There was a phase when I went on a limb and got courageously experimental with taco Tuesdays. Week after week, black bean tacos, chocolate waffle tacos, and even ramen shell tacos made their appearance on the dinner table. While some were surprisingly good, others had a distinct flavor to them – a sort of taste that needed to be acquired (*cough* inedible). But no matter how far I went on my experimental taco journey, every alternate week, I’d circle back to recuperate in the familiar flavors of classic ground beef tacos.
Ground beef taco is the one taco recipe you can’t go wrong with. They’re designed for the ultimate snacky pleasure. Soft, delicately sweet shells of masa tortillas are wrapped over pleasantly chewy, juicy, succulent, spiced ground beef and then topped off with pungent bites of onion, tangy dollops of sour cream, shreds of crisp iceberg, creamy grated cheddar, and/or any other topping that your heart craves.
For this recipe, to keep things easy and deliciously simple, I like to skip the tomato sauce and keep ground beef mixture dry (moist and juicy but not sauce laden), and seasoned with a homemade taco seasoning. In absence of a tart, almost gravy-like sauce, the flavor of meat and distinct toppings, shines through in each bite.
A true crowd-pleaser, this quick and easy but undeniably scrumptious taco recipe comes together in just 20 minutes and can turn any night of the week into a taco Tuesday. And if you want to up your taco-Tuesday game, but want to stay away from tacos that are an acquired taste, try out these 6 unfailingly delicious taco recipes.
Making Ground Beef Tacos:
Prepare Beef Filling:
For the filling, heat a skillet over medium-high heat. Add ground beef and sear, breaking the meat down into smaller chunks with a spatula. Cook for 5 minutes, or until beef loses its pink rawness. Then add cumin powder, chili powder, garlic powder, freshly crushed black pepper, and salt. Mix well and cook it for 3 to 4 minutes, or until spices blend into the meat.
To assemble ground beef tacos, put about 1/4th cup of beef mixture in a tortilla. Fold tortilla into an open half-moon shape. Top off with cherry tomatoes, finely diced onion, cilantro, and grated cheddar. Sprinkle a pinch of freshly ground black pepper (optional) and serve.
1 lb. lean ground beef
1 tsp ground cumin
1 tsp paprika
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
½ tsp freshly ground black peppercorns
4 corn (or flour) tortillas
8 to 10 cherry tomatoes, halved
½ onion, thinly sliced
½ cup grated cheddar
A few sprigs of fresh cilantro
½ a lime (optional)
- Heat a skillet over medium heat. Add ground beef and pound it with a spatula. Cook the beef for 5 minutes, mixing it constantly till it loses its raw pinkness
- Add cumin powder, chili powder, salt, garlic powder, and ground black pepper. Mix and cook for a few more minutes till the spices are mixed well with the ground beef
- Fill each tortilla generously with 2 to 3 tbsp of beef filling
- Top off with cherry tomatoes, cilantro, onions, season with some freshly ground black pepper and salt, squeeze some lime juice on top (optional), and serve!