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Easy Beef Tacos
Hungry kids. Empty fridge except for a pack of ground beef. That is when easy beef tacos save dinner. I brown the meat hard, drain some fat, then stir in chili powder and cumin until it smells like every Tuesday I grew up on. Warm the shells. Set out toppings. Let people build their own. Less arguing that way.
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Steps
1.
1.
Brown The Beef**
Set a large skillet over medium-high. Add ground beef and onion. Break the meat up with a wooden spoon. Cook 6–8 minutes until no pink remains and bits stick to the pan. Drain excess fat if there is a lot in the bottom.
2.
Season The Meat
Stir in garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook 1 minute. Pour in water. Simmer 2–3 minutes until the liquid mostly absorbs and the seasoning coats every crumb.
3.
Warm The Shells
Warm taco shells or tortillas per package directions. Soft tortillas go in a dry skillet 20 seconds per side. Keep them wrapped in a clean towel.
4.
Build Easy Beef Tacos
Spoon seasoned beef into each shell. Add lettuce, cheese, tomato, sour cream, whatever you have. Do not overfill or they tip.
5.
Serve Hot
Eat immediately while the beef is still steamy and the shells still crisp or soft, depending on what you chose.
Ingredients
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Why this works
Higher-fat ground beef stays juicy and carries spice better than lean. Blooming the spices in the hot fat wakes them up. A splash of water helps the seasoning cling instead of sitting as dry powder. Warm shells keep the filling hot longer.
Substitutions
Ground turkey or chicken works; add 1 tbsp oil since they are leaner. Hard or soft shells both fine. Store taco seasoning packet in a pinch. Use about 2 tbsp and skip the individual spices. Black beans mixed half-and-half with the beef stretch the meat.
Storage and reheating
Fridge cooked beef 3 days. Reheat in a skillet with a splash of water. Microwave works. Freeze seasoned beef up to 2 months; thaw overnight. Keep toppings and shells separate until serving.
Equipment
Large skillet
Wooden spoon
Knife and cutting board
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