Why I Love This Recipe:
- The corn tortilla shells are made from fresh corn tortillas, and the taste is incomparable to the bland ones from the store.
- Make Ahead: The taco shells can be fried ahead of time and the ground beef filling can be made ahead and reheated, making this is the perfect meal for a busy weeknight.
- Crowd Pleaser – We serve them as a taco bar so everyone can choose their own toppings! Taco Tuesdays are the best!
How to Make Ground Beef Tacos:
Make Taco Seasoning: In a small bowl, mix together the seasoning spices. Set aside.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the taco filling up to a few days ahead of time and rewarm on the stove. Taco shells could be made 1-2 days ahead of time, stored in a brown paper bag.Recipe Variations:
- Meat: Could use ground turkey or ground chicken.
- Toppings: include any number of favorite toppings, like pico de gallo, homemade guacamole, pickled onions and sautéed mushrooms.
- Slow Cooker: Place beef, seasoning, and 1-2 cups of your favorite salsa in the crock pot. Cook on high for 2-3 hours, or low for 4-5 hours. Break up the meat and discard any liquid. Make tortillas as instructed in the recipe and serve.
More Taco Recipes:
- Birria Tacos
- Baked Tacos
- Grilled Fish Tacos
- BBQ Chicken Tacos
- Mushroom Tacos
- Shrimp Tacos
- Walking Tacos
- Carne Asada Tacos
- Slow Cooker Chicken Tacos
- Grilled Chicken Street Tacos
- Instant Pot Lentil Tacos
Ground Beef Tacos
Print friendly version from the original articleAuthor: Lauren Allen Servings: 6 Calories: 317 Cost: 5 Prep: 10 Mins Cook: 20 Mins Total: 30 Mins
- 1 lb lean ground beef
- 1 Tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- pinch cayenne pepper
- 1 15 oz can black beans , rinsed and drained
- 12 corn tortillas
- vegetable oil , for frying
- 2 cups Romaine lettuce , finely shredded
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1-2 roma tomatoes , chopped
- More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Make the crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serving size is for 2 tacos.
Meat: Could use ground turkey or ground chicken.
Toppings: include any number of favorite toppings, like pico de gallo, homemade guacamole, pickled onions and sautéed mushrooms.
Slow Cooker: Place beef, seasoning, and 1-2 cups of your favorite salsa in the crock pot. Cook on high for 2-3 hours, or low for 4-5 hours. Break up the meat and discard any liquid. Make tortillas as instructed in the recipe and serve.
Make Ahead Instructions: Make the taco filling up to a few days ahead of time and rewarm on the stove. Taco shells could be made 1-2 days ahead of time, stored in a brown paper bag.
Freezing Instructions: Place taco meat in a freezer safe bag or container in the freezer for up to 3 months.
Calories: 317kcal
Carbohydrates: 27g
Protein: 26g
Fat: 12g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.3g
Cholesterol: 67mg
Sodium: 615mg
Potassium: 504mg
Fiber: 4g
Sugar: 2g
Vitamin A: 2127IU
Vitamin C: 2mg
Calcium: 219mg
Iron: 3mg
