Ground Beef Taco Recipe

Ingredients

• 16corn or wheat tortillas (15 cm)
• 500 gtomatoes
• 2jalapeño peppers
• 1/4sweet onion or red onion
• 8 g (1/2 cup)fresh coriander
• 75 ml (5 tbsp)lemon juice
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)pepper
• 45 ml (3 tbsp)olive oil
• 907 g (2 lb), 80/20minced beef
• 3/4sweet onion or red onion
• 45 ml (3 tbsp)Dan-O's Hot Chipotle Seasoning
• to tastelettuce
• to tasteguacamole
• to tastesour cream
• to tastecheese of your choice

Instructions

1. 1

   Chop the salsa

   Halve the jalapeños lengthways and scrape out the seeds and pale membrane with a small knife or spoon. Finely dice the tomatoes, 1/4 onion, coriander and deseeded jalapeños.

2. 2

   Mix the salsa

   Put the chopped ingredients in a serving bowl with 75 ml lemon juice, 2.5 ml salt and 2.5 ml pepper, then mix well. Cover and set aside. The salsa can sit at room temperature for up to 2 hours or be kept in the fridge for up to 5 days.

3. 3

   Warm the tortillas

   Put 3–4 tortillas between two slightly damp kitchen towels.

4. 4

   Microwave until warm

   Microwave the wrapped tortillas for 30 seconds, until soft and warm.

5. 5

   Oil the tortillas

   If you like, spray a little oil on both sides of each tortilla for a subtle oil flavour; they can also be toasted without oil.

6. 6

   Fold and toast

   Fold each tortilla in half and place it in a toaster. Toast to your preferred crispness; this took about 4 minutes in the original recipe, but timing may vary.

7. 7

   Set shells aside

   Transfer the toasted tortillas to a plate. Leave them to cool; they will become crisper as they do.

8. 8

   Brown the beef

   Heat a frying pan over medium heat and add 45 ml olive oil. Add the minced beef, spoon off excess grease and fry until it is no longer pink.

9. 9

   Soften the onion

   Add the remaining 3/4 onion, chopped, and fry until soft.

10. 10

    Season the filling

    Stir in 45 ml chipotle seasoning until well combined.

11. 11

    Adjust the seasoning

    If you like, add salt and pepper to taste.

12. 12

    Fill the taco shells

    Add a thin layer of each ingredient to each shell, in your preferred order. The suggested order is lettuce, beef, shredded cheese, tomato salsa and guacamole.

What are ground beef tacos?

Tacos are a Mexican dish built around a tortilla folded around a filling, with toppings added to taste. This version brings together seasoned minced beef, a freshly chopped salsa and creamy accompaniments.

The combination works because the toasted shells give a crisp contrast to the juicy salsa and soft beef. The toppings are assembled at the end, so everyone can adjust the balance in their own taco.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 0g protein, 0g carbs, 0g fat.

The tortillas and tomatoes supply most of the carbohydrates, while the beef contributes protein and much of the fat; olive oil, cheese, guacamole and sour cream add further fat. Serve with extra lettuce or other vegetables alongside to add freshness and balance the plate.

A fresh tomato salsa

Chop finely: small pieces of tomato, onion, coriander and jalapeño distribute neatly across the tacos. Removing the jalapeño seeds and membrane gives you a milder starting point.

Crisping the tortillas

Warm first: the brief microwave step softens the tortillas before folding, helping them bend without splitting. Keep them between the slightly damp towels until you are ready to toast them.

Toast to preference: the recipe uses a toaster and gives about 4 minutes as a guide, but appliances differ. Let the shells cool on a plate, as they crisp further as they cool.

Cooking the beef

Brown the meat: cook the beef in the oil over medium heat until it is no longer pink, and spoon away excess grease as directed. Add the chopped onion afterwards so it softens in the pan.

Season last: stir in the chipotle seasoning once the onion is soft. Salt and pepper are optional, so taste before adding them.

Building each taco

Layer lightly: the recipe suggests lettuce, beef, shredded cheese, salsa and guacamole, but leaves the order up to you. A thin layer of each helps keep the shell manageable.

Keep toppings ready: prepare the lettuce, guacamole, sour cream and cheese while the beef cooks. That makes it easier to assemble the tacos while the shells are still crisp.

Timing and serving

Make the salsa first: it can sit covered while you prepare the shells and beef, giving the flavours time to mingle without adding another cooking step.

Serve the tacos soon after assembly so the toasted tortillas retain their crunch. Sour cream is listed among the toppings, though it is not included in the suggested assembly order.

Recipe notes & tips

• Dice the salsa ingredients small so they sit neatly inside the shells.
• Scrape out the jalapeño seeds and membrane before chopping for a milder salsa.
• Keep the tortillas wrapped in damp towels until you are ready to microwave them.
• Spoon off excess grease from the pan as the beef cooks.
• Let toasted shells cool on a plate so they can crisp further.
• Shred the cheese before assembling to make topping each taco quicker.

Variations

• Adjust the heat: leave in some jalapeño seeds for a hotter salsa.
• Swap the onion: use red onion instead of sweet onion as the recipe allows.
• Choose your tortilla: use corn or wheat tortillas, according to preference.
• Change the cheese: top the tacos with your preferred cheese, shredded.
• Add sour cream: include a spoonful with the other toppings when assembling.

Common mistakes to avoid

• Leaving the jalapeño membrane in: scrape it out along with the seeds for the milder version described.
• Skipping the warming step: microwave the tortillas between damp towels for 30 seconds so they soften before folding.
• Over-toasting: check the shells as they toast and stop when they reach your preferred crispness.
• Crowding the toppings: use thin layers so the filling is easier to hold in the shell.
• Adding seasoning too early: stir in the chipotle seasoning after the onion has softened.

How to store

The recipe says freshly made salsa can sit at room temperature for up to 2 hours or be refrigerated for up to 5 days. Store leftover cooked beef and toppings separately in covered containers in the fridge, and reheat the beef in a pan until hot; toasted shells are best made fresh.

Frequently asked questions