There’s something very satisfying about quick, hands-on tacos that taste like you spent more time on them than you did. These ground beef tacos come together in about 25–30 minutes, use pantry spices, and riff on the classic taco joint formula: well-seasoned beef, warm tortillas, and bright toppings. If you want to serve them with a hearty side for a weekend brunch or a cozy weeknight, try pairing them with this savory breakfast-style hash for a crowd-pleasing combo: ground beef potato hash.
Why you’ll love this dish
Quick, familiar, and endlessly customizable — that’s the short pitch. A few reasons people come back to this recipe:
- It’s fast: one skillet, about 25–30 minutes from start to table.
- Budget-friendly: 1 pound of ground beef stretches to 8–12 tacos.
- Crowd-pleasing: kids and adults like the simple, savory flavor profile.
- Flexible: swap proteins, adjust heat, or change toppings to suit mood or pantry.
“Simple to make, big on flavor — these tacos became our weeknight go-to. The tomato paste and broth give the beef real depth.” — a reader review
Beyond convenience, the method (browning, toasting spices, simmering with tomato paste and broth) builds layered flavor quickly — the kind of technique that tastes restaurant-made at home.
Step-by-step overview
This recipe follows a clear, efficient flow:
- Brown the beef and remove excess fat if needed.
- Sweat the onion, then add garlic so it doesn’t burn.
- Toast spices briefly on the meat to bloom their flavor.
- Stir in tomato paste and liquid, then simmer until saucy.
- Warm tortillas and assemble with fresh toppings and lime.
Knowing that order helps you time everything so the tortillas are warm when the beef is ready.
What you’ll need
- 1 lb (450 g) ground beef (80/20 recommended for flavor; leaner works but may need a splash of oil)
- 1 small onion, finely chopped (yellow or white)
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional, adds smokiness)
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) beef or chicken broth, or water
- 1 tbsp tomato paste
- Salt and freshly ground black pepper to taste
- 8–12 small tortillas (corn or flour)
Toppings (optional but recommended): shredded lettuce, diced tomato, chopped cilantro, sliced radishes, diced onion, crumbled cotija or shredded cheddar, sour cream, lime wedges, pickled jalapeños
Substitutions/notes:
- For leaner beef (90/10), add 1 tsp oil to the pan when browning.
- Use vegetable broth to keep the recipe fully non-meat-free if swapping protein to turkey or plant-based crumbles.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it into pieces with a spatula. Cook until mostly browned, about 5–7 minutes. If the beef releases a lot of fat, drain off excess, leaving a thin coating for flavor.
- Push the beef to the side (or remove briefly). Add the chopped onion to the skillet and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Return the beef (if removed) and sprinkle the chili powder, cumin, smoked paprika, and cayenne over the meat. Stir to coat and toast the spices for 20–30 seconds — this unlocks their aroma.
- Stir in the tomato paste so it coats the meat. Pour in the broth (or water) and scrape up any browned bits. Simmer until the sauce thickens and clings to the beef, 3–5 minutes. Taste and season with salt and pepper. (Safe internal temp: ground beef should reach 160°F / 71°C.)
- Warm tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
- Assemble tacos: spoon beef into tortillas and top as you like. Finish with a squeeze of lime before serving.
Best ways to enjoy it
Serve these tacos fresh and bright. Classic sides and pairings:
- Warm refried beans or black beans and cilantro-lime rice.
- A crisp cabbage slaw or jicama salad for contrast.
- Grilled corn (elote-style) or simple charred peppers.
- For dessert or a follow-up savory dish, consider trying another indulgent Mexican-inspired recipe like our beef and cheese chimichangas for a different texture and crowd-pleasing cheesy bite: beef and cheese chimichangas.
Drink pairings: classic margaritas, light Mexican lagers, or a tart agua fresca.
Storage and reheating tips
- Refrigerator: Store leftover cooked beef in an airtight container for up to 3–4 days. Keep tortillas separate to avoid sogginess.
- Freezer: Freeze beef in a sealed freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat with a splash of water or broth to loosen the sauce, about 3–5 minutes. Microwave in short bursts, stirring between intervals. For best texture, reheat tortillas wrapped in foil in a 300°F (150°C) oven for 8–10 minutes.
Food safety: Ground beef must reach 160°F (71°C) when cooked; refrigerate within two hours of cooking (one hour if ambient temp is above 90°F / 32°C).
Pro chef tips
- Don’t rush the browning: letting the beef develop a bit of color creates caramelized bits that boost flavor.
- Bloom the spices: adding spices to hot fat for a few seconds multiplies their aroma.
- Tomato paste is a small but powerful tool — cook it briefly to remove rawness and deepen umami.
- If the mixture dries out while simmering, add a tablespoon of water at a time until you reach the desired sauciness.
- Warm tortillas over direct heat for a few seconds per side for best texture; wrap in a towel to keep them pliable until serving.
- Taste and adjust: always salt at the end — spices concentrate as liquids reduce.
Creative twists
- Swap proteins: ground turkey, chicken, pork, or plant-based crumbles work with the same method. Add a splash of soy sauce for depth with non-beef proteins.
- Smoky chipotle: substitute smoked paprika with 1–2 tsp adobo sauce from canned chipotles for a smoky-spicy version.
- Tex–Mex nacho style: top with shredded cheddar, pickled jalapeños, and finish under the broiler for a minute.
- Low-carb: skip tortillas and serve as lettuce wraps with extra veggies.
- Regional spins: add cinnamon and cloves for a slight Mexican mole undertone, or stir in a spoonful of salsa verde for a tangy green version.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes, including browning, sautéing, and a short simmer to meld flavors.
Q: Can I make the beef mixture ahead of time?
A: Yes. Make the beef up to 3 days ahead and reheat gently. You can also freeze cooked beef for up to 3 months.
Q: Can I use leaner ground beef or turkey?
A: You can. For leaner beef (90/10) or turkey, add 1 tsp oil when browning and expect slightly less juicy results. Taste and adjust seasoning as needed.
Q: Can I assemble tacos ahead for a party?
A: Assemble only a short time before serving. If you must pre-assemble, keep components separated (meat, tortillas, crunchy toppings) and let guests finish their own to preserve texture.
Q: Is there a recommended internal temperature for safety?
A: Cook ground beef to an internal temperature of 160°F (71°C) to ensure it’s safe to eat.
Q: How many tacos does 1 lb of beef make?
A: Typically 8–12 small tacos, depending on how generously you portion the filling.
If you want a quick shopping checklist, the ingredient section above covers everything you need. Enjoy building your perfect taco — this recipe is a forgiving template that rewards small tweaks and bright toppings.
Ground Beef Tacos
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 recommended for flavor; leaner works but may need a splash of oil
- 1 small onion, finely chopped yellow or white
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika optional, adds smokiness
- 1/4 tsp cayenne pepper optional, for heat
- 1/2 cup beef or chicken broth or water
- 1 tbsp tomato paste
- to taste salt and freshly ground black pepper
- 8–12 small tortillas corn or flour
- Toppings (optional but recommended): shredded lettuce, diced tomato, chopped cilantro, sliced radishes, diced onion, crumbled cotija or shredded cheddar, sour cream, lime wedges, pickled jalapeños
Instructions
Cooking
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it into pieces with a spatula. Cook until mostly browned, about 5–7 minutes. If the beef releases a lot of fat, drain off excess, leaving a thin coating for flavor.
- Push the beef to the side (or remove briefly). Add the chopped onion to the skillet and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Return the beef (if removed) and sprinkle the chili powder, cumin, smoked paprika, and cayenne over the meat. Stir to coat and toast the spices for 20–30 seconds to unlock their aroma.
- Stir in the tomato paste to coat the meat. Pour in the broth (or water) and scrape up any browned bits. Simmer until the sauce thickens and clings to the beef, about 3–5 minutes. Taste and season with salt and pepper.
- Warm the tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
- Assemble the tacos: spoon beef into tortillas and top as desired. Finish with a squeeze of lime before serving.