Ground Beef Tacos

Ingredients

• 10 ml (2 tsp)ground cumin
• 7.5 ml (1½ tsp)chilli powder
• 1.25 ml (¼ tsp)paprika
• 1.25 ml (¼ tsp)chilli flakes
• 2.5 ml (½ tsp)dried oregano
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)ground black pepper
• 15 ml (1 tbsp)olive oil
• 500 gground beef
• 3 clovesgarlic, minced
• 150 g (1 cup)onion, finely diced
• 30 ml (2 tbsp)tomato paste
• 120 ml (½ cup)water
• 8–12corn or flour tortillas
• To tasteMexican cheese blend or cheddar cheese, freshly shredded
• To tastesalsa
• To tasteguacamole
• To tastesour cream
• To tastelime wedges
• To tastecilantro, chopped

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a pan over medium-high heat. Add the ground beef and cook until browned, about 5 minutes.

2. 2

   Cook the aromatics

   Add the garlic and onion, then cook for about 5 minutes, until the onion turns translucent.

3. 3

   Add the seasoning

   Stir in all the taco seasoning spices and cook for 1 minute.

4. 4

   Thicken the sauce

   Add the tomato paste and water, stirring to combine. Continue cooking for about 5 minutes, until the sauce has thickened.

5. 5

   Fill the tortillas

   Fill the tortillas with the beef and your chosen toppings. Serve with lime wedges and extra salsa, guacamole, or both.

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 beef seasoned with cumin, chilli, oregano and other spices.

The quick tomato-and-water sauce coats the beef and helps keep the filling moist. Tortillas and toppings are served alongside so each person can assemble a taco to suit their taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 31g protein, 47g carbs, 27g fat.

The beef supplies most of the protein and fat, while the tortillas contribute most of the carbohydrates; cheese and sour cream add further fat and protein. For a more balanced plate, serve the tacos with a generous portion of fresh vegetables or salad.

The seasoning blend

Warm spices: cumin and paprika bring earthy flavour, while chilli powder and flakes add heat. Oregano, salt and black pepper round out the mix.

Even coverage: stir the seasoning into the browned beef and aromatics, then give it a minute to cook before adding the liquid.

Brown the beef well

Room to brown: spread the beef across the pan rather than piling it up, so it has a chance to colour. If the pan is crowded, cook in batches.

Small pieces: break the beef up as it cooks for a filling that is easy to spoon into tortillas.

Build a thick filling

Tomato paste: stirring it into the beef before the water helps distribute its concentrated flavour through the filling.

Doneness cue: cook the mixture until the sauce has thickened and clings to the beef, about 5 minutes after adding the water.

Choose your tortillas

Corn tortillas: these give the tacos a distinct corn flavour and are often smaller, so the recipe may make more tacos.

Flour tortillas: these are generally softer and larger. Use 8–12 tortillas as directed, depending on their size and how generously you fill them.

Set out the toppings

Fresh finish: lime wedges and chopped cilantro add brightness to the savoury beef. Offer them at the table so diners can add as much as they like.

Creamy and tangy: cheese, sour cream, salsa and guacamole provide contrasting flavours and textures. Serve extras alongside for easy topping.

Recipe notes & tips

• Mix the seasoning ingredients together before they go into the pan for more even distribution.
• Break the beef into small pieces as it browns so the filling is easy to portion.
• Let the sauce reduce until it clings to the meat rather than pooling in the pan.
• Warm the tortillas before serving, following the instructions on their packaging.
• Put toppings in separate bowls so everyone can assemble their own tacos.
• Serve lime wedges at the table for a fresh squeeze over the finished tacos.

Variations

• Milder filling: reduce or omit the chilli flakes to soften the heat.
• Extra heat: add more chilli flakes to the seasoning blend.
• Cheese choice: use freshly shredded cheddar or a Mexican cheese blend.
• Topping swap: choose salsa, guacamole, sour cream and cilantro in the combination you prefer.
• Corn tortillas: use corn tortillas for their distinctive flavour and smaller format.
• Flour tortillas: choose flour tortillas for a soft, larger wrap.

Common mistakes to avoid

• Crowded pan: the beef may steam instead of brown; spread it out or cook it in batches.
• Large beef pieces: they are awkward to fill tortillas with; break the meat up as it cooks.
• Skipped seasoning minute: the spices may taste raw; cook them with the beef for 1 minute before adding the sauce ingredients.
• Watery filling: it can make tortillas soggy; continue cooking until the sauce thickens, about 5 minutes.
• Overfilled tortillas: they can be difficult to eat; start with a modest amount of beef and add toppings to taste.

How to store

Refrigerate leftover beef filling in a covered container and use within 3 days. Reheat it in a pan or microwave until piping hot; store tortillas and toppings separately and assemble just before serving.

Frequently asked questions