On any given day, if you ask me if I want tacos or nachos, 9 times out of 10, I will say YES. This fajita-inspired, taco meat is perfectly seasoned with spices you probably already have in your cabinet. Therefore, no overly-salted, seasoning packet needed here! This meat combines all of the flavors of fajitas in an easy-to-cook, foolproof dish!

It goes great on tortillas or piled up on chips with tons of toppings…including my dairy free Pepperjack Cheese Sauce. I think I make a batch of that almost every week! Ready to dig in, yet? Here’s the recipe!

Print Recipe

Fajita Taco Meat

Cook Time

20 minutes

Servings

Ingredients

• 2 tbsp Avocado oil sub coconut oil
• 6-7 Sweet mini peppers chopped - sub 2 orange or red bell peppers
• 1 Large onion any variety - chopped
• 1 lb Grass fed ground beef see recipe note*
• 1 tbsp Cumin
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 2 tsp Dried minced onion
• 2 tsp Dried oregano
• 2 tsp Smoked Paprika sub regular paprika
• 2 tsp Chili powder
• 2 tsp Pink salt
• 1 tsp Black pepper
• 1/4-1/2 tsp Cayenne pepper depending on heat desired
• 1/2 cup Water

Cook Time 20 minutes Servings Ingredients 2 tbsp Avocado oil sub coconut oil 6-7 Sweet mini peppers chopped - sub 2 orange or red bell peppers 1 Large onion any variety - chopped 1 lb Grass fed ground beef see recipe note* 1 tbsp Cumin 2 tsp Onion powder 2 tsp Garlic powder 2 tsp Dried minced onion 2 tsp Dried oregano 2 tsp Smoked Paprika sub regular paprika 2 tsp Chili powder 2 tsp Pink salt 1 tsp Black pepper 1/4-1/2 tsp Cayenne pepper depending on heat desired 1/2 cup Water

Instructions

1. In a nonstick sauce pan or cast iron skillet over medium heat, sauté peppers and onions in oil for 3-4 minutes or until they have just began to soften.
2. Add your ground beef to the skillet and begin to break it up.
3. Add all of your seasonings to the ground beef and continue to break it up while it cooks.
4. After the beef has browned on all the edges, (this should take about 5 minutes), add the water.
5. Reduce the heat to low and simmer for 5-10 minutes until most of the liquid has cooked away.
6. And...you're done!

Recipe Notes

*If you are using the cheapest ground beef for this, depending on the brand, you will often find that the fat content is higher, therefore, there will be more grease. Depending on how much fat is left after browning, reduce the water to 1/4 cup, first and see if you need more liquid after that.

My ground beef ratio is usually 85% lean/15% fat and I never have to drain excess. Personally, it's worth the extra dollar or two to buy quality meat. Just keep that in mind!