Ground Beef Tacos

Ingredients

• 454 g (1 lb)lean ground beef
• ½ mediumonion, chopped
• 15 mlchilli powder
• 10 mlcumin
• 2.5 mlkosher salt
• 2.5 mlground black pepper
• 1.25 mlgarlic powder
• 1.25 mlonion powder
• 1.25 mlpaprika
• 1.25 mloregano
• 1.25 mlred pepper flakes
• 2 pinchesground cayenne pepper
• 30 mlbeef or chicken stock
• 8taco shells, crunchy or soft
• To tastechopped lettuce
• To tastechopped tomatoes
• To tastegrated cheese, such as Cheddar, Cheddar Jack or Monterey Jack
• To tastepickled jalapeños

Instructions

1. 1

   Brown the beef

   Brown the beef in a large frying pan, breaking it up as it cooks. About halfway through, add the onion and continue cooking until the beef is browned and the onion is soft. Drain off any excess fat.

2. 2

   Season the filling

   Reduce the heat to low. Stir in the chilli powder, cumin, salt, black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, cayenne and stock. Simmer for 4–5 minutes.

3. 3

   Fill the shells

   Share the beef mixture evenly between the 8 taco shells. Add the toppings you want and serve promptly.

What are ground beef tacos?

Tacos are a Mexican dish built around a tortilla or shell filled with savoury ingredients and finished with toppings. This version uses browned beef, a homemade spice mix and a choice of crunchy or soft shells.

The short cooking time makes it handy for a busy evening, while adding the spices directly to the beef gives the filling its flavour in one pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 13g protein, 9g carbs, 6g fat.

The beef provides most of the protein and fat, while the taco shells contribute most of the carbohydrates; cheese adds more fat and protein if used. Serve with extra lettuce or tomatoes, or add a vegetable-based side, to balance the plate.

The homemade seasoning

Warm spices: chilli powder, cumin, paprika and oregano give the beef a savoury, aromatic base. Garlic and onion powders layer in extra savouriness alongside the fresh chopped onion.

Heat: red pepper flakes and cayenne bring an extra kick. Use the listed amounts for a gently warming filling, or leave out some of the chilli ingredients if you prefer less heat.

Browning the beef

Break it up: separate the beef into small pieces as it cooks so it browns evenly and is easy to divide between the shells.

Add the onion part-way through browning, as directed. Cook until it is soft and the beef is brown, then drain excess fat before adding the seasonings.

Simmering for flavour

Low heat: once the spices and stock are in, keep the pan at a gentle simmer for 4–5 minutes. This gives the seasoning time to coat the beef without rushing the final stage.

Texture cue: the mixture should be moist and well combined. If it looks very wet, let it simmer briefly; avoid cooking it until it becomes dry.

Choosing shells and toppings

Shell choice: crunchy shells add a crisp contrast, while soft shells make the filling easier to fold around. Either works with this beef mixture.

Fresh toppings: lettuce and tomatoes add freshness, while grated cheese and pickled jalapeños bring richness and tang. Add them just before serving so the shells stay at their best.

Making it a meal

Serve the tacos promptly after filling, with any extra lettuce, tomatoes or jalapeños at the table. A simple side of beans or a green salad can round out the meal.

For a spread, put the toppings in separate bowls and let everyone build their own tacos. This also makes it easy to adjust the heat and amount of cheese.

Recipe notes & tips

• Chop the onion before you start so it is ready to add part-way through browning.
• Break the beef into small pieces as it cooks for an evenly textured filling.
• Drain excess fat before adding the spices and stock.
• Keep the heat low during the 4–5-minute simmer to help prevent the filling from drying out.
• Prepare the toppings while the beef cooks, then add them just before serving.

Variations

• Milder filling: reduce or omit the cayenne and red pepper flakes.
• Extra heat: add more pickled jalapeños at the table.
• Cheese choice: use Cheddar, Cheddar Jack or Monterey Jack, as listed.
• Soft-shell tacos: use soft taco shells instead of crunchy ones.
• Chicken stock: use chicken stock in place of beef stock.

Common mistakes to avoid

• Leaving the beef in large clumps: break it up as it browns so the filling is easy to portion.
• Adding the onion too late: add it about halfway through browning so it has time to soften.
• Skipping the draining step: remove excess fat before seasoning for a less greasy filling.
• Cooking the spices over high heat: lower the pan heat before adding them to avoid scorching.
• Filling shells too early: assemble just before serving to help prevent them becoming soft.

How to store

Refrigerate leftover beef filling in a covered container and use within 3–4 days. Store shells and toppings separately; reheat the filling in a pan until piping hot before assembling.

Frequently asked questions