Homemade Tacos with Ground Beef

Homemade Tacos – Homemade Tacos with Ground Beef are easy to make and perfect for feeding a crowd. While we prefer authenticity around here, this recipe strays from authentic Mexican tacos to bring you the American taco nights of my childhood.

To keep grocery shopping affordable, my family rotated a few recipes growing up. A dish I always looked forward to was ground beef tacos. They are simple, tasty, and not at all authentic! I must have passed this joy on to my son because he enthusiastically told me, “Mama, people need to know how to make this meal so they can feed it to their kids.” You got it, kid; there’s something special about a meal from childhood, even if it’s simple.

WHAT YOU NEED TO MAKE THIS RECIPE

• Warmed Corn Tortillas: Corn tortillas are the key to a great taco! Check out our cooking tips for How to Heat Corn Tortillas.
• Avocado Oil: Avocado oil sautés the onion and flavors the ground beef mixture.
• Onion: Onion infuses with ground beef, garlic, tomato, and taco seasoning for maximum flavor.
• Ground Beef: I use 80/20 lean ground beef; if you choose to use beef with a higher fat content, be sure to drain the excess oil after the meat cooks. Failing to do so will result in greasy tacos and no one wants that.
• Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – go for it.
• Cilantro: Cilantro brightens the beef mixture.
• Taco Seasoning: Taco seasoning is a tasty combination of chili powder, smoked paprika, cumin, onion powder, garlic powder, oregano, salt, and cayenne powder. I use homemade Taco Seasoning, but for transparency’s sake, I have to mention my mom’s tried and true store-bought spice blend, Ortega’s Taco Seasoning. This is the brand I reach for when I’m in a hurry.
• Toppings: Taco nights are all about making tacos your way, and because of that, everyone is happy- even the pickiest of eaters! The key is preparing a topping bar; we use shredded cheese, sour cream, tomatoes, shredded lettuce, lime, cilantro, Guacamole, and Tapatio. Now and then, we add chopped black olives, sliced jalapeños, onions, and Chunky Salsa or Pico De Gallo.

HOW TO MAKE HOMEMADE TACOS

The full recipe with measurements is in the recipe card below.

TRESSA’S TIPS

• If using beef with higher fat content, drain the excess oil after browning the meat. If not, you will end up with greasy tacos.

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SERVING SUGGESTIONS

• Vegan Mexican Rice, Cilantro Lime Rice
• Seasoned Black Beans
• Guacamole without Tomato
• Grilled Zucchini
• Pico De Gallo, Chunky Salsa, Mango Salsa Recipe, Corn Salsa

WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – Store the leftovers in an airtight container; it will keep for 3-5 days.
• Freeze – Allow the meat to cool, then add it to a freezer-safe container or bag. To prevent freezer burn, layer plastic wrap over the container before securing the lid. Homemade tacos freeze for up to 2 months.
• Thaw – When you’re ready to eat, defrost it in the fridge overnight.
• Reheat – Warm leftovers on the stovetop and prepare your sides.  
• Repurpose – Don’t feel like making tacos for the second night in a row? No worries, use the leftover ground beef to make enchiladas, nachos, sliders, quesadillas, breakfast burritos, or Mexican pizza.

FREQUENTLY ASKED QUESTIONS

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