Try this Easy Ground Chicken Taco Meat recipe, with veggies right in the mix, for a super quick dinner to share with the kids. You can use it with corn or flour tortillas, in a burrito bowl, or served as a finger food on a toddler plate.
After making my Easy Taco Meat for a few years, I wanted to try it with chicken. This version is just as easy, also has veggies in the mix, and has become one of our go-tos for taco night (which we do on Tuesdays!)
Quick Look: Ground Chicken Tacos
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
- Flavor Profile: Tender meat with cumin, tomato, and Mexican-style spices
- Difficulty: Easy, perfect for everyday meals and meal prep
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Table of Contents
You can use this meat to make tacos or you can serve it on a plate for your toddler to eat as a finger food for toddlers alongside a tortilla cut into strips. It also works as a burrito filling or to have in a bowl with rice—it’s super versatile!
Why This Recipe Works
With minced veggies right in the meat mixture, plus ample flavorings and spices, you can make a nutritious ground chicken taco filling in less than 20 minutes.
(You may also like my one-pan dinners for family for more easy meal ideas.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Ground Chicken Tacos so you know what to pick up from the store or have ready.
- Ground chicken: Ground chicken is high in iron and often less expensive than beef, which makes it a great option for quick family dinners.
- Onion, bell pepper, and garlic: I use a mix of these veggies to add nutrients and flavor to the taco meat.
- Tomato paste: A little tomato paste adds acidity and deep flavor, which work to make the final chicken taco meat flavorful.
- Cumin, oregano, and salt: These three ingredients add flavor to the meat, though you can use a prepared taco seasoning if you prefer.
TIP: Serve the taco meat with tortillas and traditional toppings like cilantro, cheese, sour cream, black beans, guacamole, salsa, and/or corn.
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How to Make Ground Chicken Tacos
Here’s a preview of how to make these Ground Chicken Tacos so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mince the veggies (or grind them briefly in a food processor).
Step 2. Warm olive oil or butter in a pan or large skillet over medium heat. Add the veggies. Cook until soft.
Step 3. Add the chicken, tomato paste, and spices. Stir to break up and cook for 8-10 minutes or until the chicken is browned and the vegetables are totally soft.
TIP: Serve in or with warm tortillas with desired taco toppings or use in burritos or burrito bowls with rice.
Ground Chicken Tacos FAQs
Add chili powder, lime juice, freshly minced cilantro, or a little salsa.
Ones labeled “soft” are typically easier to eat, or slightly warmed flour tortillas or corn tortillas. You can cut them into thin strips to make chewing them easier, too.
How to Store
Store leftover Ground Chicken Tacos in an airtight container in the refrigerator for up to 5 days. Warm through to reheat and serve.
Best Tips for Success
- Use orange or red bell pepper to blend a vegetable into the color of the meat.
- Use the mixture of spices I have listed in the recipe or a package of taco seasoning as you like.
- Serve with taco-size tortillas to make tacos, or use in burritos or burrito bowls.
- Add sour cream, avocado, shredded cheese, or other desired taco toppings.
- Add my Easy Roasted Sweet Potatoes or Cinnamon Apples on the side.
More Easy Tacos
I’d love to hear your feedback on this post, so please rate and comment below!
Ground Chicken Taco Meat
Ingredients
- 1 bell pepper
- 1 small onion
- 2 cloves garlic
- 1 pound ground chicken
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
Instructions
- Mince the veggies (or grind briefly in a food processor).
- Warm the oil or butter in a pan over medium heat. Add the pepper mixture and stir. Cook for 6 minutes, stirring occasionally.
- Add the chicken, tomato paste, and spices. Stir to break up and cook for 8-10 minutes or until the chicken is browned and cooked through and the vegetables are totally soft.
- Serve in or with warm tortillas with desired taco toppings or use in burritos or burrito bowls with rice.
Equipment
- Greenpan Nonstick Pan
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm through to reheat and serve.
- Use orange or red bell pepper to blend a vegetable into the color of the meat.
- Use the mixture of spices I have listed in the recipe or a package of taco seasoning as you like.
- Serve with taco-size tortillas to make tacos, or use in burrito bowls.
- Add sour cream, avocado, shredded cheese, or other desired taco toppings.
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