**Highlights:** This healthy taco meat brings out the rich umami of grass-fed beef and the wonderful aroma of spices. It’s packed with vegetables, making it a great source of fiber and vitamins. When paired with avocado or steamed sweet potatoes, it becomes a truly satisfying and filling dish. You can easily adjust the spiciness with chili powder, and we’ve also included some vegetarian alternatives.

About this recipe

This taco meat is a flavorful dish made by slow-simmering ground beef with seasonal vegetables and aromatic spices. When our team tried making it, we found that while the spices are wonderfully fragrant, the natural sweetness of the vegetables really shines through. It’s incredibly versatile—perfect for wrapping in tortillas or serving alongside rice or even steamed sweet potatoes. You can easily adjust the heat to keep it mild, making it a great option for children or anyone who prefers a less spicy flavor profile. We highly recommend this for busy weekday dinners or as a "make-ahead" meal prep option for easy lunches.

Ingredients (Serves 4)

  • 300g ground beef (grass-fed recommended)
  • 1 slice of bacon (approx. 50g) *Optional: can be made without bacon
  • 1/2 onion (approx. 120g), finely chopped
  • 1/2 carrot (approx. 60–70g), finely chopped
  • 20g green onions (thinly sliced)
  • 120g kabocha squash (diced)
  • 1/2 red bell pepper (approx. 70g), diced
  • 1 teaspoon coconut oil (olive oil also works)
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (or cayenne pepper), adjusted to your preferred level of heat.
  • 1 bay leaf
  • 1 cup water (approx. 200ml)
  • A pinch of sea salt (adjust to taste)
  • Fresh coriander for garnish (if available), as needed
  • Serve with: Tortillas, sliced avocado, steamed sweet potato, and lemon or lime.

Instructions

  1. Finely chop the bacon, then mince the onion, carrot, and green onion. Dice the kabocha squash and red bell pepper, and have your tortillas and garnishes ready to go.
  2. Heat the coconut oil in a skillet and add the bacon, sautéing it over medium-low heat while being careful not to let it burn. Once the bacon has released its savory flavor, add the onion, carrot, and green onion, and continue sautéing until they have softened.
  3. Add the ground meat and sauté, breaking it up as you go, until it changes color. Once cooked through, add the cinnamon, cumin, coriander, chili powder, and sea salt, and stir everything together until the spices become fragrant.
  4. Add the water and bay leaf, and bring to a boil over high heat. Once it reaches a boil, reduce the heat to low, cover with a lid, and simmer for about 20 minutes. Stir occasionally to make sure it doesn't stick or burn.
  5. Add the kabocha squash and red bell pepper, then simmer for about another 10 minutes until the kabocha is tender and the liquid has almost completely evaporated.
  6. Remove the bay leaf and season with sea salt to taste. Serve in bowls topped with a sprinkle of fresh cilantro, and enjoy with tortillas, avocado, and steamed sweet potatoes on the side.
  7. To store, allow it to cool to room temperature first. It can be kept in an airtight container in the refrigerator for up to 3 days, or in the freezer for about a month. After thawing, please make sure to reheat it thoroughly before serving.

Nutritional & Health Benefits

In addition to ground beef as a protein source, this recipe provides plenty of vitamin A and dietary fiber from the pumpkin, carrots, and green peppers. We use just a small amount of bacon to boost the umami; it adds so much flavor that it’s easy to keep the overall salt content down. Coconut oil contains medium-chain fatty acids and is well-suited for cooking with heat, though it’s best to avoid overusing it. The spices we’ve included—cumin, coriander, and cinnamon—are said to help stabilize blood sugar and aid digestion, with the added benefit of letting you cut back on salt without sacrificing flavor. Finally, adding a side of avocado provides healthy fats and vitamin E, making the meal even more satisfying.

Tips for a little twist

  • If you’re not a fan of spice: You can reduce or omit the chili powder. I recommend using paprika powder instead to add a nice touch of sweetness.
  • Extra Veggies: You can bulk up the meal by adding any leftover vegetables you have in the fridge, such as broccoli, zucchini, or mushrooms.
  • Vegetarian: You can replace the ground beef with cooked lentils or a mixture of mushrooms pulsed in a food processor and chopped nuts for a truly satisfying result.
  • Low carb: You can cut down on carbs by using lettuce or cabbage leaves as wraps instead of tortillas.
  • Flavor Variation: A squeeze of lime at the end adds a bright, refreshing accent.

Summary

This taco meat recipe, bursting with the savory flavor of grass-fed beef and aromatic spices, is a versatile dish that you can make even healthier by adding plenty of vegetables. When we tried it ourselves, we found that pairing it with avocado and steamed sweet potatoes made for a really satisfying meal, so please feel free to get creative with your favorite sides and veggies. We’ve laid out the instructions clearly to make them easy to follow, and we hope this becomes a helpful addition to your daily menu or meal prep routine.",