It’s confession time. On days I’m not cooking meals to share with all of you, my family basically subsists on tacos. I’ve got an epic case of Mommy Brain these days, which is simultaneously awesome (hello, perfect excuse) and exhausting. It makes providing nutritious sustenance for all of these beating hearts a struggle. Enter tacos. They are the yoga pants of mom-cooking. #reallife #theygetthejobdone
These American style ground beef tacos are on constant rotation ’round these parts. To keep the nutrition on point I use grass fed ground beef and cheese, as well as homemade taco seasoning. If you’ve been using store-bought taco seasoning for like ever, stop right there and allow me to introduce you to this easy-peasy DIY version. It takes less than 3 minutes to prepare, and in the long run is way cheaper than the store-bought stuff. Best of all, it isn’t filled with all kinds of yucky additives and preservatives. You probably have everything you need in your pantry. Go ahead and check, I’ll wait.
This is a pretty basic, straight-forward seasoning mix, so go ahead and play with it to make the flavor just right for you. I most frequently dump this into ground beef, but I’ve also used it with black beans to make a vegetarian version. Sometimes I get really crazy and use half ground beef and half black beans. I tell ya, I’m livin’ on the edge.
If I can find a reasonable tomato at the farmer’s market, I’ll make some fresh pico with cilantro and onions. That’s hit or miss this time of year, but every once in awhile I’ll stumble across a vendor that has some greenhouse ‘maters in stock, which basically makes my entire week. I finish them off with a fresh squeeze of lime, a bit of crunchy lettuce, and lots of sour cream.
Classic American Ground Beef Tacos
- Seasoning Mix
- 1-2 tbsp chili powder depending on preference for heat
- 1 tbsp cumin
- 1 tbsp cornstarch
- 2 tsp paprika
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp coriander
- pinch oregano
- pinch red pepper flake
- 1 tbsp bacon fat
- 1 medium onion diced
- 1 lb grass fed ground beef
- 3 tbsp tomato paste
- 1 cup beef broth
- Pico de Gallo
- 2 roma tomatoes diced
- 1/2 small white onion diced
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- sea salt to taste
- cracked black pepper to taste
- To make the Tacos
- 12 soft corn or flour tortillas
- 4 oz. cheddar cheese shredded
- 1/4 head iceberg lettuce shredded
- 2 limes cut into 6ths
- Sour cream to taste
- Preheat the oven to 425. Wrap the tortillas in aluminum foil and set aside. Combine all taco seasoning ingredients in a small jar with a lid and shake vigorously until combined.
- Heat a skillet over medium heat and add bacon fat. Once the fat is hot, add the onion and cook, stirring occasionally, until soft. 5 minutes. Add the ground beef to the onions and cook, stirring occasionally to break up the beef, until the meat is browned and the onions are translucent and starting to caramelize. 10 minutes.
- While the meat and onions are cooking, prepare the pico. Dice the tomatoes and onions and chop the cilantro. Toss into a small bowl and top with fresh lime juice, salt, and pepper.
- Put the tortillas in the oven and set a timer for 10 minutes.
- Once the meat and onions are cooked through, add the entire portion of taco seasoning to the skillet and stir to combine; cook until fragrant, 1 minute. Then add the tomato paste and beef broth and mix well. Increase the heat to medium-high and bring the liquid to a boil; reduce heat to medium and simmer until all the liquid is absorbed and the sauce is thickened, 7-8 minutes.
- While the filling is simmering, shred the cheese and lettuce and slice up the limes.
- Remove the filling from heat and serve immediately with pico and toppings.