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Beef tacos

Crisp shells or soft tortillas, seasoned beef, all the toppings on the table.

35 min Serves 4 Mexican Kid friendly

Beef tacos pack seasoned ground beef into warm tortillas with fresh toppings for a quick, customisable dinner. The spiced beef comes together in minutes, leaving the fun to the toppings. They are a relaxed, hands-on meal everyone can build to taste.

Ingredients

  • 1 tbsp vegetable oil
  • 500 g ground beef
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp chilli powder, mild
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 100 ml water
  • salt, to taste
  • 12 corn or flour tortillas, small, or 12 hard taco shells
  • ¼ iceberg lettuce, shredded
  • 100 g cheddar, grated
  • 200 g salsa
  • 150 g sour cream
  • 2 lime, cut into wedges

Method

  1. Before you start, finely chop the onion and garlic and measure the chilli powder, cumin, paprika and oregano into a small bowl. Set out the toppings too: shred the lettuce, grate the cheddar, spoon the salsa and sour cream into bowls and cut the limes into wedges. If you are using hard shells, heat the oven to 180°C (160°C fan) now.
  2. Heat the oil in a large frying pan over a high heat. Add the beef, press it flat and leave it for 3 to 4 minutes without stirring, so it browns rather than steams. Break it up and cook until browned and crisp in places, 6 to 8 minutes in all. Spoon off any excess fat.
  3. Turn the heat down to medium, add the onion and cook, stirring, until it softens and starts to turn translucent, 4 to 5 minutes; it picks up the browned bits from the pan. Stir in the garlic and spices and cook for 1 minute, until fragrant.
  4. Pour in the water and simmer, stirring, for 3 to 5 minutes, until it has reduced to a saucy coating that clings to the meat. Taste and season with salt, then turn it to its lowest heat to keep warm.
  5. Warm your tortillas one of two ways, not both. Soft: heat them in a dry frying pan over a high heat for 20 to 30 seconds a side, until they turn soft with a few charred spots, and stack them in a clean tea towel (about 10 minutes for all 12). Crisp shells: lay them on a tray in the oven for 3 to 5 minutes, until hot and fragrant.
  6. Bring everything to the table and let everyone build their own: a tortilla or shell, a spoonful of beef, lettuce, cheddar, salsa, sour cream and a squeeze of lime, with extra wedges on the side.

Tips

  • Warm the tortillas in a dry pan or over a flame so they are soft and pliable rather than cracking.
  • Drain excess fat from the beef after browning so the filling is not greasy.
  • Set out toppings in bowls so everyone can build their own taco the way they like it.

Common questions

Corn or flour tortillas for tacos?

Both work. Corn tortillas are traditional and gluten-free, while flour tortillas are softer and sturdier for heavier fillings.

What can I use instead of a taco seasoning packet?

Mix chilli powder, cumin, paprika, garlic powder, oregano, and salt. It is fresher and lets you control the heat and salt.