Lean Ground Beef Taco Meat Recipe
Lean ground beef renders very little fat, which is exactly what makes it dry out fast in a skillet; simmering it briefly in broth and tomato paste after browning replaces that missing fat with moisture and pulls the seasoning into every bit of meat instead of just coating the outside.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 1 lb lean ground beef (90/10 or 93/7)
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 1/2 cup low-sodium beef or chicken broth
- 1 whole lime, juiced
- 3/4 tsp kosher salt
Nutrition per serving
- Calories
- 257
- Protein
- 24g
- Carbs
- 7g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Heat a large skillet over medium-high heat. Add the lean ground beef and break it apart with a spatula, spreading it in an even layer so it browns rather than steams.
- 2Cook for 5-6 minutes, stirring occasionally, until the beef is browned and no pink remains. Because it's lean, there will only be 1-2 tablespoons of fat in the pan; leave it rather than draining it.
- 3Add the diced onion and cook for 2-3 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- 4Stir in the chili powder, cumin, smoked paprika, oregano, and salt, coating the meat evenly, and cook for 30 seconds to toast the spices.
- 5Add the tomato paste and stir until it coats the meat, then pour in the broth. Scrape up any browned bits from the bottom of the pan.
- 6Reduce heat to a simmer and cook for 4-5 minutes, uncovered, until the liquid has mostly absorbed and the meat looks glossy rather than dry.
- 7Remove from heat, stir in the lime juice, and taste for salt before serving.
Tips & variations
- If using beef leaner than 93/7 (like 96/4), add an extra tablespoon of olive oil to the pan before browning; there's almost no natural fat to work with otherwise.
- For a smokier flavor, add a pinch of chipotle powder or a splash of adobo sauce along with the tomato paste.
- This taco meat also works well spooned over rice bowls, baked into stuffed peppers, or layered into nachos.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen it back up, since it firms up as it cools. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- A splash of broth added at the very end, after the pan looks dry, revives the texture better than adding it all at once at the start.
- Taste and adjust salt only after adding the lime juice, since the acidity changes how seasoned the meat tastes.
FAQ
Why does lean ground beef turn out dry compared to regular ground beef?
Standard 80/20 ground beef renders a good amount of fat as it cooks, which bastes the meat from within. Lean beef (90/10 or 93/7) renders very little, so without added liquid like broth or tomato sauce, it cooks up drier and more crumbly.
Should I drain lean ground beef after browning?
Usually not. Lean ground beef typically leaves only 1-2 tablespoons of fat in the pan, which adds flavor and helps the spices bloom; draining it removes moisture you'll want back later in the recipe.
What's the difference between 90/10 and 93/7 ground beef?
The numbers refer to the ratio of lean meat to fat by weight. 90/10 is 90% lean meat and 10% fat; 93/7 has slightly less fat. Both are considered lean and behave similarly in this recipe, though 90/10 stays a touch juicier.
Can I use ground turkey or chicken instead?
Yes, though lean poultry dries out even faster than lean beef, so increase the broth by an extra 2-3 tablespoons and watch the simmer time closely, pulling it off heat as soon as the liquid is absorbed.
