I perfected the Best Ground Beef Tacos with one unexpected pantry ingredient and a simple seasoning trick I’ll reveal inside.

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I’ve chased the perfect weeknight taco for years, testing everything from quick skillet mixes to slow-simmered fillings. After trying dozens, including plenty labeled Tacos With Ground Beef, I finally landed on a version that makes me stop mid bite.

It centers on seasoned ground beef and a hit of garlic, and somehow the flavors just snap together into something satisfyingly bold. Folks say it’s up there with the Best Ground Beef Tacos, and honestly i’m gonna say I agree.

There’s one small trick I kept hidden for months that turns plain taco night into something oddly addictive. Ready to get curious?

Ingredients

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Ground beef: rich in protein and iron, higher in fat so tasty but calorie dense.
Onion: adds sweet sharpness when cooked, gives fiber and vitamin C, not harsh raw.
Garlic: punchy aromatic, good for immune stuff, low calorie, boosts savory flavor.
Chili powder: gives heat smoky layers, low calories, adds flavor not sugar.
Tomato paste: concentrated umami and acidity, brings richness, vitamin A and lycopene.
Tortillas: carbs for energy, soft handheld base, corn tastes nuttier than flour.
Avocado: creamy healthy fats fiber and potassium, adds richness and balances spice.
Cilantro: bright herb, gives citrusy freshness, small calories, some folks find soap like.
Lime: tangy acid lifts flavors, vitamin C, makes tacos pop right when squeezed.

Ingredient Quantities

1 lb ground beef 80/20 (about 450 g)

1 tbsp vegetable oil (optional if beef is very lean)

1 small yellow onion finely chopped (about 3/4 cup)

2 cloves garlic minced

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked or sweet paprika

1/2 tsp dried oregano

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1/2 cup beef broth or water

1 tbsp tomato paste

8 to 10 small corn or flour tortillas

1 cup shredded cheddar or Mexican blend cheese

1 cup shredded iceberg or romaine lettuce

1 medium tomato diced

1/4 cup chopped fresh cilantro

1/2 small red onion diced (for topping)

1 lime cut into wedges

1/2 cup sour cream or Mexican crema

1/2 cup salsa or pico de gallo

1 ripe avocado sliced or 1/2 cup mashed guacamole

How to Make this

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1. Heat a large skillet over medium high heat and add 1 tablespoon vegetable oil only if your ground beef is very lean, otherwise skip the oil; add the finely chopped yellow onion and cook until soft about 3 minutes, then stir in the minced garlic and cook 30 seconds more.

2. Add the 1 pound ground beef to the pan and break it up with a spatula, brown until no pink remains; sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stir well so the spices coat the meat.

3. If there is a lot of fat, drain off most but keep a tablespoon for flavor, then stir in 1 tablespoon tomato paste and 1/2 cup beef broth or water, scrape up the brown bits from the bottom of the pan and let the mixture simmer gently until slightly reduced and saucy about 5 to 8 minutes, taste and adjust salt or pepper if needed.

4. While the meat simmers warm 8 to 10 small corn or flour tortillas: wrap them in a damp kitchen towel and microwave for 30 to 45 seconds or heat individually on a dry skillet 20 to 30 seconds per side until pliable; keep them wrapped so they stay warm.

5. Prep the toppings quick: shred 1 cup cheddar or Mexican blend cheese, shred 1 cup iceberg or romaine lettuce, dice 1 medium tomato, chop 1/4 cup fresh cilantro, dice 1/2 small red onion, slice 1 ripe avocado or mash into 1/2 cup guacamole, cut 1 lime into wedges.

6. To assemble spoon hot seasoned beef into each warm tortilla, top with a sprinkle of cheese so it melts against the warm meat, then add lettuce, tomato, chopped cilantro and red onion.

7. Finish each taco with a slice or scoop of avocado or guacamole, a dollop of 1/2 cup sour cream or Mexican crema, and 1/2 cup salsa or pico de gallo; squeeze lime over the top for brightness.

8. Quick hacks: if you want extra depth stir a little of the reserved beef fat back in, or add a splash more beef broth to loosen meat for soft tacos; toast tortillas a second in the pan for a little char if you like.

9. Leftovers store well: cool the meat then refrigerate in an airtight container up to 3 days, reheat in a skillet with a splash of water or broth to loosen and bring back the saucy texture, and warm tortillas wrapped in a damp towel.

Equipment Needed

1. Large skillet (12-inch, nonstick or cast iron)
2. Sturdy spatula (metal or heatproof silicone)
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup (at least 1/2 cup)
7. Box grater or hand grater
8. Tongs
9. Microwave-safe plate and a damp kitchen towel (for warming and keeping tortillas pliable)

FAQ

Can I swap the beef for turkey chicken or a plant based option? Yes, you can. Use 1 lb ground turkey or chicken but add a bit of oil if it seems very lean, cook until nicely browned, and taste for seasoning since lean meats need more salt and a splash of broth or soy sauce for extra savory flavor. Plant based crumbles work too, they just cook faster so watch them.

How do I stop tortillas from tearing or falling apart? Warm them first in a dry skillet or wrap a stack in a damp towel and microwave 20 to 30 seconds, that makes them flexible. Use corn for authentic flavor or flour for softness. Dont overfill the tortilla and if you need, double up tortillas for more support.

How can I make the tacos less greasy? Brown the meat, then drain off excess fat or spoon the meat out and blot with paper towels. You can also use leaner ground beef or drain and rinse briefly, then return to the pan with a splash of broth to bring the flavor back.

Can I make the taco meat ahead and how long does it keep? Yes, make ahead. Cool it then store in the fridge for 3 to 4 days. To reheat gently warm in a skillet with a little beef broth or water so it stays moist. For longer storage freeze in a sealed container up to 3 months, thaw overnight in the fridge before reheating.

How do I adjust the spice level? To make it milder cut the chili powder in half and use sweet paprika only, or add a spoon of tomato paste to mellow things out. To up the heat add a pinch of cayenne, chopped jalapeno, or a few dashes of your favorite hot sauce, taste as you go.

Best way to assemble so toppings stay crisp? Layer warm meat first, then cheese so it melts, then add lettuce tomato onion and cilantro last. Put sour cream or salsa on top right before serving. If you want to meal prep keep hot elements and cold toppings separate until you eat.

The Best Taco Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken (1:1), or for a meat-free option use cooked brown lentils or crumbled firm tofu; if using turkey add a bit of oil since it’s lean.
Tortillas: use large lettuce leaves for low-carb tacos, hard corn shells for extra crunch, or whole wheat / low-carb tortillas if you want.
Cheddar / Mexican blend: try cotija or queso fresco for an authentic tang, pepper jack for more heat, or shredded vegan cheese for dairy-free tacos.
Sour cream / crema: plain Greek yogurt (same amount), Mexican crema if you can find it for a silkier finish, or a blended cashew or avocado crema for a vegan swap.

Pro Tips

1) Toast and bloom the spices in the pan for a minute after the meat is mostly browned, and stir in the tomato paste so it cooks a bit. It makes the seasoning taste way deeper and less flat, trust me.

2) Manage the fat: if there’s a lot, pour most off but keep about a tablespoon for flavor. If your beef is too lean add a little oil at the start. That bit of fat helps the onions soften and the spices stick.

3) Keep tortillas warm and pliable by wrapping them in a damp towel or stacking them in a covered container. If you want a bit of char, quickly press them on a hot dry skillet one at a time, but don’t over crisp or they’ll break when you fold them.

4) Finish and store smart: put the cheese on while the meat is hot so it melts, add lime and raw toppings last for brightness, and store meat separately from tortillas and fresh toppings. When reheating the meat add a splash of broth or water so it loosens up and stays saucy.

The Best Taco Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected the Best Ground Beef Tacos with one unexpected pantry ingredient and a simple seasoning trick I'll reveal inside.

Servings

servings

Calories

376

kcal

Equipment: 1. Large skillet (12-inch, nonstick or cast iron)
2. Sturdy spatula (metal or heatproof silicone)
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup (at least 1/2 cup)
7. Box grater or hand grater
8. Tongs
9. Microwave-safe plate and a damp kitchen towel (for warming and keeping tortillas pliable)

Ingredients

1 lb ground beef 80/20 (about 450 g)
1 tbsp vegetable oil (optional if beef is very lean)
1 small yellow onion finely chopped (about 3/4 cup)
2 cloves garlic minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked or sweet paprika
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup beef broth or water
1 tbsp tomato paste
8 to 10 small corn or flour tortillas
1 cup shredded cheddar or Mexican blend cheese
1 cup shredded iceberg or romaine lettuce
1 medium tomato diced
1/4 cup chopped fresh cilantro
1/2 small red onion diced (for topping)
1 lime cut into wedges
1/2 cup sour cream or Mexican crema
1/2 cup salsa or pico de gallo
1 ripe avocado sliced or 1/2 cup mashed guacamole

Directions

Heat a large skillet over medium high heat and add 1 tablespoon vegetable oil only if your ground beef is very lean, otherwise skip the oil; add the finely chopped yellow onion and cook until soft about 3 minutes, then stir in the minced garlic and cook 30 seconds more.
Add the 1 pound ground beef to the pan and break it up with a spatula, brown until no pink remains; sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stir well so the spices coat the meat.
If there is a lot of fat, drain off most but keep a tablespoon for flavor, then stir in 1 tablespoon tomato paste and 1/2 cup beef broth or water, scrape up the brown bits from the bottom of the pan and let the mixture simmer gently until slightly reduced and saucy about 5 to 8 minutes, taste and adjust salt or pepper if needed.
While the meat simmers warm 8 to 10 small corn or flour tortillas: wrap them in a damp kitchen towel and microwave for 30 to 45 seconds or heat individually on a dry skillet 20 to 30 seconds per side until pliable; keep them wrapped so they stay warm.
Prep the toppings quick: shred 1 cup cheddar or Mexican blend cheese, shred 1 cup iceberg or romaine lettuce, dice 1 medium tomato, chop 1/4 cup fresh cilantro, dice 1/2 small red onion, slice 1 ripe avocado or mash into 1/2 cup guacamole, cut 1 lime into wedges.
To assemble spoon hot seasoned beef into each warm tortilla, top with a sprinkle of cheese so it melts against the warm meat, then add lettuce, tomato, chopped cilantro and red onion.
Finish each taco with a slice or scoop of avocado or guacamole, a dollop of 1/2 cup sour cream or Mexican crema, and 1/2 cup salsa or pico de gallo; squeeze lime over the top for brightness.
Quick hacks: if you want extra depth stir a little of the reserved beef fat back in, or add a splash more beef broth to loosen meat for soft tacos; toast tortillas a second in the pan for a little char if you like.
Leftovers store well: cool the meat then refrigerate in an airtight container up to 3 days, reheat in a skillet with a splash of water or broth to loosen and bring back the saucy texture, and warm tortillas wrapped in a damp towel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.