Easy Weeknight Beef Tacos
Taco Tuesday is sacred in our house, and this is the recipe that makes it happen week after week. Forget those dusty seasoning packets with their mystery ingredients - this homemade spice blend takes 30 seconds to mix and tastes a million times better.
The secret to great taco meat is not draining all the fat and letting the sauce simmer in until it coats every bit of beef. You end up with meat that is flavorful, juicy, and just the right amount of saucy. Set out a spread of toppings and let everyone build their own - even my pickiest eater will eat tacos this way.
I usually double the meat recipe because taco leftovers make the best quesadillas, nachos, or taco salads the next day. Smart cooking is all about thinking ahead.
Ingredients
- 1.5 pounds ground beef (80/20 blend works best)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 12 taco shells (hard or soft)
- Toppings: shredded lettuce, cheese, salsa, sour cream, cilantro
Instructions
- 1
Brown the Beef
Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking the meat into small pieces with a wooden spoon. Cook for 6-8 minutes until the beef is browned and the onion is softened. Do not drain the fat - it adds flavor!
- 2
Add the Spices
Add the garlic, chili powder, cumin, paprika, oregano, salt, and pepper to the skillet. Stir everything together and cook for about 1 minute until the spices are fragrant and evenly coating the meat.
- 3
Simmer with Sauce
Pour in the tomato sauce and stir well to combine. Reduce heat to medium-low and let simmer for 5 minutes, stirring occasionally, until the sauce has thickened and coated all the meat. Taste and adjust seasoning if needed.
- 4
Warm Shells and Serve
While the meat simmers, warm your taco shells according to package directions. Set out all your toppings in small bowls. Spoon the meat into shells and let everyone top their own tacos however they like.
Maya Quick Tips
- Make it a bar. Set out lots of topping options so picky eaters can customize.
- Use 80/20 beef. Leaner beef makes dry, crumbly taco meat.
- Double the meat. Leftovers reheat perfectly for quick lunches.
- Go low-carb. Serve in lettuce cups instead of shells.
- Turkey works too. Ground turkey is a lighter option - just add a splash of oil.
Nutrition Facts
Per serving (2 tacos with toppings)
