Description
Juicy seasoned ground beef, piled into warm taco shells and topped with creamy guacamole, crisp lettuce, and fresh salsa. These Beef Tacos are a crowd-pleasing, easy-to-make meal perfect for weeknight dinners or casual get-togethers.
Ingredients
For the Beef Tacos:
- 1 lb (450g) ground beef (80% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth (or water)
- 8 small taco shells or tortillas (soft or crunchy)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream (optional)
- Salsa, hot sauce, or jalapeño slices (optional toppings)
For the Guacamole:
- 3 ripe avocados, peeled, pitted, and mashed
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice (fresh)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 jalapeño, finely chopped (optional for heat)
Instructions
Start by making the guacamole so the flavors have time to meld while you prepare the tacos. In a medium mixing bowl, mash the ripe avocados using a fork or potato masher until smooth but still slightly chunky, depending on your texture preference.
Add the finely chopped red onion, diced tomato, cilantro, lime juice, salt, and black pepper to the mashed avocados. Stir everything together until well combined. If you like a bit of heat, stir in the chopped jalapeño.
Taste the guacamole and adjust the seasoning as needed, adding more salt, lime juice, or cilantro for a brighter flavor. Set the guacamole aside, covering it with plastic wrap to prevent browning, or refrigerate if you’re not using it right away.
While the guacamole rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, until browned and fully cooked, about 6-8 minutes.
Once the beef is browned, add the chopped onion and cook for another 2-3 minutes until the onion softens. Add the minced garlic and cook for 1 more minute, until fragrant.
Stir in the chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Mix until the beef is evenly coated with the spices. Pour in the beef broth (or water) and stir, allowing the mixture to simmer for 5-7 minutes, or until the liquid has reduced and the beef is well-seasoned.
Once the filling is done, remove the skillet from the heat and set it aside while you prepare the taco shells.
While the beef mixture is simmering, heat your taco shells or tortillas. If you’re using soft tortillas, you can warm them in a dry skillet over medium heat for about 30 seconds on each side until they’re heated through. For crunchy taco shells, follow the instructions on the package to bake them until crisp, usually about 5-7 minutes at 350°F (175°C).
If you prefer to make your tacos ahead of time, you can prepare the shells and place them in a taco holder or a tray, ready to be filled with the beef mixture and toppings.
Once the beef is ready, it’s time to assemble the tacos. Place the taco shells on a plate or tray and start by spooning a generous amount of the seasoned beef mixture into each shell.
Top the beef with a handful of shredded lettuce, followed by diced tomatoes, shredded cheese, and a dollop of sour cream if desired.
Finally, scoop a generous spoonful of guacamole onto each taco. You can also add salsa, jalapeño slices, or hot sauce for extra flavor and heat.
Serve the tacos immediately while the shells are still warm, accompanied by your favorite side dishes or additional toppings. These tacos pair perfectly with a side of Mexican rice, black beans, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 24-30g
- Carbohydrates: 25-30g
- Protein: 25-28g