Why You’ll Love This Recipe

I like how easy and versatile these tacos are. The homemade taco seasoning gives the beef a rich, bold flavor without needing a packet. It’s all done in one skillet, which makes cleanup quick. I can set up a taco bar with different toppings and let everyone build their own, which keeps the whole family happy. Whether it’s taco Tuesday or just a quick dinner, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the taco meat:

1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
½ cup water

For serving:

8 corn or flour tortillas
Lettuce, finely chopped
Shredded Mexican cheese blend or cheddar
Tomatoes, chopped
Red onions, chopped

Directions

I heat the olive oil in a skillet over medium-high heat. Then I add the ground beef and cook it until browned, about 5–7 minutes. Once it’s cooked, I drain any excess fat.
I stir in the chili powder, cumin, oregano, garlic powder, salt, pepper, tomato paste, and water. I mix everything well and let it simmer over medium-low heat until the sauce thickens, about 3–5 minutes.
I warm the tortillas, then spoon the taco meat into each one and top with lettuce, cheese, tomatoes, and red onions—or whatever toppings I’m craving.

Servings and timing

This recipe makes 8 tacos, enough to serve about 4 people.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

When I want something a bit different, I swap the ground beef for ground turkey or plant-based meat. I’ve also used tomato sauce instead of tomato paste and water when I’m short on time. If I want a smoky twist, I add a pinch of smoked paprika. Sometimes I mix in black beans or corn for extra texture and flavor. This recipe is super flexible.

Storage/Reheating

I store any leftover taco meat in an airtight container in the fridge for up to 4 days. When I reheat it on the stovetop, I like to add a splash of water to keep it from drying out. For longer storage, I freeze the cooled meat in a zip-top bag or container for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.

FAQs

Can I make this taco meat ahead of time?

Yes, I often make the taco meat a day or two in advance. It actually tastes better after the flavors have had time to meld.

What’s the best way to warm tortillas?

I warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat them in the oven.

Can I use ground turkey instead of beef?

Absolutely. I use ground turkey all the time as a leaner option. It works perfectly with the same spices.

Is this taco meat spicy?

No, it’s mild. If I want more heat, I add cayenne pepper or some diced jalapeños to the mix.

What toppings go well with these tacos?

I love using lettuce, tomatoes, shredded cheese, and red onion. Avocado, sour cream, or salsa are also great options.

Conclusion

These ground beef tacos are quick, customizable, and packed with flavor. I keep this recipe in regular rotation because it’s easy to throw together and always hits the spot. Whether it’s a casual family dinner or a fun taco night with friends, this dish is a guaranteed win.