Beef Tacos Mexican Style (Printable)

Seasoned ground beef in soft or crunchy tortillas with fresh toppings

# 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

→ Taco Assembly

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
17 - 1 medium tomato, diced
18 - ½ cup sour cream
19 - Fresh cilantro, chopped
20 - Lime wedges

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 2–3 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes until fully browned and cooked through. Drain excess fat if necessary.
04 - Add tomato paste, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to coat the beef evenly with spices.
05 - Pour in water and reduce heat to medium-low. Simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat.
06 - Heat taco shells according to package instructions, either in a dry skillet, oven, or microwave until warmed through.
07 - Fill each warmed shell with a generous portion of seasoned beef. Top with shredded lettuce, cheddar cheese, salsa, diced tomato, sour cream, and fresh cilantro as desired.
08 - Arrange tacos on a serving platter with lime wedges on the side. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef filling comes together in under twenty minutes but tastes like it simmered all day
  • Customizable toppings mean even picky eaters build exactly what they want
  • Leftovers freeze beautifully for those nights when cooking feels impossible
02 -
  • Draining too much fat makes the beef dry, so leave at least a little bit in the pan
  • The filling needs those two minutes of simmering time for the spices to properly bloom
  • Warm shells hold together better than cold ones and make the whole taco experience more satisfying
03 -
  • Double the beef filling and freeze half for a future dinner when time is tight
  • Warm your shells directly over a low gas burner for thirty seconds for restaurant-quality soft tortillas
  • Mix a little lime juice into the sour cream to cut through the richness
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