Beef Tacos Classic Mexican (Printable Version)

Seasoned ground beef in tortillas topped with lettuce, cheese, and salsa for a vibrant 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 iceberg lettuce, shredded
15 - 1 cup cheddar cheese, shredded
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 Make:

01 - Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and sauté for 30 seconds until fragrant.
03 - Add ground beef to the skillet. Break it up with a spatula and cook until browned and fully cooked, approximately 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 let the mixture simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Heat taco shells according to package instructions until warm and pliable or crispy.
07 - Fill each shell with a generous portion of the beef mixture. Top with shredded lettuce, cheddar cheese, salsa, and optional diced tomato, sour cream, chopped cilantro, and a squeeze of lime.
08 - Serve tacos immediately while warm.

# Expert Suggestions:

01 -
  • Dinner lands on the table in 30 minutes flat, no stress required.
  • The spice blend tastes like you've been simmering it for hours when really it's just clever seasoning.
02 -
  • Don't drain the beef too aggressively—that rendered fat is where the flavor lives, not something to fear.
  • The spices need direct heat for just a minute after you add them, so don't add the water immediately or you'll wash away the toasting magic.
03 -
  • Toast your spices in the pan for exactly one minute after adding them—this is the difference between tasting spiced and tasting authentic.
  • Render the beef properly by not stirring constantly; let it sit for 30 seconds at a time so it develops color and texture instead of just turning gray.
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