Crunchy Ground Beef Tacos filled with savory seasoned beef and gooey Cheddar, topped with your favorite additions, make a fun, customizable, kid-approved meal!
Pair these incredible tacos with this cool and crisp cucumber salad, cilantro lime rice, or roasted sweet potatoes.
The Best Ground Beef Tacos
Recently, I bought taco shells to test these Beef Tacos and Fish Tacos, but my kids ate them all plain! For the next batch, I had to hide the shells until I made these tacos. Although disappointed at first that they couldn’t snack on the shells, they were won over with the very first bite.
These tacos are truly incredible! The perfectly seasoned beef filling, crispy taco shells, and flavorful toppings make these ground beef tacos an instant family favorite.
Ingredients
- Taco Shells or Tortillas: Crunchy shells are my fave but soft tortillas work too.
- Olive Oil: Help sauté the veggies and brown the beef.
- Onion and Garlic: Sauté until golden for deeper flavor.
- Ground Beef: Use lean beef; drain extra grease.
- Tomato Sauce: Adds moisture and binds the seasoning to the beef.
- Taco Seasoning: Mix spices ahead of time so you’re ready to add them in.
- Cheese: Shred your own for better melting and flavor.
- Toppings: I love adding lettuce, tomatoes, sour cream, avocado, salsa, & lime.
How To Make Ground Beef Tacos
- Prep: Chop onion, garlic, and mix spices. Heat oven and line taco shells in dish.
- Meat: Cook onion and garlic in oil, then brown the ground beef.
- Seasoning: Drain extra grease, mix in spices, and stir in tomato sauce until thick.
- Fill Tacos: Scoop beef into taco shells, sprinkle with cheese, and bake.
- Add Toppings: Add your favorite toppings and enjoy!
Ground Beef Taco Topping Ideas
- Cheese: Monterey Jack, extra-sharp Cheddar, or Pepper Jack. A blend of Monterey Jack and extra-sharp Cheddar is my favorite!
- Chopped tomatoes, salsa, or pico de gallo
- Black beans or pinto beans
- Freshly chopped cilantro
- Fresh lime juice: Serve these tacos with lime wedges for extra flavor.
- Avocado or guacamole
- Cooked white rice
- Taco sauce or hot sauce
- Crispy tortilla strips
- Creamy cilantro sauce
- Sour cream: Fat-free or low-fat works great.
Storage
Leftovers?
Store leftover ground beef tacos in an airtight container in the fridge for up to 3 days.
Don’t add toppings to parts you’re not eating right away—store them separately to keep everything fresh.
Reheat in the microwave or on the stovetop until warmed through.
More Delicious Taco Recipes
- Healthy Tacos black bean and corn
- Chicken Tacos Mexican street corn-inspired
- Jamaican Jerk Tacos with a creamy sauce
- Shrimp Tacos reader favorite
- Vegetarian Tacos with roasted sweet potatoes and black beans
Beef Tacos
My favorite Beef Tacos! Crispy shells packed with seasoned beef and melty Cheddar, ready to be topped with all your favorite fixings—fun, customizable, and kid-approved!
Equipment
- Baking pan 9 x 13-inch
- Large pan cast-iron
Ingredients
- 1 (12-count) package crispy taco shells or soft flour or corn tortillas!
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 pound lean ground beef
- 1/2 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper optional, omit if sensitive to spice
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon roasted garlic powder
- Serving suggestions see note 1
Instructions
- Prepare everything for cooking the beef filling—the process goes quickly! Dice onion, mince garlic, and stir together all seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, garlic powder, salt, and pepper. Place taco shells in a 9×13-inch baking pan (all 12 should fit) and set aside. Preheat oven to 375℉.
- Heat oil in a large pan (cast-iron if possible) over high heat. Add onion and cook 2–3 minutes or until light golden. Add garlic and cook for 30 seconds.
- Add ground beef and cook 2–4 minutes, breaking it up into small piece until meat is no longer pink. Avoid stirring/breaking beef up too much—allow it to brown too. Drain off extra grease as needed. Add seasoning mixture and stir for another 1–2 minutes or until beef is completely cooked through. Add in tomato sauce and stir until thickened, another 1–2 minutes. Remove from heat and set aside to slightly cool.
- Divide beef evenly among the 12 shells. Add cheese on top of each (I add about 2–3 tablespoons of a Monterey jack and extra-sharp Cheddar blend per taco ). Bake 6–8 minutes or until cheese is melty.
- While tacos are cooking, set out toppings in bowls or on a large platter. My favorites: chopped cherry tomatoes, iceberg lettuce, sliced avocado, chopped cilantro, lime wedges, and a scoop of sour cream. Other ideas: guacamole, taco sauce, salsa, pico de gallo, and chopped onions. Serve tacos hot out of the oven and let everyone add whatever toppings they like best. Enjoy with a squeeze of fresh lime!
Recipe Notes
Note 1: Try some of these toppings: freshly grated cheese (I like using equal parts of both Monterey jack and extra-sharp Cheddar), shredded iceberg lettuce, sour cream (fat- free or low-fat works great), salsa/chopped cherry tomatoes/pico de gallo, avocado or guac, chopped cilantro, taco sauce, chopped onions, and/or lime wedges.
Storage: Store the meat in the fridge for 3–4 days. Keep the toppings separate, and place the tortillas in a plastic bag.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 6g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Definitely the best of the best. Thank you, will make again!
So happy to hear that! Thank you so much 🙂
Oh my word!!! Love it!!! What a great alternative to those nasty taco packets.
I have tried several of your recipes & love them all. Yum!!!
I’m feeding a 20 year old son & a husband. Both are pretty picky about good food. (I have spoiled them.) I was getting tired of cooking until I found your website. You have brought life back into my cooking! Thank you so much!!! Forever grateful & can’t wait to try making your pumpkin chocolate chip bread!
Yay!! So happy these were a hit 🙂 Thanks so much for the comment Corrina, it made my day! I hope you love the pumpkin chocolate chip bread 🙂