Beef Tacos Classic Mexican (Printable)

Seasoned beef with fresh toppings in soft or crunchy tortillas for a vibrant Mexican meal.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ⅓ cup water
12 - 1 tbsp olive oil

→ Tacos

13 - 8 small taco shells (soft flour or crunchy corn tortillas)
14 - 1 cup shredded iceberg lettuce
15 - 1 cup shredded cheddar cheese
16 - 1 cup salsa (store-bought or homemade)
17 - 1 medium tomato, diced (optional)
18 - ½ cup sour cream (optional)
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through, about 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper, mixing thoroughly.
05 - Pour in water and allow the mixture to simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Heat taco shells according to package instructions.
07 - Fill each taco shell with a generous spoonful of the beef mixture. Top with shredded lettuce, cheddar cheese, salsa, and any optional toppings such as diced tomato, sour cream, chopped cilantro, and lime wedges.
08 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • Ground beef seasons beautifully and cooks faster than you'd expect, giving you dinner in thirty minutes flat.
  • The spice blend tastes deliberately crafted but comes together with pantry staples you probably already have.
  • Every person at the table builds exactly what they want, so nobody's left picking things off their plate.
02 -
  • Don't skip browning the beef properly because that's where actual flavor happens; rushing this step leaves you with pale, one-dimensional filling.
  • Water is your secret weapon for creating sauce instead of a dried-out filling; it transforms spices into something that actually clings and coats.
  • Letting people assemble their own tacos changes the whole experience from you serving dinner to everyone being part of the meal.
03 -
  • Draining excess fat from the cooked beef isn't just about health; it lets the spice flavors come through instead of being muted by grease.
  • Toasting whole spices before grinding them would elevate this further, but using quality ground spices you've stored properly in a cool dark place works beautifully and respects the thirty-minute timeline.
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