Description
These classic ground beef tacos feature perfectly seasoned meat simmered in tomato sauce and spices, served in crispy homemade fried corn tortillas with all your favorite toppings. Quick, easy, and endlessly customizable, they’re the ultimate family-friendly dinner that brings everyone to the table with a smile.
Ingredients
For the Taco Meat:
- 1 lb (about 450 g) ground beef, 70–80% lean (the perfect fat ratio for juicy, flavorful meat)
- 1 tablespoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon dried Mexican oregano (regular oregano works just fine too)
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- ½ teaspoon salt
- ½ cup tomato sauce (brings everything together with a rich, silky texture)
For the Taco Shells:
- 8 white corn tortillas (corn is traditional, but flour tortillas work in a pinch)
- About ½ cup vegetable or avocado oil for frying
Topping Ideas (optional but encouraged!):
- Shredded cheese
- Shredded lettuce
- Diced tomatoes
- Diced onions
- Salsa
- Sour cream
- Avocado or guacamole
- Fresh cilantro
- Lime wedges
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with your wooden spoon, until fully browned with no pink left.
Carefully drain off any excess grease. I like to tilt the pan and spoon out the fat, or you can carefully pour it into an old can. Return the skillet to the heat and reduce to medium-low.
Add the tomato sauce, chili powder, cumin, oregano, granulated garlic, granulated onion, and salt. Mix well so the seasonings evenly coat the beef.
Let the meat mixture cook for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
In a separate skillet, heat the oil over medium-high heat. When hot (test with a corner of tortilla—it should sizzle immediately), fry each tortilla for about 30 seconds per side until lightly crisp but still bendable.
Fill each tortilla with a generous spoonful of taco meat, then add your favorite toppings. This is where everyone gets to make their taco exactly how they like it.
Tacos are best while the shells are crisp and the meat is warm.
Notes
- Don’t buy pre-made taco seasoning packets—making your own with basic spices tastes fresher and lets you control the salt
- Save the beef fat for flavor—if your meat is very lean, don’t drain all the fat; a little bit adds richness
- Double the meat recipe—it freezes beautifully and makes next week’s dinner even faster
- Skip frying if you’re short on time—warm tortillas directly on a gas burner for 15 seconds per side for a softer taco
- Let the meat rest for 2–3 minutes after cooking—this helps the flavors settle and makes it easier to scoop
- Prep Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican