If you don't already have taco seasoning prepared, combine chili powder, minced garlic, ground cumin, minced onion, oregano and red pepper flakes together in a small bowl.
Heat a large cast-iron skillet or stainless steel pan over medium heat. If using stainless steel, add a tablespoon of avocado or extra virgin olive oil.
Add ground beef and break it and cooking until thoroughly cooked and browned, approximately 6-8 minutes.
Add taco seasoning, salt and tomato sauce over the meat, reduce heat to low. Stir to combine, breaking up the diced tomatoes if using.
Bring to a gentle simmer and cook until slightly thickened and moisture absorbs into the meat, approximately 3-4 minutes.
Taste for salt and add if necessary. Enjoy immediately in tacos, salads, or nachos.
Draining fat is not necessary. Fat adds tremendous flavor and will evaporate or re-absorb as the meat cooks.
Don't season prematurely as that will yield dry, rubbery taco meat. Salt will pull any moisture from the beef and will create steaming effect instead of browning.
Cook ground beef at moderate-low temperature to keep the meat from drying out.
To save time, make the taco seasoning ahead of time.
Store leftovers in an airtight container in the refrigerator for up to 6 days. To reheat, add a few tablespoons of water or broth and gently simmer in a small pot with lid on low-medium heat until warmed through. Stir often and add more water if needed.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.