Skip to main content

Ground Beef Tacos

4.2

(12)

Image may contain Food Taco Burger and Hot Dog
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Making a ground beef taco filling ain’t rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free to skip the serranos and substitute a packaged taco seasoning mixture for the spices, especially if you’re cooking for kids. Many taco seasoning mixes, such as Old El Paso and Ortega, come in your choice of spicy or mild.

Read more: Our Best Taco Recipes

Recipe information

  • Yield

    6 servings

Ingredients

For the filling:

1 tablespoon vegetable oil
1/2 onion, chopped
1/2 pound ground beef
1 garlic clove, minced
1 serrano chile, stemmed and chopped
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin

For the tacos:

1 1/2 cups grated Cheddar or Monterey Jack cheese
1 1/2 cups chopped tomato
1 1/2 cups chopped iceberg lettuce
6 taco shells
1 cup Salsa Picante or favorite salsa, optional

Preparation

  1. For the filling:

    Step 1

    Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, cumin, and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended.

  2. Assembly:

    Step 2

    To assemble the tacos, put 1/4 cup meat mixture, then 1/4 cup each cheese, chopped tomato, and lettuce on each taco shell. Drizzle with salsa if desired.

Image may contain: Advertisement, Poster, Paper, Brochure, and Flyer
From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.

See Related Recipes and Cooking Tips

Read More
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.