Ground Beef Tacos
These crispy Ground Beef Tacos are packed with bold, homemade flavor and a satisfying crunch in every single bite. Load them up with your favorite toppings and enjoy in only 30 minutes!
Servings: 6
Calories: 317kcal
Cost: 12
Recipe Link
Equipment
Ingredients
Ground Beef Taco Meat:
- 1 lb lean ground beef
- 1 Tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Dried oregano
- pinch cayenne pepper
- 1 15 oz can black beans , rinsed and drained
Tacos:
- 12 corn tortillas
- vegetable oil , for frying
- 2 cups Romaine lettuce , finely shredded
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1-2 roma tomatoes , chopped
- More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion
Instructions
- Combine taco seasoning spices in a small bowl, and set aside.1 Tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon cornstarch, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon Dried oregano, pinch cayenne pepper
- Taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.1 lb lean ground beef, 1 15 oz can black beans
- Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.vegetable oil, 12 corn tortillas
- Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.2 cups Romaine lettuce, 1 cup shredded cheddar cheese, ½ cup sour cream, 1-2 roma tomatoes, More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion
Video
Notes
Serving size is for 2 tacos.
Meat: Feel free to swap the beef for ground turkey or ground chicken.
Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.
Slow Cooker: Add beef (break it up a bit into pieces), seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.
Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.
Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
Nutrition
Calories: 317kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 615mg | Potassium: 504mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2127IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 3mg
