Ground Beef Taco Meat

Lean, saucy, deeply savoury taco meat with a fine, scoopable crumb — this ground beef taco meat recipe is built for tacos, burritos, enchiladas, rice bowls and loaded potatoes. Find step-by-step photos and more recipe tips above.

📝 Ingredients

• 1 tablespoon olive oil
• 1 onion (finely diced)
• 1 teaspoon salt
• 3 garlic cloves (minced)
• 1.2 lbs lean ground beef (mince, 500 grams)
• 1.5 teaspoons ground cumin
• 1.5 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1.5 teaspoons diced chipotle in adobo (from the can, plus more for extra heat if you like (see notes))
• 1/2 cup beef or chicken stock (4 fl oz / 120 ml )
• 1/4 teaspoon sugar (optional, balances the acidity)

👨‍🍳 Instructions

1. 1Sauté the onion: Heat the olive oil in a skillet over medium heat. Add the diced onion and salt, and cook until soft, golden and translucent, about 5 minutes.
2. 2Add garlic and beef: Stir in the garlic and ground beef, and turn the heat to high. Break the beef up with a spoon or spatula, and cook until it's changed color and the juices have started to release.
3. 3Add the remaining ingredients: Stir in the tomato paste, chipotle in adobo, cumin, smoked paprika, oregano and pepper. Add the sugar here too, if using — it helps balance the acidity from the tomato paste.
4. 4Add the stock and cook: Stir in the stock, bring to a simmer, then cook uncovered, breaking the meat down into a fine crumb as the liquid reduces and clings to it. The beef should end up glossy and slightly sticky, with a little sauce still clinging to it rather than completely dried out — it'll absorb more of that sauce as it sits.
5. 5Taste and adjust: Adjust the seasoning as needed — it should taste pretty spot-on at this point.