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Ground beef tacos in crispy corn shells with lettuce tomato and cheese on a white plate
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Ground Beef Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For the Taco Seasoning

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano Mexican oregano preferred
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

For the Taco Meat

  • 1 pound ground beef 80/20 recommended
  • 1 tablespoon neutral oil avocado or vegetable
  • 1/2 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1/4 cup water

For Serving

  • 8-10 taco shells hard corn or soft flour tortillas
  • shredded Mexican cheese blend
  • shredded iceberg or romaine lettuce
  • 2 Roma tomatoes diced
  • sour cream
  • 1/2 white onion finely diced
  • lime wedges
  • hot sauce or sliced jalapeños optional

Instructions

Make the Taco Meat

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and stir for 30 seconds until fragrant.
  • Add the ground beef to the skillet. Break it into small crumbles with a wooden spoon. Cook for 5 to 7 minutes until fully browned with no pink remaining. Drain any excess grease.
  • Sprinkle the taco seasoning over the beef. Stir and let the spices toast for about 60 seconds until fragrant.
  • Add the tomato paste and stir it into the meat. Let it caramelize for about 30 seconds. Pour in the water and stir to combine.
  • Reduce heat to medium-low and simmer for 3 to 4 minutes until the liquid reduces and the meat is coated in a thick, glossy sauce. Taste and adjust salt as needed.

Warm the Shells

  • For hard shells: place upright on a baking sheet and bake at 350°F for 5 minutes. For soft tortillas: wrap in foil and bake for 8 to 10 minutes, or microwave wrapped in a damp paper towel for 20 to 30 seconds.

Assemble and Serve

  • Spoon the taco meat into warmed shells. Top with cheese, lettuce, diced tomatoes, sour cream, onion, and a squeeze of lime. Serve immediately with hot sauce on the side.

Notes

  • Ground beef: 80/20 gives the best flavor. 85/15 works if you prefer leaner. Drain excess fat after browning.
  • Tomato paste secret: Caramelize it in the pan for 30 seconds before adding water. This builds deep, rich flavor that tomato sauce can't match.
  • Toast the spices: Give the dry seasoning 60 seconds in the hot pan before adding liquid. This blooms the flavors.
  • Ground turkey swap: Works perfectly. Add an extra 1/2 tablespoon of oil since turkey is leaner.
  • Storage: Refrigerate for up to 3-4 days or freeze flat in zip-top bags for up to 3 months. Reheat with a splash of water.
  • Big-batch seasoning: Quadruple the seasoning blend and store in a jar. Use about 2.5 tablespoons per pound of meat.