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Authentic Tex-Mex Beef Tacos

These authentic beef Tex-Mex tacos are perfect for a taco dinner party! Make the beef filling ahead of time...do the tortillas 1 or 2 hours before your guests arrive...serve with your favorite Tex-Mex sides.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 people
Calories: 333 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 85% lean works well
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano preferably Mexican
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne
  • ½ teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • ½ can ro-tel (tomatoes with chilis)
  • 1 cup beef broth
  • 12 corn tortillas
  • vegetable oil for frying
  • 1 cup cheddar cheese shredded, for garnish
  • 1 cup lettuce shredded, for garnish
  • 1 cup tomatoes diced and seeded, for garnish
  • salsa for serving

Instructions

    Cup of Yum
  1. Heat olive oil over medium-high heat in skillet.
  2. Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.
  3. Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.
  4. Add all seasonings and the flour. Stir until well blended and aromatic, about 1 minute.
  5. Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, but also not dry.
  6. Meanwhile, heat vegetable oil to 350°F degrees
  7. Fry corn tortillas in deep fryer, or in a skillet (if using a skillet...place the tortilla in the hot oil for about 10 seconds...then, using tongs and a fork, grab one end of the tortialla and gently fold in half....continue cooking for about 20 seconds...then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).
  8. Place cooked tortillas on paper towels. Preheat oven to 275°F.
  9. Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • Taco meat can be made several days in advance. Reheat with another ¼ cup of beef broth. The shells can be made 1 to 3 hours before serving. 
  • In the unlikely event that there are leftover tacos, wrap them lightly in foil. They will lose some of their crunch, but will sill be delicious, even at room temperature.
  • The meat can be made and frozen for up to 2 months. 

Nutrition Information

Serving 12 tacos Calories 333kcal (17%) Carbohydrates 24g (8%) Protein 17g (34%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 54mg (18%) Sodium 565mg (24%) Potassium 427mg (12%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 705IU (14%) Vitamin C 7mg (8%) Calcium 172mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 333

% Daily Value*

Serving 12 tacos
Calories 333kcal 17%
Carbohydrates 24g 8%
Protein 17g 34%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 565mg 24%
Potassium 427mg 9%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 705IU 14%
Vitamin C 7mg 8%
Calcium 172mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.