These classic ground beef tacos are an easy and delicious recipe for a busy weeknight! Saucy and flavorful taco meat packed into freshly fried tortillas, these ground beef tacos come together pretty quickly!

Taco Tuesdays is my favorite day because there are so many ways to make tacos and these ground beef tacos come together in a flash. It’s an easy family meal that everyone will love.

A platter of beef tacos with cilantro and shredded cheese scattered on top.

Why You’ll Love This Recipe

It’s a family-friendly recipe that is super easy to scale up for a party. Simply double or triple the recipe and serve it up buffet style for the entire family to make their own tacos.
It’s super easy to make. I have a homemade low sodium taco seasoning blend that uses pantry staples, and the beef comes together in less than 20 minutes. The tortillas only need to be fried for a bit, or you can use pre-made ones!
Honestly, these homemade tacos are just more comforting than store-bought ones. It reminds me of my childhood and always hits the spot.

Ingredients You’ll Need

Ingredients needed to make ground beef tacos.

oil — I like using olive oil to cook the beef, but you can use any neutral oil that you prefer. You will also need to have extra oil to fry the tortillas.
beef — I prefer to use lean ground beef these ground beef tacos to avoid having to drain excess oil.
taco seasoning — I use my homemade taco seasoning with no salt! You can also use a packet of store-bought taco seasoning.
passata sauce — Have you ever tried passata sauce? Passata sauce is a type of tomato sauce made by cooking fresh tomatoes, removing the skins and seeds, and then pureeing the remaining pulp. The sauce is then strained to ensure a smooth, thick texture without any remaining pieces of skin or seeds.
water or broth — you can use water or some beef broth for the taco meat.
tortillas — I am using white corn tortillas.

How to Make Ground Beef Tacos

Set of two photos showing meat browned in a skillet.

Heat the olive oil in a large skillet over medium-high heat.
When the oil is hot, add the ground beef and stir with a wooden spoon for 2 to 3 minutes until browned and mostly cooked through. Make sure you are breaking up the beef into small pieces.

Set of two photos showing tomato sauce and seasoning added to taco meat and simmered.

Drain any oil if needed. Add the passata sauce, taco seasoning, and ¼ cup of water or broth.
Stir until combined and lower the heat to medium to medium low. Let the taco meat simmer for up to 10 minutes or until the tomato sauce as cooked down to your desired sauciness.

Set of two photos showing tortilla frying and folded.

Meanwhile, add a paper towel to a sheet pan.
Add ½ cup of oil to another large skillet over medium heat. Once the oil is hot, add the tortilla to the oil and fry each side for about 30 seconds.
Using tongs, transfer the tortillas to the lined sheet pan to absorb any extra oil, and carefully fold the tortilla over to create a taco shape.
When done, serve the tortillas with the taco meat and your desired toppings.

Close up view of a ground beef taco with shredded cheese and cilantro.

Recipe Tips and Notes

Sometimes I’m just in the mood for a delicious crispy shell, but if you do not want to fry tortillas, you can simply warm the tortillas in a cast iron skillet over medium-high heat, for about 15 to 30 seconds on each side. You can also place them on a burner if you have a gas stove.
If you have a taco holder, it’s perfect for shaping your fried tacos. Just drape the hot tortillas over it.
I usually rip a tiny bit of tortilla as a tester to place in the oil to see if it’s hot enough. If the oil doesn’t bubble around the tortilla, then it’s not hot enough. If the oil is not hot, the tortilla will absorb more oil, and you’ll end up with a soggy, oily tortilla.
Don’t add multiple tortillas to a pan all at once. Adding too much to a skillet cools the oil down and prevents the tortillas from getting super crispy.

Make Ahead Tips

Make ahead/leftovers: once cooled, store the cooked ground beef in an airtight container for up to 4 days in the fridge. I don’t recommend frying the tortillas in advance. While leftovers can be reheated to crisp back up, I find they taste best when freshly fried.
Freezer: allow the taco meat to cool before transferring them into a freezer-safe airtight container or bag before storing them in the freezer. Freeze for up to 3 months. When ready to enjoy, thaw before reheating.
Reheat: reheat the meat in the microwave or on the stovetop. I recommend reheating leftovers with a splash of water or beef broth to keep the ground beef from drying out.

Taco Topping Ideas

shredded lettuce
diced tomatoes or cherry tomatoes
chopped onions or green onions
sliced jalapeños
salsa or pico de gallo (try my avocado corn salsa or pineapple salsa)
guacamole or sliced avocado
shredded cheese or queso fresco
sour cream or crema
cilantro
lime wedges

Ground Beef Tacos

5 from 26 votes

Print Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

2 teaspoons olive oil
1 pound lean ground beef
2 tablespoons taco seasoning, (1 packet/1oz)
⅔ cup passata
¼ cup beef broth, or water
½ cup oil
12 corn tortillas

Equipment

Large skillet
paper towel
sheet pan

Instructions

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
When the oil is hot, add 1 pound of ground beef and stir with a wooden spoon for 2 to 3 minutes until browned and mostly cooked through. Make sure you are breaking up the beef into small pieces.
If there is any oil in the skillet, drain it. Add ⅔ cup passata sauce, 2 tablespoons taco seasoning, and ¼ cup of water or broth.
Stir until combined and lower the heat to medium to medium low. Let the taco meat simmer for up to 10 minutes or until the tomato sauce as cooked down to your desired sauciness.
Meanwhile, add a paper towel to a sheet pan.
Add ½ cup of oil to another large skillet over medium heat. Once the oil is hot, add the tortilla to the oil and fry each side for about 30 seconds.
Using tongs, transfer the tortillas to the lined sheet pan to absorb any extra oil, and carefully fold the tortilla over to create a taco shape.
When done, serve the tortillas with the taco meat and your desired toppings.

Notes

my homemade taco seasoning with no salt recipe

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American, Mexican, Tex Mex

Nutrition Disclaimer

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