Equipment
Ingredients
Beef Filling
- 500 g lean ground beef, 85/15 or 90/10 ratio preferred
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 30 g tomato paste
- 120 ml beef broth or water
Spice Blend
- 8 g chili powder
- 3 g ground cumin
- 3 g smoked paprika
- 1 g dried oregano, crushed
- 4 g salt
- 1 g black pepper
Assembly
- 12 corn tortillas, warmed
- 120 g sharp cheddar cheese, freshly shredded
- 150 g salsa roja
- 100 g iceberg lettuce, shredded
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 631 kcal
- Protein
- 29 g
- Carbohydrates
- 78 g
- Fat
- 25 g
- Fiber
- 10 g
- Sugar
- 6 g
- Sodium
- 1946 mg
- Saturated Fat
- 10 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 56 mg
- Potassium
- 1037 mg
- Calcium
- 320 mg
- Iron
- 6.1 mg
- Magnesium
- 134 mg
- Phosphorus
- 642 mg
- Zinc
- 4.6 mg
- Vitamin A
- 176 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 2.0 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.41 mg
- Niacin
- 5.5 mg
- Folate
- 64 mcg
- Water
- 180 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart vigorously with a wooden spoon, until mostly browned, about 5-6 minutes. Ensure internal temperature reaches at least 71°C/160°F.
Add the diced onion to the beef fat in the pan. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute while stirring constantly to bloom the spices and caramelize the tomato paste slightly.
Pour in the beef broth (or water). Reduce heat to low and simmer uncovered for 3-5 minutes, or until the liquid has reduced to a glossy sauce that clings to the meat without being runny.
While the meat simmers, warm the tortillas. Heat a separate dry skillet over high heat and toast tortillas for 15-20 seconds per side until pliable and slightly charred.
Assemble the tacos by spooning the beef mixture into the warm tortillas. Top immediately with shredded cheese, followed by salsa and lettuce.
Chef's Notes
- Blooming spices (cooking them briefly in fat) before adding liquid releases fat-soluble flavor compounds, creating a much deeper flavor profile than simply boiling them.
- Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly into the hot beef.
- For a 'hard shell' experience without the stale box taste, shallow fry the corn tortillas in 1cm of oil, folding them over with tongs as they crisp.
- Leftover filling makes an excellent base for nachos or a taco salad bowl the next day.
Storage
Refrigerator: 3 days — Store meat filling and toppings in separate airtight containers.
Freezer: 3 months — Beef filling freezes excellently; thaw overnight in refrigerator before reheating.
Reheating: Reheat beef in a skillet over medium heat with a splash of water to restore moisture.
Troubleshooting
Taco filling is too watery/runny
Cause: Liquid was not reduced enough or onions released excess water
Fix: Increase heat slightly and cook for an additional 2-3 minutes to evaporate moisture
Prevention: Allow the mixture to simmer uncovered for longer
Meat is dry or gritty
Cause: Overcooked lean beef without enough added moisture
Fix: Stir in 15-30ml of warm water or broth and cover for 1 minute
Prevention: Do not drain all fat if using lean meat; ensure broth is added
Cultural Context
While tacos have ancient indigenous roots in Mexico, this specific iteration—ground beef, cheddar cheese, and cumin-heavy spice blends—evolved in the early 20th century in the American Southwest (Texas and California). It became a staple of 'Tex-Mex' cuisine, democratizing the dish for home cooks across North America.
