Best Taco Meat in the World

This taco meat is what I like to call, “the world’s best,” thanks to its unique flavors. This is a MomAdvice Pinterest favorite and, after you try this, you will see why!

I love to make tacos for the kids, but I am not a big fan of taco seasoning or just plain ground beef.

I was looking for a balance between the two when I happened upon this little recipe that will make my taco nights complete!

This taco meat is the best taco meat in the world- truly!

The mixture of tomato sauce and chicken broth take away the beefy taste and give it just the right hint of flavoring.

Since my kids can’t handle the heavy spices, we modified the chili powder to 1 teaspoon and skipped the cayenne pepper.

You could top this meat on top of a big stack of tortilla chips or stuff your tacos with this meat.

The recipe is yet another recipe that comes from one of the most invaluable cookbooks on my kitchen shelf, “The America’s Test Kitchen Family Cookbook” Pairing this with their homemade chicken enchiladas & homemade enchilada sauce would take a Mexican-themed dining experience to a whole new level!

Best Taco Meat in the World
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
I swear by this taco recipe
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 3 garlic cloves, minced (I use a tablespoon of the bottled minced garlic)
  • 2 tablespoons chili powder (adjust to your personal taste)
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • Salt
  • 1 pound (90 percent lean) ground beef (or use a higher fat beef and rinse the meat)
  • ½ cup smooth canned tomato sauce
  • ½ cup low sodium chicken broth
  • 2 teaspoons cider vinegar
  • 1 teaspoon light brown sugar
  • 8 taco shells
  1. Heat the oil in a medium skillet over medium heat until shimmering.
  2. Add the onion and cook until softened, about five minutes.
  3. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds.
  4. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes.
  5. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes.
  6. Season with salt to taste.
  7. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.
  8. Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Mexican is one of my favorite things to get take-out for so I am hoping that my new recipes will replace my cravings for take-out.

Looking for more fun MomAdvice dinner favorites? How about these!

slow cooker carnitas

slow_cooker_black_beansslow cooker black beans

how to make brown rice in your slow cooker

mexican quinoa stuffed peppers

pressure cooker korean street tacos


10-minute fish tacos

chicken enchiladas with homemade enchilada sauce


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Published September 15, 2018 by:

Amy Allen Clark is the founder of You can read all about her here.

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