Deliciously seasoned with just the right touch of spice, this copycat recipe for homemade Mighty Taco Beef was inspired by the popular taco joint in Buffalo. Now that I live on the other end of the country, it’s a life-saver when a hometown craving hits.
When I initially found out that my ex-husband and I were moving overseas, I had two thoughts race through my head along with the excitement and anticipation of moving: 1) I’m going to miss the food, and 2) I’m going to miss my family and friends.
Priorities, lol. (Kidding, mom!)
Back home in Buffalo, there’s a taco chain called Mighty Taco that blows just about every other taco chain out of the water. (IMHO anyway…but I’ll admit, I’m biased!)
I’ve talked to people who were disappointed in the place, but I think that’s because they were expecting it to be something it’s not. It’s not fancy on any level, so don’t expect linen tablecloths, soft background music, or ambiance of any kind. It’s just your run-of-the-mill fast food joint. But it’s actually one of the select few fast food chains I’ll eat from, and their Super Mighty Beef Taco on a soft whole wheat tortilla with guacamole is killer.
I knew I’d miss their beef when I moved, so I wanted to re-create it (or at least my version of it) before I left.
Full disclosure here, although this meal is a no-brainer (you literally just dump everything into a pot and let it do its thing), this isn’t a quick meal to make. There is about four hours of cook time, but other than an occasional stir, it basically cooks itself.
I haven’t tried this in a slow cooker yet, but I bet it would be fantastic (but I would reduce the amount of liquid significantly). If you make it in a crockpot, let me know in the comments!
Why You’ll Love This Recipe
- Flavorful, moist taco meat. Because of the blend of ingredients and cooking method we use for this recipe, you are sure to have moist and deliciously flavorful taco meat every time – no dry or crumbly taco meat here!
- Freezer-friendly so you have easy meals for later. This Mighty Taco Beef Copycat Recipe freezes really well! I like to freeze the meat in about 3/4-cup portions so I can thaw a serving when I want to make tacos or a taco salad.
- It’s a little bit of home if you’re from Buffalo but now live elsewhere. I currently live in St Petersburg, Florida and make this when I’m missing Mighty Taco!
The Best Homemade Mighty Taco Beef Copycat Recipe
Ingredients in Mighty Taco Beef Copycat
- Lean ground beef (look for 93 to 95% lean)
- Water
- Canned no-salt-added diced tomatoes
- Onion
- Garlic
- Jalapeno pepper
- Tomato paste
- Apple cider vinegar
- Honey
- Chili powder
- Coarse kosher salt
- Dried oregano
- Ground cumin
- Black pepper
Step by Step Tutorial for How to Make Homemade Mighty Taco Beef
- Add the beef and 8 cups water to a 5.5-quart pot over high heat.
- Bring to a boil, and then once it boils, turn the heat down so it doesn’t boil over. Cook (uncovered) for 45 minutes, skimming off the fat as it rises to the top, and stirring occasionally.
- As it cooks, this is how it will look. Continue skimming the fat off the surface.
- Most of the water will cook off during this 45-minute cooking period. This is how the meat will look after 45 minutes.
- Add the tomatoes.
- And all remaining ingredients (including the remaining 1 cup water).
- Give it a stir.
- Turn the heat back up to high, and let it come to a boil. Once boiling, turn the heat down so the mixture stays at a steady simmer. Cover the pot, and cook until the liquid is evaporated out, about 3 hours, stirring occasionally. (During this step, you basically want it just under boiling to let the liquid evaporate off as quickly as possible without burning the meat.)
How to Store Taco Meat
After it’s cooked and cooled, you can store cooked taco meat covered in the fridge for up to 4 days or in the freezer for up to 3 months.
I like to divide the meat into 3/4-cup portions per serving, and freeze the servings in individual containers or plastic bags so I can thaw as many servings as I need.
Tips for Making This Mighty Taco Beef Copycat Recipe
- Use lean ground beef. We’re going to be skimming the fat off the top as the meat cooks, so if you start with lean ground beef this step will be easier. Look for 93 to 95% lean.
- Don’t shy away from the seasonings and spices. Some of the spice amounts might sound like a lot, but three pounds is a lot of meat! If you follow the recipe, you will end up with well-seasoned, flavorful taco meat that has a balanced flavor profile with just a hint of a kick.
- Yes, this needs the full 4 hour cook time. Most of the liquid will cook off during the first 45-minute cooking step when we cook the meat uncovered. The rest of the liquid will cook off slower during the 3-hour cooking period. If you don’t rush it and just let it do its thing, the end result will be moist, flavor-infused, and perfectly seasoned taco meat that lets you enjoy a Mighty Taco copycat right in your own kitchen anywhere in the world!
- Keep an eye on it. While the meat is cooking, make sure you stir it occasionally. You might need to adjust the heat up or down slightly so the liquid can evaporate off as quickly as possible without burning the meat. And of course depending on a few different factors (including temperature, humidity, the age of the ground beef, etc.), you may need to adjust the cooking time (which is just an estimate).
Mighty Taco FAQs
What is in Mighty Taco Beef?
On their website and menu, Mighty Taco calls their beef “seasoned ground beef”. In our homemade copycat recipe, we use a blend of beef with tomato, onion, garlic, jalapeno pepper, vinegar, honey, and spices for a balanced, well-seasoned flavor profile that’s not overly spicy hot.
What Kind of Cheese Does Mighty Taco Use?
Mighty Taco uses Swiss/American cheese.
How do You Reheat Mighty Tacos?
Mighty Tacos are easy to reheat – even the homemade ones! Here is how to do it:
- Preheat the oven to 375F.
- Unwrap your soft tacos and wrap each individually in aluminum foil.
- Place the foil-wrapped tacos directly onto the oven rack and bake until warm, about 10 to 15 minutes.
- Use potholders to remove them from the oven. Cool slightly, and then carefully unwrap and enjoy!
What to Serve with Tacos
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Homemade Mighty Taco Beef Copycat
Ingredients
- 3 pounds lean ground beef look for 93 to 95% lean
- 9 cups water divided into 8 cups + 1 cup
- 14.5 ounce can no-salt-added diced tomatoes with juices
- 3 medium-large onions diced
- 2 medium cloves garlic minced
- 1 fresh jalapeno pepper de-seeded and minced (or 1 tablespoon dried diced jalapeno pepper)
- 3 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 tablespoons chili powder
- 1 tablespoon coarse kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 teaspoon black pepper
Instructions
Cooking Period 1:
- Add the beef and 8 cups water to a 5.5-quart pot over high heat. Bring to a boil, and then once it boils, turn the heat down so it doesn’t boil over. Cook (uncovered) for 45 minutes, skimming off the fat as it rises to the top, and stirring occasionally. (Most of the water will cook off in this step.)
Cooking Period 2:
- Stir in all remaining ingredients (including the remaining 1 cup water). Turn the heat back up to high, and let it come to a boil. Once boiling, turn the heat down so the mixture stays at a steady simmer. Cover the pot, and cook until the liquid is evaporated out, about 3 hours, stirring occasionally. (During this step, you basically want it just under boiling to let the liquid evaporate off as quickly as possible without burning the meat.)
Serve:
- Use the beef to make tacos or taco salad.
Faith’s Tips
Storage
Store any leftover beef in an airtight container in the fridge for up to 4 days (it’s even better after the first day!).To Make This Copycat Mighty Taco Beef into Mighty Tacos
You’ll need soft tortillas, shredded lettuce (iceberg), sliced tomatoes, and Swiss/American cheese. Salsa, sour cream, or guacamole are also delicious options – make it how you like it!How to Reheat Mighty Tacos
Mighty Tacos are easy to reheat – even the homemade ones! Here is how to do it:- Preheat the oven to 375F.
- Unwrap your soft tacos and wrap each individually in aluminum foil.
- Place the foil-wrapped tacos directly onto the oven rack and bake until warm, about 10 to 15 minutes.
- Use potholders to remove them from the oven. Cool slightly, and then carefully unwrap and enjoy!
Nutrition
This post was first published on An Edible Mosaic on September 13, 2013. It was updated with more information on February 17, 2022.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Oh my ~ thank you for taking the time to figure out the Mighty Taco recipe and, more importantly, for sharing it! My husband and I have recently moved to Hilton Head, SC from the Buffalo area. I’m Mexican and can make my own tacos. But sometimes you just want that fast-food version. Your recipe is just that … although I’m sure it’s made with better beef than Mighty uses. The second time I made it, I reduced the honey by 1/2 tsp. I used 1 Tbsp and 2 tsps of honey, rather than the full 2 Tbsps of honey. I just preferred the slight decrease in sweetness. My kids, who have also moved down south from Buffalo, have tried this too. The whole family agrees that this is a spot-on Mighty Taco recipe (and one of my sons actually worked at MT in high school). I am sure we will enjoy it over and over again. Thank you, thank you, thank!!!
Outstanding!! I live here in the Buffalo area and this tastes great!! However, I have family members that won’t do ground beef, shredded chicken version would be extremely helpful😊?
Thank you so much for this recipe!!