Beef Taco Meat

A skillet filled with cooked ground meat, diced red peppers, tomatoes, and onions, topped with fresh chopped cilantro.

5 from 1 vote

Beefed Up Taco Meat 🥩🌮 is how you can beef up (pun intended 😂) a pound of ground with extra veggies so you've got high protein + veggies for nutrients and fiber so you can STRETCH the meat over more meals or more people and make it more nutrient dense! Easy one skillet recipe that's ready in 15 minutes to use in tacos, burritos, salad bowls, lettuce wraps and more!

Prep Time10

Cook Time15

Course: 30-Minute Meals, Beef, Dinner, Ground Beef

Cuisine: Beef, Dinner, Mexican

Keyword: beef taco meat, ground beef taco meat, taco meat

Servings:

Calories: 189cal

Equipment

Ingredients

1 small yellow onion (or sweet Vidalia onion, white onion may be substituted)
8 ounces sliced cremini mushrooms (omit if you don't like mushrooms)
1 cup red bell pepper diced small
1 pound extra lean ground beef (use 90 to 95% lean for best results, I used 93% lean)
one 15-ounce can fire-roasted tomatoes for less heat, use a can of regular petite diced tomatoes
one .25-ounce packet medium taco seasoning (or any kind you like including mild, hot, reduced sodium, etc.)
½ cup water (I eyeball it and fill up the empty tomato can a little less than halfway with water; use less/more water based on how 'saucy' you do or don't want the meat)
1 teaspoon ground cumin or to taste
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
Red pepper flakes optional and to taste for extra heat
1 to 2 tablespoons lime juice or as desired (from about 1 medium lime)
2 to 3 tablespoons finely minced cilantro or as desired

Instructions

To a large nonstick skillet, add the onions, mushrooms, bell peppers, and saute over medium-high heat for about 7 minutes or until veggies are soft; stir frequently.
Oil Tip - I love my Caraway nonstick skillet because I don't need any oil! But if you're using another type of nonstick or standard skillet, add a bit of olive oil, just enough to keep the veggies from sticking. The beef has fat/oil so try to use as little as you can get away with for now.
Add the beef and brown it, crumbling it it as it cooks. I don't drain any fat/grease because with 90-95% lean, there's nothing to drain.
Tip - If you're using 85% lean, and can see visible fat on the surface, you may wish to spoon it out the best you can and discard.
Add the canned tomatoes (do not drain), evenly sprinkle the taco seasoning, cumin, salt, pepper, optional red pepper flakes, and fill up the empty can of canned tomatoes about 1/3 of the way with water and add it (or about 1/2 cup water). Stir to combine.
Tips - If your mixture looks drier than you prefer, add a bit more water. The more water you add, the saucier the finished dish will be and on the day you make it and may seem almost like chili which is fine.
Allow the mixture to simmer uncovered over medium heat for about 3-4 minutes, until it thickens slightly. Stir frequently.
Add the lime juice, cilantro, stir, taste, and make any flavor tweaks it may need.
Flavor Tips - If it tastes at all flat or boring, it probably needs more salt. I like it a bit spicier so I add extra red pepper flakes. As is the case with homemade spaghetti sauce, I also add a pinch of granulated sugar if it tastes a bit too acidic (onions, bell peppers, canned tomatoes, and lime juice are all very acidic) and the sugar takes the edge off.
Serve as desired or portion out into meal prep containers. See Notes below for serving options.

Video

Notes

How To Use

Mexican inspired recipes: cheesy smothered burritos, beef enchiladas, in cheesy beef taquitos, and tacos.

For lighter options: use it in lettuce wraps, with in cottage cheese and beef bowls, stuffed in zucchini boats, loaded beef taco salad bowls, layer it in taco salad which is what I did here and one of my favorite ways for all the texture and melding of flavors.

Storage: Extra meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat gently in the microwave as desired or serve chilled or at room temp in salads or wraps.

Nutrition