Print
Description
Ground beef tacos with tender, spiced meat, nestled in crispy shells. Topped with fresh lettuce, juicy tomatoes, and creamy guacamole for the ultimate flavor burst.
Ingredients
Scale
For the Beef Taco Meat:
- 1 lb ground beef, preferably 85/15
- 1 small yellow onion, finely diced (or white onion)
- 2 garlic cloves, minced
- 1 Tbsp tomato paste
- 1/2 cup water, or broth
- 3 Tbsp taco seasoning, homemade or store-bought
For Serving Tacos:
- 8 taco shells or small tortillas
- shredded lettuce
- diced tomatoes or pico de gallo, and jalapeños for spice
- shredded cheddar or Mexican blend cheese
- guacamole or sliced avocado
- extras: hot sauce, sour cream, cilantro, and lime wedges
Instructions
- Prepare taco seasoning: If opting for homemade, combine all seasoning ingredients in a small bowl. For store-bought, measure out 3 tablespoons.
- Cook the beef: In a large skillet over medium-high heat, add the ground beef and cook while breaking it apart with a spatula until it is mostly browned, which should take about 4 minutes.
- Incorporate onion and garlic: Mix in the diced onion and continue to cook for 3 to 4 minutes until the onion becomes tender and the beef is fully cooked. Then, add the minced garlic and sauté for 30 seconds until it releases its aroma. If there’s excess grease in the pan, carefully remove most of it, leaving about 1 tablespoon for flavor.
- Mix in seasoning and tomato paste: Stir in the 3 tablespoons of taco seasoning along with 1 tablespoon of tomato paste. Combine thoroughly and cook for another minute to ensure the beef is well coated.
- Add water: Pour in 1/2 cup of water and mix to combine. Lower the heat to medium-low and let it simmer uncovered for 3-4 minutes, stirring occasionally, until the mixture is juicy and lightly saucy without being dry or overly watery.
- Heat the shells: Warm your taco shells or tortillas, or prepare your own hard taco shells. Fill each shell with the taco meat and top with your favorite ingredients.
Notes
TECHNIQUE TIP: Warm tortillas in a skillet for 30 seconds per side or wrap them in damp paper towels and microwave for 30-45 seconds.
STORAGE: Cooked beef taco meat can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat with a splash of water to retain moisture.
SUBSTITUTION: Use chicken or turkey in place of beef for a leaner option, or swap cheddar cheese for a Mexican blend for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 224 kcal
- Sugar: 2 g
- Sodium: 351 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 39 mg
