Learn how to make the most delicious taco meat with a simple, foolproof recipe. Skip store-bought taco seasoning and boost the flavor of your beef tacos with an easy homemade spice mix.
If you love tacos, try serving this Black Bean and Corn Salsa with your ground beef tacos for a fresh, zesty contrast.
This taco recipe has been a family favorite for years. I’ve been making this seasoned ground beef for over a decade, and it’s the version my family asks for again and again.
The result is rich, savory taco meat made from inexpensive ingredients. It’s a crowd-pleaser and comes together quickly. Ready to make it?
How To Make Taco Meat
Tacos are versatile: you can fill them with many different proteins and flavors. Popular options include pulled pork, birria-style lamb, Mexican chorizo, or shredded chicken. Many of those take longer to prepare, but ground beef gives you a flavorful, quick option that’s budget-friendly.
I avoid pre-mixed taco seasoning because it often contains thickeners, preservatives, and too much salt. Instead I use a handful of common spices—cumin, coriander, chili powder, and oregano—along with fresh onion, garlic and a touch of tomato paste for depth.
One ingredient I rely on to make the filling creamy and cohesive is pureed black beans. Blended beans thicken the mixture naturally, add fiber and create a smoother, more satisfying texture—no extra cream or additives needed.
Homemade Taco Seasoning Ingredients
Making your own seasoning is easy and keeps the flavors bright and fresh. Adjust the spice amounts to taste—this blend leans into cumin and coriander, but you can tweak it however you like.
- Onions
- Garlic
- Cumin
- Coriander
- Oregano
- Chili powder
Recipe Tips and Notes
- Any ground or shredded protein can be used with this seasoning. Ground turkey, pork, chicken, or even shrimp work well—just adjust cooking times accordingly.
- Lean ground beef is economical but can be crumbly. Blended black beans help bind the meat, add creaminess and increase fiber and nutrition.
- If you don’t have a blender, mash canned black beans with a fork or potato masher, or substitute refried beans for similar results.
Other Uses Besides Tacos
This seasoned beef is versatile beyond tacos. Use it wherever you want a Tex-Mex flavor boost:
- Quesadillas stuffed with seasoned beef and cheese
- Taco salads topped with crunchy tortilla chips and fresh salsa
- Burritos or burrito bowls
- Enchiladas filled with the beef mixture and baked with sauce and cheese
- Taco casserole — mix the beef with corn and beans, top with cheese and crushed chips, then bake
- Stuffed bell peppers for a lower-carb option—finish with a sprinkle of melted cheese
Serving suggestions
There are countless ways to serve tacos. Here are reliable favorites to round out the meal:
- Salsa fresca or pico de gallo
- Fruit-based salsas and red cabbage slaw for contrast
- Guacamole or sliced avocados
- Shredded lettuce
- Sour cream or crema
- Grated cheddar or cotija cheese
Storage and Leftovers
Store leftover taco meat in the refrigerator for 2–3 days. For longer storage, freeze the cooked meat in airtight containers for up to 2 months. Thaw and reheat gently before serving.
Taco Meat Recipe
Ingredients
- 1 tbsp vegetable oil
- 500g / 1 lb lean ground beef (5% fat)
- 1 onion, chopped
- 3 cloves garlic, pressed
- 2 tbsp cumin
- 2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp oregano
- 2 tbsp tomato paste
- 125ml / 1/2 cup water
- Salt, to taste
- 170g / 1 cup canned black beans, blended until smooth (see notes for substitutions)
Instructions
- Heat the oil in a large pan. Sauté the chopped onion over low heat for 5–7 minutes until soft. Add the pressed garlic and cook for 30 seconds more.
- Add the ground beef and cook until no longer pink, breaking it up as it browns. Drain excess fat if using higher-fat beef.
- Stir in the cumin, dried coriander, chili powder, oregano, tomato paste, water and a pinch of salt. Turn up the heat to bring the mixture to a boil, then reduce to a simmer, cover and cook for 15 minutes.
- Meanwhile, blend the black beans with a little of their liquid until smooth. Stir the bean puree into the beef, uncover, and simmer for another 10 minutes until most of the liquid is absorbed. Taste and adjust salt as needed.
Notes
Substitutions: Any canned beans work well in place of black beans—kidney beans, cannellini or chickpeas are fine. You can also use refried beans for extra creaminess. Use lean beef for lower fat, or choose a higher-fat ground beef if you prefer a richer flavor.
Nutrition
Carbohydrates: 14 g |
Protein: 28 g |
Fat: 10 g |
Fiber: 4 g
Nutrition info is an estimate.
Tried this recipe? Leave a note about how you served it and any changes you made—this beef taco meat adapts easily to whatever toppings and sides you prefer.