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Home » Type » Main Courses » Beef » Homemade Mighty Taco Beef Copycat – Same Flavor and Texture!

Homemade Mighty Taco Beef Copycat – Same Flavor and Texture!

February 17, 2022 by Faith 81 Comments

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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.

beef taco cut in half on plate with more tacos

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!)

mighty taco beef copycat recipe

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.

mighty taco beef recipe

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!

hands holding soft shell beef taco

In This Article

  • Why You’ll Love This Recipe
  • The Best Homemade Mighty Taco Beef Copycat Recipe
  • Tips for Making This Mighty Taco Beef Copycat Recipe
  • Mighty Taco FAQs
  • What to Serve with Tacos
  • Homemade Mighty Taco Beef Copycat

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!
buffalo mighty taco with description

The Best Homemade Mighty Taco Beef Copycat Recipe

Ingredients in Mighty Taco Beef Copycat

mighty taco beef copycat recipe ingredients
  • 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

how to make mighty taco meat
  1. Add the beef and 8 cups water to a 5.5-quart pot over high heat.
  2. 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.
  3. As it cooks, this is how it will look. Continue skimming the fat off the surface.
  4. Most of the water will cook off during this 45-minute cooking period. This is how the meat will look after 45 minutes.
  5.  Add the tomatoes.
  6. And all remaining ingredients (including the remaining 1 cup water).
  7. Give it a stir.
  8.  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.)
taco meat with fixings

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.

buffalo mighty taco beef taco meat

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).
homemade mighty taco beef copycat graphic

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.

homemade buffalo foods mighty taco beef recipe

How do You Reheat Mighty Tacos?

Mighty Tacos are easy to reheat – even the homemade ones! Here is how to do it:

  1. Preheat the oven to 375F.
  2. Unwrap your soft tacos and wrap each individually in aluminum foil.
  3. Place the foil-wrapped tacos directly onto the oven rack and bake until warm, about 10 to 15 minutes.
  4. Use potholders to remove them from the oven. Cool slightly, and then carefully unwrap and enjoy!
mighty taco copycat recipe

What to Serve with Tacos

  • Pico de Gallo (Mexican Salsa Fresca)
  • Black Beans
  • Mexican Corn Salad
  • Chile Relleno Dip
homemade mighty taco meat recipe

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

homemade mighty taco beef copycat recipe featured image

Homemade Mighty Taco Beef Copycat

By: Faith Gorsky
Deliciously seasoned with just the right touch of spice, this copycat recipe for homemade Mighty Taco Beef was inspired by the popular Buffalo taco joint. Now that I moved to the other end of the country, it's a life-saver when a hometown craving hits.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Course Main Course
Cuisine American
Servings 12 servings
Calories 196 kcal

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:
  1. Preheat the oven to 375F.
  2. Unwrap your soft tacos and wrap each individually in aluminum foil.
  3. Place the foil-wrapped tacos directly onto the oven rack and bake until warm, about 10 to 15 minutes.
  4. Use potholders to remove them from the oven. Cool slightly, and then carefully unwrap and enjoy!

Nutrition

Nutrition Facts
Homemade Mighty Taco Beef Copycat
Amount Per Serving
Calories 196 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 70mg23%
Sodium 735mg32%
Potassium 598mg17%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 25g50%
Vitamin A 709IU14%
Vitamin C 6mg7%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Mighty Taco, Mighty Taco Beef, Mighty Taco Beef Recipe, Mighty Taco Meat Recipe, Mighty Taco Recipe
Tried this recipe?Let me know how it was!
mighty taco beef copycat recipe pin

This post was first published on An Edible Mosaic on September 13, 2013. It was updated with more information on February 17, 2022.

Filed Under: Beef, Buffalo Foods, Copycat Tagged: Beef Taco Meat, Mighty Taco, Mighty Taco Meat Recipe, Mighty Taco Recipe

Comments

  1. Maria Saldana Kunkemoeller says

    May 10, 2023 at 10:46 am

    5 stars
    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!!!

    Reply
  2. Pat Bongiovanni says

    May 1, 2023 at 6:19 am

    5 stars
    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!!

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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