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Taco Filling

Fold this Mexican-style mixture into corn tortillas for Beef Tacos, or try it in our Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups
Taco Filling

Source: Everyday Food, June 2005


  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt


  1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.

  2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Reviews (4)

  • hmiccio 11 Jun, 2013

    I make this all the time - it's so easy and good. It tastes just as good fresh as it does the 2nd or 3rd time around. The recipe yields a lot of taco meat, perfect for having enough to freeze and eat another night. Enjoy!

  • sweetpeainspain 15 Dec, 2010

    Just made this delicious taco meat. I halved the recipe and only added about a cup of my homemade pasta sauce instead of crushed tomatoes. It came out great. Next time I'll make the full batch and freeze the rest.

  • thatsnotmyname 13 Mar, 2009

    Very good. I made it with ground chicken instead because I don't really like beef, but it was great in a taco.

  • DiZZYME 9 Jun, 2008

    i made this taco and everyone loves this dish! :)

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