Ground Beef Tacos Recipe

Ingredients

• 8taco shells
• 1avocado, mashed
• 1 tsp (5 ml)chopped coriander
• 2 tsp (10 ml)lime juice
• to tastesalt and pepper
• ½ tsp (2.5 ml)olive oil
• 180 ml (¾ cup)sour cream
• 1 tsp (5 ml)Mexican spice blend
• ½ tsp (2.5 ml)lime juice
• 1 pinchsalt
• 1 canred beans
• 1 mediumred onion, sliced
• 120 ml (½ cup)beef stock
• 1½ tsp (7.5 ml)Cajun spice
• ½ tsp (2.5 ml)garlic powder
• 2 tsp (10 ml)paprika
• to tastesalt
• ½ tbsp (7.5 ml)oil
• 454 g (1 lb)minced beef
• 1 tbsp (15 ml)olive oil
• 1 tbsp (15 g)butter
• 1 mediumonion, chopped
• 1 tbsp (15 g)salt
• ½ tsp (2.5 ml)black pepper
• 1 tsp (5 ml)ground coriander
• 1 tbsp (15 ml)Mexican spice blend
• ½ tbsp (7.5 ml)garlic powder
• 2 tbsp (30 ml)tomato purée
• 120 ml (½ cup)beef stock
• 75 g (½ cup)tomato, diced
• ¼ cup (about 4 g)chopped coriander
• 20cherry tomatoes, chopped
• 1red onion, finely diced
• 1 small bunchfresh coriander, chopped
• 2jalapeños, finely chopped
• 1lime, juiced
• 1 pinchsalt

Instructions

1. 1

   Make the guacamole

   Mash the avocado in a bowl. Mix in the chopped coriander, lime juice, salt, pepper and olive oil. Refrigerate until serving.

2. 2

   Mix the sour cream

   In a small bowl, stir together the sour cream, Mexican spice blend, lime juice and salt. Refrigerate until serving.

3. 3

   Cook the beans

   Heat the oil in a medium pot over medium-high heat. Add the sliced onion and cook for 2 minutes, until tender. Stir in the red beans, Cajun spice, garlic powder, paprika, salt and beef stock; cook for 5 minutes. Carefully transfer the mixture to a blender and blend until smooth. Refrigerate.

4. 4

   Cook the beef

   Heat the olive oil and butter in a large frying pan over medium-high heat. Add the minced beef, salt, pepper, ground coriander, Mexican spice blend and garlic powder. Cook for 2 minutes, breaking up the meat with a spoon. Stir in the chopped onion and cook for 1 minute. Add the tomato purée, beef stock, diced tomato and chopped coriander. Stir and cook for about 3 minutes, then set aside.

5. 5

   Prepare the salsa

   Combine the chopped tomatoes, diced onion, coriander, jalapeños, lime juice and salt in a bowl. Chill until serving.

6. 6

   Fill the shells

   Spread a layer of bean paste inside each taco shell. Add a spoonful of pico de gallo, followed by the beef. Drizzle with guacamole and sour cream, then add more pico de gallo and garnish with extra coriander to serve.

What are ground beef tacos?

Tacos are a much-loved Mexican dish built around a tortilla filled with savoury ingredients and fresh toppings. This version uses crisp taco shells and seasoned minced beef, with a mix of creamy, tangy and fresh accompaniments.

The combination works because each filling brings something different: the bean paste is smooth and savoury, the pico de gallo is bright and juicy, and the guacamole and spiced sour cream soften the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 16g protein, 28g carbs, 24g fat.

The shells and beans provide much of the carbohydrate, while the beef contributes protein and the olive oil, butter, avocado and sour cream contribute fat. Serve with a fresh salad or extra vegetables to balance the plate.

Build the toppings first

Guacamole: Mash the avocado and stir in the coriander, lime, salt, pepper and olive oil. Chilling it while you prepare the other components gives the flavours time to mingle.

Sour cream: The Mexican spice blend and lime turn plain sour cream into a tangy, gently spiced drizzle.

Pico de gallo: Chopped tomatoes, onion, coriander, jalapeño and lime make a fresh topping. Keep it chilled until assembly.

Make a smooth bean paste

Soften the sliced onion before adding the beans, spices and stock, so it has time to become tender as the mixture cooks. After 5 minutes, blend carefully until the paste is smooth.

Transfer the hot mixture carefully to the blender and follow its instructions for blending hot liquids. The finished paste should be thick enough to spread inside the shells.

Season and cook the beef

Add the minced beef and seasonings to the hot oil and butter, breaking the meat into small pieces as it cooks. Then stir in the chopped onion for its brief 1-minute cooking time.

The tomato purée, stock and diced tomato form a moist, savoury coating for the beef. Cook the mixture for about 3 minutes, as directed, and stir in the coriander.

Assemble just before eating

Start with bean paste in each shell, then add pico de gallo and beef. Finish with guacamole and sour cream, plus another spoonful of salsa and coriander.

Assembling at the table helps the shells stay crisp. Set out the toppings separately so each person can add as much as they like.

What to serve alongside

Serve the tacos with extra lime wedges and any remaining pico de gallo. A simple green salad or sliced vegetables can add a fresh contrast to the rich beef and creamy toppings.

If you are serving a group, put the fillings and toppings in separate bowls and let everyone build their own tacos.

Recipe notes & tips

• Prepare the guacamole, spiced sour cream and pico de gallo before cooking the beef.
• Break the beef into small pieces as it cooks so it is easy to portion into the shells.
• Blend the bean mixture until smooth for a spreadable filling.
• Keep the cold toppings refrigerated until you are ready to assemble.
• Fill the shells just before serving to help them stay crisp.

Variations

• Adjust the heat: Use fewer jalapeños for a milder pico de gallo.
• Add extra crunch: Serve shredded lettuce alongside the fillings.
• Make it tangier: Put extra lime wedges on the table.
• Change the herbs: Use a little extra chopped coriander as a finishing garnish.
• Serve deconstructed: Put the fillings in bowls and let everyone assemble their own.

Common mistakes to avoid

• Overcooking the beef: Follow the short cooking times and remove it from the heat once the final mixture has cooked for about 3 minutes.
• Skipping the onion step: Cook the sliced onion for 2 minutes before adding the beans so it can soften.
• Blending carelessly: Transfer the hot bean mixture with care and follow your blender’s instructions for hot liquids.
• Filling shells too early: Assemble close to serving time to help prevent the shells from losing their crispness.
• Adding warm toppings: Chill the guacamole, sour cream and pico de gallo until you are ready to serve.

How to store

Store the beef, bean paste and each topping separately in covered containers in the fridge for up to 3 days. Reheat the beef and bean paste until piping hot, then assemble in fresh taco shells; the toppings are best served cold.

Frequently asked questions