Marie Saba

From My Kitchen To Yours

These easy ground beef tacos are a family favorite! And a neighborhood favorite, too! Several years ago I toyed with the idea of creating a restaurant concept that provided heat-and-serve family-friendly food to go. To test the idea, I wrote up a menu and let my neighbors place orders.

These ground beef tacos (along with the chicken version) were by far the most popular item! Moms reported back that their kids and husbands gobbled up the tacos. Some said they needed a double order next time because the tacos were gone so fast, and others said they loved having the tacos in the fridge during the week so kids could heat them up for a snack after school.

Since the restaurant idea didn’t pan out (yet!), I’m sharing the recipe here. And I hope you get to try it! The frying technique for corn tortillas takes a little practice, so check out my YouTube video to see a full demonstration. For a full spread, these tacos are delightful with cilantro-lime sauce, white rice, blended black beans, guacamole, and chips and queso.

Ground Beef Tacos

Ingredients

For the beef:

1 lb. grass-fed ground beef
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon cumin
1 teaspoon salt, plus more if desired

To make tacos:

Light olive oil
20 corn tortillas
2 cups Mexican Blend grated cheese

Instructions

Heat a large pan over medium to medium-high heat. Add the ground beef and sear, chopping beef with a spatula into small pieces. Sprinkle the seasonings over the beef. Continue to cook, tossing and chopping with a spatula, until beef is cooked through and brown. Remove from heat and let cool about 5 minutes.
Put the cheese in a bowl and set it next to the pan of beef. Place a few paper towels on top of a large cutting board – this will be your rolling station.
Heat oil in a small pan over medium heat. Gently slide a tortilla into the oil – it should float and sizzle in the oil. Count to 5 and then, using tongs, flip the tortilla and let it float and sizzle on the other side. Count to 5 and then move the tortilla to the paper-towel-lined cutting board. Repeat with 5 more tortillas, so you have six tortillas on the cutting board. Then working in an assembly-line fashion, fill each tortilla with a bit of beef and cheese, and roll up. Move rolled tacos to a serving platter.
Continue making tacos until you run out of beef and cheese. Serve warm, or store in an air-tight container in the refrigerator. Reheat in the microwave before serving.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!