Rio Rancho Taco Meat
Transform taco night with this irresistible Rio Rancho Taco Meat recipe, a flavorful and versatile filling that’s perfect for tacos, burritos, salads, or nachos. Made with hearty ground beef, sautéed onions, and a vibrant blend of spices—chili powder, cumin, smoked paprika, and ground coriander—this dish delivers a bold, smoky flavor with just a hint of heat. A touch of tomato paste and beef broth ensures the meat stays juicy and rich while simmering to perfection. Ready in just 30 minutes, this recipe is a quick and crowd-pleasing favorite for any weeknight dinner. Customize with your favorite toppings like shredded cheese, fresh pico de gallo, or creamy sour cream for a Mexican-inspired feast that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium white onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 0.5 cup beef broth or water
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the finely chopped onion and sauté for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 1 minute, until fragrant.
Increase the heat to high and add the ground beef to the skillet. Cook the beef for 6-8 minutes, breaking it into small pieces with a wooden spoon, until it is fully browned and no longer pink.
Drain excess fat from the skillet, if necessary.
Lower the heat to medium and stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, salt, black pepper, and optional cayenne pepper. Stir well to coat the meat evenly in the spices.
Add the tomato paste to the skillet and stir to combine with the meat and spices.
Pour in the beef broth or water, stirring to mix everything thoroughly. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the liquid reduces and the taco meat is moist but not watery.
Taste the taco meat and adjust seasoning with additional salt or spices as needed.
Remove from heat and serve immediately in taco shells, burritos, or atop a salad or nachos. Garnish with your favorite toppings like shredded cheese, lettuce, sour cream, or pico de gallo.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.1 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1877 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
