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Ground Beef Tacos

Seasoned ground beef tucked into warm tortillas and topped with your favorite fresh toppings. These easy Ground Beef Tacos are a family-friendly dinner that comes together quickly and is perfect for weeknights, gatherings, and taco nights at home.
Shared notes will appear here.
Everyday Cooking
Mexican
Kitchen Pace : 🕒
Servings: 8 tacos
Recipe by NAVA Kitchen
Ground beef taco bar with seasoned taco meat, tortillas, cheese, lettuce, tomatoes, cilantro, sour cream, jalapeños, and lime wedges.
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Ingredients:

For the Taco Beef
  • 1 lb. ground beef
  • 1 tbsp olive oil
  • 1 onion, small, finely diced
  • 2 garlic cloves, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup tomato sauce
  • ¼ cup water
For Serving
  • 8 small flour tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar cheese
  • Sour cream
  • Avocado or guacamole
  • Fresh parsley, or cilantro
  • Lime wedges

Method:

Start Cooking
COOK THE BEEF
  • Heat olive oil in a large skillet over medium heat.
  • Add onion and cook for 3–4 minutes until softened.
  • Stir in garlic and cook for 30 seconds.
  • Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
SEASON THE FILLING
  • Add chili powder, cumin, paprika, oregano, salt, and pepper.
  • Stir well to coat the beef.
  • Add tomato sauce and water.
  • Simmer for 5–7 minutes until slightly thickened.
WARM THE TORTILLAS
  • Warm the tortillas in a dry skillet or panini press until heated through and lightly toasted.
ASSEMBLE
  • Fill each tortilla with seasoned beef and your favorite toppings.
  • Serve immediately. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Use your favorite store-bought taco seasoning for convenience.
  • Let the taco meat simmer a few extra minutes if you prefer a thicker filling.
  • Prepare the toppings for your taco bar while the beef cooks so everything is ready for easy assembly at serving time.
  • Leftover taco meat can be refrigerated and used for taco salads, burrito bowls, or quesadillas.
 
Make it yours
  • Use crunchy taco shells instead of tortillas.
  • Swap ground beef for turkey or chicken.
  • Add black beans or corn to the filling.
  • Top with pickled red onions or jalapeños.
  • Use cheddar, Monterey Jack, or Mexican-blend cheese.
  • Skip the onion for a simpler filling.
  • Add diced bell peppers with the onion for extra flavor and color.
 
At the table
  • Serve with Mexican rice, tortilla chips and salsa, street corn salad, or a simple avocado salad.

My notes:

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Nutrition:

Calories: 266 kcal | Carbohydrates: 18 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 363 mg | Potassium: 286 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 344 IU | Vitamin C: 2 mg | Calcium: 68 mg | Iron: 3 mg
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