Tacos

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)ground beef
• 75 g (1/2 cup)finely chopped onion
• 120 ml (1/2 cup)tomato sauce
• 15 ml (1 tablespoon)chilli powder
• 2.5 ml (1/2 teaspoon)salt
• 3.75 ml (3/4 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)dried oregano
• 1.25 ml (1/4 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)onion powder
• 150 g (1 cup)grape or cherry tomatoes
• 90 g (2 cups)shredded romaine lettuce
• 1avocado, peeled and cubed
• 53 g (1/3 cup)red onion, sliced, diced or pickled
• To tasteshredded Cheddar cheese
• To tastesour cream
• To tastelime slices
• 8tortillas

Instructions

1. 1

   Brown the beef

   Heat the oil in a large frying pan over a medium heat. Add the beef and break it up with a wooden spoon as it cooks. Add the chopped onion and cook until the beef is browned all over and no longer pink.

2. 2

   Drain the fat

   Drain any excess fat from the pan, then return it to the hob and turn the heat down to low.

3. 3

   Add the seasoning

   Add the 120 ml (1/2 cup) tomato sauce and taco seasoning to the beef. Stir until the meat is coated in the sauce.

4. 4

   Simmer the filling

   Let the beef mixture simmer for 5 minutes.

5. 5

   Fill the tacos

   Spoon the taco meat into the taco shells and add the toppings.

6. 6

   Serve with sides

   Serve with your favourite salad and sides.

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 uses minced beef seasoned with spices and tomato sauce, then finishes with crisp lettuce, avocado and other fresh additions.

The quick stovetop filling makes these practical for a weeknight meal. A mix of warm, savoury meat and cool toppings gives each taco a contrast of flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 16g protein, 23g carbs, 24g fat.

The tortillas and tomato sauce contribute most of the carbohydrates, while the beef supplies much of the protein and the oil, beef, avocado, cheese and sour cream contribute fat. Serve with extra salad or vegetables, and adjust the cheese and sour cream to suit your plate.

The seasoned beef

Spice blend: Chilli powder, cumin, oregano, garlic powder and onion powder season the meat, while salt brings out its savoury flavour.

Tomato sauce: Stirring it through the cooked beef helps bind the seasoning to the meat and keeps the filling moist as it simmers.

Getting the texture right

Break up the beef as it cooks so it browns in smaller pieces that are easy to tuck into a tortilla. Cook until no pink remains, then drain excess grease before adding the sauce.

After the tomato sauce goes in, keep the heat low and simmer for the full 5 minutes. The filling should be coated and spoonable rather than watery.

Fresh toppings and tortillas

Crisp toppings: Romaine, grape or cherry tomatoes and red onion bring freshness and crunch alongside the rich beef.

Creamy toppings: Cubed avocado, Cheddar and sour cream make the tacos more substantial; lime adds a bright, tangy finish. Add the toppings just before serving so the lettuce stays crisp.

A simple serving plan

Set out the beef and toppings separately so everyone can assemble their own tacos. This also makes it easy to use more or less of each topping.

The recipe suggests serving the tacos with a favourite salad and sides. A simple green salad or extra vegetables can round out the meal.

Recipe notes & tips

• Use a large frying pan so the beef has room to brown.
• Break up any large clumps of beef while it cooks.
• Drain excess grease before stirring in the tomato sauce.
• Keep the heat low during the 5-minute simmer to prevent the sauce catching.
• Prepare the toppings while the filling simmers to make serving quicker.
• Add lime just before eating for a fresh citrus note.

Variations

• Milder filling: Use less chilli powder for a gentler spice level.
• Extra heat: Add more chilli powder to the beef seasoning.
• Pickled onion: Use pickled red onion for a sharper, tangier topping.
• Cheese swap: Use another shredded cheese in place of Cheddar.
• Soft or crisp shells: Choose the tortilla or taco shells you prefer for serving.

Common mistakes to avoid

• Crowding the pan: The beef may steam rather than brown; use a large frying pan.
• Leaving large clumps: The filling will be harder to portion; break the beef up as it cooks.
• Skipping the drain: Excess grease can make the filling oily; drain it before adding the sauce.
• Using high heat to simmer: The sauce can catch on the pan; keep the hob on low.
• Adding toppings too early: The lettuce can lose its crispness; assemble just before serving.

How to store

Keep leftover beef filling in a covered container in the fridge for up to 3 days, separate from the toppings and tortillas. Reheat the filling in a pan over a low heat or in the microwave until hot throughout; assemble the tacos just before serving.

Frequently asked questions