Our best beef taco recipe calls for lean ground beef and a simple blend of spices you can find in your pantry. It’s one of my favorite 20 minute dinners and the whole family loves it.
These easy beef tacos are a weeknight favorite in our house. I use my go-to taco meat recipe, which uses lean ground beef and a few spices you have in your pantry. It’s quick and easy and much better than what you get from store-bought seasoning packs.
Adam and I both love tacos for dinner, but it wasn’t until my son really fell in love with this taco recipe that we started making it again and again. I love to eat my spiced beef mix between corn tortillas and top it with whatever I have on hand. Sour cream, lettuce, cabbage, pico de gallo, guacamole, avocado, you name it. They all work!
main ingredients
Taco seasoning: I know you can buy packs at the store, but I prefer the taco spice blend below. Combine chili powder, cumin powder, smoked paprika, garlic powder, oregano, and salt. Another option is to use this homemade taco seasoning. This creates a large batch and adds additional ingredients for added flavor. Ground beef: I like to use lean ground beef (90/10 or 10% fat) for my tacos. If you use fatty beef, it can be a bit greasy. You can also substitute other ground meat in this taco recipe (we always substitute chicken or turkey). Vegetables: Totally optional, but if you have some chopped onions or Anaheim peppers left in the fridge, throw them in the skillet. I love how it adds a little texture and becomes sweeter as it cooks. Tomato paste and stock: These make the beef mixture richer and more flavorful. I like vegetable soup, tomato soup, beef stock, or chicken stock. You only need 1/2 cup, so use what you have (in a pinch, you can also use water). Tortillas: Use your favorite tortillas. Homemade tortillas are always delicious. We have recipes for both corn tortillas and flour tortillas if you want to try making them. Taco toppings: These are your tacos, so enjoy your favorites! At my house, we alternate between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled onions. Cheese is always a hit, but you can’t go wrong with the classic chopped onions.
See the complete recipe with measurements below.
How to make the best beef tacos
Tip 1: Make your own homemade spice mix. Skip the packets at the store. Simple taco seasoning requires spices you probably already have on hand. Combine chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.
Tip 2: Brown the beef. For the best flavor and texture, give the ground beef a little color and crispy edges. I like to press it into the pan and let it sit for a minute before breaking it up. Add the spice mix and use a wooden spoon to break up the meat. A heavy skillet like a cast iron skillet is best here. The same goes for making ground pork tacos.
Tip 3: Add vegetables if you have them. I don’t always do this, but when I have onions or Anaheim peppers in the fridge, I throw them in with the meat. It becomes soft and sweet, and goes well with spices.
Tip 4: Finish with tomato paste and stock. This holds everything together and keeps the taco meat juicy. Stir in a spoonful of tomato paste and add some stock. Simmer and you’re ready to make tacos.
Tip 5: Warm the tortillas. I love using my gas burner to sear the tortillas one at a time. It’s soft, with a few charred bits, and very tasty. If you don’t have a gas burner, heat it in a hot frying pan until tender. Stack them and wrap them in a clean dish towel until you’re ready to eat them.
offer suggestions
You probably already have your own favorite way to make beef tacos, but here are some more ideas from our kitchen. We love filling tortillas with different toppings. The options are endless! Here we will introduce some recommended items.
See more taco recipes
Easy minced meat tacos
preparation
10 minutes
cook
10 minutes
total
20 minutes
This is my family’s favorite beef taco recipe. I’m calling for lean ground meat below, but I prefer this if I’m making it with a leaner ground meat (7% to 10% is best). If it is more than this, it will become a little greasy (if it is less than this, it will be dry). Onions and pepper are optional and add a little extra texture.
For 4 people
will be needed
1 and 1/2 teaspoons chili powder
1 teaspoon powdered cumin
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon dried oregano
3/4 teaspoon fine sea salt, more if needed
1 tablespoon avocado oil
1 pound of lean ground meat, 90/10 (450 g)
3/4 cup finely chopped onion, 1/4 medium onion (optional)
1 Anaheim pepper, seeded and finely chopped (optional)
2 tablespoons tomato paste (35g)
1/2 cup (60ml) chicken stock or water
6-8 tortillas, corn or flour
Your favorite taco toppings including cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomato salsa, lime wedges, and hot sauce
direction
1Make the spice mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.
2Make the taco meat: Heat the avocado oil in a medium skillet over medium heat. Add the ground beef to the pan and sprinkle the spice mixture on top. While cooking, use a wooden spoon to break up the meat and stir until it begins to brown.
3Add the onion and pepper and cook, stirring around the pan, until they begin to soften and the onion smells sweet, about 3 minutes.
4Add tomato paste, stir and cook for another 2 minutes. Add chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste and add more salt if you think it’s needed.
5Heat the tortillas: If using a gas burner, turn the burner to medium-high and place the tortillas over the flame to heat through. When it starts to swell a little, flip it over to warm the other side. Continue with remaining tortillas. Alternatively, if you prefer to reheat in a skillet, place a heavy-bottomed skillet over medium heat, add tortillas (one at a time) and cook until warm and soft torties. Wrap warmed tortillas in a clean dish towel to keep them warm.
6Make the tacos: Place beef between warm tortillas and top with your favorite taco toppings.
Adam and Joan’s Tips
Make ahead: Make the ground beef mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding an extra tablespoon or two of stock or water will moisten the beef. To make thin sour cream: To make a drizzle, mix 2 tablespoons of sour cream with 1 to 2 teaspoons of fresh lime juice and a pinch of salt. The nutritional information shown below is an estimate. It also included taco meat and tortillas.
Nutritional information per serving
Serving size
2 tortillas (8 total)
/
calorie
374
/
total fat
16.8g
/
saturated fat
5.2g
/
cholesterol
73.5mg
/
sodium
579mg
/
carbohydrates
29.4g
/
dietary fiber
5.1g
/
Total sugar content
3.8g
/
protein
27.3g
author:
We’re Adam and Joanne Gallagher, the creators of Inspired Taste. Founded in 2009, Inspired Taste has grown from a childhood dream to one of the internet’s most trusted recipe sites, with hundreds of trusted recipes, step-by-step videos, and expert tips.
