as needed.
Serve the taco meat over a bed of lettuce for a taco salad, in lettuce wraps, or stuffed into bell peppers instead of tortillas.
Ground beef is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Spices like chili powder and cayenne pepper contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
A single serving (about 1/2 cup or 135g) of this taco meat contains approximately 280-320 calories, depending on the exact leanness of the ground beef used.
It can be part of a healthy diet. It's an excellent source of protein and iron. To make it healthier, choose leaner ground beef (90/10), use low-sodium broth, and serve it with plenty of fresh vegetables like lettuce, tomatoes, and avocado.
Yes, you can. Replace the individual spices (chili powder through cayenne) with one standard 1-ounce packet of taco seasoning. However, making your own blend as described in the recipe allows you to control the salt and flavor levels.
Absolutely! Ground turkey or chicken are great leaner alternatives. Since they have less fat, you may not need to drain any grease after browning.
Store leftover taco meat in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through. You may need to add a splash of water or broth to restore moisture.
If your taco meat is too liquidy, it simply needs to simmer longer. Continue to cook it uncovered over low heat, allowing the excess moisture to evaporate until it reaches your desired thickness.