This is the best absolute homemade taco meat, perfect for filling tacos, enchiladas, tostadas and more! All from scratch, no packet seasonings allowed!
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5 from 3 votes

The Best Homemade Taco Meat Recipe

The perfect taco meat filling for tacos, burritos, enchiladas, or any other Mexican favorite!
Cook Time15 mins
Total Time15 mins
Servings: 4
Calories: 306kcal
Author: BritniV


  • 1 lb ground/shredded meat
  • salt
  • garlic powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 cup chicken broth or bone broth


  • Salt and garlic both sides of the meat and brown over medium-high heat. If working with a block of meat, cut in half and salt/garlic/brown both sides of each half of the meat. To brown the meat, cook for two minutes on one side, flip and cook for another two minutes, then break up the meat and cook for another two minutes, cooking for a total of about six minutes or until meat is browned.
  • Combine all other spices while browning the meat.
  • Once meat is browned and broken up, sprinkle the spice mix and cook 1 minute more.
  • Add the chicken broth and reduce heat to medium and simmer for 4-5 minutes, until most of the liquid has cooked away.
  • Serve with your favorite Mexican dishes.


To make this Whole 30, keto, paleo friendly - use chicken bone broth instead of chicken broth. If you do this, you may want to add a bit more salt as well since chicken broth tends to be a bit more salty than bone broth. 


Serving: 1g | Calories: 306kcal | Carbohydrates: 2g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 107mg | Potassium: 397mg | Vitamin A: 335IU | Calcium: 30mg | Iron: 3.2mg