Ground Beef Tacos
These quick ground beef tacos come together in 25–30 minutes, featuring well-seasoned beef, warm tortillas, and bright toppings for a satisfying meal.
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.
Notes
Store leftover cooked beef in an airtight container for up to 3–4 days; keep tortillas separate to avoid sogginess. For freezing, use a sealed freezer-safe container or bag for up to 3 months. Reheat gently on the stovetop or microwave.