Beef Tacos Classic Mexican (Printable)

Seasoned beef in tortillas with lettuce, cheese, and salsa for a flavorful Mexican main dish.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ⅓ cup water
12 - 1 tbsp olive oil

→ Tacos

13 - 8 small taco shells (soft flour or crunchy corn tortillas)
14 - 1 cup shredded iceberg lettuce
15 - 1 cup shredded cheddar cheese
16 - 1 cup salsa (store-bought or homemade)
17 - 1 medium tomato, diced (optional)
18 - ½ cup sour cream (optional)
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges (optional)

# How-To:

01 - Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink, about 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
05 - Pour in water and let the mixture simmer for 2 to 3 minutes until it thickens slightly, then remove from heat.
06 - Warm the taco shells following package instructions.
07 - Fill each taco shell with a generous portion of the beef filling. Top with shredded lettuce, cheddar cheese, salsa, and optional garnishes such as diced tomato, sour cream, chopped cilantro, and a squeeze of lime.
08 - Serve the tacos immediately while warm.

# Expert Advice:

01 -
  • You'll have dinner on the table in 30 minutes without sacrificing real flavor or that homemade-spice feeling.
  • The beef filling is seasoned perfectly at the right moment, which means no guessing or over-salting as you go.
  • Everyone can build their own taco exactly how they want it, so picky eaters and adventurous ones all stay happy.
02 -
  • Draining the fat from the beef matters because the spices need to coat the meat directly, not float in grease, which is why this step changes everything about the final flavor.
  • Adding the spices before the water is the trick that keeps them from tasting dusty or chalky, because they bloom in the beef's heat and become cohesive.
  • Warm tortillas make or break the eating experience, so don't skip this step or your shells will crack before you even fill them.
03 -
  • Cook your onions at medium-high heat and give them real time to soften because this single step sets the tone for everything that follows and can't be rushed.
  • If you're making this for a crowd, you can cook the beef filling up to 2 hours ahead and reheat it gently in the skillet just before serving, which frees you up to focus on warming shells and prepping toppings.
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