Seasoned Taco Meat from Scratch

This taco filling is a redo from an unnecessarily long recipe. I’m much happier with it now and hope you’ll be able to navigate it quickly.

Seasoned Taco Meat from Scratch
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Skip the chemical laden taco spice packets. This re-worked recipe from an old magazine puts those things to shame.

Spice Mixture
2 tablespoons chili powder
1 teaspoon brown sugar

1 teaspoon ground cumin

1 teaspoon coriander
1 teaspoon sweet paprika
1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

1. Place all the spices together in a small bowl and set aside.

Taco Filling

1 tablespoon vegetable oil

1 onion, diced

3 medium garlic cloves, minced
Spice mixture, above

1 pound 90 percent lean (or leaner) ground beef, yak or bison 

1/2 cup plain tomato sauce

1/2 cup chicken broth 


2 teaspoons white vinegar


1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

2. Add garlic and spice mixture; cook, stirring constantly, until fragrant, about 1 minute. Add ground meat and cook, breaking meat up as you go. Deglaze the pan a little with extra broth if needed at this point. Scrape the pan bottom to prevent scorching, until meat is no longer pink, about 5 minutes.

3. Add tomato sauce, chicken broth and vinegar; bring to simmer. Stir frequently and break meat chunks up completely. Cook for about 10 minutes or so until the liquid is reduced and thickened, but mixture isn’t dry. Adjust seasonings with salt and pepper if needed.

Recipe and photograph by Laura Flowers.

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