When making tacos or other Mexican dishes that call for seasoned ground beef or turkey, a key question arises: should you drain the fat from the meat before adding the seasoning? There are good arguments on both sides of this debate, and it often comes down to personal preference. Here is a look at the pros and cons of draining vs. not draining taco meat before seasoning.
The case for draining the meat first
There are a few reasons why you may want to drain the fat from the meat before seasoning:
- Removes excess fat and grease – Ground beef and turkey often release a lot of fat when cooked. Draining the meat first helps cut back on the high fat content.
- Allows seasoning to stick better – With less grease in the pan, the taco seasoning can coat the meat more evenly and stick to the meat better instead of clumping in the fat.
- Reduces mess and splatter – Draining first means there is less hot grease that can splatter and make a mess while you are mixing in the seasoning.
- Healthier option – With less saturated fat from the meat, draining first creates a healthier taco filling option.
For those watching their fat and cholesterol intake or just looking to make a lighter and less greasy taco filling, draining the excess fat first can be the better choice.
Reasons to skip draining the meat
On the other hand, there are also some good reasons why you may want to skip draining the meat and just season it with the fat still in the pan:
- More flavor – The fat helps the seasoning and spices cook into the meat better, resulting in more flavorful taco meat.
- Prevents dry meat – The fat keeps the meat juicier and more tender as it cooks with the spices.
- Saves time – Not having to drain the fat saves you a step in the cooking process.
- Adds richness – Some prefer the richer, more indulgent taste the fat adds to the ground meat.
If you don’t mind the extra calories and fat or want the most flavorful meat possible, you may prefer to mix in the spices right after browning the meat without draining it first.
How much fat does ground beef or turkey release?
The amount of fat rendered from the meat will depend on a few factors:
- Fat content – Fattier meats will release more fat. Ground beef can range from 15% fat up to 27% fat. Ground turkey ranges from 7% to 15%.
- Cook time – The longer the meat cooks, the more fat it will render.
- Cooking method – Frying or high heat cooking causes more fat to render than slower simmering.
Here is a look at the approximate amount of fat different types of ground meat may release when cooked:
| Meat | Fat Content | Fat Released When Cooked |
|---|---|---|
| Ground Beef | 15% | 5-10% |
| Ground Beef | 20% | 10-15% |
| Ground Beef | 27% | 15-20% |
| Ground Turkey | 7% | 2-5% |
| Ground Turkey | 15% | 8-12% |
As you can see, fattier meats like 20%+ ground beef can release a significant amount of grease when cooked. Leaner meats like 95% lean ground turkey only give off a small amount. This table can help guide whether draining the fat will be worthwhile for the particular meat you are using.
Should you use a colander or paper towels to drain the fat?
Once you decide to drain off the excess fat, you’ll need to choose a method. Here are two easy options:
Use a colander
A simple colander or mesh strainer makes it easy to drain the meat. After browning the meat, transfer it to the colander and let the fat collect in a bowl or cup below. Give the colander a shake or two to get rid of any excess grease on the meat. The fat will drain through while the meat stays in the colander. An advantage of this method is that you can save the fat to use for cooking another dish.
Use paper towels
Lining a plate with paper towels, then transferring the meat works too. As the fat drains onto the paper towels, swap them out for new dry ones to soak up all the grease. Paper towels are a good option if you don’t want to save the fat for later use. The downside is creating more waste.
How to season taco meat after draining the fat
Once your meat is nice and drained, follow these steps for maximum flavor:
- Return the drained meat to the skillet and stir over medium heat for 1-2 minutes.
- Add your favorite taco seasoning. For 1 pound of meat, use about 1 packet or 2-3 tablespoons of dry taco seasoning. stir well until combined.
- Add 1/4 to 1/2 cup of water to the pan. The water helps the spices come together and coat the meat.
- Simmer for 5 minutes, stirring frequently, until the seasoning is absorbed into the meat and the mixture is thickened.
- Taste and adjust seasonings as needed. Add more taco seasoning, cumin, chili powder, garlic powder, etc. to your preferences.
And just like that, you have perfectly seasoned taco meat ready for tacos, burritos, taco salads, and more!
Conclusion
When it comes to draining or not draining taco meat before adding the seasoning, there are good arguments on both sides. For leaner, lighter tacos, draining first may be preferred. If you want juicier, more flavorful meat, skipping the drain step is the way to go. Just be sure once you add the spices to keep simmering until they are fully absorbed in the meat. Either way you choose to cook it, homemade taco seasoning on ground beef or turkey makes for a quick, tasty taco night.