Kitchen notes · a little help before you start
Taco Meat recipe
Taco Meat recipe is made with lean ground beef, onion, and garlic powder.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
lean ground beef
In the method: Add ground beef and onion and cook until onion is translucent and beef is browned, about 6-8 minutes, stirring often.
small onion (finely diced)
In the method: Add ground beef and onion and cook until onion is translucent and beef is browned, about 6-8 minutes, stirring often.
chili powder
In the method: Heat a large skillet over medium-high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb lean ground beefIngredient note
Source: 1 small onion (finely diced)Ingredient note
Source: 1 tablespoon garlic powderIngredient note
Source: 1 tablespoon chili powderIngredient note
Source: ½ tablespoon cuminIngredient note
Source: ½ tablespoon saltIngredient note
Source: ½ tablespoon onion powderIngredient note
Source: ½ tablespoon paprikaIngredient note
Source: 1 teaspoon black pepperIngredient note
Source: 1 tablespoon tomato pasteIngredient note
Source: 1 tablespoon water
How to make it
0 of 5 steps completeMake room for Taco Meat recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Use in tacos, taco salad, wraps, or refrigerate or freeze for later.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Heat a large skillet over medium-high heat.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Add ground beef and onion and cook until onion is translucent and beef is browned, about 6-8 minutes, stirring often.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Ingredients and Substitutions : Ground beef : you can swap the ground beef for ground pork, chicken or turkey, or boneless, skinless chicken breasts or thighs. If using a leaner meat, you may need to add oil or spray the pan for cooking. Onion : since there is onion powder in the seasoning, you can omit the diced onion if you prefer. Tomato paste : I like my taco meat a little saucy and tomato-y — you can easily skip the tomato paste and water if you prefer. Additional vegetables : there are so many ways to customize this recipe! I like to add chopped bell peppers and black beans to stretch the recipe even further, but you can also added shredded carrots, zucchini, chopped mushrooms, fresh garlic, and so many other things if you prefer. Added spice : for extra kick, add ¼ teaspoon cayenne or some red chili flakes. Storage : Refrigerate up to 4 days in a sealed container. Freeze up to 3 months in a freezer-safe container.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
