Easy Taco Meat {Skillet, Instant Pot, or Crock Pot}

5 from 1 vote

Easy Taco Meat {Skillet, Instant Pot, or Crock Pot}

This quick and easy skillet Taco Meat recipe requires just a few simple ingredients, and can be used in a variety of dishes including: tacos, quesadillas, and burritos. (Instructions for Instant Pot and Crock Pot are included in the notes, and are a great "dump and go" alternative...no browning required!)

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Mexican

Keyword: 30-minute meal, beef, cast iron skillet, crockpot, dairy-free, easy, easy recipe, gluten-free, ground beef, healthy, instant pot, keto, low-carb, mexican, one-pot meal, stove top, tacos

Servings:

Calories: 240kcal

Equipment

Ingredients

1 tablespoon olive oil
1 lb lean ground beef (ground turkey, or ground chicken can also be used. See notes.)
½ yellow onion, diced (about 1 cup)
½ cup tomato sauce (see notes for substitute)

Taco Seasoning:

1 tablespoon chili powder (I use McCormick brand)
1.5 teaspoon ground cumin
¾ teaspoon salt or to taste
½ teaspoon ground black pepper
1 teaspoon smoked paprika
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the onions and beef. Use a wooden spoon to break up the beef into smaller pieces as it cooks.
Once the beef is completely browned (about 5-7 minutes), drain or blot excess oil if needed. (Mine did not need draining since I used lean ground beef).
Stir in the tomato sauce and taco seasoning.
Reduce heat to medium, and simmer for about 5 minutes, or until most liquid is gone. Season to taste with more salt and pepper, if needed.
Serve as tacos (see topping suggestions in blog notes). Or use in any of your favorite Mexican dishes that require ground taco meat!

Video

Notes

Taco Seasoning: If you've made a batch of our Homemade Taco Seasoning, then just use 2.5 tablespoons of it in place of the taco seasonings listed on this recipe card.

Ground Beef: I use 85% or leaner ground beef, which makes it nice because I don't have to drain the fat. You can also use ground turkey, or ground chicken, but you may need to add a bit of broth (about ½ cup) so that it doesn't come out too dry.

Tomato Sauce: If you don't have tomato sauce, you can substitute with 2 tablespoons of tomato paste mixed with ⅓ cup water.

Alternative Cooking Methods: These methods are great "dump and go" alternatives, which require NO browning and no oil! We tried and tested these methods multiple times, and ended with amazing results! See photos in recipe blog post.

Crock Pot Taco Meat Instructions:

Place the ground meat into the slow cooker insert, and break up the meat into small chunks (I like using a wooden spoon for this).
Dump in the remaining ingredients (except for the oil), and mix it up a bit to combine.
Cover, and cook on HIGH for 2-3 Hours, or low for 5-6 Hours. (If possible, check the meat at the lower end of the recommended time, give it a quick stir and continue cooking if not fully cooked through).
Once done, crumble up the meat with a potato masher or wooden spoon.
If it is too liquidy for your taste, simply strain the meat before serving. Or, as I like to do, turn the crockpot on HIGH and cook uncovered for about 15 more minutes to cook down some of the liquid.
Ready to serve!

Instant Pot Taco Meat Instructions:

(Note: Additional liquid should not be necessary. I have made this in my 6 quart Instant Pot several times, and have never received a burn notice. I believe it is because the beef and onions release enough liquid of their own. However, if you do receive a burn notice, are using lean ground turkey or chicken, or are using a large Instant Pot, you can add ½ cup of broth.)

Place the ground meat into the Instant Pot insert, and break up the meat into small chunks (I like using a wooden spoon for this).
Dump in the remaining ingredients (except for the oil), and mix it up a bit to combine.
Close the lid, and set the valve to "sealing."
Turn the Instant Pot on “Manual” mode for 3 minutes (or pressure cook on “HIGH”).
Once the cook time is complete, do a "quick release" and wait for the pin to drop before opening (took mine 2 minutes to drop).
Remove the lid, and set the "Sauté" function on HIGH. Cook for about 2 minutes, or until most of the liquid has cooked down and the meat is fully cooked. (Mix and crumble up the meat with a potato masher, or wooden spoon as it cooks.)
Ready to serve! (See blog post for more tips/notes for Instant Pot method and for cooking larger portions.)

Storage: Keep refrigerated in a sealed container for up to 4 days, or freeze in a freezer bag for up to 3 months.

(Nutrition facts are for ¼ of the recipe using 93% lean ground beef cooked in the skillet. Calories/fat will be less if made without oil in the Instant Pot or Crock Pot. This recipe makes about 2 cups of ground beef, so 1 serving is a little over ½ cup.)

Nutrition