Easy Ground Beef Tacos

Taco night does not need a seasoning packet. A few spices you probably already have, plus a spoonful of tomato paste, turn a pound of ground beef into a saucy, deeply seasoned filling in about 15 minutes.

The tomato paste and a splash of broth are the secret. They cling to the meat and make it juicy instead of dry and crumbly, so every bite of taco is full of flavor.

Set out your favorite toppings and let everyone build their own. Leftover filling is great for nachos, burrito bowls and quesadillas.

Why You’ll Love This Recipe

• Homemade seasoning with no fillers
• One skillet and about 25 minutes
• Kid friendly and easy to customize
• Filling works for nachos and burrito bowls too

Ingredient Notes

Ground beef: 85% lean gives the best flavor. If you use 80/20, drain the extra fat before adding the spices.

Chili powder: American chili powder is a mild spice blend, not pure ground chiles. Add the cayenne only if you like heat.

See the recipe card below for full measurements.

How to Make Easy Ground Beef Tacos

1. Brown the beef

   Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, breaking up the meat, for 6 to 8 minutes until the beef is browned with no pink left and the onion is soft. Drain excess fat if needed.

2. Add garlic and spices

   Stir in the garlic, chili powder, cumin, paprika, oregano, salt, pepper and cayenne. Cook for 1 minute until fragrant.

3. Make it saucy

   Stir in the tomato paste, then pour in the broth. Simmer for 3 to 5 minutes, stirring, until the liquid thickens and coats the meat. Taste and adjust salt.

4. Warm the shells

   Warm taco shells in a 350°F (175°C) oven for 5 minutes, or heat tortillas in a dry skillet for 20 to 30 seconds per side.

5. Assemble

   Spoon the beef into the shells and top with lettuce, cheese, tomato, sour cream and salsa. Serve with lime wedges.

Tips for the Best Results

• Let the beef sit undisturbed for a minute or two before stirring so it browns instead of steams.
• Ground beef is safe at 160°F (71°C). Once there is no pink left, it is done.
• Make a big batch of the dry spice mix and store it in a jar. About 2 tablespoons seasons 1 pound of meat.
• Put cheese directly on the hot meat so it melts slightly.

Common Mistakes to Avoid

Substitutions

• Ground beef: Ground turkey or chicken. Add 1 tbsp oil since they are leaner.
• Beef broth: Water or chicken broth.
• Taco shells: Corn tortillas, lettuce cups or a rice bowl.

What to Serve With It

• Mexican rice
• Refried or black beans
• Guacamole and chips
• Elote style corn

Storage and Reheating

Fridge: Store the taco meat in an airtight container for up to 3 to 4 days. Keep toppings separate.

Freezer: Freeze cooled taco meat for up to 3 months.

Reheat: Reheat in a skillet with a splash of water until hot, or microwave in 30 second bursts, stirring.

Tools That Make This Easier