What Are Ground Beef Patty Tacos

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Whether you're making beef soft tacos or another favorite dish (think taco salads, burritos, nachos, and more), our ground beef taco meat recipe is the best. And it's SO quick and easy. Here's how to make it.

Why we love this recipe

What's better than savory, perfectly seasoned taco meat? Not much, if you ask me. This recipe makes a good thing great with:

• Layers of balanced, all-day flavor
• Just the right amount of seasoning
• Quick and easy techniques
• A nice big batch, which is equally great for game day, a casual dinner party, or meal prep

Use the meat in our beef soft tacos recipe below, or add it to taco salad, nachos, burritos, enchiladas, rice bowls, and more.

What you'll need to make the meat

Here's a glance at the ingredients you'll need to make this recipe. It's not a very long list, considering how flavorful this taco meat is!

• Use really good ground beef if you can. I like to use 85% lean grass-fed and finished ground beef. It's easier and easier to get these days, but see below for my usual source if you like.
• Chili powder means the American spice blend and NOT pure ground chili. (Many years ago, an English reader made this "mistake" — really just a cultural miscommunication — and I always try to be extra-clear now.)
• I'm especially enamored with shallots, but you can definitely use a medium- to large yellow onion in this recipe if that's what you've got.
• I use sweet smoked paprika, but if you like things spicy, you can use hot smoked paprika instead.
• Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.

Our favorite sources for meat

For years, I've been sourcing our meat from Butcher Box. We love this curated meat delivery service, which provides grass-finished beef, heritage breed pork, organic chicken, and more from small farms direct to the customer. You can learn more in my extensive Butcher Box review and unboxing.

More recently, we've also become big fans of Cooks Venture for chicken.

What you'll need if you're making beef soft tacos

The sky's the limit on taco toppings, but here's a glance at a super quick and easy starter kit.

• Taco-sized flour tortillas are a pantry staple. Use them for everything from mini quesadillas to peanut butter and jelly rollups for the kiddos.
• I know this is full-fledged white people taco night territory, but my favorite shredded cheese with ground beef is the sharpest cheddar I can find. Pepperjack works too, or a crumbly white cheese like cotija.
• We use whatever salsa we have on hand, red or green. A great pico de gallo would be ideal, but I'm also a huge fan of our favorite jarred salsa, Xochitl chipotle salsa in medium. I bet you have a favorite, too.
• Romaine lettuce hearts work really well for crunchy taco lettuce that still retains some nutritional value. Slice the whole thing crosswise as then wash and dry the ribbons in a salad spinner.
• Cholula is our hot sauce of choice for these tacos, but feel free to use yours.
• If we have a little more time or have planned ahead, our super-popular cilantro sauce and pickled onions make great additions to these tacos.

How to make it

Here's what you'll do to make this fabulous ground beef taco meat recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you'll sauté the garlic and onion in the oil.
2. Then stir in the tomato paste, cooking for a minute or two and stirring constantly.
3. Add the beef and all the spices. Break up the meat and stir it all up really well. Then cook, stirring frequently, until browned. This may take 10 minutes or so depending on your stove.
4. Your ground beef is ready to use to make our beef soft taco recipe or any other recipe that you like.

Expert tips and FAQs

Can I make the meat in advance?

You sure can. If serving all at once, you can make the meat earlier in the day and reheat in the pan before serving. The flavors only improve over time.

This recipe is also great for meal prep. It's a versatile addition to a wide variety of recipes. It will keep in the fridge, in a tightly sealed container, for up to a week and in the freezer for up to a year.

Can I make crunchy tacos too?

Yes! Crunchy corn taco shells are a great pairing with this filling, too. Swap them in, and you're eating the tacos I grew up on in suburban NJ. Love love love.

How to serve them

If you like, serve this beef soft taco recipe with:

• Strawberry agua fresca or a margarita
• Cilantro sauce
• Pickled red onions
• Refried beans
• Peppers and onions
• Level up with homemade tortillas

All our favorite taco recipes

• Sweet potato and black bean
• Shredded chicken
• Carne asada
• Crispy potato
• Ground pork & black bean
• Garlic shrimp
• Black or pinto bean

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the taco meat

• 2 tablespoons safflower oil
• 2 medium shallots, minced
• 8 garlic cloves, minced
• ¼ cup (56 grams) tomato paste
• 2 pounds (907 grams) ground beef
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika

To make soft tacos

• Taco-size flour tortillas
• Romaine lettuce, shredded
• Shredded cheese (extra-sharp cheddar or pepperjack)
• Salsa
• Hot sauce

Instructions

1. Set a 12-inch frying pan or well-seasoned (or enameled) cast-iron skillet over medium-high heat. Pour in the oil and heat until it's shimmery.
2. Add the shallot and garlic and cook, stirring frequently, until starting to soften, about two minutes.
3. Add the tomato paste and cook, stirring constantly, for a minute or two. You'll start to see the oil separating around the edges of the pan.
4. Add the ground beef, salt, pepper, chili powder, cumin, and smoked paprika. Break up the meat very well and thoroughly distribute the spices throughout the meat.
5. Cook, stirring fairly frequently, until meat is browned. This tends to take about 10 minutes depending on your burner.
6. If making tacos, fill each shell with some taco meat, layer on cheese, lettuce, and any other toppings, and serve.

Notes

1. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend
2. I'm especially enamored with shallots, but you can definitely use a medium- to large yellow onion in this recipe if that's what you've got.
3. Use really good ground beef if you can. I like to use 85% lean grass-fed and finished ground beef. It's easier and easier to get these days.
4. Chili powder means the American spice blend and NOT pure ground chili. (Many years ago, an English reader made this "mistake" — really just a cultural miscommunication — and I always try to be extra-clear now.)
5. I use sweet smoked paprika, but if you like things spicy, you can use hot smoked paprika instead.
6. You can make the beef earlier in the day if you like. Or use this recipe for meal prep, cooking early in the week and portioning for meals throughout the week.The flavors only get better over time.
7. Store leftovers in a tightly sealed container in the fridge for up to a week. Or freeze for up to a year.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 360 Total Fat: 23g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 101mg Sodium: 668mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 32g

Welcome! I'm Carolyn Gratzer Cope, and Umami Girl is your guide to a life well-lived. UG is a lifestyle site for curious, thoughtful people who seek to make every day a little special and have a great time doing it. We're brimming with real talk about the things that matter most — family, food, home, and adventure — and I hope you'll love digging in. Read More…

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