Carnivore Ground Beef Taco Meat - For the Carnivore Diet
This carnivore take on taco meat delivers the same satisfying texture and richness without plant-based spices. Browning the beef hard in tallow builds deep flavor, while a quick splash of beef broth or gelatinized water creates a glossy reduction that clings to the crumbles like a classic taco filling. Salt is all you need, with optional cheese for extra richness.
Adjust the fat to suit your goals: 80/20 beef gives a balanced result, while leaner beef benefits from a little extra tallow. If you avoid dairy, skip the cheese; the beefy reduction keeps the meat juicy and saucy on its own. Make it ahead for easy meals.
Serve piled in a bowl, spooned into crisped cheese shells, or topped with crushed pork rinds for crunch. Great with fried eggs or as a base for a protein-heavy plate. Refrigerate leftovers up to 4 days and reheat gently in a skillet over medium heat.
Ingredients
- 1 lb (450 g) 80/20 ground beef
- 1 tablespoon beef tallow (or butter/ghee)
- 1 to 1.5 teaspoons fine salt, to taste
- 1/4 cup unsalted beef broth or 2 tablespoons water + 1 teaspoon powdered gelatin (optional, for a saucy finish)
- 1/2 cup shredded cheddar or Monterey Jack (optional)
- 1 tablespoon bacon fat (optional, for richer flavor)
Instructions
- Preheat a wide skillet over medium-high heat until hot. Add the beef tallow.
- Add the ground beef and press it into an even layer. Let it sear undisturbed for 2 to 3 minutes to develop a browned crust.
- Flip and break the beef into small crumbles. Cook, stirring occasionally, for 3 to 4 minutes until mostly cooked through. Season with salt.
- For a saucy, taco-style texture, pour in the beef broth (or water mixed with gelatin). Scrape up any browned bits and simmer 1 to 2 minutes until the liquid reduces and clings to the meat.
- Optional cheesy finish: Sprinkle the shredded cheese over the meat, reduce heat to low, cover, and let melt for 30 to 60 seconds.
- Taste and adjust salt. Let rest 1 minute to reabsorb juices, then serve hot.