Ground Beef Taco Meat

Name: Ground Beef Taco Meat (5-Ingredient)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1/4 teaspoon baking soda; 1/2 C beef broth; 2 tablespoon taco seasoning (see recipe note #1); 2 tablespoon tomato paste

This ground beef taco meat combines just five everyday ingredients—including a surprising baking soda trick—to deliver restaurant-quality flavor and tender texture in under 15 minutes. The addition of beef broth and tomato paste creates depth without complicated steps.

🌍Mexican

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Flippedoutfood · by Michelle

Ingredients

1 lb ground beef (80/20)
1/4 teaspoon baking soda
1/2 C beef broth

2 tablespoon taco seasoning (see recipe note #1)

2 tablespoon tomato paste

5 Ingredients

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Instructions

1
Sprinkle baking soda over ground beef and work it into the meat. Allow the meat to rest 15 minutes.
2
During the last 5 minutes that the meat is resting, pre-heat skillet on medium-high.
3
Add ground beef and break into large pieces with a wooden spoon. Cook, undisturbed, for 2 minutes,
4
Turn and break meat into smaller pieces. Cook undisturbed for an additional 90 seconds.
5
Continue breaking up the meat and cooking until no more pink is visible.
6
Drain the accumulated juices.
7
Reduce heat to medium-low, then add the beef broth, taco seasoning and tomato paste. Mix thoroughly into the meat.
8
Cover the skillet and simmer for a minimum of 10 minutes. Check consistency (see notes 2 and 3) and serve with your favorite taco shells and toppings.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly over medium-high heat, breaking it into small, even pieces. This maximizes surface area and ensures even cooking.
Add baking soda directly to the raw beef before browning—it will fizz slightly, which is normal. Stir gently to distribute.
Simmer uncovered after adding broth and tomato paste. The liquid should reduce by about half, concentrating flavor and creating a saucy, clingy consistency around the meat.
Taste and adjust seasoning after simmering. The flavors deepen as liquid reduces, so hold off on extra salt until the end.

Substitutions

ground beef (80/20) → ground turkey or ground chicken (reduce baking soda to 1/8 tsp and add 1 tbsp oil to compensate for lower fat)
beef broth → chicken broth or water (slightly less rich, but still works)
tomato paste → tomato sauce (use 1/4 cup instead of 2 tbsp; reduce broth to 1/4 cup to maintain sauce consistency)

Storage & make-ahead

Store cooked taco meat in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet with a splash of water or broth.

Common Questions

Why do you add baking soda to taco meat?

Baking soda raises the pH of the meat, allowing it to retain moisture and stay tender during cooking. Use just 1/4 teaspoon—too much will create an off taste.

Can you make this taco meat ahead of time?

Yes. Cook and cool the meat, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat or microwave with a splash of water.

What's the difference between 80/20 and leaner ground beef?

80/20 ground beef (80% lean, 20% fat) has more flavor and richness. Leaner blends like 90/10 will produce drier meat; add an extra tablespoon of beef broth if using leaner beef.

Can you double this recipe?

Yes. Double all ingredients and cook in two batches or a larger skillet, stirring occasionally. Total cooking time remains 10–12 minutes.

Is this recipe freezer-friendly?

Yes. Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat over medium heat.