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These healthy ground beef tacos have a sneaky ingredient hidden inside, but you’d never know just by tasting them. The secret? Cooked lentils.
Now, before you run off looking for a more “normal” recipe, please hear me out. Brown lentils are tiny, about the same size as ground beef crumbles, and they’re also the same color, so they blend right in visually. When you buy canned lentils (they’re $0.99 a can at Trader Joe’s right now), it takes about 60 seconds to rinse them and toss them into the pan.
I can’t think of an easier addition! Not only does it nearly double the amount of “taco meat” you get from each batch, but it also adds important soluble fiber to your meal. If your family isn’t excited about eating lentils regularly, this is an easy way to sneak them in!
⭐⭐⭐⭐⭐ Featured Review
“Made these for dinner tonight and they were SO good! I have a “meat and potatoes” husband who would sneer at the thought of lentils in taco meat, so I just didn’t tell him…he gobbled these up! The lentils bulked up the meat so nicely and the taste of these is on-point. I ultimately revealed the secret ingredient and he was pleasantly surprised! I am always impressed with how EASY and SIMPLE and TASTY your recipes are. Adding this to our weeknight rotation!” – Larissa
Healthy Taco Ingredients
- Lean Ground Beef. I like to shop for 100% grass-fed beef that is 90% or 93% lean. If you want to use a different type of meat, such as ground turkey or chicken, I recommend starting with a recipe that already calls for that, as the seasoning will have to change. (Try my Ground Turkey Tacos for a similar concept.)
- Cooked Lentils. If you’re like me and don’t always cook lentils from scratch, starting with canned lentils makes things convenient. All you have to do is rinse and drain the lentils to get started!
- Dried Spices. Make a homemade taco seasoning with ground cumin, chili powder, oregano, and salt.
How to Make Healthy Tacos
Step 1:
Add the ground beef to a skillet over medium-high heat, and add 1 teaspoon of fine sea salt. Break the meat up with a wooden spoon as it cooks.
Stir often, until the meat is browned and is no longer pink, about 5 minutes.
Step 2:
Next, add the drained and rinsed lentils and the spices. At this point, I usually add in another 1/4 teaspoon of salt, but you can adjust that to your liking.
Stir well until the lentils are evenly distributed with the meat. They will be noticeable at first, then blend in as everything cooks together. This should take 3 to 5 minutes.
Serving Tips
Once you’ve adjusted any seasoning to taste, serve the taco meat in your favorite tortillas, or over a bed of greens for a taco salad. Use corn tortillas, cassava flour tortillas, or a lettuce wrap for a gluten-free option.
Set out bowls of toppings, like salsa, guacamole, sour cream, chopped romaine lettuce, and cheddar cheese, then let your family or friends pick what they’d like to add on top for an easy taco night.
Storage Tip: Leftover taco meat can be stored in an airtight container in the fridge for up to 3 days. You can quickly reheat leftovers in a skillet.
Healthy Ground Beef Tacos (with sneaky fiber!)
Ingredients
Taco Meat
- 1 pound lean ground beef
- 1 teaspoon fine sea salt , plus more to taste
- 1 (15 oz.) can lentils , drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
For Serving
- 8 tortillas
- chopped romaine lettuce
- salsa, guacamole, and any other toppings
Instructions
- In a large skillet over medium-high heat, add the ground beef and 1 teaspoon of salt. Use a wooden spoon to break up the meat, and stir often, until the meat is browned with no pink remaining, about 5 minutes.
- As soon as the meat is browned, add in the drained lentils, cumin, chili powder, and oregano. Stir well, for about 3 to 5 more minutes, until the lentils aren't visible, and the mixture looks simply like ground beef. Taste and adjust any seasoning. (I usually add an extra ¼ teaspoon of salt.)
- Serve the taco meat warm, tucked into your favorite tortillas, and pile on the toppings for an easy weeknight meal. You can also serve this over a bed of lettuce for a taco salad, or over nachos, or in a quesadilla. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
More Recipes to Try
If you try this healthy taco recipe, please leave a comment and star rating below, letting me know how you like it!
LOVE this trick and so yummy!! Thank you!
Made these for dinner tonight and they were SO good! I have a “meat and potatoes” husband who would sneer at the thought of lentils in taco meat, so I just didn’t tell him…he gobbled these up! The lentils bulked up the meat so nicely and the taste of these is on-point. I ultimately revelated the secret ingredient and he was pleasantly surprised! I am always impressed with how EASY and SIMPLE and TASTY your recipes are. Adding this to our weeknight rotation!
Is that 297 calories for one taco?
I am looking forward to trying this recipe. Might the nutritional for fiber be a little higher than noted? The lentils themselves have 19 grams of fiber. I am not a expert at all so I could be reading things totally wrong.
Yes, you’re right! The automatic nutrition calculator did not account for the correct amount of lentils in this recipe– I just updated it, so hopefully it’s a little more accurate now. Enjoy the tacos!
Wow, these are the best tacos! I love that I’m eating more fiber and can’t even tell.
I’m so excited to try this recipe! Does it matter what type of lentils if we cook from scratch?
I use brown or green lentils because they hold their shape well and resemble ground beef crumbles. Red lentils will be much mushier. I hope you enjoy them!