Beef Tacos with Seasoning (Printable)
Juicy beef cooked with a vibrant spice blend, served in crisp shells with fresh toppings and garnishes.
# What You'll Need:
→ Taco Seasoning
01 - 1 tablespoon chili powder
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Beef Filling
10 - 1 pound ground beef (85% lean recommended)
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1/4 cup water
14 - 2 tablespoons tomato paste
→ To Serve
15 - 8 small taco shells (corn for gluten-free or flour)
16 - 1 cup shredded lettuce
17 - 1 cup diced tomatoes
18 - 1/2 cup shredded cheddar cheese
19 - 1/4 cup chopped fresh cilantro
20 - 1/4 cup sour cream
21 - 1/2 avocado, sliced (optional)
22 - Lime wedges, for garnish
# How To Make It:
01 - Combine all taco seasoning ingredients in a small bowl and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and nearly cooked through, about 5 minutes.
03 - Add chopped onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle the prepared taco seasoning over the beef. Add tomato paste and water; stir to combine. Reduce heat to low and simmer for 3 to 4 minutes until mixture thickens and is well coated.
05 - Heat taco shells according to package instructions.
06 - Fill each taco shell with the seasoned beef mixture. Top with shredded lettuce, diced tomatoes, cheddar cheese, cilantro, sour cream, and sliced avocado as desired. Serve with lime wedges.
# Expert Tips:
01 -
- You control the heat, the salt, and every flavor note without any mystery fillers or stale packets.
- The beef gets deeply seasoned and stays juicy, not dry or gritty like it sometimes does with pre-made mixes.
- It comes together in under half an hour, so you can have real tacos on a Tuesday without any stress.
02 -
- Don't skip the tomato paste, it's what makes the filling taste rich and restaurant-quality instead of flat and one-note.
- Let the beef brown without stirring it constantly, those crispy bits add so much flavor to the finished tacos.
- Warm your taco shells right before serving or they'll get soggy from the hot filling and toppings.
03 -
- Toast the spices in the dry pan for 30 seconds before adding the beef if you want even deeper, smokier flavor.
- Use a potato masher to break up the ground beef quickly and evenly while it cooks, it's faster than a spoon and gets the texture just right.
- Always taste the beef mixture before you fill the shells and adjust the salt or spice level, it's your last chance to get it perfect.