Beef Tacos Classic Mexican (Printer-friendly)

Seasoned ground beef in tortillas with fresh lettuce, cheddar cheese, and salsa for an easy, flavorful dish.

# 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 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/3 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 - 1/2 cup sour cream (optional)
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until evenly combined.
05 - Pour in water and simmer for 2 to 3 minutes until the mixture thickens slightly. Remove from heat.
06 - Heat taco shells as per package instructions.
07 - Fill each taco shell with a generous portion of beef mixture, then top with shredded lettuce, cheese, salsa, and optional diced tomato, sour cream, cilantro, and lime wedges.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • Dinner comes together in 30 minutes, which means weeknight wins without the stress.
  • The spice blend is perfectly balanced so you can taste the cumin and paprika without it overpowering anything.
  • You control every topping, so picky eaters and adventurous ones can sit at the same table happy.
02 -
  • Don't skip browning the meat properly—that deep color means you're building flavor, not just cooking protein.
  • The water amount matters because it creates a sauce that clings to the meat instead of either drying out or becoming soupy.
03 -
  • Shred your cheese fresh if you can—pre-shredded cheese has anti-caking agents that make it melt oddly in the warm filling.
  • A hot skillet and properly browned beef are worth the extra two minutes it takes to get them right.
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