Taco night gets a wholesome upgrade with this Ground Beef and Lentil Taco Meat. Red lentils cook right in the skillet with the beef, creating a hearty, flavorful filling that’s packed with protein and fiber.
Adding red lentils is an easy way to stretch a pound of ground beef while making your taco filling more satisfying. They become tender as they simmer with the seasoned beef, blending right in while adding extra protein, fiber, and wholesome goodness.
It’s a simple pantry staple that makes taco night go a little further without sacrificing the classic flavor everyone loves.
Recipe Highlights
- Budget-Friendly: Inexpensive red lentils add bulk to the filling, helping one pound of ground beef go further.
- Nutrition: Adds protein and fiber for a more satisfying meal.
- One-Pan Recipe: Dried red lentils cook right in the skillet with the beef with no pre-cooking required.
- Fast: Ready in about 30 minutes.
- Versatile: Perfect for tacos, burritos, taco salads, rice bowls, nachos, and more.
- Meal Prep-Friendly: This taco meat reheats beautifully, making it perfect for quick lunches and easy weeknight meals.
Ingredients
- Lean ground beef: I use 90% lean ground beef for the best balance of flavor and a lighter finished dish.
- Red lentils: This recipe is specifically developed for dried red lentils. Unlike green or brown lentils, red lentils cook quickly and soften as they simmer with the beef, so there’s no need to cook them separately before adding them to the skillet.
- Yellow onion: Adds savory flavor and a little texture.
- Taco seasoning: I highly recommend my homemade Low Sodium Taco Seasoning for the best flavor and less sodium, but your favorite store-bought blend will work too.
- Tomato paste: Adds rich tomato flavor and helps create a savory coating for the beef.
- Low-sodium beef broth: The lentils absorb the broth as they cook, making the taco meat tender and flavorful.
How to Make Ground Beef and Lentil Taco Meat
- Brown the beef and onion. Cook the ground beef and onion in a large skillet over medium heat, breaking up the beef with a wooden spoon as it cooks. Drain off any excess grease.
- Add the spices and tomato paste. Stir in the taco seasoning and tomato paste until the beef is evenly coated.
- Add the lentils and broth. Stir in the rinsed red lentils and beef broth. Bring the mixture to a simmer.
- Simmer until tender. Cover and cook, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed. If you prefer a creamier texture, add a splash of additional broth.
Rinse the Lentils
Rinse the dried red lentils in a fine-mesh colander under cool running water before adding them to the skillet. This removes any dust or debris and helps ensure the best texture in the finished taco meat.
Storage
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of beef broth or water if needed to loosen the mixture.
Freeze: Store in a freezer-safe container or zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Ground Beef Lentil Taco Meat
Ingredients
- ½ cup dried red lentils
- 1 pound 90% lean ground beef
- ½ cup diced yellow onion
- 2 tablespoons low-sodium taco seasoning
- 1 tablespoon tomato paste
- 1¼ cups low-sodium beef broth, or additional as needed (see notes below)
Optional For Serving
- small flour or corn tortillas, toasted
- shredded lettuce, cheese, tomatoes, avocado, or your favorite taco toppings
Instructions
- Place the lentils in a fine-mesh colander. Rinse with cold water and drain well.
- In a large nonstick skillet over MEDIUM heat, cook the ground beef and onion, breaking up the beef as it cooks, until the beef is browned and the onion has softened. Drain off any excess grease and return the skillet to the heat.
- Add the taco seasoning and tomato paste. Cook, stirring, for about 1 minute.
- Stir in the red lentils and beef broth and bring the mixture to a simmer. Reduce the heat to LOW, cover, and cook for 15 to 18 minutes, stirring once or twice during the cooking time, until the lentils are tender and the liquid has been absorbed. If the liquid is absorbed before the lentils are tender, add an additional 2 to 4 tablespoons broth and continue cooking. For a more blended texture, use the back of a spoon to lightly mash some of the lentils into the beef mixture before serving.
- Serve in toasted tortillas with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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