Ground Beef Lentil Taco Meat

Tacos filled with ground beef taco meat and red lentils, topped with cheese, pico de gallo, avocado, lettuce, and sour cream.

No ratings yet

Taco night gets a wholesome upgrade with this Ground Beef 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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: ground beef lentil taco meat

Servings:

Calories: 206kcal

Author: Valerie Brunmeier

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

Broth: For a softer, almost creamy texture, add up to an additional ¼ cup beef broth during cooking.

Storage Tips

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.

Nutrition