Description
Old School Beef Tacos bring a classic, hearty flavor with juicy seasoned ground beef stuffed inside crispy taco shells. Topped traditionally with shredded iceberg lettuce, diced tomatoes, onions, sour cream, and melted cheese, these tacos offer a nostalgic and satisfying meal. The recipe includes baking the shells filled with meat and cheese to melt the cheese and crisp the shells perfectly, but baking the shells alone is an option. This recipe serves 4 and can be customized with additional vegetables and sauces to stretch the filling or add personal flair.
Ingredients
Base Ingredients
- 10 to 12 crispy taco shells (“stand and stuff”) or soft tortillas of choice
Beef Tacos Filling
- 1 tbsp oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500 g (1 lb) ground beef
- 2 tbsp tomato paste
- 1/4 cup (65 ml) water
Homemade Taco Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- 1 tsp salt
- 1/4 tsp black pepper
Toppings
- Shredded cheese (Monterey Jack preferred, or cheddar, tasty, pepper jack)
- Shredded iceberg lettuce
- 2 tomatoes, chopped
- 1/2 red or white onion, chopped
- Sour cream
- Taco sauce (optional)
Optional Extras
- Coriander/cilantro
- Jalapeño
- Hot sauce or chili sauce
- Pickled chilies
- Salsa sauce
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for optional baking of the tacos.
- Prepare Beef Filling: Heat 1 tablespoon of oil in a large skillet over high heat. Add minced garlic and finely chopped onion, cooking for about 2 minutes until golden and fragrant.
- Cook Beef: Add the ground beef to the skillet. Cook for 2 minutes, breaking up the meat with a spatula as it changes from red to light brown to ensure even cooking.
- Season Beef: Stir in the homemade taco seasoning mixture (garlic powder, onion powder, oregano, cumin, paprika, cayenne, salt, and black pepper). Continue cooking the beef with the seasonings for an additional 2 minutes until fully cooked through.
- Add Tomato Paste and Water: Mix in 2 tablespoons of tomato paste and 1/4 cup (65 ml) water. Cook for about 1 minute or until the water evaporates, leaving a juicy but not watery beef filling.
- Optionally Bake Tacos: Arrange taco shells in a baking pan (up to 10 can fit). Fill each shell with the cooked taco meat and top generously with shredded cheese. Bake in the preheated oven for 5 to 7 minutes until the cheese melts and the shells become crispy. If skipping this, bake empty shells as per package instructions or warm soft tortillas briefly.
- Serve Tacos: Serve tacos hot straight from the oven or warmed shells. Provide shredded lettuce, chopped tomatoes, onions, sour cream, and any additional sauces or toppings on the table for guests to assemble their own tacos to taste.
Notes
- Warm taco shells or tortillas before serving. Crispy taco shells should be baked until crisp, as they are chewy straight from the package. Soft tortillas can be microwaved for 20 seconds or wrapped in foil and baked for 5 to 10 minutes.
- Use lean ground beef for a healthier option; if using fatty beef, drain excess fat before adding seasonings. Chicken, turkey, or pork are acceptable substitutions.
- Monterey Jack cheese melts beautifully and has a mild flavor. Alternatives include cheddar, tasty, or pepper jack cheeses.
- Nutrition values are based on 3 tacos including crispy taco shell, meat, cheese, lettuce, tomato, and onion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
