Whole30 Ground Beef Taco Meat (Keto, Paleo)
Whole30 Ground Beef Taco Meat Recipe + Video – authentic, Mexican restaurant style seasoned beef made in your skillet in 30 minutes. Hack to stretch your meat and sneak in extra veggies! Paleo, keto, gluten free, grain free, dairy free, sugar free, clean eating, real food.
My hands down favorite food to eat out and cook at home is Mexican food. Not only is it delicious, but so many of the dishes are clean diet friendly.
One of my favorites to make, especially if I’m meal prepping on Sundays, is whole30 ground beef taco meat. It’s keto and paleo too! You can use it in so many ways!
Healthy, Whole30 Authentic Taco Meat Recipe
This ground beef taco meat is going to taste exactly like what you get in the restaurant. Juicy, seasoned, and full of flavor. But healthier, and cheaper!
When making it at home, you can use organic 100% grass-fed ground beef, which has more minerals and vitamins. My ground beef is from ButcherBox, which I highly recommend. I cook the taco meat in avocado oil, rather than the refined vegetable oil restaurants use. And I use my homemade taco seasoning which is sugar free and free of any chemical preservatives and fillers.
How To Make Taco Meat
This is such a simple recipe to make, that is ready in 30 minutes.
To give it deep flavor, you want to start with caramelized onions. This will give the taco meat that subtle sweetness.
Next, add in your ground beef. Here is a little trick I do: rather than using 2 pounds ground beef, I use 1 pound ground beef and 1 pound cauliflower rice. The cauliflower rice takes on the flavor and texture of ground beef when cooked. You cannot tell the difference. This cuts your cost of meat in half, adds in more vegetables, and stretches out the 1 pound of beef you’re using. You can always use 2 pounds of ground beef if you have enough on hand.
Using Whole30 Ground Beef Taco Meat
The uses of this taco meat are endless!
Use it to make a burrito bowl, on a Mexican taco-less salad, in a lettuce cup taco, with scrambled eggs for a Mexican breakfast. I highly recommend serving it with my favorite whole30 fajita veggies. Pairs great with my whole30 cashew queso too. And of course guacamole!
These taco meat freezes beautifully as well. See recipe notes for freezer instructions.
1 tablespoon avocado oil (or olive oil)
1 yellow onion, chopped
1 pound cauliflower rice
2 tablespoons taco seasoning
1 tablespoon tomato paste
1/4 cup water
Heat your cast iron skillet over medium heat for 5 minutes.
Add the avocado oil and onions, sauté the onions until soft and turning golden, stirring occasionally. About 8-10 minutes.
Add the ground beef, and break up with a potato masher.
Add the cauliflower rice. Stir to combine and cook until the meat is cooked through and brown, stirring occasionally. About 10 minutes.
Add the taco seasoning, tomato paste and water. Stir to combine and cook until fragrant and the water is absorbed. About 5 minutes.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.
You can use 2 pounds of ground beef also, but the cauliflower rice takes on the texture and flavor of beef and cuts your price and usage of meat in half!
To Freeze: cool to room temp, then transfer to an airtight container. Freeze for up to 6 months. To reheat, add the frozen or thawed taco meat back to your skillet with a little avocado oil and cook until warm.
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