Tacos Recipe: Easy, Well-Seasoned Ground Beef Tacos

This ground beef tacos recipe pairs browned beef seasoned with chile, cumin, garlic, and oregano with warm tortillas and crisp, fresh toppings. Tacos are a Mexican dish with many regional and family styles; this is a flexible, weeknight-style filling that comes together quickly and lets everyone build a taco to taste.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 pound (454 g) ground beef, preferably 85% lean
1 cup (150 g) yellow or white onion, finely diced
2 garlic cloves (6 g), minced
2 teaspoons (5 g) chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) sweet paprika
½ teaspoon (0.5 g) dried oregano
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 tablespoon (16 g) tomato paste
½ cup (120 ml) water or low-sodium beef broth
8 small corn or flour tortillas, about 6 inches (15 cm) wide and 240 g total
2 cups (70 g) shredded lettuce
1 cup (180 g) diced ripe tomato
1 cup (100 g) shredded cheddar or Monterey Jack cheese
½ cup (120 g) sour cream
1 cup (240 g) salsa, for serving
¼ cup (10 g) chopped fresh cilantro
1 lime (about 30 ml juice), cut into wedges

Instructions

Prepare the ingredients, about 15 minutes. Dice the onion and tomato, mince the garlic, shred the lettuce and cheese if needed, and measure the spices, tomato paste, and liquid. Put the toppings in separate bowls so they are ready when the beef is cooked. If the tortillas are refrigerated, leave them wrapped while you prepare the filling so they do not dry out.
Brown the beef, about 8 minutes. Set a large skillet over medium-high heat and add the oil. When it shimmers, add the ground beef. Break it into small pieces with a wooden spoon or spatula and cook for about 7 minutes, stirring and turning the pieces so they brown rather than steam. If a lot of liquid collects, keep cooking until most of it evaporates.
Add the aromatics and seasoning, about 4 minutes. Stir in the diced onion and cook for 3 minutes, until it begins to soften. Add the garlic and cook for 30 seconds, stirring so it does not scorch. Add the chili powder, cumin, paprika, oregano, salt, and black pepper, then stir for another 30 seconds to coat the beef and release the spices’ aroma.
Simmer the filling, about 5 minutes. Mix in the tomato paste, then pour in the water or broth. Scrape the bottom of the skillet to loosen any browned bits and bring the liquid to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce lightly coats the beef instead of pooling in the pan. Check the beef with a food thermometer in a few places; it must reach 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat. Taste and adjust the salt once it is cooked.
Warm the tortillas, about 3 minutes. While the filling simmers or just after it is done, heat a clean dry skillet over medium heat. Warm each tortilla for about 20 to 30 seconds per side, turning once, until soft, hot, and lightly spotted. Work in batches, stacking the warmed tortillas in a clean kitchen towel or covered dish to keep them pliable. Do not leave them on the pan until crisp unless you want taco shells.
Assemble and serve. Divide the beef among the tortillas. Add lettuce, tomato, cheese, sour cream, salsa, and cilantro, then finish with a squeeze of lime. Serve promptly while the filling and tortillas are warm. For easier eating, do not overfill the tortillas; keep extra toppings at the table for second helpings.

Tips

Choose beef with a little fat. Ground beef around 85% lean has enough fat to brown and stay flavorful without leaving a very greasy filling. If you use 90% lean beef, the tablespoon of oil helps prevent sticking. If the pan looks oily after browning fattier beef, carefully spoon off excess fat before adding the onion.
Keep the filling saucy, not soupy. The liquid gives the spices time to season the meat, but it should reduce until it clings to the beef. If it becomes dry before the beef is tender and seasoned, stir in water a tablespoon at a time. If it is too wet, simmer uncovered for another minute or two.
Use a spice blend you enjoy. Chili powder varies in heat and salt from one blend to another. Start with the listed amount, check the package if it is a salted blend, and add more only after tasting. For a milder filling, use less chili powder; for more heat, add a pinch of cayenne or chopped fresh chile.
Warm tortillas gently. A hot, dry skillet gives tortillas a pleasant toasted flavor, but high heat or too much time can make them brittle. Keep warmed tortillas covered in a towel, and heat them in small batches so they stay warm while you serve.

Serving Suggestions

Set the filling, tortillas, and toppings out separately so each person can assemble tacos with the amount of crunch, creaminess, and acidity they prefer. Lime is worth serving at the table: its brightness balances the rich beef and cheese. A bowl of salsa adds moisture and heat, while sour cream cools the bite. For a fuller meal, serve the tacos with Mexican-style rice, black or pinto beans, charred corn, or a simple cabbage slaw. If you are making dinner for a group, keep the beef covered in its skillet on the lowest heat for a short time and keep the toppings chilled until serving.

Variations

Make it with turkey: Replace the beef with 1 pound (454 g) ground turkey. Turkey is leaner, so use the full tablespoon of oil and stir regularly to keep it from drying out. Cook poultry to 165°F (74°C), checking with a food thermometer, then continue with the tomato paste and liquid. Its flavor is milder than beef, so a little extra cumin or salsa can make the filling taste more rounded.

Make it vegetarian: Replace the beef with 2 cans (15 ounces/425 g each) black beans, drained and rinsed, about 3 cups (510 g) total. Cook the onion and garlic in the oil, stir in the spices and tomato paste, then add the beans and water or broth. Mash some of the beans as they warm so the filling holds together. It will be softer and less browned than the beef version; add corn or finely chopped mushrooms if you want more texture.

Use a different chile profile: For a smoky flavor, swap the sweet paprika for smoked paprika. For a deeper, less familiar flavor, use 1 finely chopped chipotle pepper in adobo and reduce the chili powder. Chipotle in adobo is commonly sold in cans in many supermarkets; if it is unavailable, use smoked paprika and a small pinch of cayenne, knowing the result will be smoky but less tangy.

Change the toppings: Pickled red onion, sliced radish, avocado, jalapeño, or shredded cabbage all work well. These are flexible toppings rather than required parts of the filling. If using a salty jarred topping or strongly seasoned salsa, taste the beef before adding extra salt.

Storage and Reheating

For best texture, store the cooked beef, tortillas, and fresh toppings separately. Transfer leftover beef to a shallow covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Keep cut lettuce and tomato covered and refrigerated, and follow the use-by guidance on opened salsa and sour cream. Discard toppings that have been left at room temperature for more than 2 hours.

Reheat only the amount of beef you plan to eat. Warm it in a skillet over medium-low heat with a splash of water, stirring until hot throughout, or microwave it in a covered microwave-safe dish, stirring partway through. Leftovers should reach 165°F (74°C); check with a food thermometer rather than relying only on steam or appearance. Add a little water if the filling has thickened in the refrigerator. Warm tortillas separately in a skillet or microwave, wrapped in a barely damp paper towel. Refrigerated assembled tacos tend to become soggy, so store components separately when possible. The cooked filling can also be frozen in a sealed freezer-safe container for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Can I make the taco meat ahead?

Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container within 2 hours. It keeps for 3 to 4 days. Reheat it in a skillet with a splash of water or in the microwave until it reaches 165°F (74°C), stirring for even heating. Keep the tortillas and toppings separate until you are ready to serve.

How do I keep taco shells from breaking?

Warm the tortillas until soft and flexible, and keep them covered in a clean towel while you work. Cold tortillas are more likely to split, especially when filled. If a corn tortilla still cracks, warm it for a few extra seconds or use two tortillas per taco. Avoid overfilling, since excess filling puts pressure on the fold.

Can I use store-bought taco seasoning?

Yes. Use about 2 tablespoons (roughly 28 g) of taco seasoning in place of the chili powder, cumin, paprika, oregano, salt, and pepper. Seasoning blends differ in salt and heat, so hold back on the recipe’s salt at first, simmer the meat, and taste before adding more. Follow the package’s suggested amount if it differs substantially.

What can I use instead of tomato paste?

Use 2 tablespoons (30 ml) of tomato sauce or ketchup if that is what you have. Tomato sauce gives a lighter, less concentrated flavor, so simmer the beef a little longer to reduce excess liquid. Ketchup is sweeter and more tangy, so start with 1 tablespoon (15 ml) and taste before adding more. The paste is optional, but it gives the filling a deeper savory base.

How can I tell when the beef is done?

Color alone is not a dependable safety check for ground beef. Use a food thermometer and verify that the meat reaches 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat. Check a few spots in the filling, especially if the pieces are uneven, and keep cooking if any reading is below that temperature.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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