Description
This recipe for Ground Beef Tacos is a quick and flavorful weeknight favorite reminiscent of classic 90s tacos. Made with simple ingredients and a homemade taco seasoning blend, it offers perfectly seasoned ground beef served in warm tortillas with fresh toppings like pico de gallo, sharp cheddar cheese, diced avocado, and pickled onions. The dish is versatile enough to be enjoyed as tacos, loaded nachos, or a salad topper, making it a family-friendly meal that can be customized to taste.
Ingredients
Scale
Ground Beef Mixture
- 1 pound 85% to 93% lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Pico de Gallo Toppings
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- ½ lime, juiced
- Pinch of salt and pepper
Optional Toppings and Serving
- Corn or flour tortillas, warmed
- Hard shells or tortilla chips (if desired)
- Sharp white cheddar cheese, freshly grated
- Avocado, diced
- Fresh cilantro
- Quick pickled onions
Optional Vegetables
- 1 diced onion
- 1 diced bell pepper
- Few minced garlic cloves
- 1 to 2 teaspoons olive oil
- Pinch of salt
Instructions
- Heat the Skillet: Place a skillet over medium heat and allow it to warm up. Since the ground beef is fairly fatty, no oil is typically needed. However, if desired, add 1 teaspoon of olive oil or your preferred cooking oil to prevent sticking.
- Brown the Ground Beef: Add the ground beef to the hot skillet. Use a wooden spoon to break it apart. Stir frequently and break into smaller pieces until the beef starts to brown evenly.
- Season the Beef: Sprinkle in the ground cumin, smoked paprika, garlic powder, chili powder, salt, and freshly cracked pepper. Mix thoroughly so the spices are well distributed. Continue cooking until the beef is fully browned and cooked through.
- Optional – Add Sauce or Stock: If you prefer a moister, saucier filling, stir in a tablespoon of beef or vegetable stock or tomato sauce at this point. Cook briefly to meld flavors and heat through.
- Prepare Pico de Gallo: In a separate bowl, combine quartered cherry tomatoes, diced sweet onion, chopped cilantro, lime juice, and a pinch of salt and pepper. Stir gently and set aside to let flavors combine.
- Optional – Cook Peppers and Onions: For those wishing to add vegetables, heat 1 to 2 teaspoons olive oil in the skillet over medium heat. Add diced onion, diced bell pepper, minced garlic cloves, and a pinch of salt. Sauté for about 5 minutes until softened, then proceed to add and brown the ground beef as described above.
- Warm the Tortillas: Heat corn or flour tortillas in the oven for a few minutes until warm and pliable.
- Assemble Tacos: Spoon the seasoned ground beef into the warmed tortillas or hard shells. Top with pico de gallo, fresh cilantro, freshly grated sharp white cheddar cheese, diced avocado, and quick pickled onions as desired.
- Serve and Enjoy: Serve immediately while warm, optionally alongside tortilla chips for nachos or over salad greens for a taco salad variation.
Notes
- This recipe is a fast and easy weeknight option, evoking the nostalgic flavors of 90s-style ground beef tacos.
- Adjust spices to your taste and add extra stock or tomato sauce for a moister taco filling if desired.
- The pico de gallo can be prepared in advance to save time.
- For added veggies, try the optional sautéed peppers and onions step.
- Use either corn or flour tortillas based on preference; hard shells and tortilla chips are optional accompaniments.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
