The Best Homemade Taco Meat

Originally posted on July 1, 2020. Updated on January 15, 2021.

One of our favorite cuisines is Mexican food. Before COVID, we used to go out for Mexican a few times a month, but now that we are staying home more, I decided to create my own recipe for taco meat to fill that craving. One of my absolute favorite Mexican restaurants is the Mexican Kitchen in Columbus, MS. Their taco meat is the best I have ever eaten, so that’s what I was going for here. I decided to start with a base of onion and peppers, then add the meat and lots of spices, and finish it off with the lime juice to add a little acid. This is now one of our favorites that we have weekly in our house. I hope you enjoy it!

The Best Homemade Taco Meat


This is a weekly staple in our house – we love it for tacos, bowls, and burritos. I love to make a big batch and have it on hand for easy taco salad or taco bowl lunches for the week. You can make this with ground beef, pork, or turkey, so it is versatile and easy to adapt for different diets.



  1. In a large pot with a lid (I like my enameled cast iron Dutch oven for this), heat about a tablespoon of avocado oil (or a generous spritz of cooking spray) over medium-high heat.
  2. Add the diced onions and diced green chilies to the hot oil and cook for about 1 minute, until the onions become transparent.
  3. Add the ground chuck to the pot and break up the beef as it browns.
  4. When the beef is browned, add in the spices and chicken or beef broth. Stir well.
  5. Reduce heat to low, cover and simmer for 15-30 minutes to allow the flavors to develop.
  6. Add lime juice and stir before serving.


  • If you like your taco meat extra spicy, you can also add a tablespoon of diced jalapenos in the first step, or add a tablespoon of your favorite hot sauce when you add the lime juice at the end.
  • Jeff loves this meat for traditional tacos, but I love to make taco bowls with mine. Just layer white rice, whole kernel corn, black beans, taco meat, lettuce, peppers, red onion, cheese, and tomatoes together.
  • If you don’t have chicken or beef broth on hand, you substitute with water.
Keywords:Mexican, easy meals, weeknight meals, one pan

One thought on “The Best Homemade Taco Meat

  1. Ellen Wallace July 1, 2020 / 3:52 pm

    I will definitely try this one

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