Best Ground Beef Taco Recipe (2024)

FAQs

What is the best ground beef ratio for tacos? ›

What ground beef lean-to-fat ratio is best for tacos? For tastier tacos, use a ratio between 80/20 and 90/10. A higher percentage of fat produces more moist and flavorful meat.

Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

Not enough people use cilantro. Iceberg lettuce can be refreshing in a burrito, but when it comes to tacos, cilantro, onion and lime are king. I know Tex-Mex enthusiasts love their dairy on a taco. Big pinches of cheddar cheese that lack flavor or the ability to melt.

Each taco shell or small soft taco-size tortilla fits about 2 ounces or 1/4 cup of meat. If you add diced onions, you could stretch a pound of ground beef to make about a dozen tacos. With just the meat and spices, you can make about 8 tacos from a pound of meat.

As a general rule, you should plan for about 1/4 to 1/2 pound of meat per person when making tacos. So for a family of four, you'll need around 1 to 2 pounds of ground beef. Of course, this can vary depending on your personal preferences and appetite, so adjust accordingly.

Optional Instructions for Cooking Taco Meat:

Add seasoning to ground meat and incorporate spices into meat, using your hands. Heat a large skillet over medium-high heat. Add lard to pan, let it melt, and swirl to coat the pan. Add seasoned meat to pan and spread meat out into a thin layer.

Americans love their tacos filled with ground beef, but it is not a standard authentic filling. When it comes to tacos, nearly anything can be used to fill a tortilla and still be called a taco. In Oaxaca, Mexico, fried grasshoppers are still a popular filling!

What you're doing when you add water is helping the cornstarch create a smooth sauce flavored with the spices. The heat then activates the cornstarch, thickening the mixture.

How does taco Bell make their meat for tacos? ›

We prepare it much the same way you prepare taco meat at home: after simmering, it is drained of excess fat and pre-seasoned with our signature blend of 7 authentic seasonings and spices. It is then packaged with added water to lock in the flavor and for added moisture, and then shipped to our restaurants.

Salsa: Salsa and sauces are the soul of your taco, tying all other ingredients together.

Add some spice and some acidity, and you've got a taste bomb that will elevate your taco to cravable status. For an easy way to bring some sweetness and tang to your taco, include fruit in your taco toppings. Chef Claudia Sidoti of HelloFresh particularly enjoys pineapple in her tacos.

A good taco is one of life's joys. With all the choices for toppings and shell, don't lose sight of what is most important: the meat inside! We've got two options for unforgettable pork fillings to make taco night at home a real party. Read on for the recipes.

I think the best ground beef for taco meat is 80/20 lean, maybe 85/15 max. The higher fat content gives much better flavor to the taco meat and helps it stay juicy. And you will drain the grease off the ground beef prior to adding the spices in the homemade taco seasoning.

Ground Beef– we recommend using a 80/20 ground beef for taco meat (80% lean, 20% fat). It has the best flavor and is super juicy. You will drain off excess grease.

How many people can 1 lb of taco meat feed? You can feed between 2.5 to 3 people with one pound of meat. This estimate assumes that each person will eat two tacos, except children, who are counted as 0.5 of an adult and will have one taco.

Taco meat filling needs to have at least 40 percent beef, according to the USDA.