Ground Beef Taco Meat

Ingredients (~9 servings)

• 1 1/2 lbs lean ground beef
• 3/4 cup white onion, diced
• 3/4 cup poblano pepper, chopped (~1 large pepper)
• 1 Tbsp ground cumin
• 1 1/2 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp salt
• 1/3 cup diced tomatoes with green chiles (Rotel, drained)
• 3 Tbsp water

Brown the Ground Beef

Cook the beef in a large skillet over medium heat, breaking it up with a spatula or wooden spoon as it cooks.

Cook until the meat is no longer pink – this usually takes ~8-10 minutes depending on how much you break it up.

Drain the fat once it’s fully browned.

Add the Vegetables and Cook Until Tender

Add the poblano pepper and onion to the browned beef.

Sauté for ~5 minutes or until the onion is tender and the poblano has softened.

The poblano will lose its bright green color and become more muted – that’s what you’re looking for.

Season and Simmer the Taco Meat

Add all the dried spices – cumin, chili powder, garlic powder, onion powder, and salt – to the meat and vegetables.

Stir everything together so the spices coat the meat evenly.

Add the drained Rotel and water; stir to combine.

Reduce heat to low and simmer until the water is absorbed, stirring the taco meat occasionally – this takes ~5-7 minutes.

The meat should look moist but not watery when it’s done.

Ground Beef Taco Meat

This is a solid taco meat recipe that’s way better than those packets and ready in ~25 minutes. I like adding poblano peppers for a bit more depth than just onions.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

Ingredients (~9 servings)

• 1 1/2 lbs lean ground beef
• 3/4 cup white onion diced
• 3/4 cup poblano pepper ~1 large pepper, chopped
• 1 Tbsp ground cumin
• 1 1/2 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp salt
• 1/3 cup diced tomatoes with green chiles Rotel, drained
• 3 Tbsp water

Instructions

• Cooling/Resting Time: 0 minutes
• Cook ground beef in a large skillet over medium heat, breaking it up as it cooks, until no longer pink, about 8 to 10 minutes.
• Drain the fat.
• Add diced onion and chopped poblano pepper to the beef and sauté for 5 minutes until tender and softened.
• Add cumin, chili powder, garlic powder, onion powder, and salt, stirring to coat the meat evenly.
• Add drained diced tomatoes with green chiles and water, then stir to combine.
• Reduce heat to low and simmer until water is absorbed, stirring occasionally, about 5 to 7 minutes.