Stewed seasoned ground beef, Mexican style
Common food
Photo: Wikipedia
This is a savory, deeply seasoned ground beef mixture, slow-simmered until tender and infused with a rich blend of chili peppers, cumin, and garlic. The texture is finely crumbled and succulent, with a robust, slightly smoky flavor profile. Nutritionally, it's a protein powerhouse with minimal carbs, making it a staple for high-protein, low-carb diets.
Calorie split: 35% protein · 3% carbs · 62% fat
↓ Full nutrition💚 Why it's loved
People adore its deep, complex flavor that forms the foundation of countless comforting meals. Its incredible versatility allows it to be the star in tacos, burritos, nachos, or served simply over rice.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high saturated fat and sodium content, which can be problematic for heart health or blood pressure management. To counteract this, drain excess fat after browning, use lean ground beef (90/10), and opt for low-sodium broth or seasonings. Pairing it with high-fiber vegetables like peppers, onions, or lettuce can also help balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low carbohydrate content, suitable for ketogenic diets
- Rich in iron and B vitamins from the beef
- Provides healthy fats for satiety and energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of slow-stewing seasoned ground meat is a cornerstone of Mexican 'guisados,' a category of home-style stews that transform simple ingredients into rich, saucy dishes.
Full nutrition (USDA data · scales with serving)
| Water | 71.3 g |
| Energy | 169 kcal |
| Protein | 14.3 g |
| Total lipid (fat) | 11.4 g |
| Carbohydrate, by difference | 1.3 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.41 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 134 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 464 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 12.1 ug |
| Vitamin C, total ascorbic acid | 4.0 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.12 mg |
| Niacin | 3.3 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 42.6 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 36.0 ug |
| Carotene, alpha | 7.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 164 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 16:1 | 0.40 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 51.0 mg |
FAQ
What's the difference between this and regular taco meat?
This is a broader term for meat that is simmered (stewed) in a sauce or broth after browning, making it more moist and deeply flavored. Standard taco meat is often just browned with spices and may have less liquid.
Can I make this ahead of time?
Yes, it's ideal for meal prep. It stores well in the refrigerator for 3-4 days or in the freezer for up to 3 months, and the flavors often improve overnight.
Why is my stewed beef dry or tough?
Overcooking or using too lean a beef can cause dryness. Ensure there's enough liquid (broth, tomato sauce) to simmer in, and cook just until the beef is tender, not beyond.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.69 kcal/g · 34% calories from protein · 0.2 g fiber · 0.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.