Beef Tacos

Our favorite Beef Tacos! Imagine crunchy shells filled with savory, perfectly seasoned beef, oozing with gooey Cheddar. Top it off with your favorite additions for a fun, kid-approved, customizable dish!

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 make these Fish Tacos, but my kids ate them all plain! I hid the next batch until I made these tacos. Initially disappointed, my kids were won over at first bite.

These tacos are deliciously amazing, with perfect textures and easy to make – a truly great meal!

Ingredients

• Taco Shells: The base of the taco, choose crispy or soft based on preference.
• Olive Oil: Used for cooking the onion and garlic, adds flavor and prevents sticking.
• Yellow Onion & Garlic: These aromatics add depth and a savory touch to the beef filling.
• Ground Beef: The main protein, it’s hearty and absorbs the seasonings well.
• Tomato Sauce: Adds moisture and a tangy flavor to the beef mixture.
• Seasonings: A blend that gives the beef its characteristic taco flavor, with a balance of heat, smokiness, and earthiness.

How To Make Beef Tacos

1. Prep: Dice onion, mince garlic, mix seasonings, and arrange taco shells in a baking pan. Preheat oven to 375°F.
2. Cook Beef: Sauté onion and garlic in olive oil. Add ground beef, cook until browned, then mix in all seasonings and tomato sauce. Cook until thickened.
3. Assemble: Fill taco shells with beef, top with cheese, and bake for 6-8 minutes until cheese melts.
4. Serve: Offer various toppings like lettuce, tomatoes, avocado, and sour cream for customizing your tacos.

Beef Taco Topping Ideas

• Cheese (Monterey jack, extra-sharp Cheddar cheese, or pepper jack) We like a blend of Monterey jack and extra-sharp Cheddar best!
• Chopped tomatoes, salsa, or pico de gallo
• Black beans or pinto beans
• Freshly chopped cilantro
• Fresh lime juice we like serving these tacos with lime wedges
• Avocado or guacamole
• Cooked white rice 
• Taco sauce or hot sauce
• Crispy tortilla strips
• Creamy cilantro sauce (like the sauce in this honey lime chicken recipe)
• Sour cream (fat-free or low-fat works great!)
• Crema Mexicana by Cacique® is another one of our favorites (not sponsored)

More Delicious Taco Recipes

• Healthy Tacos black bean and corn
• Chicken Tacos Mexican street corn-inspired
• Jamaican Jerk Tacos with a creamy cilantro sauce
• Shrimp Tacos reader favorite
• Vegetarian Tacos with roasted sweet potatoes and black beans

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5 from 3 votes

Beef Tacos

By Chelsea Lords

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!

Prep Time: 25 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 33 minutes minutes

Servings: 4 servings

Equipment

• Baking pan 9 x 13-inch
• Large pan cast-iron

Ingredients 

USMetric

 

1x2x3x

• ▢ 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 9x13-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.

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