Ground Beef Taco Meat

Saucy, well-seasoned taco meat that stays moist. Tomato sauce adds body and keeps things from drying out. Low and slow after seasoning lets the flavors meld without evaporating all the liquid.

Serves 2 servings

Ingredients

• Meat:
• 1 lb ground beef (80/20)
• Seasoning:
• 2 tbsp taco seasoning
• 1/2 tsp soy sauce
• 1/2 tsp oyster sauce
• 1 pinch cinnamon
• Liquid:
• 4 oz tomato sauce (half a small can)
• 1/4 cup water
• 1 tsp white vinegar

Instructions

1. Heat a skillet over medium-high. Add the ground beef in a few large chunks and press flat. Let sit 2-3 minutes until browned on the bottom, then flip and repeat. Break into smaller pieces once both sides have color.
2. Drain most of the fat, leaving about a tablespoon in the pan.
3. Reduce heat to medium-low. Add the taco seasoning, soy sauce, oyster sauce, and cinnamon. Stir to coat the meat.
4. Pour in the tomato sauce and water. Stir to combine and scrape up any browned bits from the pan.
5. Simmer uncovered on medium-low for 8-10 minutes, stirring occasionally, until the sauce thickens into a glaze that clings to the meat. You want it saucy, not dry — pull it off heat while there's still visible liquid.
6. Hit it with the vinegar, stir once, and serve.

Notes

**Moisture**: The tomato sauce is doing the heavy lifting here. It gives the meat something to braise in so it doesn't just steam dry. If it's reducing too fast, add a splash more water. **Flavor intensity**: This version is dialed back from the first attempt. The soy and oyster sauce are supporting players now, not co-leads. If it still tastes too strong, cut them to 1/4 tsp each or drop them entirely. **Fat content**: 80/20 beef helps with moisture. Leaner beef will dry out faster — if using 90/10, add an extra splash of water and pull it off heat a little earlier. **Serves two generously for tacos with leftovers for lunch.**

DinnerTacos