Prep time: 5 mins | Cook time: 20 mins | Total time: 22 mins | Servings: 4
This ground beef taco is the most flavorful, juiciest taco meat I have ever tasted! The best part is, it is incredibly easy and fast to throw together.
INGREDIENTS
1 pound ground beef, 70-80% lean
1 tablespoon chilli Powder
½ teaspoon salt
¾ teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ c. tomato sauce
TACO SHELLS:
8 white corn tortillas
½ c. oil, canola, or vegetable
HOW TO MAKE THE BEST GROUND BEEF TACO
Step 1: Over medium heat, heat a large skillet. Ome hot, add the ground beef, and cook until browned, breaking the meat apart using a wooden spoon as it cooks. When done, drain the excess fat from the skillet and place it back on the stove over low heat.
Step 2: To the skillet, stir in half a cup of tomato sauce and taco seasoning to coat the meat with the sauce. Let the mixture simmer for about 5 minutes.
Step 3: In a medium-size skillet, heat half a cup of oil over medium-high heat. Once the oil sizzles and bubbles, fry the tortilla for about 30 seconds per side. Fry just enough to give the tortilla some colour and until crisp.
Step 4: To a paper towel, transfer the tortillas when done. To create a taco shape, fold the tortilla over using tongs or two forks.
Step 5: With the ground beef taco meat, fill the tortillas along with your favourite toppings.
Notes:
To keep the meat flavorful and not greasy, use 80/20 ground beef.
Feel free to use ground chicken or turkey instead of ground beef.
If desired, you can add some chopped veggies to this dish such as peppers, zucchini, and carrots. Cook the veggies with the meat.
To spice things up a bit, add some crushed red pepper in the seasoning blend.
For this recipe, I used white corn tortillas fried in canola oil.
For the topping, you can use your favourites like shredded mild cheese, shredded lettuce, sliced grape tomatoes, diced cilantro, sour cream, guacamole, salsa, jalapenos, and onion.
The servings size is about 1 lb per 4 people which is around 2 tbsp of meat per taco.
NUTRITION FACTS:
Serving: 1, Calories: 152kcal | Carbohydrates: 2g | Protein: 10g | Fat: 12g | Saturated fat: 4g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
Ingredients
- 1 pound ground beef, 70-80% lean
- 1 tablespoon chilli Powder
- ½ teaspoon salt
- ¾ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ c. tomato sauce
- TACO SHELLS:
- 8 white corn tortillas
- ½ c. oil, canola, or vegetable
Instructions
Step 1: Over medium heat, heat a large skillet. Ome hot, add the ground beef, and cook until browned, breaking the meat apart using a wooden spoon as it cooks. When done, drain the excess fat from the skillet and place it back on the stove over low heat.
Step 2: To the skillet, stir in half a cup of tomato sauce and taco seasoning to coat the meat with the sauce. Let the mixture simmer for about 5 minutes.
Step 3: In a medium-size skillet, heat half a cup of oil over medium-high heat. Once the oil sizzles and bubbles, fry the tortilla for about 30 seconds per side. Fry just enough to give the tortilla some colour and until crisp.
Step 4: To a paper towel, transfer the tortillas when done. To create a taco shape, fold the tortilla over using tongs or two forks.
Step 5: With the ground beef taco meat, fill the tortillas along with your favourite toppings.
Notes
To keep the meat flavorful and not greasy, use 80/20 ground beef. Feel free to use ground chicken or turkey instead of ground beef. If desired, you can add some chopped veggies to this dish such as peppers, zucchini, and carrots. Cook the veggies with the meat. To spice things up a bit, add some crushed red pepper in the seasoning blend. For this recipe, I used white corn tortillas fried in canola oil. For the topping, you can use your favourites like shredded mild cheese, shredded lettuce, sliced grape tomatoes, diced cilantro, sour cream, guacamole, salsa, jalapenos, and onion. The servings size is about 1 lb per 4 people which is around 2 tbsp of meat per taco.
