Beef Tacos

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Beef Tacos are a favorite Taco Tuesday dinner for my family! Over the years I’ve tweaked how I’ve made them and this is definitely my favorite way to make tacos. I usually make two pounds of ground beef, so we have some leftovers. I love serving these with some fresh Pico de Gallo and some Pomegranate Guacamole!

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Ingredients

• 2 lb ground beef
• 1 chopped onion
• 2 TBSP minced garlic
• 1 tsp each of salt and pepper
• 1/2 tsp cayenne
• 4 tsp chili powder
• 2 tsp each of cumin and dried cilantro
• 1 1/2 cups of beef broth
• White corn tortillas
• 1 tbsp oil
• Shredded Monterey Jack cheese
• Taco Toppings (sour cream, taco sauce, Pico de Gallo, shredded lettuce)

Prep Beef Tacos

There isn’t a lot of prep work in making beef tacos. Make sure you have a couple of pounds of ground beef thawed. I like to use two pounds of ground beef so we have plently and have leftovers for the next day.

During this time I like to chop the onion and measure out all of the seasonings ahead of time.

I also prefer to shred Monterey Jack cheese from a block for a creamier consistency.

Make Beef Tacos

Heat a large skillet over medium high heat and add the ground beef to the skillet. Add the chopped onion and cook until the ground beef is browned. Drain as much of the grease from the meat as you can.

Next, season with the taco seasonings. I like to use salt, pepper, cayenne, chili powder, dried cilantro, and cumin. You could also use a taco seasoning packet, but I prefer this blend of seasonings.

Once the meat is seasoned, add about 1 1/2 cups of beef broth and stir well. Bring this to a quick boil, reduce the heat, and cover with a lid.

This will simmer on low for about 20 minutes or until the liquid has started to reduce. If the liquid hasn’t reduced, remove the lid and let it continue cooking a little bit longer.

Build Beef Tacos

Once the meat is ready, in a clean skillet add 1-2 tbsp of oil. I usually use olive oil or avocado oil.

Lay out a few of the white corn tortillas in the skillet. Add a small handful of the shredded Monterey Jack cheese to the tortillas. Next, add a spoonful of the taco meat.

Fold the tortillas over and cook on both sides until golden brown and crispy. This can be a little bit tricky at times, but I usually use a spatula to fold over the sides. Once they are folded use the spatula to gently press down on each taco.

These usually cook for at least a few minutes on each side.

As the tacos get finished cooking, I like to set the cooked tacos on some paper towels to help drain any of the extra grease.

Serve Beef Tacos

Once all of the tacos are made it’s time to eat! I usually serve these with some fresh Pico de Gallo, sour cream, and my favorite Pomegranate Guacamole.

If you like this recipe, check out some of my other favorite dinners for Taco Tuesday!

• Steak and Cheese Tacos
• Beef and Potato Tacos
• Shredded Beef Tacos
• Buffalo Chicken Crunch Wraps
• Cool Ranch Dorito Crunch Wraps
• Easy Salsa Recipe
• Pico de Gallo
• Pomegranate Guacamole

Tips and Frequently Asked Questions

• I like using white corn tortillas, but you can use your favorite type of tortilla.
• I used shredded Monterey Jack Cheese, but any cheese would be good in this!
• I like topping these with Pico de Gallo, sour cream, and taco sauce.

Beef Tacos

Beef Tacos are so good and perfect for Taco Tuesday!

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Course: Dinner

Cuisine: American

Keyword: Beef Tacos, Ground Beef Recipes, Taco Tuesday

Servings: 6 people

Ingredients

• 2 lb ground beef
• 1 chopped onion
• 2 TBSP minced garlic
• 1 tsp each of salt and pepper
• 1/2 tsp cayenne
• 4 tsp chili powder
• 2 tsp each of cumin and dried cilantro
• 1 1/2 cups of beef broth
• White corn tortillas
• 1 tbsp oil
• Shredded Monterey Jack cheese
• Taco Toppings sour cream, Pico de Gallo, taco sauce, shredded lettuce

Instructions

• Add ground beef and a chopped onion to a skillet over medium high heat. Once beef is cooked through drain the grease grease. Add all seasonings and beef broth.
• Bring to a boil then lower the heat. Cover and let simmer for about 20 minutes until the liquid has reduced.
• In a separate pan, heat the skillet over medium heat and add some oil to the skillet. Lay out a few of the tortillas and tip them with shredded Monterey Jack cheese. Top each one with a spoonful of taco meat. Fold the tortillas over and cook on both sides until golden brown and crispy.
• Lay the tacos out on paper towels to absorb any extra grease. Top tacos with your favorite toppings and enjoy!

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