Delicious Ground Beef Tacos (Print Version)
Savory seasoned beef tacos with fresh pico de gallo, ready in 40 minutes
# What You Need:
→ Taco Meat
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely diced
04 - 2 garlic cloves, minced
05 - 2 tbsp tomato paste
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp ground black pepper
12 - ¼ tsp cayenne pepper
13 - ¼ cup water
→ Pico de Gallo
14 - 3 medium ripe tomatoes, diced
15 - ½ small red onion, finely diced
16 - 1 jalapeño, seeded and minced
17 - 1 small bunch fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ tsp salt
20 - Freshly ground black pepper, to taste
→ Assembly
21 - 8 small corn or flour tortillas
22 - ½ cup shredded cheddar or Monterey Jack cheese
23 - 1 small lettuce, shredded
24 - 1 avocado, sliced
25 - Lime wedges
# How To Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper in a medium bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add ground beef to the skillet. Cook while breaking apart with a spatula until thoroughly browned, approximately 5–7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Mix thoroughly to coat the meat evenly with spices.
05 - Pour in water and stir. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly and coats the meat. Adjust seasoning if needed.
06 - Heat tortillas in a dry skillet or microwave until warm and pliable.
07 - Spoon seasoned beef into each tortilla. Top with shredded cheese, lettuce, a generous portion of pico de gallo, and avocado slices. Serve immediately with lime wedges.
# Handy Tips:
01 -
- The homemade seasoning blend hits every corner of comfort food nostalgia while being infinitely better than anything from a packet
- Fresh pico de gallo cuts through the rich beef like a bright, lime-squeezed secret weapon
02 -
- Don't skip the water step in the beef mixture, it transforms the meat from dry crumbles into something that actually has a little sauce to cling to the tortillas
- Letting the pico de gallo sit for at least 15 minutes makes the difference between chopped vegetables and an actual sauce
03 -
- Double the seasoning blend and keep the extra in a jar, you'll thank yourself on busy weeknights
- If your meat mixture seems too dry, add another splash of water and let it simmer for one more minute