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Crispy fried-shell taco filled with seasoned beef, tomato, avocado, cheese and sour cream on a floral plate, similar to ground beef tacos
Chef Emma

Ground Beef Tacos

Browned ground beef simmered with a homemade taco seasoning, a little tomato sauce and water until saucy, served in crunchy shells or warm tortillas with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings (2 to 3 tacos each)
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Taco meat
  • 1 lb ground beef 450 g, 85/15
  • 1/2 small onion finely diced, optional
  • 1/4 cup tomato sauce 60 ml, plain canned
  • 1/3 cup water or beef broth 80 ml
Homemade taco seasoning (about 2 1/2 tbsp, one packet's worth)
  • 1 tbsp chili powder 8 g, American blend
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika sweet or smoked
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or red pepper flakes optional
To serve
  • 12 hard taco shells or 6-inch flour or corn tortillas
  • 1 cup shredded cheddar cheese 113 g
  • 1 cup shredded lettuce
  • 1 medium tomato diced
  • 1/4 cup sour cream 60 ml
  • salsa, avocado, cilantro and lime wedges optional

Equipment

  • Large skillet, 10 to 12 inch
  • Sturdy spatula or meat chopper
  • Baking dish for warming hard shells

Method
 

  1. Mix all the taco seasoning ingredients in a small bowl. Chop your toppings.
  2. Heat a large skillet over medium-high heat for 2 minutes. Add the ground beef in one flat layer and leave it for 3 to 4 minutes, until the bottom is well browned.
  3. Break the beef into small crumbles and cook 3 to 4 minutes more, until no pink remains. Add the onion, if using, and cook 3 minutes until soft.
  4. Tilt the pan and spoon off the fat, leaving about 1 tablespoon. Sprinkle in the taco seasoning and stir for 1 minute until fragrant.
  5. Add the tomato sauce and water or broth, scrape up the browned bits, and simmer uncovered 5 to 8 minutes, stirring now and then, until the sauce thickens and coats the meat. Taste and adjust the salt or heat.
  6. Meanwhile, warm hard shells standing in a baking dish at 325°F (165°C) for 5 to 7 minutes, or heat tortillas in a dry skillet for 20 to 45 seconds per side.
  7. Fill each shell with cheese first, then about 1/4 cup of taco meat, then lettuce, tomato, sour cream and any other toppings. Serve right away.

Notes

Ground beef is safe at 160°F (71°C). For 2 lb of beef, double everything and simmer 8 to 10 minutes. One 1 oz store packet can replace the homemade seasoning; skip the salt if you use one. Refrigerate leftover taco meat within 2 hours and use within 3 to 4 days, or freeze up to 2 to 3 months; reheat with a splash of water to 165°F (74°C). Calories are an estimate per serving (3 tacos with cheese, lettuce, tomato and sour cream) from USDA FoodData Central values; the beef is counted before draining, so the real number is a little lower.