Ground Beef Tacos
Whip up these easy ground beef tacos for a quick, satisfying meal that’s packed with bold spices and delicious toppings. Perfect for busy weeknights or taco nights, this recipe will have your family coming back for seconds!
If you love these easy ground beef tacos, you’re in for a treat with these Smashed Kefta Tacos—a mashup of Middle Eastern and Mexican goodness. For another tasty take on ground beef, try my Korean BBQ Beef Bowl (aka melt-in-your-mouth Bulgogi) or go for something totally different with a Turkish Borek.
Staying in the realm of quick and delicious meals, my spinach and chicken stew is a winner. Pair it with my lebanese rice or grab a piece of bread to soak up all that sauce. And when you’re craving something sweet, check out two of my top dessert hits: apple cake, more apples than dough or my famous flourless yogurt cake. Or, if you’re feeling extra daring, try the lemon cake that only needs one egg—because why not?
Why you’ll love this recipe
- Quick & easy: Done in under 30 minutes with minimal effort.
- Customizable: Toppings galore! Tailor it to your taste.
- Budget-friendly: Uses affordable ingredients already in your kitchen.
- Family-approved: Perfect for picky eaters and taco lovers alike.
Ingredients
- Ground Beef: I usually go with lean ground beef to keep things a little lighter, but if you want your tacos to be richer, regular ground beef does the trick.
- Tortillas: I prefer tortillas over wraps because they’re sturdier and perfect for holding juicy beef filling without falling apart.
How to make Ground Beef Tacos
Quick and simple, these process shots show how to make easy tacos in no time! From sautéing onions and cooking the beef to assembling the perfect taco, follow these easy steps for a delicious dinner in minutes.
- Sauté the base: Heat oil in a large pan over medium heat. Cook onions until soft and translucent.
- Cook the meat: Add minced beef, breaking it into small pieces with a wooden spoon. Stir in garlic and seasonings. Pour in water and simmer until the beef is fully cooked and browned.
- Prepare the sauce: In a small bowl, mix the cornflour with water. Pour into the pan, then add the tomato sauce and soy sauce, stirring until the sauce thickens and coats the beef.
- Garnish: Use chopped green onions to finish the dish.
- Assemble tacos: Heat tortillas in a pan or taco shells in the oven. Add beef, cheese, and your favourite toppings. Fold and lightly toast each side.
A full list of ingredients and instructions can be found in the recipe card below.
Tacos add-ons
- Cheese: mozzarella, cheddar, or queso fresco
- Guacamole
- Sour cream
- Pico de gallo
- Pickled jalapeños or red cabbage
- Fresh cilantro
- Olives
- Lime wedges
- Shredded lettuce
- Radishes
- Baked potato wedges
- Tomato salad
- Chimichurri sauce
- High-protein mayo (no oil)
Substitutions
- Onions: Use any available type; yellow and red are great options.
- Tomato Paste: Swap with ketchup or blended fresh tomatoes (about 2 ripe ones).
- Taco Seasoning: Make your own blend with 1 tsp each of garlic powder, onion powder, oregano, plus 2 tbsp each of cumin and paprika.
- Cornstarch: Omit or replace with the same amount of all-purpose flour, though it may slightly alter texture.
Ground Beef Substitutions:
- Meat: Opt for ground turkey or chicken for a lighter dish, or pork for richness.
- Vegetarian Substitutions:
- Beans or Lentils: Replace beef with 500 grams of cooked black beans or lentils.
- Dry to Cooked: 250g dry beans or 165g dry lentils make 500g cooked.
- Soaking & Cooking:
- Beans: Soak for 8–12 hours, and cook for 45–60 minutes.
- Lentils:
- Green/Brown: Soak for 2–4 hours, and cook for 20–30 minutes.
- Red/Yellow: No soaking, cook 15–20 minutes.
- Beans or Lentils: Replace beef with 500 grams of cooked black beans or lentils.
Pro Tip: Always rinse and sort beans/lentils before cooking!
Storage
To store leftover beef filling, place it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the meat filling for up to 3 months. When ready to use, simply thaw and reheat as needed for a quick meal.
Tips and Tricks
- Toast the Tortillas: Warm them in a skillet or over an open flame for a slightly charred, smoky finish.
- Season As You Cook: Add taco seasoning in stages to build layers of flavour into the beef.
- Don’t Skimp on Toppings: Lay out a variety of fresh, creamy, and crunchy toppings for a balanced taco.
- Keep It Saucy: Add a splash of water or stock while cooking to keep the filling juicy and avoid dry beef.
- Drain Excess Fat: For a lighter filling, drain the fat after browning the beef, but keep a bit for richness.
- Make It in Advance: The taco filling tastes even better the next day as the spices meld together.
- Cheese First: Layer cheese directly on the tortilla before the beef so it melts slightly and holds the taco together.
- Adjust Heat Levels: Offer mild, medium, and spicy toppings so everyone can choose their heat level.
FAQs
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This worked exactly as written, thanks!
These tacos were fabulous!!! The soy sauce added such delicious umami!!!!
The kids devoured them! I barely had time to grab one for myself! It’s a lovely family recipe that we’ll use again and again.
This was so easy to make and everyone loved it. I added some fresh lettuce and tomatoes for some freshness and it was great.
Thank you for sharing this recipe! The crowd loved them!
The tacos turned out so good and the instructions were easy to follow and make , love that it is a one pan recipe!
These are so good! I love that sauce with the soy sauce in it. It’s a nice change from regular taco sauce.
This taco recipe was outstanding! I think your mix of spices is key—so yummy!