Easy Beef and Lentil Tacos Recipe

How to make taco meat with ground beef and lentils?

You can pressure cook the ground beef and lentils at the same time with this easy recipe! Just add the lentils, vinegar, broth, beef, and seasonings to the pressure cooker, then select a 6-minute cook time. Let the pressure release naturally for 10 minutes, then finish with a quick release.

At this point, the lentils will be nice and tender. Use a meat chopper to break up the ground beef. (Continue smashing the lentils if you prefer a more refried-bean texture.) 

It’s that simple!

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Frequently Asked Questions about Beef and Lentil Tacos

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.

Do I need to soak lentils before cooking?

No, you do not have to soak lentils prior to cooking. Because this is a quick dump-and-go recipe, I never soak my lentils prior to cooking.

However, some studies indicate that soaked lentils cause less gas. 

If you’d like to pre-soak lentils, either let them sit covered in cool water for 4–12 hours, then rinse and drain, or use the Quick Soak Method by covering the lentils with water, add 1 teaspoon salt, and pressure cooking for 1 minute, then letting them soak for an hour before you drain and rinse. Both methods help reduce cooking time and improve digestibility.

NOTE: Keep in mind that soaked lentils don’t hold their shape as well and will become more like refried beans in texture when you break up the ground beef. 

Do you cook lentils before adding to ground beef?

If you choose not to presoak the lentils, there’s no need to pre-cook them before you add them to the beef. 

What seasoning should I use?

The taco seasoning is the main flavor component of this dish—make sure you choose one you really like. 

Our family tested this recipe with several different seasonings (at different price points), and I was surprised that the whole family preferred the taste of classic Old El Paso Mild taco seasoning. 

If you prefer from-scratch using your own spices, our friend Rachel at Stay at Home Chef has a great homemade taco seasoning recipe.

How to serve ground beef and lentil taco filling?

This is a really versatile filling, and I like to serve several ways. 

Tacos: This filling was made for tacos! Use flour tortillas or crisp taco shells and load up with as much filling as you want, topped with cheese, salsa, fresh lettuce, pico de gallo or diced tomatoes, diced avocado or guacamole, and a splash of lime juice.

Taco Salad: The next day, I’ll often prep a lunch of taco salad for myself with the leftover taco filling, using many of the same toppings from the night before, but served over a bed of lettuce. 

Nachos: My kids prefer the leftovers served as nachos. I prep my nachos on a small, foil-lined baking sheet in my toaster oven. (You can use a microwave or traditional oven in a pinch.) 

I’ll warm the filling in a microwave-safe bowl, then spread my tortilla chips on the foil. Distribute the filling in small spoonfuls over the chips, then top with plenty of cheese. Broil until the cheese melts, then remove from the oven and top with pico, guacamole, and a drizzle of lime juice.

How to Store Leftover Beef and Lentil Tacos

Cool the filling to room temperature, then transfer to an airtight container and pop it in the fridge for up to 4 days. 

If you like, freeze in individual portions with my Souper Cubes or quart-size ziplock bags. Thaw in the fridge overnight for best results. Reheat in the microwave on 50% power in 30-second increments.