Spicy Taco Meat
Elevate your taco night with this bold and flavorful Spicy Taco Meat recipe that's sure to be the star of the table! Made with juicy ground beef, fragrant spices like smoked paprika, chili powder, and cumin, and a zesty squeeze of lime, this recipe delivers a perfect balance of heat and richness. The addition of finely diced onion, garlic, and a touch of tomato paste creates a savory, aromatic base, while a splash of beef broth ensures a moist and tender texture. Ready in just 25 minutes, this quick and easy taco meat is versatile enough for tacos, burritos, quesadillas, or even loaded nachos. Garnished with fresh cilantro for an herby finish, this dish is a must-try for anyone craving an irresistible blend of spice and zest. Perfect for weeknight dinners or festive gatherings, this crowd-pleaser is guaranteed to satisfy your Tex-Mex cravings.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 1 tablespoon Olive oil
- 0.5 cup Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper (optional, for extra heat)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 tablespoons Tomato paste
- 0.25 cup Beef broth
- 1 lime Juice of 1 lime
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.
Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and ground black pepper evenly over the cooked beef. Stir well to coat the meat in the spices.
Add the tomato paste to the skillet and stir to distribute it evenly among the beef and spices.
Pour in the beef broth and stir to combine. Reduce the heat to low and let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Squeeze the juice of 1 lime over the taco meat and give it a final stir.
Remove from heat and garnish with fresh chopped cilantro, if desired.
Serve immediately in taco shells or use as a filling for burritos, quesadillas, or as a topping for nachos.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.7 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1744 mg | 37% | |
*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.
