Are you craving taqueria style ground beef tacos in the hard shell? We’ve got the recipe for you. These tacos are easy to make. The secret to this classic taco is in the sauce, or rather the homemade taco seasoning. Jazz it up the tacos fresh guacamole (mashed avocados, lime juice, diced jalapeño, cilantro, and salt). Make sure to stick with the shredded iceberg lettuce and hard taco shells.

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Ground Beef Taco

Taqueria Style Ground Beef Tacos


  • Author: Tania Van Pelt

Ingredients

Scale
  • 2 tsp. vegetable oil
  • 1 medium onion, chopped
  • 1 Fresno or jalapeño chile, stem removed, seeded, finely chopped
  • 3 heaping Tbsp. taco seasoning
    • 1 Tbsp. red pepper flakes
    • ¼ cup chili powder
    • ¼ cup sweet paprika
    • 2 Tbsp. ancho chile powder
    • 2 Tbsp. dried oregano
    • 2 Tbsp. ground cumin, 1 Tbsp. garlic powder
    • 1 Tbsp. onion powder
    • 1 tsp. freshly-ground black pepper
  • 1 cup low-sodium chicken stock
  • 1 tsp. kosher salt
  • 1 pound of grass-fed beef (80-85% lean)
  • Iceberg lettuce, shredded
  • 1 tomato, diced
  • Fresh cilantro, for garnish
  • Guacamole
  • (Optional) Sharp cheddar cheese, shredded

Instructions

  • Make the taco seasoning (yields about 1 cup): Pulse 1 Tbsp. red pepper flakes in a spice mill, coffee grinder, or mortar and pestle until it becomes a powder. Add all the following spices into a jar and shake, shake, shake: ¼ cup chili powder, ¼ cup sweet paprika, 2 Tbsp. ancho chile powder, 2 Tbsp. dried oregano, 2 Tbsp. ground cumin, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, and 1 tsp. freshly-ground black pepper.
  • Heat oil in a large skillet, preferably cast-iron, over medium heat.
  • Add onion and cook, stirring often, until softened and lightly browned, 8–10 minutes.
  • Add Fresno chile and season with salt and pepper. Cook, stirring, about 1 minute.
  • Add the ground beef breaking up into small pieces and scraping the bottom of the pan, until browned but not cooked through—approximately 6-8 minutes.
  • Add 3 heaping tablespoons seasoning mix and 1 teaspoon kosher salt and stir until incorporated for about 4 minutes.
  • Add 1 cup chicken stock. stir, breaking meat into smaller pieces, and then reduce heat to medium-low. Cook until liquid is reduced and mixture becomes saucy, 7-10 minutes.
  • Serve beef mixture in heated hard tacos, top with shredded lettuce, tomatoes, guacamole, and cilantro, and shredded cheese
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