Beef Tacos Homemade Seasoning (Print)
Juicy beef with zesty seasoning served in warm tortillas with fresh toppings and a hint of lime.
# What You Need:
→ Taco Seasoning
01 - 1 tablespoon chili powder
02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon crushed red pepper flakes (optional)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Beef Filling
10 - 1 pound ground beef (80/20 or 85/15)
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - ⅓ cup tomato sauce or 2 tablespoons tomato paste plus ¼ cup water
14 - 2 tablespoons water, more as needed
15 - 1 tablespoon olive oil
→ Taco Assembly
16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded lettuce
18 - 1 cup diced tomatoes
19 - 1 cup shredded cheddar or Monterey Jack cheese
20 - ½ cup sour cream
21 - ½ cup salsa
22 - ¼ cup chopped fresh cilantro
23 - 1 lime, cut into wedges
# How to Make:
01 - Combine all seasoning ingredients in a small bowl and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 2–3 minutes.
03 - Add minced garlic and cook for 30 seconds, stirring constantly.
04 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned and no longer pink, approximately 5–7 minutes. Drain excess fat if necessary.
05 - Sprinkle the prepared taco seasoning over the beef. Stir to evenly coat the meat.
06 - Stir in tomato sauce (or tomato paste with water) and 2 tablespoons water. Simmer for 2–3 minutes, adding more water if mixture appears dry.
07 - Taste and adjust seasoning as needed.
08 - Heat tortillas in a dry skillet or microwave until pliable and warm.
09 - Distribute beef filling among tortillas. Top with shredded lettuce, diced tomatoes, cheese, sour cream, salsa, cilantro, and lime wedges.
# Expert Advice:
01 -
- The seasoning tastes infinitely fresher and more complex than anything premade, and you control exactly how spicy it gets.
- Thirty minutes from craving to serving, which means weeknight dinner without the guilt of takeout.
- Your kitchen smells like you've been cooking all day, even though you haven't.
02 -
- Don't drain off all the fat after browning the beef; that's where the flavor lives, and a little fat keeps the filling moist and rich.
- Tomato sauce is your friend here because it adds both liquid and body; tomato paste alone will make the filling thick and pasty unless you add plenty of water.
03 -
- Make a double batch of the seasoning blend and store it in an airtight container; you'll find yourself reaching for it constantly once you've had it fresh.
- If your filling looks dry halfway through simmering, add water by the tablespoon rather than all at once; it's easier to add liquid than to remove it.