Chicken Taco Meat Recipe

My go-to chicken taco meat recipe using ground chicken is perfect for tacos, salads, burritos, and more. Freezer-friendly up to 3 months!

It’s no secret I love Mexican food like a lot, and tacos and taco salads are among the top of the list of my favorite foods of all time.  You may not think that ground chicken taco meat could be as flavorful as shredded chicken taco meat or ground beef taco meat, but think again!  This chicken taco meat is PACKED with flavor and, thanks to a little secret addition, not dry at all!

It’s dinner ready in less than 30 minutes that everyone will LOVE! Plus, it’s freezer-friendly so you can make a double batch and save some for a future night you don’t feel like cooking!

How to Make Chicken Taco Meat 

This chicken taco meat starts by sauteing onions and jalapenos until tender.  

The first flavor secret is to add your favorite taco seasoning with the meat.  Most recipes say to brown the meat then add the seasonings.  For added flavor, I cook my meat with the seasonings.  The downside to this is it’s kind of hard to tell when the meat is done because you won’t see the pink color changing to brown. You could always use a thermometer (kind of hard in ground meat), or I chop a large piece of ground chicken in half to make sure it’s cooked.  It should take about 8-10 minutes on medium-high.  

The second flavor secret is to add a can of diced tomatoes and a little bit of water, then let it simmer with the lid on for another 5-10 minutes.  This simmering step creates a flavor-packed never dry chicken taco meat recipe you’ll love on anything from tacos taco salads to burritos and more!

The last step is to mix in a can of black beans or pinto beans.  This adds flavor, helps your meat go farther, and of course, amps up the nutrition.  However, many times I leave them separate because not everyone loves beans.  

Swaps and Substitutions 

Let’s talk swaps and substitutions:

Avocado oil – feel free to swap your preferred oil here.  I like avocado because it holds up to high heat, has a healthy fat profile, and has a neutral taste profile.  I used to get mine at Costco, but now do Thrive Market since Costco has plastic bottles.  

Yellow onion – swap a white onion for a stronger flavor.  You can omit and cook the meat without it, but it will be more flavorful with it!

Jalapeno – The jalapenos are optional, but they do boost the flavor.  Remove the seeds and veins from the jalapeno for less heat before dicing it.  For more heat, leave some or all of the seeds in there.  

Ground chicken –  you can use any ground meat you want, including ground turkey or ground turkey.  I used ground chicken from ButcherBox.  

I use Kinder’s Taco Seasoning from Costco (see my Costco grocery list here.) Of course, you could make your own, but I’m a huge fan of pre-made seasoning mixes.  

Diced Tomatoes –  Do not omit.  You could probably dice fresh tomatoes. You would need enough to equal a can of diced tomatoes.  

Black Beans – sub pinto beans or leave them out altogether.  

Lime Juice – finish with a sprits of lime juice, about a teaspoon or a half of a lime! You can omit, but, it’s a nice finishing touch!

How to Freeze Chicken Taco Meat 

This is a great recipe to make a double batch of and freeze half! First, let it cool completely, then store in a freezer-safe container such as a pyrex dish or freezer bag for up to 3 months. Then, defrost under refrigeration and reheat in the microwave or skillet.  

What to Make with Chicken Taco Meat

The options are endless. This chicken taco meat is incredibly versatile and perfect for taco night or anything else you are craving! 

•  Healthy Chicken Tacos
•  Chicken Taco Salad Recipe
•  Chicken Burrito Bowls
•  Breakfast Burritos 

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