Classic American Ground Beef Tacos
Ground beef tacos are one of our favorite weeknight dinners. They're on the table in just about thirty minutes and a total crowd pleaser. I made my own homemade taco seasoning and you should too. The process is simple and easy, and you probably have everything you need already in your pantry.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
DIY Homemade Taco Seasoning
- 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
Ground Beef Taco Filling
- 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
Ground Beef Taco Accompainments
- 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
Heat 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, about 5 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.