This Mexican beef mince is one of those recipes I make when I want something simple but full of flavour. It comes together quickly and works for so many meals, which makes it perfect for busy days or when you’re feeding a few people at once.
I use a full sachet of taco seasoning because I like my Mexican beef full of flavour. If you prefer it milder, you can simply use a little less. It means you don’t need lots of extra spices, and everyone can still add their own toppings and sauces at the table.
This Mexican beef mince works perfectly as part of a build-your-own taco or nacho night. I included it in a Mexican fiesta menu designed to feed a crowd, which you can see here.
Helpful Tips
Use a full sachet of seasoning
This keeps the flavour strong without needing extra spices.
Let it simmer for a few minutes
This helps the sauce thicken and the flavours settle.
Drain excess fat if needed
If your mince releases a lot of liquid, spoon off a little before adding the seasoning.
Ways to use this Mexican beef mince
This is one of the reasons I love this recipe so much. You can cook it once and use it in different ways across a few meals.
I love serving it:
- in tacos with lettuce, tomato, cheese, or fresh tomato salsa
- spooned over nachos with melted cheese, sour cream and homemade guacamole
- in burrito bowls with rice, corn salad, and guacamole
- wrapped into tortillas for quick lunches
- inside quesadillas with grated cheese
- on top of baked potatoes with a little sour cream
- served with rice and simple salads for an easy dinner
- layered into a tortilla bake with cheese
It’s a great base that everyone can build on depending on what they feel like eating.
EVEN BETTER THE NEXT DAY
This mince is even better the next day. The flavours settle overnight, making it perfect for leftovers, wraps, or tacos for lunch.
Make Ahead
This mince can be made ahead and kept in the fridge for up to 3 days. Reheat in a pan or microwave, adding a small splash of water if it looks a little dry.
Freezer Friendly
This Mexican beef mince freezes really well and is handy to have ready for busy days. Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months.
Defrost in the fridge overnight and reheat gently in a pan or microwave. Add a small splash of water if it looks a little dry.
I like to freeze it in smaller portions so I can just take out what I need for one meal at a time.
Mexican Beef Mince
Ingredients
Method
- Heat the 1 tbsp olive oil in a large frying pan over medium heat.
- Add the 1 onion and cook for 3 to 4 minutes until softened.
- Add the 2 cloves garlic and cook for another minute, stirring gently.
- Add the 500 g beef mince and cook, breaking it up with a spoon, until browned all over.
- Sprinkle over the 30 g taco seasoning and pour in the ½ cup beef stock.
- Stir well and let it simmer for 5 to 10 minutes, until the sauce thickens and the mince is coated in flavour.
- Taste and season with salt and pepper if needed.
Nutrition
Loved this recipe?
Please leave a quick star rating.This is one of those recipes that earns its place in your regular meal rotation. It’s easy, flexible, and works with whatever you have in the fridge. Whether you’re cooking for family or sharing food with others in your home, it’s a simple way to make mealtimes feel a little more relaxed and enjoyable.
