Beef Tacos Classic Mexican (Printable)

Seasoned ground beef in warm tortillas topped with fresh lettuce, cheese, and zesty salsa for a quick flavorful meal.

# What You'll 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 iceberg lettuce, shredded
15 - 1 cup cheddar cheese, shredded
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)

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium-high heat. Add onions and cook for 2–3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, approximately 5–7 minutes. Drain excess fat if necessary.
04 - Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until evenly combined.
05 - Pour in water and simmer for 2–3 minutes until slightly thickened, then remove from heat.
06 - Heat taco shells according to package instructions to desired temperature and texture.
07 - Fill each shell generously with beef mixture, then layer with shredded lettuce, cheddar cheese, salsa, and optional toppings such as diced tomato, sour cream, cilantro, and a squeeze of lime.
08 - Serve tacos immediately for optimum freshness and flavor.

# Expert Tips:

01 -
  • The beef filling comes together in one skillet, which means minimal cleanup while you're already hungry.
  • Homemade seasoning tastes sharper and fresher than packet mixes, and you control exactly how spicy it gets.
  • Everything can be prepped while the beef cooks, so you're actually done in 30 minutes, not someday.
02 -
  • Don't skip draining the beef after browning if there's pooled grease—excess fat makes the filling separate and taste heavy rather than cohesive.
  • Add water gradually; too much and your filling is like soup, too little and it's paste—you want it thick enough to cling to meat but loose enough to coat.
  • Warm taco shells right before eating; they harden as they cool, so timing is everything.
03 -
  • Make the beef filling ahead of time and reheat it gently just before serving—the flavors actually deepen as they sit overnight in the fridge.
  • If your salsa tastes one-note, a squeeze of fresh lime juice and a pinch of salt transform it within seconds.
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