Taco night is an absolutely favorite in our house. I love to create a recipe that everyone can eat in a way that works best for them. In our house taco night means different things to different people. For one kiddo, it’s a burrito. For me, it is often a taco salad. Of course it is actual tacos to some, and for a few it’s just a pile of the makings of a burrito on their plate. But when you have a solid taco meat recipe in your back pocket, it doesn’t really matter how people eat it, does it?
Storing and Reheating Leftovers
Any leftover taco meat can be kept in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet over low heat until heated through.
Ground beef: I use 80/20 ground beef, but any ground beef or even ground turkey can be used to make taco meat. Tomato sauce: Rather than using water, tomato sauce (pureed tomatoes with no added seasoning) adds flavor and moisture to the taco meat. Taco seasoning: The perfect blend of seasonings that makes this the best taco meat recipe, skip the packet of taco seasoning and make your own instead. The exact measurements you need for this recipe are listed in the recipe card. However, I would encourage you to make the big batch version. That way you can always have it on hand and use just three tablespoons of it any time a recipe calls for a packet of taco seasoning.
I can control what goes in it. That means the flavor is perfect, the spiciness can be controlled, and it is literally just spices with no added preservatives or extra salt. It takes very little time to make. I’m serious when I say that making my own taco seasoning takes almost as much time as checking the pantry to see if we have a packet and adding it to the grocery list. I can make it as a big batch. Truth be told, if I had to make it every time I wanted to use some, I probably wouldn’t do it. This is why my recipe for it has the measurements to make a big batch (the equivalent of eight packets!).
For the full taco meat seasoning recipe, see the recipe card at the bottom of the post or the recipe card in my homemade taco seasoning recipe.
chili powder paprika kosher salt onion powder garlic powder ground cumin cayenne pepper (vary the amount depending on the level of spiciness you want)
Shredded cheese Easy Guacamole Blender Salsa or Pico de Gallo Sour cream Shredded lettuce Diced tomato
Please note that the nutritional information on this recipe is for 3/4 a cup of taco meat and does not include toppings or taco shells. Here are some other dinner ideas of what to do with leftover taco meat, or with freshly made taco meat.
Make a Taco Salad Combine pizza night and taco night with a Taco Pizza. Sheet Pan Nachos Put it on a baked potato or Baked Sweet Potato Stuffed Peppers
Freezing Taco Meat
This is a great recipe to double and freeze some for later. Once your taco meat is prepared and cooled, transfer it to a freezer-safe bag or container and keep it in the freezer for up to three months. When you are ready to eat it, allow it to thaw, and then heat in a saucepan over low heat on the stove. If you make this taco meat recipe or any of the other recipes, please leave me a comment and let me know! Hearing from you makes my day.
I always love to have a side of Cilantro Lime Rice. Crock Pot Pinto Beans can be blended into refried beans or enjoyed alone. You can’t go wrong with my Strawberry Margaritas.
