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Ground Beef Tacos
5 from 18 votes

Ground Beef Tacos

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.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 711 kcal
Course: Dinner
Cuisine: American, Mexican, Mexican-American Fusion

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:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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:
  1. Fill your shells with a few tablespoons of meat, shredded cheese, lettuce, pico de gallo, sour cream, and guacamole. Serve lime wedges.

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

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: 4 Serving

Amount Per Serving

Calories 711

% 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.