Ground BeefGround Beef Tacos
Taco night does not need a packet. A handful of pantry spices and a splash of water turn plain browned beef into the saucy, well-seasoned filling you want. The water matters: it lets the spices cook into a light sauce that coats the meat instead of sitting dry on top.
- for the filling
- 1 lb ground beef
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus black pepper to taste
- ⅓ cup water
- to serve
- 8 taco shells or small tortillas
- 1 cup shredded lettuce
- 1 cup shredded cheese
- 1 cup salsa or chopped tomato
makes about 8 tacos, enough for 4 people.
- Brown the beef in a large skillet over medium-high heat, breaking it into small crumbles with a spoon, until no pink remains.
- Push the beef aside, spoon off excess fat if there is a lot, and cook the onion in the pan 3 to 4 minutes until soft. Add the garlic for 30 seconds.
- Stir in the chili powder, cumin, paprika, salt and pepper and cook 1 minute until fragrant.
- Add the water, scrape up the browned bits, and simmer 4 to 5 minutes until the liquid reduces to a light sauce clinging to the beef.
- Warm the shells or tortillas, fill with the meat and top with the lettuce, cheese and salsa.
No chili powder? Use 2 tsp paprika plus ½ tsp cayenne or red pepper flakes for the same warm color and a little heat.
Ground turkey or chicken? Works the same. Add an extra spoonful of oil, since leaner meat cooks drier.
Want it milder for kids? Cut the chili powder in half and skip the cayenne. Let everyone add salsa or hot sauce at the table.
No tortillas? Serve the meat over rice or in a bowl with beans, corn and lettuce.
Keeps 3 to 4 days in the fridge in a sealed container. Reheat in a skillet with a splash of water. The filling freezes well on its own, but not assembled tacos.
Crispy-edged taco meat Let the beef sit undisturbed for a couple of minutes at the start so it browns, then break it up.
Taco bowls Serve the filling over rice with black beans, corn, avocado and lime.
Loaded nachos Spread chips on a sheet pan, add the meat and cheese and bake until melted.
Kantan tip — do not skip the water. Without it the spices stay dry and gritty; with it they cook into a sauce that coats every crumble.