There are some dinners that never go out of style, and in our house, ground beef tacos are definitely one of them!
Honestly, who doesn’t love taco night?
A skillet full of deliciously seasoned ground beef, warm tortillas, crunchy taco shells, and a table covered with all kinds of toppings. Shredded lettuce, tomatoes, cheese, sour cream, salsa, and whatever else happens to sound good.
And the best part? Everybody gets to make their tacos exactly the way they like them.
Some people pile on the toppings until they can barely close the shell. Others keep things simple with just meat and cheese. And then there are those of us who inevitably overfill our tacos and end up eating half of dinner off the plate with a fork.
That’s part of the fun!
Why We Love Good Old-Fashioned Ground Beef Tacos
I love experimenting in the kitchen, trying new ingredients, and making dishes that take a little extra time and attention.
But sometimes? I just want tacos.
There’s something comforting about a meal that doesn’t require hours in the kitchen or a long list of fancy ingredients.
Ground beef tacos are inexpensive, easy to prepare, and endlessly customizable. They’re perfect for a busy weeknight, a casual family dinner, or feeding a crowd.
And let’s not forget the leftovers. Taco meat is wonderful the next day in a salad, over rice, stuffed into a quesadilla, or even spooned over a baked potato.
Nothing goes to waste around here if I can help it!
Let’s Talk About the Beef
The heart of a good ground beef taco is, of course, the beef.
I prefer using 80/20 or 85/15 ground beef. A little fat adds flavor and helps keep the meat from becoming dry.
The trick is to let the beef brown nicely before adding the seasonings. That browning develops flavor, and it makes a difference.
And while there’s absolutely nothing wrong with grabbing a packet of taco seasoning (we’ve all done it!), making your own is incredibly easy.
Chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper are really all you need.
I also like adding a little tomato paste and water or beef broth. It gives the meat that slightly saucy texture that clings to the beef instead of leaving it dry and crumbly.
Good taco meat should be flavorful and juicy, but never swimming in liquid.
Crunchy Shells or Soft Tortillas?
Now here’s a question that could start a family debate!
Are you a crunchy taco person or a soft tortilla person?
I happen to think both deserve a place at the table.
Crunchy corn shells have that wonderful texture, although they do have a habit of falling apart just when you’re about to take the perfect bite.
Soft flour tortillas are easier to manage and hold all those delicious toppings without quite as much mess.
And don’t forget soft corn tortillas! They’re especially good when lightly warmed in a skillet.
My advice? Put out a little of everything and let everyone choose.
Toppings Are Half the Fun!
This is where taco night really gets interesting.
I love setting out little bowls of toppings so everyone can build their own masterpiece.
Some of our favorites include:
- Shredded iceberg or romaine lettuce
- Diced fresh tomatoes
- Shredded cheddar or Mexican-blend cheese
- Sour cream
- Salsa or pico de gallo
- Diced red or white onions
- Sliced jalapeños
- Avocado or guacamole
- Fresh cilantro
- Lime wedges
- Hot sauce
And if you want to change things up a bit, try pickled red onions, crumbled cotija cheese, or a drizzle of chipotle crema.
You don’t need all of these, of course. Sometimes lettuce, tomato, cheese, and sour cream are all a good taco needs.
How to Make Ground Beef Tacos
The whole process couldn’t be much easier.
Start by browning your ground beef in a large skillet, breaking it into small pieces as it cooks. Drain off any excess grease, but leave a little behind for flavor.
Add your seasonings and tomato paste, stirring everything together so the beef gets nicely coated.
Pour in a little water or beef broth and let everything simmer for several minutes. The liquid will reduce, the seasonings will blend, and you’ll have wonderfully flavorful taco meat.
While the beef simmers, warm your tortillas or crisp your taco shells and prepare all those toppings.
Then bring everything to the table and let the taco building begin!
A Few Tips for Better Tacos
Don’t rush the browning. Let the beef develop some color before adding your seasonings. That’s where a lot of the flavor comes from.
Toast your spices. Stirring the seasonings into the warm beef for about 30 seconds before adding liquid helps bring out their flavor.
Warm those tortillas! A warm tortilla is softer, more flexible, and tastes so much better than one straight from the package.
Don’t overfill your tacos. I know, I know. Easier said than done!
Make extra meat. Seriously. You’ll thank yourself tomorrow.
What to Serve With Ground Beef Tacos
Tacos can certainly be a meal all by themselves, especially when you’ve got plenty of toppings.
But if you’re looking to round out dinner, there are so many delicious possibilities.
Mexican rice, cilantro-lime rice, Spanish quinoa, refried beans, black beans, or a simple corn salad all work beautifully.
Chips with salsa or guacamole are always welcome, too.
And for something fresh, a crunchy cabbage slaw with lime dressing is a wonderful contrast to the warm, seasoned beef.
And oh, by the way, you could make a taco SALAD with any or all of these ingredients! Our latest favorite addition is the Spanish quinoa. It is fabulous to eat and easy to make. And if you need a break from rice, quinoa is such a healthy, delicious option!
Leftovers? Absolutely!
Leftover taco meat is one of those things I actually look forward to having in the refrigerator.
Use it for taco salads, nachos, quesadillas, burritos, or loaded baked potatoes.
Store the cooked beef in an airtight container in the refrigerator for up to 3 to 4 days, or freeze it for up to 3 months for best quality.
Reheat it gently with a splash of water or broth to bring back that lovely saucy texture.
Easy Seasoned Ground Beef Tacos
Ingredients
For the Taco Meat
- 1 pound ground beef (80/20 or 85/15) (80/20 or 85/15)
- 1 tbsp tomato paste
- ½ cup water or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
For Serving
- 8 –12 crunchy taco shells or soft tortillas
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar or Mexican-blend cheese
- Sour cream
- Salsa
- Your favorite additional toppings
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and fully cooked.
- Drain off excess grease, leaving a small amount in the skillet for flavor.
- Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Stir well and cook for about 30 seconds.
- Stir in the tomato paste until evenly distributed.
- Pour in the water or beef broth and stir to combine.
- Reduce the heat to medium-low and simmer uncovered for 5–8 minutes, stirring occasionally, until the liquid has reduced and the beef is nicely coated.
- Taste and adjust seasonings as needed.
- Warm the tortillas or taco shells according to package directions.
- Fill each shell with seasoned beef and add your favorite toppings.
- Serve immediately and enjoy!
Notes
- Use 3 tablespoons of Taco Seasoning if you’d like – replaces the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper from the ingredients list. All good – whatever is easier for you!
- For a little heat, add ¼ teaspoon cayenne pepper or some crushed red pepper flakes.
- For a milder flavor, reduce the chili powder to 1½ tablespoons.
- If the meat becomes too dry, add another tablespoon or two of water or broth.
- Ground turkey can be substituted for ground beef, although you may need a little oil to help with browning.
- The seasoning blend can be mixed ahead of time and stored in an airtight container.
- PLEASE try these ingredients in a SALAD instead of using the taco shells or tortillas as a base. Just break up some of those crunchy taco shells and add them on top of the salad. Still delicious and not as MESSY!
Sometimes the simplest meals are the ones we enjoy the most. There’s nothing fancy about a good old-fashioned ground beef taco, and that’s exactly why I love them. A little seasoned beef, a handful of your favorite toppings, and dinner is on the table. And somehow, taco night always makes everybody happy! So whether you’re a crunchy shell lover or prefer a soft tortilla, pile on those toppings and enjoy every messy, delicious bite. And tell me, what’s your favorite way to build a taco? I’d love to hear!
