Ground Beef Tacos
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0.0
0 reviews
Unrated
-
Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
15 tacos
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Calories
187 kcal
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Course
Main Course
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Cuisine
Mexican
Ground Beef Tacos
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These ground beef tacos start with a low and slow-simmered ground beef sauce and end with a party for your tastebuds. They are easy and incredibly delicious. It's wonderful for Cinco de Mayo or just a regular taco Tuesday.
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Ingredients
- 1½ pounds ground beef
- 1 Teaspoon olive oil
- 1 medium onion
- 4 garlic cloves
- 1 can whole tomatoes
- 1 Tablespoon ground cumin See notes below
- 1 Tablespoon chili powder
- 2 Teaspoons ground coriander
- 1 Tablespoon coarse kosher salt or sea salt
- 1 Teaspoon cracked black pepper
- 15 corn tortillas
- olive oil enough to cover the bottom of a small skillet.
Instructions
- Add the olive oil to a Dutch oven or a large skillet. Heat over high heat.
- Once the oil smokes, add the meat, a little at a time. Don't overcrowd the pan. Brown the meat until all the juices have evaporated. With a wooden spoon, stir and flip the meat to brown the other side. Once browned, remove it to a large bowl with a slotted spoon.
- If there is a lot of grease, drain it off in between batches. Continue brownig until all of the meat is done.
- Meanwhile, dice the onion and garlic. Lower the heat to medium. Add all of the meat back to the pan. Add the onion and stir it together. Continue cooking the onions, stirring often until they are translucent.
- Once the onions are done, add the garlic and stir it together. Just cook the garlic for 3-4 minutes.
- Add the can of tomatoes and the spices. Mix well.
- Put the lid on the pot and bring the mixture to a boil. Once boiling, reduce the heat and remove the cover.
- Simmer for about three hours until most of the juices have cooked down and the tomatoes break up easily.
To assemble the tacos
- Heat oil in a small skillet until it smokes. Carefully place a tortilla in the hot oil. Fry until the top bubbles all over.
- Flip the tortilla with tongs. Fold it in half immediately to make a taco shape. once that side is crispy to your liking, flip it over with the tongs and fry the other side.
- Add a few tablespoons of taco meat to the tortilla. Top with your favorite toppings.
Equipments used:
Notes
- This recipe makes a big batch. Freeze some for busy weeknights. It's a perfect meal prep recipe!
- What to do with leftovers
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
- Freezing: This taco meat freezes exceptionally well. Spoon it into freezer bags or a freezer container. Freeze for at least six months. Vacuum packed, it will last a year. Make a double batch and freeze some for busy weeknights.
- Reheating: Reheat your leftovers in the microwave for 1½-2 minutes on high. You can also reheat it in a small, covered saucepan for five minutes until hot.
- Some delicious toppings
- Substitute this easy homemade taco seasoning for the spices in this recipe.
- You can substitute garlic powder and onion powder for the onions and garlic in this recipe, but fresh is best.
- Lettuce: Shred lettuce to serve on your tacos.
- Lettuce: Shred lettuce to serve on your tacos.
- Tomatoes: Dice the tomatoes.
- Tomatoes: Dice the tomatoes.
- Cheese: Use a mild cheddar, Monterey Jack, a Mexican cheese blend, or a crumbly cheese like queso fresco or cotija.
- Cheese: Use a mild cheddar, Monterey Jack, a Mexican cheese blend, or a crumbly cheese like queso fresco or cotija.
- Avocado: Slice avocado to serve on the side or dice it into bite-sized chunks. Or make a quick guacamole.
- Avocado: Slice avocado to serve on the side or dice it into bite-sized chunks. Or make a quick guacamole.
- Peppers: Finely dice jalapeños or serrano peppers.
- Peppers: Finely dice jalapeños or serrano peppers.
- Salsa: Choose your favorite salsa, like this smoky chipotle salsa. You could use a fruity salsa like the peach salsa, too.
- Salsa: Choose your favorite salsa, like this smoky chipotle salsa. You could use a fruity salsa like the peach salsa, too.
- Sour Cream: Sour cream or Mexican creme will add a slightly sour, creamy texture.
- Sour Cream: Sour cream or Mexican creme will add a slightly sour, creamy texture.
- Coleslaw: This spicy coleslaw is great for topping tacos. If you'd like to try something really different, try this pineapple coleslaw. Cilantro: Chop cilantro or Italian parsley to garnish your tacos.
- Coleslaw: This spicy coleslaw is great for topping tacos. If you'd like to try something really different, try this pineapple coleslaw.
- Cilantro: Chop cilantro or Italian parsley to garnish your tacos.
Nutrition Information
Show Details
Serving
1taco
Calories
187kcal
(9%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
556mg
(23%)
Potassium
259mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
197IU
(4%)
Vitamin C
3mg
(3%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15tacos
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 187kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 556mg | 23% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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