This Homemade Taco Meat is quick, flavorful, and made without the sugar and starches found in store-bought seasoning packets. It's a low carb, keto-friendly staple that works beautifully for tacos, salads, burrito bowls, and more.
I created this recipe out of necessity when I started eating low carb. The sesaoning packets i used to rely on were packed with salt, fillers, and sugar, so I made my own! Much like the seasoning I use in my Vegetarian Burrito Bowls, this blend is sugar free and just one carb per serving. I love how versatile this taco meat is. It's become a meal prep favorite in my fridge all week long!
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Why Youll Love Homemade Taco Meat
Keto Friendly with no added sugar: Just clean ingredients and 1 net carb per serving.
Meal prep ready: Make ahead and reheat throughout the week for a quick protein boost.
Family approved: Tastes just like a traditional taco filling, so even non-keto eaters will love it.
Key Ingredients
Ground Beef: I typically use 80/20, which has enough fat for flavor without being too greasy.
Homemade Taco Seasoning: A blend of chili powder, cumin, paprika and garlic powder with no added starch or sugar.
Water: Helps the seasoning coat the meat evenly and simmer down into a sauce consistency.
Ingredient Substitutions
Ground turkey or chicken instead of beef for a leaner option.
Firm tofu for a vegetarian version. Just crumble and cook as you would with meat.
Store-bought low sodium taco seasoning if you're not keto and want convenience.
Taco Meat Variations
- Add ¼ cup of tomato sauce for a saucier, more traditional-style filling.
- Stir in ½ cup chopped onion for extra flavor and sweetness.
- Toss in diced jalapeños or bell peppers for color and heat.
Top Tips
- If using high-fat ground beef, drain off excess grease before adding seasoning.
- Skip added oil when cooking. 80/20 ground beef, there's already enough fat.
- With lean meats or tofu, add a tablespoon of olive oil or spray the skillet to prevent sticking.
How to Store
Cool completely and store in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months. Reheat on the stove with a little bit of water if needed before serving.
Serve With...
- Pile onto these Loaded Nachos in place of chili.
- Swap the burger in this Ultimate Burger Bowl for a taco twist.
- Add to the filling for these Cheese Enchiladas.
- Use in Big Mac Casserole for a taco-inspired version.
- Add to Avocado Egg Chilaquiles for extra protein.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Taco Meat
Equipment
- Wooden spoon , or spatula
- Airtight containers , for storing leftovers
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Ingredients
- 1 pound ground beef
- 2 tablespoons homemade taco seasoning
Instructions
- Heat a large non-stick skillet over medium high heat. Add the ground beef to the skillet and break it up with a wooden spoon.
- Cook the ground beef, stirring occasionally, for 7 minutes, or until beef is browned.
- Stir in the homemade taco seasoning until meat is well coated.
- Stir in ½ cup of water and simmer for 2 minutes, or until liquid is absorbed.
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