Mexican Ground Beef Tacos (Print-Friendly Version)
Ground beef, tortillas and fresh toppings come together in a balanced, flavor-packed and crowd-pleasing Mexican staple.
# What You Need:
→ Ground Beef Taco Filling
01 -
1 tablespoon vegetable oil
02 -
450 grams ground beef
03 -
1 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon dried oregano
08 -
0.5 teaspoon salt or to taste
09 -
0.25 teaspoon ground black pepper or to taste
10 -
2 tablespoons tomato paste
11 -
60 milliliters beef broth or water
→ Taco Assembly
12 -
8 small flour tortillas
13 -
120 grams Mexican cheese blend, shredded
14 -
2 medium tomatoes, diced
15 -
1 medium red or white onion, diced
16 -
15 grams fresh cilantro, finely chopped
17 -
60 milliliters sour cream (optional)
18 -
1 lime, cut into wedges
# How to Make It:
01 -
Heat vegetable oil in a large skillet over medium-high heat for about 2 minutes, until the oil is hot and shimmering. Add ground beef and cook, breaking it apart with a spatula, until evenly browned, approximately 6 to 8 minutes.
02 -
Stir in cumin, chili powder, paprika, garlic powder, oregano, salt, black pepper, tomato paste, and beef broth. Reduce heat to medium and simmer the mixture, stirring occasionally, for 3 to 5 minutes until the sauce thickens slightly. Turn off heat and set aside.
03 -
Heat the flour tortillas according to package instructions, or warm each tortilla in a dry skillet over medium-high heat for about 30 seconds per side. For a charred finish, place tortillas briefly over a gas burner flame.
04 -
Spoon 2 to 3 tablespoons of the beef filling onto each tortilla. Garnish with shredded Mexican cheese, diced onion, diced tomato, and fresh cilantro. Add a dollop of sour cream and a squeeze of lime juice to taste.
# Important Notes:
01 -
Store each taco component separately in sealed containers in the refrigerator for up to 4 days to maintain freshness and texture.
02 -
The cooked beef filling can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat gently before serving.
03 -
If the beef filling thickens during storage, add a small amount of water while reheating to restore its consistency.
04 -
Substitute corn tortillas for flour tortillas to make this dish gluten-free. For a dairy-free option, omit cheese and sour cream.