Ground Beef Tacos
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla.
Looking for more Mexican recipes? Try these Pupusas, Chicken Tinga, or Chilaquiles!
Next-level Ground Beef Tacos
We have some version of tacos every week–which is impressive because we rarely repeat meals, because of all the recipe creating I do. The taco meat is made with your own pantry spices, which taste much better than a packet from the store. And my favorite way to level-up traditional ground beef tacos is by pan-frying the corn tortillas to make our own crispy taco shell. It gives these tacos an irresistible crunch and makes them something special. (I also love them with homemade corn tortillas). Serve with Mexican rice, and toppings like pico de gallo and guacamole, and I’m in heaven.
How to make Ground Beef Tacos:
Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef in a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon or meat chopper until browned. Add spices and stir well. Add black beans and heat on low to keep it warm.
Fry Taco Shells: Pour enough oil in a medium pot or skillet so it’s about 1-inch deep. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the hot oil, laying it flat, while folding the other end over, but keep it out of the oil. It will create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla. Remove to a paper towel lined plate.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or your favorite toppings. Serve with a side of Mexican Rice or Elotes (Mexican Corn) and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: The ground beef taco meat can be made up to a few days in advance, stored in the fridge. The taco shells can be fried a day in advance, stored in a brown paper bag at room temperature.
To Freeze: Freeze taco meat in a freezer safe bag or container for up to 3 months.
Recipe Variations:
Meat: Swap the beef for ground turkey or ground chicken.
Toppings: We love to use pico de gallo, homemade guacamole (found in my cookbook), pickled onions and sautéed mushrooms.
Slow cooker ground beef taco meat: Add beef, seasoning, and a cup or two of your favorite salsa in a crockpot and cook on low for 3-4 hours. Use a meat chopper or wooden spoon to break up the meat and discard liquid. Stir in black beans.
More Taco Recipes:
Birria Tacos
Tacos Al Pastor
Baked Tacos
BBQ Chicken Tacos
Shrimp Tacos
Walking Tacos
Carne Asada Tacos
Slow Cooker Chicken Tacos
Grilled Chicken Street Tacos
Taco Salad
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Ground Beef Tacos
Delicious Ground Beef Tacos are so easy to make using pantry seasonings, and paired with a crispy corn tortilla.
Course Main CourseCuisine Mexican
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 6
Calories 317kcal
Author Lauren Allen
Cost 5
EquipmentMeat Chopper
IngredientsGround Beef Taco Meat:1 lb lean ground beef1 Tablespoon chili powder1 ½ teaspoons ground cumin1 teaspoon cornstarch1 teaspoon kosher salt½ teaspoon paprika½ teaspoon freshly ground black pepper¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon dried oreganopinch cayenne pepper1 15 oz can black beans , rinsed and drainedTacos:12 corn tortillasvegetable oil , for frying2 cups Romaine lettuce , finely shredded1 cup shredded cheddar cheese½ cup sour cream1-2 roma tomatoes , choppedMore topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onionUS Customary – Metric
InstructionsCombine taco seasoning spices in a small bowl, and set aside.Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
Video
Notes
Serving size is for 2 tacos.
Meat: Feel free to swap the beef for ground turkey or ground chicken.
Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.
Slow Cooker: Dump beef, seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.
Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.
Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
NutritionCalories: 317kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 615mg | Potassium: 504mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2127IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 3mg
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We originally shared this recipe September 2022. Updated August 2024.
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