Ground Beef Tacos With Homemade Seasoning (Printable Version)
Juicy seasoned beef tacos with fresh pico de gallo, ready in 40 minutes.
# What You Need:
→ Taco Meat
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely diced
04 - 2 garlic cloves, minced
05 - 2 tbsp tomato paste
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp ground black pepper
12 - ¼ tsp cayenne pepper
13 - ¼ cup water
→ Pico de Gallo
14 - 3 medium ripe tomatoes, diced
15 - ½ small red onion, finely diced
16 - 1 jalapeño, seeded and minced
17 - 1 small bunch fresh cilantro, chopped
18 - Juice of 1 lime
19 - ½ tsp salt
20 - Freshly ground black pepper, to taste
→ Assembly
21 - 8 small corn or flour tortillas
22 - ½ cup shredded cheddar or Monterey Jack cheese
23 - 1 small lettuce, shredded
24 - 1 avocado, sliced
25 - Lime wedges
# Directions:
01 - In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper. Mix well and set aside to let flavors meld.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and sauté 30 seconds.
03 - Add ground beef, cook and break apart with a spatula until browned, about 5–7 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Mix well to coat the meat evenly.
05 - Pour in water, stir, and let simmer for 2–3 minutes until the mixture is juicy but not watery. Adjust seasoning if needed.
06 - Warm the tortillas in a dry skillet or microwave until soft and pliable.
07 - Spoon seasoned beef into each tortilla. Top with shredded cheese, lettuce, a generous spoonful of pico de gallo, and avocado slices. Serve with lime wedges.
# Expert Tips:
01 -
- Once you make your own taco seasoning, you will never buy those packets again and your family will thank you
- The fresh pico de gallo transforms ordinary tacos into something that feels like a treat from a real Mexican cantina
02 -
- Do not skip the water step because it hydrates the spices and helps them cling to every bit of meat
- Letting the pico de gallo sit for at least fifteen minutes makes a huge difference in how all the flavors come together
03 -
- Double the seasoning blend and store the extra in a jar for next time
- Warm your tortillas directly over a gas flame for thirty seconds per side if you want those lovely charred spots