Ground Beef Tacos
User Reviews
5
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
711 kcal
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Course
Dinner
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Cuisine
American, Mexican, Mexican-American Fusion
Ground Beef Tacos
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Ground Beef Tacos use spiced beef cooked with cumin, cayenne, paprika, garlic, and oregano, simmered in tomato paste and broth to create a richly flavored taco filling. The filling is served in warm, fried corn tortillas that crisp into puffy taco shells. Toppings include Mexican cheese, thinly sliced lettuce, pico de gallo, sour cream, and guacamole, which add freshness, creaminess, and texture contrast for a satisfying handheld meal.
Description
The filling starts by sautéing ground beef with a blend of warm spices and salt until well browned. Tomato paste and broth are added and cooked down to concentrate the sauce around the beef. This slow simmer enriches the meat with deep flavor and moisture. Separately, taco shells are made by frying corn tortillas in hot oil until they puff and crisp, forming sturdy shells to hold the filling.
Assembling the tacos with cheese, lettuce, pico de gallo, sour cream, and guacamole provides layers of flavor and texture. The balance of spicy, savory meat with creamy and fresh garnishes is characteristic of well-rounded tacos. Serving with lime wedges allows for a bright, acidic finish when squeezed on top.
The recipe notes include reheating instructions for the taco shells and beef mixture to maintain texture and flavor, as well as storage tips for prepared filling for convenience.
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Ingredients
- 1 pound ground beef (I used 85%/15%)
- 1 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon paprika ground
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch oregano dried
- 2 tablespoons tomato paste
- 1/2 cup beef broth (or store-bought or homemade chicken stock)
Puffy Taco Shells
- 12 corn tortillas
- neutral high-heat oil (for frying)
For Serving:
- 1 cup Mexican cheese or Colby Jack or Pepper Jack
- 3 leaves lettuce we want the shaved effect so we went with iceberg, of choice, thinly sliced
- 1 cup Pico de Gallo (I use my homemade pico de gallo)
- 1 cup sour cream
- 1 cup guacamole
- lime wedges
Instructions
To Make the Filling:
- In a medium saucepan or skillet, set over medium heat, and add a teaspoon of olive oil. When warm, add the meat, along with all of the spices: cumin, cayenne pepper, paprika, onion powder, garlic powder, dried oregano, and salt.
- Break the meat up with a spatula and mix until the spices are evenly distributed throughout; cook for 5 minutes or so. When the meat begins to brown, add the tomato paste and beef broth, mix, and cook for about 5 additional minutes or until the broth has cooked off. Turn off the heat and set aside. Set aside.
To Make the Crunchy Taco Shells:
- To a skillet with a wide rim, add oil until it’s about ½-inch up the sides. Heat the pan over medium-high heat for 4 minutes or until it’s 350 degrees F. If you don’t have a thermometer, you can test to see if the oil is ready by dropping a piece of a tortilla into the oil. If it doesn’t sizzle immediately, heat for another minute or two before trying again. If your oil is smoking, that means it’s too hot–turn down the temperature and wait a few minutes before testing again.
- Line a plate or tray with paper towels and set next to your skillet. Using tongs, gently drop a tortilla into the oil, tap it a few times with the tongs to encourage the tortilla to puff, and fry for 12-15 seconds. Turn the tortilla over using the tongs and immediately fold the tortilla in half, holding it with the tongs, to shape it into a shell. Fry for about 12-15 seconds before flipping to the other side and frying for another 12-15 seconds.
- The tortilla should be puffed, crispy, and golden all over and able to hold its shape. Transfer to your paper towel-lined plate or pan and immediately sprinkle the outside and inside of the shell with a pinch of kosher salt. Repeat the process with the remaining tortillas. See below to reheat if you’d like to fry your shells beforehand.
To Assemble the Tacos:
- Fill your shells with a few tablespoons of meat, shredded cheese, lettuce, pico de gallo, sour cream, and guacamole. Serve lime wedges.
Equipments used:
Notes
- Reheat taco shells in a 375°F oven for 3 minutes each side to restore crispness.
- Follow package instructions when warming store-bought shells to keep them warm and pliable.
- Prepare the seasoned ground beef filling up to three days ahead; store in an airtight container in the fridge.
- Reheat beef in a pan or microwave, adding a few tablespoons of broth to keep it moist and saucy.
Nutrition Information
Show Details
Calories
711kcal
(36%)
Carbohydrates
53g
(18%)
Protein
27g
(54%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
999mg
(42%)
Potassium
947mg
(20%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
1073IU
(21%)
Vitamin C
12mg
(13%)
Calcium
160mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 53g | 18% |
| Protein | 27g | 54% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 999mg | 42% |
| Potassium | 947mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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