A juicy and flavorful seasoned ground beef taco meat recipe made in your skillet in just 30 minutes! Complete with a secret “hidden veggies” hack on how I double my amount of grass-fed ground beef for just $1 using frozen cauliflower rice! A quick, easy, and versatile recipe for a variety of Mexican-inspired dishes!

What Makes This Recipe Great

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 and diet-friendly!

One of my favorites to make, especially if I’m meal prepping on Sundays, is ground beef taco meat. It’s keto, whole30, and paleo too! You can use it in so many different ways, and it stores beautifully for lunch the next day or frozen for later use.

All you need is ground beef, frozen cauliflower rice, tomato paste, taco seasoning, and onion! Simple, delicious, and healthy!

Watch the Recipe Video

Note: You can also watch this recipe video on YouTube.

ground beef taco meat in a cast iron skillet on a white background

How to Make an 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 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.

But the real reason why this is the best taco meat recipe, is the hidden servings of veggies in the meat! No one will notice, and your kids will still gobble it right up! Mom win!

Ingredient Notes

steps to making ground beef taco meat in a cast iron skillet

Step-by-Step Instructions

This is such a simple recipe to make that is ready in 30 minutes.

  1. Heat your cast iron skillet over medium-high heat.
  2. Add the avocado oil and onions, and sauté the onions until soft and turning golden, stirring occasionally. About 5 minutes.
  3. Add the ground beef, and break it up with a potato masher or a wooden spoon.
  4. When the ground beef is about halfway cooked, add in the frozen cauliflower rice straight from frozen. The cauliflower rice will thaw and add more moisture to the ground beef as it is thawing. Stir to combine and cook until the meat is cooked through and brown and the cauliflower rice is thawed and has absorbed all the moisture and flavor of the beef, stirring occasionally. About 10 minutes. (There should be no need to drain the excess grease or moistures, as it will all absorb. About 10 minutes.).
  5. Add the taco seasoning and tomato paste. Stir to combine and simmer until fragrant and fully combined. About 5 minutes.
  6. Serve warm.
ground beef taco meat in a cast iron skillet on a white background

Expert Tips

  • Other Veggies: Others have said they use a pound of chopped mushrooms or sweet potato or even cooked white rice instead, all of these work too!
  • All Beef: 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!
  • Ground Meat Alternatives: You could substitute ground turkey or ground chicken with this recipe and it will turn out just as delicious!

How to Serve Taco Meat

The uses of this taco meat recipe are endless!

  • Use this delicious meat for burrito bowls, tacos, nachos, enchiladas, and more!
  • Garnish with cilantro, sour cream, cheese, black beans, peppers, lettuce, salsa, tortilla chips, corn tortillas, flour tortillas, and more! Whatever fits your diet and lifestyle- this taco meat is versatile!
  • I highly recommend serving it with my favorite whole30 fajita veggies.
  • Pairs great with my whole30 cashew queso too. And, of course, guacamole!

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat, or use cold for a taco salad!
  • To freeze, Cool to room temp, then transfer to an airtight container. Store for up to 6 months in the freezer. To reheat, add the frozen or thawed taco meat back to your skillet with a little avocado oil and a tablespoon or 2 of water, then cook until warm.

Recipe FAQs

What kind of meat is used for tacos?

All kinds! You can use this taco meat recipe, this carnitas recipe, steak, fish or shrimp, or shredded chicken.

How many tacos will 1lb of meat make?

1lb of ground meat will make about 4 tacos. Since this is technically stretched to 2lbs (even though you are only using 1lb of ground meat), this taco meat recipe makes 8 tacos!

Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on InstagramPinterest, TikTok, and Facebook. Tag me if you try a recipe!

Ground Beef Taco Meat Recipe & Hack

A juicy and flavorful seasoned ground beef taco meat recipe made in your skillet in just 30 minutes! Complete with a secret "hidden veggies" hack on how I double my amount of grass-fed ground beef for just $1 using frozen cauliflower rice! A quick, easy, and versatile recipe for a variety of Mexican-inspired dishes!
5 from 31 ratings

Ingredients 
 

  • 1 tablespoon avocado oil, or olive oil
  • 1 yellow onion, chopped
  • 1 pound ground beef
  • 1 12-ounce bag of frozen cauliflower rice
  • 4 tablespoons taco seasoning
  • 1 tablespoon tomato paste

Equipment

Instructions 

  • Heat your cast iron skillet over medium heat.
  • Add the avocado oil and onions, sauté the onions until soft and turning golden, stirring occasionally. About 5 minutes.
  • Add the ground beef, and break up with a potato masher.
  • When the ground beef is about half way cooked, add in the frozen cauliflower rice straight from frozen. The cauliflower rice will thaw, and add more moisture to the ground beef as it is thawing. Stir to combine and cook until the meat is cooked through and brown and the cauliflower rice is thawed and has absorbed all the moisture and flavor of the beef, stirring occasionally. About 10 minutes.
  • Add the taco seasoning and tomato paste. Stir to combine and cook until fragrant and fully combined. About 5 minutes.
  • Serve warm.
  • Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Expert Tips

    • Beef: I get my grass-fed, grass-finished beef from ButcherBox, which I highly recommend!
    • Cauliflower Rice: I prefer frozen cauliflower rice since it has a more neutral flavor, but you could use raw cauliflower rice or chop a head of cauliflower really finely also.
    • Other Veggies: Others have said they use a pound of chopped mushrooms or sweet potato or even cooked white rice instead, all of these work too!
    • All Beef: 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!
    • Ground Meat Alternatives: You could substitute ground turkey or ground chicken with this recipe and it will turn out just as delicious!

How to Serve Taco Meat

The uses of this taco meat recipe are endless!
    • Use this delicious meat for burrito bowls, tacos, nachos, enchiladas, and more!
    • Garnish with cilantro, sour cream, cheese, black beans, peppers, lettuce, salsa, tortilla chips, corn tortillas, flour tortillas, and more! Whatever fits your diet and lifestyle- it’s so versatile!
    • I highly recommend serving it with my favorite whole30 fajita veggies.
    • Pairs great with my whole30 cashew queso too. And, of course, guacamole!

Storage Tips

    • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat, or use cold for a taco salad!
    • To freeze, Cool to room temp, then transfer to an airtight container. Store for up to 6 months in the freezer. To reheat, add the frozen or thawed taco meat back to your skillet with a little avocado oil and a tablespoon or 2 of water, then cook until warm.
Calories: 129, Total Carbs: 6.9g, Protein: 14.7g, Fat: 5g, Fiber: 2.6g, Net Carbs: 4g
Did you make this recipe?Please Leave a comment and give this recipe a rating!