Ground Beef Tacos
These easy Beef Tacos are a classic staple for taco Tuesday - filled with juicy, flavorful taco meat made with ground beef, onion, garlic, tomato paste, and homemade taco seasoning. These have deep, authentic taco flavor to level up your taco game. Serve them in crisp taco shells or soft, warm tortillas with your favorite toppings for a quick, family-friendly dinner.
Ingredients
For the Beef Taco Meat:
- 1 lb ground beef, preferably 85/15
- 1 small yellow onion, or white onion, finely diced
- 2 garlic cloves, minced
- 1 Tbsp tomato paste
- 1/2 cup water, or broth
- 3 Tbsp taco seasoning, homemade or store-bought
For Serving Tacos:
- 8 taco shells or small tortillas*
- shredded lettuce
- diced tomatoes or pico de gallo, and jalapenos for spice
- shredded cheddar, or Mexican blend cheese
- guacamole, or sliced avocado
- extras: hot sauce, sour cream, cilantro, and lime wedges
Instructions
- Make taco seasoning: If making your own taco seasoning, stir together all of your seasoning ingredients in a small bowl. If using store-bought, measure out 3 Tablespoons.
- Brown beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until mostly browned, about 4 minutes.
- Add onion & garlic: Stir in the diced onion and continue cooking for 3 to 4 minutes, until the onion is softened and the beef is fully cooked. Stir in the garlic and cook for 30 seconds, until fragrant. If there is a lot of grease in the pan, carefully spoon off most of it, leaving about 1 tablespoon for flavor.
- Add seasoning and tomato paste: Add the 3 Tbsp taco seasoning and 1 Tbsp tomato paste. Stir well and cook for 1 minute, until the beef is evenly coated.
- Add water and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-4 minutes, stirring occasionally, until the mixture is juicy and lightly saucy. It should not look dry, but there should not be excess liquid in the pan.
- Warm the shells: Warm your taco shells or tortillas*, or make your own Hard Taco Shells. Fill each shell with taco meat and add your favorite toppings.
Notes
*How to warm tortillas for tacos:
- Heat corn or flour tortillas in a dry medium-heat skillet for 30 seconds per side and then cover with a towel to keep warm, or you can wrap a stack in damp paper towels and heat in the microwave for 30-45 seconds.
- Heat store-bought hard taco shells in a 325°F oven for 4-6 minutes until crispy
- See my full tutorial for making Homemade Hard Taco Shells
- Make-Ahead: Cook the beef taco meat, allow it to cool, then refrigerate for 3-4 days in an airtight container.
- Freezing: package in a freezer-safe container and freeze up to 3 months. Thaw in the fridge overnight.
- To Reheat: Add the meat and a splash of water to a skillet. Heat and stir until 165°F to prevent the meat from drying out.
Nutrition Facts
Ground Beef Tacos
Amount per Serving
Calories
224
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
39
mg
13
%
Sodium
351
mg
15
%
Potassium
248
mg
7
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
119
IU
2
%
Vitamin C
2
mg
2
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
