These juicy, flavorful beef tacos are made with perfectly seasoned ground beef and fresh toppings. Ready in just 20 minutes, they’re perfect for weeknight dinners or Taco Tuesday!
Ingredients
For the Beef Filling:
- 1 lb ground beef (80/20 blend)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1 tablespoon tomato paste
For Assembly:
- 12 corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Hot sauce (optional)
Equipment Needed
- Large skillet or pan
- Wooden spoon
- Small microwave-safe plate
Instructions
Step 1: Prepare the Beef
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Brown the Meat
Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until beef is browned and no longer pink, stirring occasionally.
Step 3: Season and Simmer
Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Add tomato paste and beef broth. Simmer for 3-4 minutes until liquid reduces and flavors meld together.
Step 4: Warm the Tortillas
While beef finishes cooking, warm tortillas in microwave for 30 seconds wrapped in damp paper towel, or heat individually in a dry skillet for 30 seconds per side.
Step 5: Assemble the Tacos
Fill each tortilla with 2-3 tablespoons of beef mixture. Top with lettuce, tomatoes, cheese, red onion, and a dollop of sour cream. Garnish with cilantro and serve with lime wedges.
Recipe Notes & Tips
Chef’s Tips:
- Don’t overcrowd the beef while browning – this ensures better flavor development
- Taste and adjust seasonings before serving
- For extra flavor, toast whole cumin seeds and grind them fresh
Storage Instructions:
- Refrigerator: Cooked beef filling keeps for 3-4 days in refrigerator
- Freezer: Beef mixture can be frozen for up to 3 months
Substitutions:
- Ground beef: Can use ground turkey, chicken, or plant-based meat
- Corn tortillas: Flour tortillas work great too
- Beef broth: Chicken broth or water can substitute
Nutritional Information (per taco)
- Calories: 285
- Protein: 18g
- Carbs: 22g
- Fat: 14g
- Fiber: 3g
Frequently Asked Questions
Can I make this ahead of time?
Yes! Cook the beef filling up to 3 days ahead and reheat when ready to serve. Prep toppings the morning of serving.
What can I serve this with?
These tacos pair perfectly with Mexican rice, refried beans, guacamole, or a simple side salad.
How do I know when the beef is done?
The beef should be completely browned with no pink remaining, and the liquid should be mostly absorbed, creating a slightly saucy consistency.
Recipe Variations
- Spicy Beef Tacos: Add 1 diced jalapeño and 1/4 teaspoon cayenne pepper
- Loaded Tacos: Add black beans, corn, and avocado slices
- Street Taco Style: Use small corn tortillas with just onion, cilantro, and lime
Why This Recipe Works
The combination of aromatic spices creates an authentic Mexican flavor profile, while the brief simmering time allows the beef to absorb all the seasonings without becoming dry. Using both tomato paste and broth creates the perfect moisture balance.
