Beef Taco Night Flavor (Print View)
Seasoned ground beef and fresh toppings served in warm tortillas for a festive meal.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup tomato sauce
12 - 1/4 cup water
13 - 1 tablespoon vegetable oil
→ Tacos & Toppings
14 - 8 small corn or flour tortillas
15 - 1 cup shredded lettuce
16 - 1 cup diced tomatoes
17 - 1 cup shredded cheddar or Monterey Jack cheese
18 - 1/2 cup sour cream
19 - 1/4 cup chopped fresh cilantro
20 - 1/4 cup sliced jalapeños (optional)
21 - Lime wedges, for serving
# How to Make:
01 - Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 5 to 7 minutes.
04 - Drain excess fat if present. Stir in chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast spices.
05 - Add tomato sauce and water, stirring to combine. Simmer for 3 to 5 minutes until slightly thickened, adjusting seasoning as needed.
06 - Warm the tortillas in a dry skillet or microwave until soft and pliable.
07 - Spoon beef mixture into each tortilla, then top with shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and jalapeños as desired.
08 - Serve immediately with lime wedges.
# Expert Suggestions:
01 -
- It's fast enough for a weeknight but feels special enough for guests to think you planned it for hours.
- Everyone at the table gets to customize their own taco, which somehow makes the meal feel more fun than sitting down to a plated dish.
- The spice blend is forgiving—you can dial it up or down depending on who's eating, and it still tastes genuine.
02 -
- Don't skip browning the onions and garlic first—they're the foundation, and rushing this step makes the whole filling taste flat.
- The spices need that one minute of heat to really wake up and blend; if you add them cold to the meat, they'll taste dusty and separated.
- Draining excess fat isn't about being virtuous—it's about keeping the filling from being greasy and letting the spices shine through instead.
03 -
- Char your tortillas lightly in a dry pan for just a few seconds per side if you want them to have a little more flavor and character—it's a small detail that feels surprisingly luxurious.
- Keep all your toppings in separate bowls so people can see what they're working with and customize without hesitation.