Beef Tacos Classic Mexican (Printable Version)

Seasoned ground beef with fresh lettuce, cheese, and salsa in soft or crunchy taco shells.

# Ingredient List:

→ 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

→ For the 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 the chopped onion and cook 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it up with a spatula. Cook about 5 to 7 minutes until browned and fully cooked. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until combined.
05 - Pour in water and simmer for 2 to 3 minutes until the mixture thickens slightly. Remove from heat.
06 - Heat taco shells according to package instructions until warm and pliable.
07 - Fill each shell with a generous portion of the beef filling. Top with shredded lettuce, cheddar cheese, salsa, and optional ingredients such as diced tomato, sour cream, cilantro, and a squeeze of lime.
08 - Present tacos immediately for best texture and flavor.

# Expert Advice:

01 -
  • Dinner comes together in thirty minutes, which means you can make this on a Tuesday night without losing your mind.
  • Every component is customizable, so even picky eaters can build exactly what they want.
  • The beef filling has enough spice and depth that it tastes like you spent hours on it, but you didn't.
02 -
  • Don't skip browning the beef properly—that caramelized exterior is where half the flavor lives, so don't rush it or crowd the pan.
  • The spices need to toast in the pan for a moment after you add them; this turns them from powder into something with real dimension and depth.
03 -
  • Make the beef filling up to an hour ahead of time and keep it warm in the skillet on low heat—the flavors actually get better as they sit together.
  • If you're feeding a crowd, set up a simple assembly line and let people fill their own shells; it's faster and more fun than playing short-order cook.
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