The Best Taco Meat You'll Ever Eat
This flavorful, easy-to-make, moist taco meat is the best—PERIOD! Pile it into warm tortillas, spoon it onto nachos, or add it to your taco salad. No matter how you eat it, I can guarantee that it will become your new go-to for taco night!
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Servings: 6
Equipment (Shop on Amazon)
Ingredients
- 1 lb lean ground beef (I use 93/7)
- 1 cup small diced sweet onion
- 2-3 tbsp homemade taco seasoning (recipe here; or taco seasoning of choice)
- 3 tbsp tomato paste
- 2 tsp chipotles in adobo optional
- 15 oz black beans (1 can), drained and rinsed optional
- About ¾-1¼ cups water (depending on add-ins and how long you heat the meat before serving—see Note 1)
Instructions
- Brown the meat in a medium pan over medium/medium-high heat. Use a meat masher to break up the meat as it browns. Stir frequently to ensure even browning on all sides.1 lb lean ground beef
- During the browning process, you'll see grease begin to pool—drain this. I soak it up using paper towels (using tongs can help you hold the paper towels without burning yourself).
- Once your ground beef has browned, add the small diced sweet onion and about ¼-⅓ cup water. Cook on medium heat for a few minutes, or until the onions begin to turn translucent.1 cup small diced sweet onion
- Add the homemade taco seasoning and a bit more water to help it coat the meat. Stir well. Then, add the tomato paste, chipotles in adobo (optional), and about ¼ cup more water. Stir well, until the tomato paste and chipotles are well incorporated. Add the beans (optional) and another ¼-⅓ cup of water. Stir and allow to cook on medium heat for 5-6 minutes, stirring occasionally. If the meat begins to stick to the pan, turn the heat down and add a few splashes of water.2-3 tbsp homemade taco seasoning, 3 tbsp tomato paste, 2 tsp chipotles in adobo, 15 oz black beans (1 can), drained and rinsed
- If the meat will be sitting for a while before serving, turn the heat off and cover the pan. About 4-5 minutes before serving, bring the heat back up and stir well, adding a couple tablespoons of water if necessary.
Notes from the Happy To Be Here Kitchen
Note 1. Water: The amount of water you need to keep the meat moist will depend on how long you keep the meat on the stove before serving, along with what "extras" you prefer. For example, I always add more water with the beans to help them heat through and ensure they are all completely cooked through.
Another example—if you leave the meat on the stove for 10-15 minutes (covered and with the heat turned off) while you prep the rest of your meal, you may need to add an extra couple tablespoons of water upon reheating the meat.
In short—keep an eye on the taco meat to make sure it does not dry out—add water accordingly.
See more ingredient notes, instruction photos, and more above, starting here.
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