Loose Meat Tacos
A tribute to Iowa's iconic Maid-Rite loose meat sandwiches. Seasoned, crumbly ground beef simmered in a simple beefy broth, topped with yellow mustard, diced onions, and pickles. It's the heartland diner classic reimagined as a taco.
Equipment Needed
Instructions
Brown the beef: In a large skillet over medium-high heat, add the ground beef. Break it up into very small crumbles as it cooks. The key to authentic loose meat is tiny, fine crumbles - smaller than typical taco meat.
Drain the fat: Once browned, drain off most of the fat, leaving just a small amount for flavor. Iowa loose meat is not greasy.
Add the seasonings: Reduce heat to medium-low. Add salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Stir to combine.
Add the broth: Pour in beef broth. Let simmer for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed but the meat is still moist. The meat should be steamy and flavorful, not dry.
Taste and adjust: Season with additional salt if needed. The flavor should be beefy and savory with a hint of Worcestershire tang.
Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side until soft and warm. Keep wrapped in a towel.
Assemble the tacos: Spoon a generous amount of loose meat into each warm tortilla. Use a slotted spoon if there's excess liquid.
Add classic toppings: Top with diced raw onion, pickle slices, and a zigzag of yellow mustard. Add ketchup and American cheese if desired.
Serve Iowa-style: Serve immediately with extra napkins - loose meat is meant to be a bit messy! Have extra pickles and mustard on the table.
💡 Pro Tips & Variations
- The Maid-Rite secret: The key to authentic Iowa loose meat is extremely fine crumbles. Keep breaking up the meat as it cooks until the texture is almost sandy.
- No spices needed: Traditional loose meat is NOT heavily seasoned like taco meat. The flavor is simple and beefy. Resist the urge to add cumin or chili powder.
- Keep it moist: Loose meat should never be dry. The beef broth keeps it steamy and juicy. Add more broth if it gets too dry.
- Mustard is essential: Yellow mustard is the traditional condiment. It might seem weird, but it's what makes an Iowa loose meat sandwich special.
- Raw onion is authentic: Diced raw white onion is traditional. Don't saute them - the crunch and bite are important.
- Visit Maid-Rite: If you're ever in Iowa, visit an original Maid-Rite restaurant to experience the real thing. They've been serving loose meat since 1926.