Beef Tacos
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Beef Tacos
These ground beef tacos use a homemade seasoning blend that beats the packet every time. Brown the beef, stir in the spices and a little water, and simmer until saucy. Pile it into warm tortillas with your favorite toppings. The whole thing takes about 25 minutes and makes enough filling for 8 tacos, plenty for a family taco night.
Ingredients
- 1 pound ground beef (80/20)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 8 taco shells or small tortillas
- Shredded lettuce, cheese, tomato, and salsa, for serving
Directions
- Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, breaking up the meat, until browned, about 6 minutes.
- Drain off excess fat, leaving about a tablespoon. Stir in the garlic and cook 30 seconds.
- Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the meat.
- Pour in the water and stir. Simmer until the liquid reduces and the filling is saucy, about 5 minutes.
- Warm the taco shells or tortillas according to the package.
- Fill each shell with the beef and top with lettuce, cheese, tomato, and salsa.
Tips and variations
- 80/20 ground beef has enough fat for flavor. Drain off the excess after browning so the tacos are not greasy.
- The splash of water turns the spices into a clingy sauce that coats every bite. Do not skip it.
- Warm the tortillas before filling. A few seconds in a dry skillet makes them pliable and more flavorful.
- Set out toppings in small bowls so everyone builds their own. Leftover filling is great over rice the next day.
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Common questions
- What is the best ground beef for tacos
- An 80/20 blend gives the best flavor and texture. Leaner beef works but can taste dry, so add a little oil if you use it.
- How do I make homemade taco seasoning
- Combine chili powder, cumin, paprika, oregano, salt, and pepper. This recipe builds the blend right into the skillet, no packet needed.
- Can I make taco filling ahead
- Yes. The seasoned beef keeps in the refrigerator for up to 3 days and reheats well with a splash of water to loosen it.
- Hard or soft tortillas for tacos
- Both work. Crisp taco shells give crunch, while warm soft corn or flour tortillas are sturdier for loaded tacos. Use whichever you prefer.
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