Classic Beef Tacos Mexican (Printable)

Flavored beef in tortillas topped with fresh lettuce, cheese, and salsa for a quick and tasty meal.

# 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)

# 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 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it up with a spatula. Cook until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix thoroughly.
05 - Pour in water and simmer for 2 to 3 minutes until the mixture thickens slightly. Remove from heat.
06 - Warm taco shells following package directions.
07 - Fill each taco shell with a generous portion of beef filling. Top with shredded lettuce, cheddar cheese, salsa, and optional garnishes such as diced tomato, sour cream, chopped cilantro, and a lime wedge.
08 - Serve tacos immediately while warm.

# Chef’s Tips:

01 -
  • The seasoning blend tastes like you've been simmering this for hours, even though it takes 15 minutes of actual work.
  • You can set out toppings and let everyone build their own version, which somehow makes casual dinner feel special.
  • Ground beef is forgiving and affordable, so you can make a batch for weeknight dinner without any stress.
02 -
  • Don't skip draining excess beef fat if it pools in the pan, because grease dilutes all the spice flavors you just built.
  • Warm your tortillas or shells before filling them, because temperature matters more than you'd think for how they taste and hold together.
  • Add water at the very end because it helps the spices meld together and creates a light sauce instead of dry meat crumbles.
03 -
  • Don't drain all the fat from the beef because a little bit carries flavor and keeps the meat tender instead of dry.
  • Taste and adjust seasoning before adding water, since salt and spices are harder to fix once liquid goes in.
  • Set out toppings in small bowls on a cutting board so everything looks intentional and people feel like they're at a proper taco bar.
Return