Some nights you just need dinner on the table fast, and this Mexican taco meat is exactly that kind of recipe. It’s quick, easy, and everyone in the family can pile it into tortillas, over rice, or even on top of nachos.

It’s basically my go-to for busy weeknights when I don’t want to think too hard but still want something that tastes amazing.

🛒 Ingredients

Ground beef – I usually go with lean beef so it’s not too greasy. If you’re not into beef, ground turkey or chicken works too, just keep in mind it won’t taste quite as rich.
Tomato puree – This gives it that saucy vibe. If you’re out, salsa or enchilada sauce can totally step in.
Olive oil – Just a touch helps brown the meat and makes it taste better. Any neutral oil works if that’s what you have.
Homemade taco seasoning – The magic mix. I like making my own because it’s fresher and I can adjust the spice level, but store-bought is totally fine too.
Cumin – The warm, smoky flavor you expect in taco meat. Don’t skip this one, it makes the difference.
If you love ground beef recipes, try ground beef lettuce wraps, sheet pan nachos or cabbage ground beef skillet next.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Mexican Taco Meat Recipe

Brown the beef: Heat olive oil in a skillet — I love this cast iron skillet for perfect browning every time! Add the ground beef and cook until it’s nicely browned, breaking it up as you go. Drain off any extra grease.
Build the sauce: Stir in the tomato puree (or sauce), water or broth, and all the seasonings. Mix everything so the beef is coated in that rich, flavorful sauce.

Let it simmer: Drop the heat to low and let it bubble gently for 5–7 minutes. This helps the flavors soak into the meat and makes it extra tasty.
Serve it up: Spoon the taco meat into warm tortillas — a tortilla warmer keeps them soft and ready for seconds. Don’t forget your favorite toppings!

👨‍🍳 Rita's Favorite Equipment

Mixing bowls
I make this in my favorite pan - it browns the beef perfectly and makes cleanup so easy.
A good meat chopper - makes breaking up ground beef a breeze! It’s one of those cheap little things that saves tons of time.
For storing taco toppings, I love these small bowls - perfect for salsa, cheese, or diced veggies.
If you’re making tacos for a crowd, tortilla warmer helps to keep the tortillas warm.

📋 Tips

Slice toppings ahead of time so assembling tacos feels effortless.
Don’t skimp on cumin, it’s what gives that real taco flavor.
If you love saucy taco meat, splash in a little extra broth or tomato sauce.
If you want extra heat, toss in chopped jalapeños or an extra pinch of chili flakes.
Cheese melts best if you sprinkle it on while the taco meat is still warm.
Soft tortillas? Warm them briefly in a skillet or microwave so they don’t crack.
Don’t overthink toppings, shredded lettuce, salsa, sour cream, or even avocado all work great.

Rita's Tip

Don’t rush the simmer, those 5 minutes are where the flavor really develops.

🍱 Storage Instructions

🍱To Store. Keep cooled taco meat in a sealed container in the fridge for up to 4 days.
🥶Freezing. For freezing, I use reusable silicone freezer bags - they keep everything fresh without freezer burn. Store the meat for up to 3 months.
🔥To Reheat. Warm on the stove with a splash of water or in the microwave until hot.

What To Serve With Taco Meat

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Mexican Taco Meat