Ground Beef Naan Tacos

5 from 9 votes

Ground Beef Naan Tacos feature charred naan piled with seasoned beef, a fresh veggie salad, and a quick herb sauce. Easy, flavorful, and so satisfying!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Healthy, Mediterranean

Keyword: Ground Beef Naan Tacos

Servings: servings (2–3 naan tacos per serving)

Author: Chelsea Lords

Cost: $16.98

Equipment

Large skillet

Ingredients

Beef

1 tablespoon olive oil
1 medium yellow onion finely diced, 1 cup
2 teaspoons finely minced garlic 2–3 cloves
1/2 teaspoon salt
1/2 teaspoon ground coriander
2 teaspoons beef bouillon powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/4 teaspoon pepper
1 pound lean ground beef 93/7
1/2 medium head iceberg lettuce very thinly sliced
1/4 thinly sliced red onion
8 to 12 mini naan flatbreads plus cooking spray; I love Stonefire naan
Serving suggestions see note 1

Sauce

1/2 cup plain Greek yogurt full-fat, I love Greek Gods
1/2 cup finely chopped English cucumber or Persian cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt

US - Metric

Instructions

Heat olive in a skillet and add the onion, stirring occasionally until golden, about 4–5 minutes. Reduce heat to medium and add garlic and all the seasonings: salt, coriander, beef bouillon powder, cumin, paprika, and pepper. Stir until fragrant, about 1–2 minutes. Push the seasoned onion aside and increase heat to high. Add ground beef to the middle. Let stand, undisturbed, for about 30 seconds to develop a seared crust. Then flip and let stand another 30 seconds. Continue to cook, crumbling the beef, until browned through, about 7–9 more minutes. Remove from heat, taste and adjust seasonings, adding more salt and pepper as needed.
Meanwhile, add all the sauce ingredients to a medium bowl. Stir until combined, then refrigerate. Stir before adding to the naan.
Slice the iceberg lettuce thinly. Wash and thoroughly dry (I use a salad spinner here). Set aside. Thinly slice the red onion.
Lightly spray both sides of the naan with cooking spray. “Grill” the naan on a gas stovetop over the open flame until slightly charred, about 10–20 seconds per side (see note 2). Set aside.
Place the warmed naan on plates. Top with a handful of the lettuce and red onions. Divide the meat evenly on each naan. Drizzle with a few tablespoons of the sauce, fresh lemon juice (I love lots!) and fresh herbs (I love cilantro and mint). If desired, add a sliced avocado. Serve warm.

Video

Notes

Note 1: Serving suggestions: fresh cilantro, fresh mint, fresh lemon, and 1 large avocado.

Note 2: Don’t have a gas stove? No problem. Here’s how to warm naan in the oven: Preheat oven to 200°F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.

Storage: Store leftover beef, naan, and sauce separately. Keep beef in an airtight container in the fridge for up to 4 days; reheat as needed. Store sauce in a sealed container in the fridge for 2-3 days. Assemble fresh when ready to eat.

Nutrition