I perfected my Tacos with ground beef recipe to showcase seasoned beef and fresh toppings in an easy, reliable weeknight meal.

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I’ve eaten a lot of tacos in my life, but this one made me rethink everything. Tacos With Ground Beef sounds simple, yet the way seasoned ground beef and little yellow onion play together here is kind of addictive, like you want more even after the last bite.

I kept tweaking until it earned the Best Taco Meat name in my kitchen, and honestly I still screw up sometimes but it’s forgiving. There’s a brightness and a bit of gutsy flavor that keeps you coming back, and you’ll want to know why, trust me you will.

Ingredients

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Ground beef: Rich in protein and iron, gives meaty flavor and juiciness, a bit fatty.
Yellow onion: Adds sweetness and crunch when raw, cooks to caramelized, contains fiber and vitamin C.
Garlic: And punchy aromatics, small calories but big flavor, has compounds with health benefits.
Tomato paste: Concentrated umami and slight sweetness, boosts color, adds lycopene antioxidant.
Tortillas: Vehicle for fillings, carbs for energy, choose corn for fiber and masa flavor.
Avocado: Creamy texture, heart healthy monounsaturated fats, adds richness and freshness.
Lime: Bright acidic zip, brings balance, high in vitamin C, makes flavors pop.
Cilantro: Herby freshness, leafy low calorie, polarizing taste some love some hate.
Cheese: Melty fat and salt, adds gooey texture, supplies calcium and savory depth.

Ingredient Quantities

1 lb (450 g) ground beef 80 85% lean

1 small yellow onion, finely diced (about 1 cup)

2 garlic cloves, minced

1 tbsp vegetable oil

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika or regular paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp crushed red pepper flakes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp tomato paste

1/2 cup low sodium beef or chicken broth or water

8 to 12 small corn or flour tortillas

1 cup shredded cheddar or Mexican blend cheese

2 cups shredded lettuce

1 medium tomato, diced

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

2 limes

1/2 cup sour cream

2 ripe avocados

1/4 cup pickled jalapeños or sliced fresh jalapeños

Salsa or hot sauce

How to Make this

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1. Prep everything first so dinner wont turn into chaos: finely dice 1 small yellow onion, mince 2 garlic cloves, dice the tomato, measure 1/2 cup diced red onion for topping, shred 1 cup cheddar or Mexican blend, chop 1/4 cup cilantro, cut 2 limes, and pit 2 ripe avocados.

2. Make the guacamole quick: mash the avocados with the juice of 1 lime, a pinch of kosher salt, a few tablespoons of the chopped cilantro, and a little freshly ground black pepper. Taste and adjust. Set aside in the fridge.

3. Heat a large skillet over medium-high and add 1 tbsp vegetable oil. Add the diced yellow onion and cook until soft and slightly golden, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

4. Add 1 lb ground beef (80 to 85% lean) to the pan. Break it up with a spatula and brown it until no pink remains, 5 to 7 minutes. If there is a lot of fat drain off most of it, but leave a little for flavor.

5. Sprinkle in the spices: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked or regular paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir and cook 30 to 60 seconds to bloom the spices.

6. Stir in 2 tbsp tomato paste, cook 1 minute, then pour in 1/2 cup low sodium beef or chicken broth (or water). Scrape up any browned bits and simmer until the mixture thickens and becomes saucy, about 3 to 5 minutes. Taste and tweak salt or heat if needed.

7. Make a quick lime crema: mix 1/2 cup sour cream with the juice of the second lime and a pinch of salt. Thin with a teaspoon or two of water if you want it drizzleable.

8. Warm 8 to 12 small corn or flour tortillas in a dry skillet or wrapped in foil in a 350F oven for 5 to 10 minutes. If you like a little crisp, heat a tiny bit of oil in the pan and press the tortilla a few seconds on each side. Keep them covered so they stay pliable.

9. Assemble: fill each warmed tortilla with seasoned beef, a sprinkle of shredded cheese (let it melt a second), shredded lettuce, diced tomato, diced red onion, a spoonful of guacamole, a drizzle of lime crema, chopped cilantro, pickled or fresh jalapeños and finish with salsa or hot sauce and a lime wedge. Dont overfill the tortillas or they get messy. Serve immediately.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet (10–12 inch)
4. Sturdy spatula or wooden spoon
5. Mixing bowls (one medium, two small)
6. Measuring spoons and 1/2 cup measuring cup
7. Fork or potato masher (for guacamole)
8. Cheese grater
9. Baking sheet or second dry skillet (for warming tortillas)

FAQ

Can I use leaner beef or ground turkey? Yes, you can, but leaner meat tends to dry out. Use 85 percent lean if possible, or add a splash of oil or a couple tablespoons of broth while cooking and stop as soon as it is browned so it stays juicy.

How do I make the tacos spicier or milder? For more heat add extra crushed red pepper, chopped jalapeños or your favorite hot sauce. To make them milder cut the chili powder and red pepper flakes in half and skip the pickled jalapeños.

How do I keep tortillas from getting soggy? Warm tortillas on a dry skillet or in a hot oven and keep them wrapped in a clean towel until serving. Assemble right before you eat, drain very juicy toppings, and put a little cheese or lettuce between meat and wet toppings to act like a barrier.

Can I make the beef ahead and how do I store leftovers? Yes. Cool the cooked beef and refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat on the stovetop with a splash of broth so it doesnt dry out, or microwave gently covered.

How do I make a quick avocado topping without ruining the avocado? Mash the avocados with a squeeze of lime, a pinch of salt, some diced red onion and chopped cilantro. Do this right before serving so it stays bright. If you must save it, press plastic wrap directly on the surface and keep cold.

Can I make these tacos vegetarian? Yep. Swap the beef for cooked lentils, seasoned black beans or a plant based crumble, then follow the same spice mix and cooking method. Add a little extra tomato paste or oil for flavor and mouth feel.

The Best Taco Recipe Substitutions and Variations

Ground beef (1 lb): swap with ground turkey or chicken for a leaner taco, or use plant based crumbles (Beyond/Impossible) if you want vegetarian, or shred slow cooked beef chuck for richer, juicier tacos.
Small corn or flour tortillas: use warmed lettuce leaves for low carb, small pita rounds if you want something firmer, or crispy taco shells for extra crunch.
Sour cream (1/2 cup): plain Greek yogurt is almost the same but with more protein, try Mexican crema for authenticity, or thin mayo with a squeeze of lime if you’re out.
Tomato paste (2 tbsp): substitute 1/4 to 1/2 cup canned crushed tomatoes reduced on the stove, use 2 tbsp enchilada or taco sauce, or 1 tbsp ketchup in a real pinch.

Pro Tips

1. Brown the meat right and leave a little fat for flavor: sear over medium-high so you get some brown bits, then drain most of the excess fat but leave about a tablespoon or so. that leftover fat helps carry the spices and makes the filling taste way better. don’t crowd the pan or the beef will steam instead of brown.

2. Bloom and caramelize for deeper flavor: stir the spices into the hot pan for 30–60 seconds so they wake up, and cook the tomato paste until it darkens a touch before adding liquid. that little bit of caramelized paste plus scraping the browned bits off the pan is what gives a quick meat mix real depth.

3. Keep guac bright and creamy: add extra lime juice and press plastic wrap right onto the guacamole surface before refrigerating to slow browning, dont rely on the pit trick. if you like chunkier guac, hold back some tomato and cilantro to fold in last minute so it stays fresh.

4. Tortilla and assembly hacks: warm and keep tortillas covered so they stay pliable, OR crisp them quickly with a tiny bit of oil if you want crunch. put cheese on top of the hot meat so it melts fast, and dont overfill the tortillas or they’ll explode all over your lap.

The Best Taco Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Tacos with ground beef recipe to showcase seasoned beef and fresh toppings in an easy, reliable weeknight meal.

Servings

servings

Calories

520

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Large skillet (10–12 inch)
4. Sturdy spatula or wooden spoon
5. Mixing bowls (one medium, two small)
6. Measuring spoons and 1/2 cup measuring cup
7. Fork or potato masher (for guacamole)
8. Cheese grater
9. Baking sheet or second dry skillet (for warming tortillas)

Ingredients

1 lb (450 g) ground beef 80 85% lean
1 small yellow onion, finely diced (about 1 cup)
2 garlic cloves, minced
1 tbsp vegetable oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika or regular paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp tomato paste
1/2 cup low sodium beef or chicken broth or water
8 to 12 small corn or flour tortillas
1 cup shredded cheddar or Mexican blend cheese
2 cups shredded lettuce
1 medium tomato, diced
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 limes
1/2 cup sour cream
2 ripe avocados
1/4 cup pickled jalapeños or sliced fresh jalapeños
Salsa or hot sauce

Directions

Prep everything first so dinner wont turn into chaos: finely dice 1 small yellow onion, mince 2 garlic cloves, dice the tomato, measure 1/2 cup diced red onion for topping, shred 1 cup cheddar or Mexican blend, chop 1/4 cup cilantro, cut 2 limes, and pit 2 ripe avocados.
Make the guacamole quick: mash the avocados with the juice of 1 lime, a pinch of kosher salt, a few tablespoons of the chopped cilantro, and a little freshly ground black pepper. Taste and adjust. Set aside in the fridge.
Heat a large skillet over medium-high and add 1 tbsp vegetable oil. Add the diced yellow onion and cook until soft and slightly golden, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
Add 1 lb ground beef (80 to 85% lean) to the pan. Break it up with a spatula and brown it until no pink remains, 5 to 7 minutes. If there is a lot of fat drain off most of it, but leave a little for flavor.
Sprinkle in the spices: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked or regular paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir and cook 30 to 60 seconds to bloom the spices.
Stir in 2 tbsp tomato paste, cook 1 minute, then pour in 1/2 cup low sodium beef or chicken broth (or water). Scrape up any browned bits and simmer until the mixture thickens and becomes saucy, about 3 to 5 minutes. Taste and tweak salt or heat if needed.
Make a quick lime crema: mix 1/2 cup sour cream with the juice of the second lime and a pinch of salt. Thin with a teaspoon or two of water if you want it drizzleable.
Warm 8 to 12 small corn or flour tortillas in a dry skillet or wrapped in foil in a 350F oven for 5 to 10 minutes. If you like a little crisp, heat a tiny bit of oil in the pan and press the tortilla a few seconds on each side. Keep them covered so they stay pliable.
Assemble: fill each warmed tortilla with seasoned beef, a sprinkle of shredded cheese (let it melt a second), shredded lettuce, diced tomato, diced red onion, a spoonful of guacamole, a drizzle of lime crema, chopped cilantro, pickled or fresh jalapeños and finish with salsa or hot sauce and a lime wedge. Dont overfill the tortillas or they get messy. Serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.