Taco, meat, no cheese
Common food
Photo: Wikipedia
A classic soft corn tortilla cradling a savory, seasoned ground beef filling, with the corn's earthy sweetness balancing the meat's rich umami. Each bite offers a tender, slightly chewy texture from the tortilla and a juicy, spiced interior. It's a protein-packed staple, delivering over 15 grams per 100 grams, making it a satisfying, nutrient-dense meal component.
Calorie split: 25% protein · 26% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore it for its perfect handheld format and the customizable, bold flavors of the spiced meat filling. It's a cultural icon that brings the festive, communal spirit of Mexican cuisine to any meal.
⚠️ Watch-outs & how to enjoy it better
The high sodium content in pre-made taco seasoning and the potential for saturated fat in the beef can be concerns. To counteract, use low-sodium seasoning blends, choose lean ground beef (90/10 or leaner), and load up on fresh toppings like lettuce, tomato, and avocado to add volume and nutrients without excess salt or fat.
Key benefits
- High-quality protein source for muscle maintenance and satiety.
- Provides dietary fiber from the corn tortilla, aiding digestion.
- Contains iron and B vitamins from the beef filling.
- Naturally gluten-free when using a traditional corn tortilla.
- Offers a balanced macronutrient profile for sustained energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'taco' originally referred to a paper-wrapped charge used in 18th-century Mexican silver mines, not the food.
Full nutrition (USDA data · scales with serving)
| Water | 54.3 g |
| Energy | 243 kcal |
| Protein | 15.2 g |
| Total lipid (fat) | 13.2 g |
| Carbohydrate, by difference | 15.9 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 0.31 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 214 mg |
| Potassium, K | 220 mg |
| Sodium, Na | 359 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 14.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 3.2 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 47.5 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.94 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 5.6 g |
| MUFA 16:1 | 0.31 g |
| MUFA 18:1 | 5.1 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 44.0 mg |
Amino acid profile (per 100g)
Estimated from TACO BELL, Soft Taco with beef, cheese and lettuce — USDA does not publish this profile for Taco.
| Tryptophan | 0.10 g |
| Threonine | 0.37 g |
| Isoleucine | 0.38 g |
| Leucine | 0.72 g |
| Lysine | 0.62 g |
| Methionine | 0.20 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.30 g |
| Valine | 0.45 g |
| Arginine | 0.49 g |
| Histidine | 0.26 g |
| Alanine | 0.46 g |
| Aspartic acid | 0.77 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.52 g |
| Proline | 0.72 g |
| Serine | 0.45 g |
FAQ
Is a taco without cheese still considered a taco?
Absolutely. The core identity of a taco is the tortilla and filling. Cheese is a popular topping, but countless traditional Mexican tacos, like tacos al pastor or tacos de canasta, are served without it.
How can I make the meat filling more flavorful without adding more salt?
Toast and grind whole spices like cumin, coriander, and black pepper. Use fresh garlic, onion, and a variety of dried chiles (like ancho or guajillo) for deep, complex flavor. A splash of lime juice or vinegar at the end can brighten the taste without sodium.
What's the best way to reheat leftover taco meat?
For best results, reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying. Stir occasionally until warmed through. Microwaving can make the texture rubbery.
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 2.43 kcal/g · 25% calories from protein · 2.2 g fiber · 0.3 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: 1.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.