Old School Beef Taco recipe
User Reviews
5
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Servings
4
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Calories
490 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Old School Beef Taco recipe
Description
This taco recipe begins with sautéing garlic and finely chopped onion in neutral cooking oil until golden, building a savory base. Ground beef is added and cooked briefly to brown, then combined with a homemade taco seasoning featuring cumin, paprika, oregano, garlic powder, onion powder, salt, black pepper, and optional cayenne for heat. Tomato paste and water are stirred in to enhance juiciness without excess liquid, developing a thick filling with concentrated flavor. Tacos can be assembled in store-bought or homemade shells warmed or baked until crisp, topped with shredded cheese that melts slightly in the oven. Fresh shredded iceberg lettuce, diced tomato, onions, sour cream, and various sauces or cilantro are offered for seasoning and texture contrast. The recipe accommodates soft or crunchy shells and can be customized to taste preferences.
Serving tacos hot from the oven emphasizes the crisp edges and melted cheese. The variety of toppings encourages interactive dining, making it easy to adjust flavors and textures. Lean beef is suggested, though other meats can be substituted, and excess fat can be drained if present. Cheese options like Monterey Jack or cheddar provide creamy, melty toppings that complement the spiced beef. This recipe yields about 10 to 12 tacos and includes nutritional information highlighting protein and calorie content.
Ingredients
- 10 to 12 taco shells "stand and stuff) OR soft tortillas of choice (Note 1, crispy
Beef Tacos:
- 1 tbsp neutral cooking oil generic cooking oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 500 g / 1 lb beef , ground / mince (Note 2)
- 2 tbsp tomato paste
- 1/4 cup / 65ml water
Homemade Taco Seasoning:
- 1 tsp garlic powder each
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder each
- 2 tsp paprika each
- 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/4 tsp black pepper
Toppings:
- cheese Note 3, shredded
- iceberg lettuce shredded
- 2 tomato chopped
- 1/2 onion chopped, or red onion
- sour cream
- taco sauce (optional)
- Coriander jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo, or cilantro
Instructions
- Preheat oven to 180C/350F.
Beef Filling:
- Heat oil in a large skillet over high heat. Add garlic and onion - cook 2 minutes until golden.
- Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
- Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
- Add tomato paste and water. Cook for 1 minute or until water is evaporated and you're left with a juicy not not watery beef filling.
Bake (optional):
- Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
- Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
Serve:
- Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!
Notes
- Warm taco shells before filling for improved texture; bake shells until crispy or microwave soft tortillas briefly.
- Lean beef is recommended to reduce excess fat; drain fat if using a fattier cut.
- Monterey Jack cheese melts well and balances the spice, but cheddar or pepper jack are good alternatives.
User Reviews
Overall Rating
5
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