This cripsy ground beef tacos recipe, inspired by Tex-Mex cuisine, is easy to make and it’s the promises of a fresh and festive meal.
Forget about ready-made taco mixes and dive into a world of flavor, sunshine and spices!
Tex-Mex cuisine, a feast for the taste buds
Tex-Mex cuisine has it all: an explosion of flavors, friendly dishes, festive and colorful tables, and is usually not expensive to make.
With ingredients like cumin and chili, a wide variety of hot peppers, cheese, lime and cilantro, what’s not to love about Tex-Mex cuisine?
Yet, we tend to snub it, too often associated with fast food chains, “fake Mexican food” or ready-made mixes found at the grocery store.
And I plead guilty, I was part of this group for a long time. It’s really during my trip to Texas, in the San Antonio area, that I reconnected with Tex-Mex cuisine.
So it was only natural that once I got home, I would add a few dishes from this cuisine to my repertoire, like this ground beef tacos recipe.
The best part is that this recipe can be prepared on a weeknight or for a special occasion. And since everyone can garnish their tacos to their liking, it’s also a great recipe when you are having people over.
Some notes on the ground beef tacos recipe
What ingredients are needed to make these tacos?
Here are the main ingredients to make this recipe:
Ground beef: choose lean or semi-lean. I also like to use ground veal for a slightly healthier version.
A mixture of spices : it is the nerve of the war of this recipe. I use Mexican chili powder *, which already contains some hot pepper and cumin, as well as onion powder, garlic salt, oregano and pepper.
Lime: for a refreshingly tart twist.
Tomato paste and beef broth: which add a little texture to avoid having a too dry and grainy meat.
taco shells. Crispy shells are used here but you could also use soft wheat or corn tortillas.
What toppings to choose for these tacos?
For a festive and gourmet table, opt for a variety of garnishes:
- shredded lettuce;
- grated cheese, e.g. monterey jack, cheddar, mozzarella;
- pico de gallo;
- lime wedges;
- red or green salsa;
- diced tomatoes;
- chopped red onions (to reduce the taste, you can soak them in cold water for about 10 minutes before serving them drained)
- chopped fresh cilantro, etc.
Side dishes for tacos
These tacos can be served as is, without any other accompaniment.
But you could serve them with rice, a salad, refried beans or even roasted corn on the cob depending on the season.
And if you have any meat left over, it’s great reheated, served with rice, in a taco bowl or in lettuce wraps.
- Vegetable oil for cooking
- 350g lean ground beef
- 1 onion, chopped
- 1 clove of garlic, chopped
- juice of 1 lime
- 2 tbsp of tomato paste
- ¼ cup beef broth
- Salt and cayenne pepper (to taste, optional)
- 8 to 10 crispy taco shells *
- 1 tsp. onion powder
- 1 tsp. garlic salt
- 1 tsp. oregano
- ½ tbsp Mexican chili powder
- ½ tsp. ground pepper
- ¼ tsp. cumin
Topping for tacos, as desired
- Grated cheese (monterey jack, cheddar or mozzarella)
- Chopped red onion
- Chopped salad leaves
- Pico de gallo
- Chopped fresh cilantro
- Hot sauce
- Pickled hot peppers
- In a large skillet over medium heat, sauté onions for a few minutes until they begin to turn translucent.
- Add ground beef and cook for 2 minutes, breaking up the meat with a wooden spatula.
- Add the spice mixture and garlic, mix well and continue cooking until the meat starts to brown, about 5 minutes.
- Add lime juice, tomato paste and beef broth and continue cooking until liquid is reduced by half.
- Adjust seasoning (salt, cayenne pepper) and keep warm.
- Meanwhile, reheat taco shells according to manufacturer's instructions.
- Serve with desired toppings (pico de gallo, grated cheese, lettuce, etc.)
* You can also use soft tortillas