Taco Night

Weeknight dinner · 25 minutes

Ground Beef Tacos

Seasoned beef, browned with onion and garlic and simmered until it's juicy (not dry), piled into warm shells with all the classic toppings. The taco night you can pull off on a Tuesday.

Makes
8 tacos
Prep
10 min
Cook
15 min
Level
Easy

Dinner at 7:00? Start around 6:30.

Four crispy ground beef tacos topped with cheese, tomato, and green onion on a white plate

Before You Start

  • If the beef is frozen, thaw it in the fridge overnight.
  • Dice the onion and mince the garlic.
  • Measure out the taco seasoning (store-bought or homemade).
  • Using hard shells? Preheat the oven to 325°F.

Equipment

  • Large skillet and spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Spoon for draining fat
  • Oven, microwave, or a second skillet for the shells

Ingredients

Tap to check things off as you go.

For the taco meat

For serving

Optional: lime wedges, hot sauce, sour cream, cilantro, jalapeños.

Feeding 8?

Double everything: 2 lb beef, 2 onions, 4 cloves garlic, 2 Tbsp tomato paste, 1 cup water, 6 Tbsp seasoning, 16 shells.

Steps

  1. Brown the beef

    Heat a large skillet over medium-high. Add the beef and cook, breaking it up, until mostly browned, about 4 minutes.

    Raw ground beef starting to cook in a hot cast iron skillet

  2. Add onion and garlic

    Cook the onion 3–4 minutes, until soft and the beef is cooked through. Add the garlic for 30 seconds, until fragrant.

  3. Drain

    Spoon off most of the grease, leaving about 1 tablespoon in the pan for flavor.

  4. Season

    Stir in the taco seasoning and tomato paste. Cook 1 minute, until the beef is evenly coated.

  5. Simmer

    Add the water, drop the heat to medium-low, and simmer uncovered 3–4 minutes.

    Ready when it looks juicy and lightly saucy: not dry, but no pool of liquid.

  6. Warm the shells

    Soft: 30 seconds per side in a dry skillet, then cover with a towel. Or microwave a stack in damp paper towels for 30–45 seconds.

    Hard: 4–6 minutes in the 325°F oven.

  7. Build

    Fill each shell with meat, then pile on your toppings.

Bowls of taco toppings: cheese, tomatoes, guacamole, salsa, onion, olives, lettuce, and a pan of taco meat
Set the toppings out and let everyone build their own.

Leftovers

Fridge
Airtight container, 3–4 days.
Freezer
Up to 3 months. Thaw in the fridge overnight.
Reheat
In a skillet with a splash of water until it hits 165°F.

Keep toppings separate so the lettuce and shells stay crisp.

Dietary Notes

  • About 224 calories per taco.
  • Contains dairy (cheese, sour cream). Skip them to make it dairy-free.
  • Corn tortillas are usually gluten-free, but check the seasoning label.
Three soft tortilla tacos filled with ground beef, diced tomatoes, and cheese on a white plate
The soft-tortilla version.