Description
A flavorful and easy-to-make taco meat recipe that combines ground beef with a blend of classic Mexican spices, simmered with tomato sauce and chicken broth for a rich and savory filling perfect for tacos, burritos, and more.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
Instructions
- Heat the skillet: Begin by heating a skillet over medium heat on the stove to prepare for cooking the ground beef.
- Brown the beef: Add the ground beef to the skillet and cook until it starts to brown, breaking it up with a spatula as it cooks to ensure even cooking.
- Add aromatics: Stir in the diced onion and minced garlic with the beef, continuing to cook until the onion becomes translucent and soft.
- Prepare the spice mix: In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and black pepper thoroughly.
- Season the meat: Sprinkle the spice mixture over the beef and onion in the skillet and stir well to evenly coat and infuse the meat with the spices.
- Add liquids: Pour in the tomato sauce and chicken broth, stirring the mixture to combine all ingredients uniformly.
- Simmer the mixture: Reduce the heat to low and let the meat simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Adjust seasoning: Taste the taco meat and adjust seasoning with additional salt or spices if needed for a balanced flavor.
- Serve: Once the meat is cooked through and flavorful, it’s ready to be used in tacos, burritos, salads, or your favorite dishes. Enjoy!
Notes
- Use lean ground beef for a healthier version.
- Chicken broth can be substituted with beef broth or water if preferred.
- Adjust chili powder amount to control the spiciness.
- For a thicker sauce, simmer uncovered to evaporate excess liquid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
