Ground Beef Tacos
Ingredients
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- 1 tbsp vegetable oil
- 1 cups onion – finely chopped (~1 medium onion)
- 3 cloves garlic – minced
- 1 pounds ground beef
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano – crumbled
- 2 tbsp tomato paste
- 1/2 cups beef broth
- 1 tsp apple cider vinegar
- 12 pieces corn tortillas
- cheddar cheese – shredded (for serving)
- iceberg lettuce – shredded (for serving)
- tomato – diced (for serving)
- salsa – for serving
- sour cream – for serving
- cilantro – chopped (for serving)
- lime wedges – for serving
Instructions
1. Prepare the toppings: shred the iceberg lettuce, dice the tomato, and chop the cilantro; set out the shredded cheddar cheese, salsa, sour cream, and lime wedges.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add the onion and cook, stirring, until translucent and lightly golden, 4–5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the ground beef and cook, breaking it into small crumbles, until browned and no longer pink, 5–7 minutes; season with the kosher salt and black pepper.
6. Sprinkle in the chili powder, ground cumin, paprika, and dried oregano; cook, stirring, until the spices are fragrant, 30–60 seconds.
7. Stir in the tomato paste and cook until it darkens slightly and coats the beef, about 1 minute.
8. Pour in the beef broth, bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the liquid reduces to a thick, saucy consistency, 5–8 minutes. The mixture should be moist but not watery.
9. Stir in the apple cider vinegar and remove from the heat.
10. Warm the corn tortillas in a dry skillet over medium heat until pliable and lightly charred in spots, 30–60 seconds per side; fill with the beef mixture and serve with the prepared toppings.
Ground beef tacos are a weeknight staple that deliver big flavor with simple ingredients. The filling is savory and gently spiced, with a balance of chili, cumin, paprika, and oregano supported by onion, garlic, and a touch of tomato richness. Nestled in warm corn tortillas and topped with crisp lettuce, juicy tomatoes, and cool dairy, they bring contrast in texture and temperature in every bite.
While tacos trace to Mexico, the ground beef version became a defining feature of Tex-Mex cooking and mid-20th-century American home kitchens. Hard- and soft-shell formats spread through restaurants and home “taco nights,” blending Mexican techniques with American pantry spices. The style nods toward Mexican picadillo and taco shop seasonings, but evolved into its own tradition of quick-simmered, richly spiced beef tucked into corn tortillas with familiar toppings.