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Ground Beef Tacos

These tacos are made with a deliciously seasoned ground beef filling, served in corn tortillas and finished with all the best toppings. They're likely to become a go-to weeknight dinner the whole family will enjoy, and you'll love how easy they are to prepare!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Tex-Mex

Ingredients

Filling
  • 1 Tbsp olive oil
  • 1 lb lean ground beef
  • Salt and freshly ground black pepper
  • 2 tsp minced garlic 
  • 2 1/2 tsp chili powder*
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 cup tomato sauce
  • 1/3 cup low-sodium chicken broth
Tacos
  • 8 corn tortillas (5 - 6 inch)
  • 3/4 cup cheddar cheese or shredded Mexican cheese blend
  • 2 Roma tomatoes or 1 cup grape tomatoes, diced
  • 2 cups shredded romain or iceberg lettuce

Instructions

    Cup of Yum
  1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper. 
  2. Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
  3. Add garlic, chili powder, cumin, onion powder and continue to cook until beef is just cooked through, about 1 minute.
  4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
  5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings (see notes).

Notes

  • OPTIONAL TOPPINGS
  • Nutrition does not include optional toppings or oil for tortillas.
  • TO COOK TORTILLAS
  • *In addition to the chili powder if you'd like a spicing beef filling then you can add 1/4 tsp cayenne pepper, or to taste.
  • Guacamole or diced avocados
  • Sour cream
  • Cholula or Tapatio Mexican hot sauce
  • Chopped red or green onions
  • Cilantro
  • I like to cook them in a non-stick skillet or on an electric griddle in a little olive oil or vegetable oil over medium-high heat just briefly, about 15 - 20 seconds per side or until a few golden spots appear.
  • You don't need much oil (maybe 3/4 tsp per side, swirl to evenly coat tortillas or brush tortillas with oil then cook).