Ground Beef Tacos | Muy Delish

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The best American Ground Beef Tacos start with seasoned lean ground beef, hard shells, fresh toppings, and bright lime. A quick weeknight meal everyone loves.

Ground Beef Tacos topped with cheese, lettuce & pico de gallo salsa. Perfect weeknight dinner.

American Ground Beef Tacos

I have a confession to make, I didn’t try this type of taco until I moved to the U.S! At first, I didn’t like them; eating ground beef in tacos felt strange to me. You don’t really see these kinds of tacos in Mexico. But slowly, they grew on me, mainly because they’re incredibly easy to make. Over time, I adapted a few things from the classic American version. I make them with lean ground beef (I prefer more protein than fat) and pair them with my flavorful Salsa Fresca….and that’s the chef’s kiss 😘

This Crispy Tacos recipe (Tacos Dorados) are the ones I grew up eating. They’re a little more labour intensive but so worth your time once you enjoy them.

Now let me tell you about this recipe. The ground beef is cooked hot and fast, then simmered with a blend of chili powder, cumin, paprika, oregano, and a little heat from red pepper flakes. Once the seasoning sets and the liquid cooks down, you get a richly seasoned filling that holds up beautifully inside hard shells. Each taco is finished with cheese, crisp lettuce, bright pico de gallo, and a squeeze of lime for balance. If you want to make them more fancy, add guacamole for another layer of flavor. You can never go wrong with guac right?

Enjoy my friend! Let me know what you like on yours! ♥️ xo, Ana

Recipe Notes

Prep ⏰Cook ⏲️Rest ⏱️Total Time10 mins20 mins0 mins30 mins

🍽️ Servings: 10 to 12 Tacos

⭐️ Difficulty: Easy

♥️ What’s to love: Seasoned ground beef, crunchy shells, cheese, lettuce, pico… simple and so good.

🛒 Featured Ingredients: Taco seasoning, lean ground beef, store bought taco shells, shredded cheese, lettuce and pico de gallo salsa. Plus lime and hot sauce optional.

**You’ll find the complete recipe and ingredient list in the card at the end.**

How To Make Ground Beef Tacos

1. Start by making the seasoning: In a medium bowl, mix the chili powder, onion powder, cumin, paprika, garlic powder, oregano, red pepper flakes, salt and pepper.

2. Heat a large skillet over medium-high. Add the meat and cook, breaking it apart with a spoon. Once it’s mostly cooked through, drain any excess liquid and add in the seasoning.

3. Add the water and continue cooking, stirring occasionally, until the beef absorbs most of the liquid, about 5 minutes.

4. Warm the shells. A quick 15 seconds in the microwave softens them enough so they don’t crack when you fill them.

5. Now the fun part! Divide the beef among the shells.

6. Top each taco with cheese, then add shredded lettuce. Finish with hot sauce, a squeeze of lime, and Pico de Gallo.

Ana’s Tips

• If you prefer a shortcut, Kroger’s regular taco seasoning has great flavor or use any brand you like.
• Drain the beef fully. Too much liquid in the pan will make the shells soggy once filled. I prefer to use 96% lean ground beef but you may use your favorite one. Or use ground chicken or turkey! The seasoning goes well with these two type of meats as well.
• Assemble 2 tacos per person at the time so the crispy shells don’t get soggy if they sit too long with all the fillings.
• Don’t overfill. Hard shells break easily if stuffed too full; small portions keep everything tidy.

Ground Beef Tacos topped with cheese, lettuce & pico de gallo salsa.

Print Recipe:

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• Make the seasoning: In a medium bowl, mix the chili powder, onion powder, cumin, paprika, garlic powder, oregano, red pepper flakes, salt and pepper.

  1 Tablespoon chili powder, 2 teaspoons onion powder, 1 ½ teaspoons ground cumin, 1 ½ teaspoons sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano (mexican preferably), 1 ½ teaspoon dried red pepper flakes, 1 teaspoon kosher or sea salt, ½ teaspoon freshly ground black pepper

Cook The Beef

• Heat a large skillet over medium-high. Add the meat and cook, breaking it apart with a spoon. Once it’s mostly cooked through, drain any excess liquid.

  1 pound lean ground beef (94% to 96%)

• Stir in the seasoning and ½ cup of water. Continue cooking, stirring occasionally, until the beef absorbs most of the liquid, about 5 minutes.

Assemble The Tacos

• Warm the taco shells in the microwave for about 15 seconds.

  12 hard taco shells (store-bought)

• Divide the beef among the shells. Top each taco with cheese, then add shredded lettuce. Finish with hot sauce, a squeeze of lime, and Pico de Gallo.

  ½ cup shredded Mexican-style cheese blend, ½ cup shredded lettuce (romaine or iceberg), hot sauce like Cholula, Huichol or Tapatio., Lime wedges, 2 cups Pico De Gallo

Note: If you’d rather not make your own taco seasoning, Kroger’s regular taco seasoning has great flavor. Or simply use your favorite brand.

• Cooked beef: Refrigerate up to 4 days in an airtight container.
• Fully assembled tacos: Best eaten immediately — the shells will soften.
• Freeze: The cooked beef freezes well for up to 3 months. Thaw and reheat with a splash of water.

Serving: 1taco | Calories: 130kcal | Carbohydrates: 8g | Protein: 10g | Fat: 6g | Sodium: 260mg | Fiber: 1.5g | Sugar: 1g

** Photography by Anetta Simpson

Frequently Asked Questions

Can I use soft tortillas instead of hard shells?

Yes, corn or flour tortillas work great. Warm them a few seconds on a skillet until pliable.

Can I make the beef ahead of time?

Absolutely! the meat reheats well. Add 1–2 tablespoons of water when warming so it stays moist.

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