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Ground Beef Tacos Recipe
These Ground Beef Tacos are a simple yet delicious meal. They feature seasoned beef, customizable toppings, and the option for homemade crispy taco shells. Perfect for Taco Tuesday or an easy dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings (8 tacos)
Calories: 524 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound lean ground beef (450g)
- ¾ cup tomato sauce (180mL)
- 2½ teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 corn or flour tortillas (see Notes for crispy shells)
Toppings of Choice
- Pico de Gallo
- shredded Mexican cheese blend
- shredded lettuce
- chopped cilantro
- sour cream
Instructions
- Heat a large skillet over medium heat. Add the ground beef. Cook, stirring to break beef into small crumbles, until browned, about 8 minutes. Drain off any excess fat from the skillet, if necessary.
- Add the tomato sauce, chili powder, cumin, salt, oregano, black pepper, garlic powder, and onion powder. Bring to a simmer over medium. Reduce the heat to medium-low, and cook, stirring often, until the sauce is thickened and the beef is well coated, about 2 minutes.
- To assemble, spoon about ⅓ cup of the seasoned ground beef onto each warm tortilla. Serve with desired toppings.
Cup of Yum
Notes
- Don’t overcrowd the skillet. When browning the ground beef, use a large enough skillet to ensure it isn’t overcrowded. This will help the meat brown and not steam, developing richer, more flavorful taco meat. If necessary, cook in batches to achieve a nice sear and prevent steaming, which can cause the meat to become gray and soggy.
- Warm the tortillas. For the best ground beef tacos, warm the tortillas before assembling the fillings on a hot skillet, in the oven, or by microwaving them wrapped in a damp paper towel for 15 to 30 seconds. This step makes the tortillas more pliable and delicious.
- Make extra for leftovers. Double the recipe and store any leftover taco meat for quick meals throughout the week. It’s perfect for taco salads, burrito bowls, or nachos!
Nutrition Information
Calories
524kcal
(26%)
Carbohydrates
44g
(15%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
105mg
(35%)
Sodium
1964mg
(82%)
Potassium
741mg
(21%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1289IU
(26%)
Vitamin C
7mg
(8%)
Calcium
479mg
(48%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings (8 tacos)
Amount Per Serving
Calories 524
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 1964mg | 82% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1289IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 479mg | 48% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.