Beef Taco Night (Printable)
Seasoned beef with fresh toppings and tortillas combines for a flavorful Tex-Mex dinner loved by all.
# What You Need:
→ Beef
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 1 cup shredded iceberg lettuce
→ Spices & Seasonings
06 - 1 ½ tsp ground cumin
07 - 1 tsp chili powder
08 - ½ tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Sauces & Dairy
12 - 1 tbsp tomato paste
13 - 1 cup shredded cheddar cheese
14 - ½ cup sour cream
→ Toppings & Extras
15 - 8 small corn or flour tortillas
16 - 1 small avocado, sliced
17 - 1 lime, cut into wedges
18 - Fresh cilantro, chopped (optional)
19 - Jalapeño slices (optional)
20 - Salsa, to serve
# Directions:
01 - Place a large skillet over medium heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula until cooked through and browned. Drain excess fat if needed.
02 - Add finely chopped onion and minced garlic to the skillet. Cook for 2 to 3 minutes until softened and fragrant.
03 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring to release flavors.
04 - Mix in diced tomato and 2 tablespoons water. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Spoon beef mixture onto each tortilla. Layer with shredded lettuce, shredded cheese, sliced avocado, sour cream, salsa, cilantro, and jalapeño slices as desired.
07 - Present tacos immediately with lime wedges on the side for squeezing.
# Expert Tips:
01 -
- The whole thing comes together in 35 minutes, which means you're eating before anyone gets too hungry or grumpy.
- Everyone assembles their own, so nobody complains about too much cilantro or not enough cheese.
- The spice blend smells incredible while it's cooking—your house will smell like a real dinner is happening.
02 -
- Don't skip draining the excess fat after browning the beef—it's the difference between a silky filling and a greasy mess.
- Warm your tortillas separately and keep them wrapped in a towel; cold, brittle tortillas will crack the moment you fill them.
- The spices bloom best when they hit hot oil for that full minute—rushing this step means flat, one-dimensional flavor.
03 -
- Use a meat thermometer if you're unsure about doneness—ground beef is safe at 160°F, but honestly, browning until there's no pink is reliable enough.
- If you have time, let the beef mixture rest for 2 minutes after simmering; the flavors settle and the texture becomes more cohesive.