Tacos are my go-to for a quick, satisfying weeknight dinner. They come together fast, feed a crowd, and—thanks to The Lego Movie—have become mandatory on Tuesday nights at our house. I usually cook a large batch of taco meat and use the leftovers for more tacos, taco salads, or the kids’ favorite, nachos. When I do end up with extra (rare in a family of six), the cooked meat freezes well for future meals.

You can serve this with Udi’s gluten-free tortillas, simple corn tortillas, or use it as a topping for salads, rice bowls, or baked potatoes. If using corn tortillas, briefly pan-frying them in a little oil makes them more pliable and brings out extra flavor.

Taco Meat

ThereIsLifeAfterWheat.com

*gluten-free *soy-free *oat-free *egg-free *dairy-free *no added sugar

Notes

• I make this lower in sodium by choosing a reduced-sodium taco seasoning and no-salt-added tomato sauce. Adjust salt and seasoning to taste.

Ingredients

• 2 lbs ground beef or ground turkey
• 1 packet gluten-free taco seasoning, or an equal amount of your preferred homemade mix
• 1 small can chopped green chiles
• 1 small can tomato sauce (no-salt-added if desired)
• Dash of garlic powder
• 1/3–1/2 cup water

Instructions

1. In a large, deep skillet, brown the ground beef or turkey over medium-high heat until it is fully cooked. Drain off most of the fat if necessary, leaving a little for flavor.
2. Add the taco seasoning, chopped green chiles, tomato sauce, garlic powder, and start with 1/3 cup of water. Stir to combine. The mixture should be a bit saucy at first because it will reduce as it simmers. If you prefer a slower, hands-off method, transfer the browned meat and remaining ingredients to a slow cooker, add 1/2–2/3 cup water, and cook on low for up to 6 hours.
3. Reduce the heat to medium-low and simmer until the sauce reaches your desired consistency, stirring occasionally. Add a splash more water if the mix becomes too dry, or let it reduce further if it’s too saucy.
4. Taste and adjust seasoning as needed—more taco seasoning, a pinch of salt, or a squeeze of lime brightens the flavor.
5. Use immediately for tacos, nachos, salads, or bowls. To store, cool completely, refrigerate in an airtight container, or portion into freezer bags for longer storage.

Serving Ideas and Variations

• For tacos: Warm gluten-free or corn tortillas and top with chopped lettuce, diced tomatoes, shredded cheese (or dairy-free alternative), diced onions, cilantro, and a squeeze of lime.
• For nachos: Layer tortilla chips with the warmed taco meat, shredded cheese, sliced olives, and green onions. Bake at 350°F for about 5 minutes or until the cheese melts. Finish with guacamole, sour cream, or beans if desired.
• For a taco salad: Build a base of lettuce and add warm taco meat, cooked quinoa or rice, warm black or pinto beans, cheese or dairy-free alternative, tomatoes, salsa, guacamole, and a dollop of sour cream or ranch dressing. Top with crushed tortilla chips for crunch.
• Mix-ins and swaps: Use ground chicken or a plant-based ground meat substitute. For a vegetarian version, swap cooked lentils or crumbled tofu seasoned with the same spices.

Storage and Make-Ahead Tips

• Cook a double batch and refrigerate portions for quick weeknight meals. Reheat gently on the stovetop or in the microwave, adding a little water if needed to loosen the sauce.
• Portion leftover taco meat into freezer-safe bags or containers and freeze for future meals. Thaw overnight in the refrigerator or reheat from frozen on low heat until warmed through.

This simple taco meat recipe is flexible, family-friendly, and perfect for meal prep. Adjust spices, protein, and toppings to suit your tastes and dietary needs for a reliable, delicious weeknight dinner.