Fork WeeklyDinner
Weeknight Beef Tacos
Taco night doesn’t need a seasoning packet — a handful of spices you already own makes a better-tasting, less-salty beef in the same amount of time.
The one detail that separates good taco meat from dry taco meat: a splash of water after the spices go in, simmered down until it turns everything glossy.
Weeknight Beef Tacos
Perfectly spiced ground beef in warm tortillas with all the toppings — a 25-minute taco night built on a homemade seasoning that beats the packet.
Ingredients
For the beef
- 1 lb (450 g) ground beef (85% lean)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ cup (120 ml) water
- Salt and black pepper
To serve
- 8 small corn or flour tortillas
- Shredded lettuce, diced tomato, shredded cheese
- Sour cream, salsa, lime wedges
Instructions
- Brown the ground beef in a skillet over medium-high, breaking it up, 5–6 minutes. Drain off excess fat, leaving about a tablespoon.
- Add the onion and cook 3 minutes until soft, then the garlic for 30 seconds.
- Stir in the chili powder, cumin, paprika, oregano, and a good pinch of salt and pepper.
- Pour in the water and simmer 3–4 minutes until the beef is glossy and lightly saucy.
- Warm the tortillas in a dry skillet or over a flame. Fill with the beef and pile on toppings.
Recipe notes & tips
- Double the spice mix and keep it in a jar for next time.
- The splash of water is key — it turns the spices into a sauce that coats the beef instead of sitting dry on top.
- Swap in ground turkey or a plant-based crumble with the same seasoning.
462 kcalCalories
28 gProtein
30 gCarbs
26 gFat