Classic Beef Tacos (Printable version)

Mexican-style tacos with seasoned beef, fresh lettuce, shredded cheese, and zesty salsa in your choice of shells.

# What You'll 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)

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
04 - Mix in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
05 - Pour in water and reduce heat. Simmer for 2 to 3 minutes until the mixture thickens slightly, then remove from heat.
06 - Warm the taco shells according to package instructions.
07 - Fill each shell generously with beef mixture. Top with shredded lettuce, cheddar cheese, salsa, and optional diced tomato, sour cream, cilantro, and a squeeze of lime.
08 - Serve immediately while warm.

# Expert Hints:

01 -
  • The beef filling comes together in under fifteen minutes but tastes like it simmered all afternoon
  • Soft and crunchy tortilla options mean everyone builds exactly what they are craving
  • The spice blend hits that perfect balance between kid-friendly and actually interesting
02 -
  • The beef mixture actually tastes better after sitting for a few minutes, so do not stress if you need to reheat slightly before serving
  • Draining the fat is optional but I usually do it for a cleaner flavor that lets the spices shine through
  • These reheat surprisingly well if you store the beef separately from the tortillas
03 -
  • Double the beef filling and freeze half for an even faster dinner next time
  • Homemade salsa takes five minutes and makes these feel restaurant special
  • A pinch of cinnamon in the spice blend adds subtle depth nobody can quite identify
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