Beef Taco Night (Printable version)
Seasoned beef paired with fresh toppings and warm tortillas perfect for a lively meal.
# Ingredient list:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/4 tsp cayenne pepper (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 cup tomato sauce
12 - 1/4 cup water
13 - 1 tbsp vegetable oil
→ Tacos & Toppings
14 - 8 small corn or flour tortillas
15 - 1 cup shredded lettuce
16 - 1 cup diced tomatoes
17 - 1 cup shredded cheddar or Monterey Jack cheese
18 - 1/2 cup sour cream
19 - 1/4 cup chopped fresh cilantro
20 - 1/4 cup sliced jalapeños (optional)
21 - Lime wedges, for serving
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it apart with a spoon, and cook for 5 to 7 minutes until browned and fully cooked.
04 - Drain excess fat if necessary. Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if used, salt, and black pepper. Cook for 1 minute to toast spices.
05 - Add tomato sauce and water. Stir to combine and simmer for 3 to 5 minutes until slightly thickened. Adjust seasoning to taste.
06 - Heat tortillas in a dry skillet or microwave until soft and pliable.
07 - Spoon beef mixture into each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, chopped cilantro, and jalapeños as desired.
08 - Serve tacos immediately with lime wedges on the side.
# Expert Tips:
01 -
- It comes together faster than ordering delivery, and tastes infinitely better.
- Everyone at the table gets to build their own creation, which somehow makes people happier than just being served.
- The spice blend is bold enough to feel special but forgiving enough that you can't really mess it up.
02 -
- Drain the beef properly after browning—waterlogged tacos lose all their character. But don't drain so much that you remove the flavorful rendered fat that will carry your spices.
- One minute of toasting spices isn't just time—it's the difference between a taco that tastes flat and one that tastes like someone actually cooked for you.
03 -
- Buying pre-minced garlic is fine, but if you have time, mince it fresh—the difference in flavor is real and worth those thirty seconds with a knife.
- Keep the sour cream at room temperature or it'll stiffen up when it hits the warm beef; a spoonful of sour cream straight from the cold fridge takes the whole dish down a notch.