Ground Beef Tacos

Ingredients

• 10 ml (2 teaspoons)olive oil
• 454 g (1 pound)ground beef
• 150 g (1 cup; about ½ onion)sweet or yellow onion
• 1 × 425 g can (15 ounces), drained and rinsedblack beans (optional)
• 120 ml (½ cup)water
• 120 ml (½ cup)tomato sauce
• 60 ml (4 tablespoons)taco seasoning
• To tastetortillas
• To tasteromaine lettuce
• To tasteblack olives
• To tastetomatoes
• To tasteshredded cheese
• To tastesour cream
• To tastesalsa

Instructions

1. 1

   Cook the onion

   Heat 10 ml (2 teaspoons) of oil in a cast-iron skillet over medium heat. Add the onion and cook for about 5 minutes, until translucent. Move it to the edges of the pan and raise the heat to medium-high.

2. 2

   Brown the beef

   Add the ground beef and leave it undisturbed for 2–3 minutes to sear. Turn it over and cook for another 2 minutes, then break it up with a meat chopper or wooden spoon and let it sear again. Keep breaking it up and browning it; once browned, drain off the grease.

3. 3

   Simmer the filling

   Return the beef and onion to the pan. Add the black beans, water, tomato sauce and taco seasoning, then stir to combine. Bring to a simmer, lower the heat, cover and cook for 15–20 minutes, or until tender.

4. 4

   Build the tacos

   Spoon the meat filling into tortillas and add your preferred toppings.

What are ground beef tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and finished with toppings. This version uses browned ground beef, onion and taco seasoning, with optional black beans for an extra hearty filling.

The beef is seared before it simmers with tomato sauce and water, so the filling gets time to become tender and take on the seasoning. Lettuce, tomatoes, olives, cheese, sour cream and salsa add a mix of fresh, tangy and creamy finishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 20g protein, 16g carbs, 9g fat.

The beef supplies most of the protein and some of the fat, while the tortillas, beans and tomato sauce contribute carbohydrates. Cheese and sour cream add more fat; for balance, serve a generous amount of lettuce and tomatoes alongside the tacos.

The filling ingredients

Beef and onion: Browning the beef after softening the onion builds the savoury base. Draining the grease before adding the other filling ingredients keeps the mixture from becoming overly oily.

Beans and sauce: Black beans are optional, while tomato sauce, water and taco seasoning form the simmering liquid. Rinsing and draining canned beans helps them blend into the filling without extra canning liquid.

Getting a good sear

Give the beef a couple of minutes untouched in the hot pan before breaking it up. That pause helps it brown rather than immediately turning into small pieces that release moisture.

Break it up in stages and let it sear again as directed. If the pan is crowded, the meat may release liquid and steam instead of browning.

Simmering to tenderness

Once the beans, water, tomato sauce and seasoning are mixed in, bring the pan to a simmer before turning the heat down. Keep it covered for 15–20 minutes so the filling can cook gently.

Check the texture towards the end of the cooking time. The filling should be tender and spoonable; if it needs more time, continue simmering until it reaches that texture.

Choosing and adding toppings

Fresh toppings: Romaine lettuce and tomatoes bring crunch and freshness. Slice or prepare them while the filling simmers.

Finishing touches: Black olives, shredded cheese, sour cream and salsa let each person adjust their taco. Add toppings just before serving to keep the lettuce crisp.

Serving the tacos

Spoon the filling into tortillas and offer the toppings separately for an easy build-your-own meal. A simple side of salad or extra vegetables can round out the plate.

Keep the filling warm while serving, but avoid assembling tacos too far ahead: the moisture in the filling and toppings can soften the tortillas.

Recipe notes & tips

• Use a wide skillet so the beef has room to brown rather than steam.
• Drain the browned beef before adding the beans and sauce, as directed.
• Stir the filling well so the seasoning is distributed through the beef and beans.
• Prepare the toppings while the filling simmers to make serving easier.
• Keep the toppings separate until serving so the lettuce stays crisp.

Variations

• Skip the beans: Leave them out for a beef-only filling.
• Use a different bean: Swap in drained, rinsed pinto beans if preferred.
• Add heat: Serve with a spicier salsa or add chilli to the toppings.
• Change the cheese: Use your preferred shredded cheese in place of the usual choice.
• Make a taco bowl: Serve the filling and toppings without tortillas.

Common mistakes to avoid

• Breaking up the beef too soon: Let it sear for 2–3 minutes first to encourage browning.
• Crowding the skillet: Brown the meat in batches if it cannot sit in a single layer.
• Skipping the draining step: Drain off the grease after browning so the filling is not too oily.
• Boiling the filling hard: Lower the heat after it reaches a simmer and cook it covered.
• Adding toppings too early: Assemble just before serving to avoid soggy tortillas and limp lettuce.

How to store

Refrigerate leftover filling in a covered container for up to 3 days, keeping it separate from the toppings and tortillas. Reheat the filling in a pan over low heat or in the microwave until hot throughout; add a splash of water if it seems dry. Store prepared toppings separately and assemble tacos just before eating.

Frequently asked questions