Save to Pinterest Taco Tuesdays started as a joke in our apartment during college when someone realized ground beef was on sale at the corner market. Now years later the scent of cumin and chili powder hitting hot oil still transports me back to that cramped kitchen with roommates crowded around the stove each grabbing their favorite shells.
I brought these to a potluck once and watched two grown adults argue over the last crunchy shell. The beef had simmered a bit longer that day letting the tomato paste caramelize into something almost sweet and smoky.
Ingredients
- 500 g (1 lb) ground beef: Ground beef with some fat content keeps the filling juicy but you can drain excess if you prefer leaner tacos
- 1 small onion, finely chopped: Finely diced onion disappears into the meat providing sweetness without obvious texture
- 2 cloves garlic, minced: Fresh garlic adds that aromatic baseline that makes the beef taste restaurant quality
- 2 tbsp tomato paste: This secret ingredient adds depth and a slight sweetness that balances the spices
- 2 tsp chili powder: The backbone of the seasoning providing mild heat and that classic taco flavor
- 1 tsp ground cumin: Cumin gives the beef its distinctive earthy aroma that signals tacos are cooking
- 1 tsp smoked paprika: Smoked paprika adds a subtle bacon like smokiness without any meat
- ½ tsp dried oregano: Oregano contributes a herbal note that rounds out the spice blend
- ½ tsp salt: Essential to bring all the flavors together and pop against the mild toppings
- ¼ tsp black pepper: Adds a gentle warmth that complements the chili powder
- 80 ml (⅓ cup) water: Creates a sauce that binds the spices to the meat instead of leaving them powdery
- 1 tbsp olive oil: Prevents sticking and helps bloom the spices for maximum flavor release
- 8 small taco shells: Soft flour tortillas or crunchy corn shells depending on your texture preference
- 1 cup iceberg lettuce, shredded: The crisp cool crunch is essential against the warm seasoned beef
- 1 cup cheddar cheese, shredded: Sharp cheddar melts beautifully and provides salty richness
- 1 cup salsa: Fresh salsa adds acidity and brightness to cut through the rich beef
- 1 medium tomato, diced: Optional but adds fresh juice and texture contrast
- ½ cup sour cream: Optional cooling element that tames the spice level
- Fresh cilantro, chopped: Optional bright herbal finish that makes everything taste fresher
- Lime wedges: Optional squeeze of acid that wakes up all the flavors
Instructions
- Start with the aromatics:
- Heat olive oil in a large skillet over medium high heat then add the chopped onion cooking for 2 to 3 minutes until translucent and fragrant
- Add the garlic:
- Stir in the minced garlic and cook for just 30 seconds until you smell it bloom being careful not to let it brown and turn bitter
- Brown the beef:
- Add the ground beef breaking it up with your spatula and cook for 5 to 7 minutes until fully browned then drain any excess fat if you prefer
- Bloom the spices:
- Stir in the tomato paste chili powder cumin smoked paprika oregano salt and pepper mixing until the beef is evenly coated and fragrant
- Create the sauce:
- Pour in the water and let everything simmer for 2 to 3 minutes until the mixture thickens slightly and the beef becomes saucy
- Warm the shells:
- Heat your taco shells according to package instructions whether that means a quick toast in a dry pan or minutes in the oven
- Build your tacos:
- Spoon the beef mixture into each shell then top with shredded lettuce cheese salsa and any optional additions you crave
- Serve immediately:
- Taco shells get soggy fast so serve them right away while the shells are still crisp and the beef is piping hot
Save to Pinterest My dad still talks about the time I made these for him and put too much chili powder in the batch. He drank three glasses of milk but kept eating saying they were the best tacos hed ever had.
Making It Your Own
Ground chicken or turkey works beautifully here if you want something lighter and the seasoning blend stands up perfectly to milder meats. For extra heat add diced jalapeos during the onion step or splash in some hot sauce with the water.
The Shell Strategy
Soft flour tortillas benefit from 30 seconds in a dry hot skillet which gives them slightly charred spots and enhances their flavor. Crunchy shells should be warmed in the oven not the microwave to maintain their structural integrity against the juicy filling.
Taco Bar Excellence
Set up bowls of toppings family style and let everyone build their own perfect taco. Some practical tips:
- Keep the cheese at room temperature so it melts instantly when it hits the warm beef
- Serve the lime wedges on the side so guests can control the acidity level
- Offer both shell options because half the fun is choosing your own adventure
Save to Pinterest There is something uniquely joyful about Tuesday night tacos that turns an ordinary evening into a tiny celebration. Make them often.
Recipe Questions & Answers
- → Can I use different ground meat?
Yes, ground chicken, turkey, or pork work well as alternatives to beef. Adjust cooking time slightly to ensure the meat is fully cooked through before adding the seasonings.
- → How do I make these tacos spicier?
Add diced jalapeños while cooking the beef, increase the chili powder to 1 tablespoon, or incorporate a pinch of cayenne pepper into the spice blend. Serve with hot sauce on the side for those who want extra heat.
- → Can I make the beef filling ahead?
Absolutely. Cook and season the beef mixture up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently in a skillet before assembling your tacos.
- → What's the best way to warm taco shells?
For soft tortillas, wrap them in damp paper towels and microwave for 20–30 seconds. For crunchy shells, place them on a baking sheet in a 350°F (175°C) oven for 3–5 minutes until crisp and heated through.
- → Are these tacos gluten-free?
The beef filling is naturally gluten-free. Simply use 100% corn tortillas instead of flour tortillas to keep the entire dish gluten-free. Double-check that all packaged seasonings and toppings are certified gluten-free.
- → What sides pair well with beef tacos?
Spanish rice, refried beans, guacamole with tortilla chips, or a simple green salad with lime vinaigrette make excellent accompaniments. For a traditional spread, serve with Mexican street corn elote.