Main dishes
Easy Homemade Ground Beef Tacos: Juicy Mexican-Style Recipe
Ground beef tacos seasoned with cumin, chili and oregano, served in warm corn tortillas with onion, cilantro, pico de gallo and queso fresco. Ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Mexican
Ingredients
For the beef
To serve
Method
Chop the vegetables
Finely chop the onion, mince the garlic and jalapeño, and dice the tomatoes.
Sauté the onion and garlic
Heat the oil in a large skillet over medium heat and cook the onion for 3 minutes; add the garlic and jalapeño and cook 1 minute.
Brown the beef
Raise the heat to medium-high, add the beef and break it up; cook 6 to 8 minutes until browned with no pink left.
Add the spices
Drain excess fat if needed, sprinkle in the cumin, chili powder, paprika, oregano and salt, and stir for 1 minute.
Add the tomato
Stir in the tomato and water and simmer over low heat for 5 to 6 minutes, until saucy and the beef reaches 160 °F (71 °C).
Warm the tortillas
Warm the tortillas on a hot comal or skillet for 30 to 45 seconds per side and keep them wrapped in a towel.
Fill the tacos
Spoon about 2 tablespoons of beef onto each tortilla and top with onion, cilantro, pico de gallo and queso fresco.
Serve
Serve the tacos right away with lime wedges, sliced avocado and your favorite salsa.
The step photos are illustrative.
Notes
Tips
- Let the beef sit undisturbed at first so it forms a flavorful brown crust.
- If your skillet is small, brown the beef in two batches so it browns instead of steaming.
- Corn tortillas crack when cold: warm them well and double them up if they are thin.
- Taste the filling at the end and adjust the salt and heat before serving.
- Wash your hands and the board after handling raw meat.
Substitutions
- Meat: half beef and half pork, or ground turkey (cook to 165 °F / 74 °C).
- Tortillas: flour tortillas for softer tacos.
- Cheese: cotija, panela or shredded cheddar.
- Heat: chipotle in adobo instead of jalapeño for a smoky flavor.
Storage
Refrigerate the cooked beef in a covered container within 2 hours and eat within 3 to 4 days. Reheat to 165 °F (74 °C). It also freezes for up to 3 months.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
3 tacos (1/4 of the recipe)
- Protein
- 33.4 g
- Carbohydrates
- 48 g
- Fat
- 36.9 g
- Saturated fat
- 12.1 g
- Fiber
- 10.5 g
- Sugars
- 4.8 g
- Sodium
- 960 mg
Estimate per serving of 3 tacos, calculated with 85/15 ground beef, corn tortillas, tomato, onion, oil, queso fresco, avocado, pico de gallo and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Ground beef tacos are one of the fastest and most loved dinners in Mexican home cooking: beef browned with onion, garlic and chile, seasoned with cumin, chili powder and oregano, and finished with a little tomato so it stays juicy instead of dry. They are served in corn tortillas warmed on a comal and topped with white onion, cilantro, pico de gallo, queso fresco and a squeeze of lime. The key is to brown the meat well before adding the spices, for a toasty flavor, and to let the tomato reduce into a sauce that clings to the beef. One pound of beef makes 12 tacos, enough for 4 people, and the filling can be made ahead. For safety, ground beef must reach 160 °F (71 °C).
Frequently asked questions
What spices go in ground beef for tacos?
Cumin, chili powder, paprika, oregano and salt. With garlic, onion and jalapeño, it has plenty of flavor without a seasoning packet.
How do I keep ground beef from drying out?
Brown it well, then add tomato and a little water and let it reduce over low heat. The sauce keeps the beef juicy.
Which tortillas are best for ground beef tacos?
Corn tortillas are traditional. Warm them on a comal until pliable; flour tortillas also work.
What temperature should ground beef reach?
The USDA recommends cooking ground beef to 160 °F (71 °C). Check with a thermometer or make sure no pink remains.
Can I make the filling ahead?
Yes. Refrigerate it for up to 4 days or freeze it, then reheat in a skillet with a splash of water.
