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A plate of beef tacos filled with ground beef, shredded cheese, lettuce, chopped tomatoes, red onion slices, and greens.

Beef Tacos Recipe

Author: Mandy Applegate
These ground beef tacos use a homemade blend of pantry spices and one pound of lean beef to fill eight tacos in about 30 minutes, an easy, budget-minded weeknight dinner.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ground beef tacos
Servings: 4
Calories: 315kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 tablespoons tomato paste
  • ½ cup water

For the taco seasoning:

  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For serving the tacos:

  • 8 corn tortillas
  • Lettuce finely chopped
  • Mexican cheese blend shredded
  • Tomatoes chopped
  • Red onion chopped
US Customary - Metric

Instructions

  • In a small bowl, mix together all the taco seasoning spices. Set aside.
    2 teaspoons chili powder, 2 teaspoons cumin, ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
  • In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until browned and no longer pink, about 5-7 minutes. Drain any excess fat from the skillet.
    1 tablespoon olive oil, 1 pound lean ground beef
  • Reduce the heat to medium-low. Add the taco seasoning mix, tomato paste, and water to the cooked beef. Stir to combine and continue cooking for 3-5 minutes, or until the sauce has thickened slightly.
    2 tablespoons tomato paste, ½ cup water
  • Remove the beef mixture from heat and keep it warm.
  • To serve, spoon a generous portion of the seasoned beef mixture into warmed tortillas. Top with lettuce, tomatoes, cheese, red onion, or your other favorite toppings.
    Lettuce , Mexican cheese blend, Tomatoes , Red onion , 8 corn tortillas
  • Serve immediately and enjoy!

Notes

  • Drain nearly all the fat after browning so the filling does not turn greasy.
  • Simmer uncovered until the sauce clings to the meat rather than pooling in the pan.
  • Warm the corn tortillas 30 seconds a side so they fold without cracking.
  • Cook the beef to 160°F, and reheat any leftovers to 165°F.
  • Store the seasoned beef in an airtight container, kept separate from the tortillas and toppings so nothing goes soggy, for 3 to 4 days in the fridge or up to 3 months frozen.

Nutrition

Calories: 315kcal | Carbohydrates: 26g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 472mg | Potassium: 619mg | Fiber: 4g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 5mg
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