Ground beef Tacos

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These ground beef tacos use crispy taco shells. They are filled with ground beef then topped with salsa and creamy guacamole. A simple and easy recipe perfect for family weekend dinners.

This is one of our family fun meals on weekends. The crispy taco shells are always a big mess. The kids laugh at how the shells always fall part when eating and yet they lick every last bit of filling on the plate.

Why make this recipe?

If you love crispy tacos, then you are going to love how simple and easy this recipe is. There are three components to this recipe and yet they are all so versatile.

• Beef – The ground beef is made with taco seasoning and takes just 15 minutes to make. The best part is you can make extra and save it in the freezer so you always have it on hand.
• Salsa – Honestly, you can use any salad you like. You could also just use chopped tomatoes and lettuce.
• Guacamole – Made with sour cream, this is finger-licking creamy and delicious. No matter how much extra I make it’s always the first to get over!

Ingredients and substitutes

• Beef – I am using lean ground beef but you can also do this with ground chicken. Just make sure to cook the chicken for much less time.
• Taco seasoning – This is very easily available in most supermarkets these days on the spice rack. But you can also make it yourself with:
  • 1 tsp chilly powder,
  • 1/4 tsp each of garlic and onion powder,
  • 1 tsp cumin powder,
  • 1/2 tsp dried oregano,
  • 1/2 tsp crushed chilly flakes, and
  • 1/4 tsp each of salt and black pepper.
• Tomatoes – I like using cherry tomatoes for my salsa but you could use any other small or even big size tomatoes.
• Onions – Spanish red onions are sweet and perfect when you want to eat raw onions. That’s what I used today.
• Sour cream – It is best to use thick sour cream so the guacamole is not too thin.

Step by step instructions

Ground beef

• In a skillet, over medium heat, add the oil and saute the ground beef until no longer pink. Use a spatula to break the meat apart so you don’t have big lumps.
  Pro tip – We don’t want to dry all the beef juices, so don’t cook on very high heat.
• Next, add the onions and garlic. Saute until the onions are translucent. Then, add the tomato paste and taco seasoning. Cook for 8 to 10 minutes.
  Pro tip – We are using tomato paste and not fresh tomatoes because we do not want too much moisture.
• Next, add the parsley, lemon juice and season with salt and pepper. Cook until all moisture is evaporated. Taste and adjust seasoning. And set aside.
  Pro tip – We want to use dry beef without too much moisture so it won’t soften the crispy taco shells.

Salsa

• In a bowl, combine the cucumbers, tomatoes, onions, and parsley. Top with lemon juice and olive oil. Then, Season with salt and pepper.
  Pro tip – Season with salt and pepper closer to the serving time that way the salsa will not have excess liquid.

Guacamole

• In a bowl, mash the avocado flesh, add the sour cream and lemon juice. Season with salt and pepper.
  Pro tip – it is best to prepare the guacamole just before serving. Otherwise, the avocado will oxidize and become dark.

Assemble

• Place the crispy tacos on a plate supported by cardboard or mini taco stand.
  mini taco standPro tip – You can reheat the taco shells in the oven at 350°F /1 80°C / GasMark4 for 2 to 3 minutes.
• To each taco add about 4 tbsp ground beef. Then, top with 2 tbsp of salsa followed by 2 tbsp of guacamole.
  Pro tip – You want to add the ground beef and topping just before servings, otherwise the moisture will soften and break the tacos.
• Finally, top with more sour cream and serve.
• Enjoy!

Tips – perfect crispy tacos

1. If you don’t have crispy tacos you can also use soft tacos and deep fry them in hot oil. When you take them out keep them in a cupped position so they hold that shape.
2. And if you deep fry the soft tacos, you can also make other shapes such as a bowl or roll. Be creative.
3. The crispy tacos must be filled only at the time of serving. Otherwise, they will soak up moisture from the beef and salsa. This can cause them to break as well as become soggy.
4. The salsa ingredients are best made just before you plan. And if you plan to make the salsa early, don’t season it until you are ready to serve otherwise the veggies will give out moisture and cause soggy tacos.
5. Also, avocado will get oxidized if cut it too early. However, the sour cream will prevent it from oxidizing for some time. So, it is best to make it just before serving.
6. Leftover, broken, crispy taco shells can be served as nachos along with salsa or guacamole.

Frequently asked questions

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Ground Beef Tacos

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Coooking Temperature: Stovetop

Calories: 283kcal

Adjust Servings Here: 8 servings

Description

These ground beef tacos use crispy taco shells. They are filled with ground beef then topped with salsa and creamy guacamole. A simple and easy recipe perfect for family weekend dinners.

Video

Ingredients 

1x2x3x

• ▢ 1 lb (450 g) Ground beef
• ▢ 1 cup Onions
• ▢ 1 tbsp Garlic (minced)
• ▢ 2 tbsp Tomato paste
• ▢ 2 tbsp Taco seasoning
• ▢ ¼ cup Parsley
• ▢ ½ tsp Salt
• ▢ ½ tsp Pepper
• ▢ 1 tbsp Lemon juice

Salsa

• ▢ 1 cup Cucumbers (diced)
• ▢ 1 cup Tomatoes (diced)
• ▢ ½ cup Onions (diced)
• ▢ ¼ cup Parsley (chopped)
• ▢ 1 tbsp Lemon juice
• ▢ 2 tsp Olive oil
• ▢ ¼ tsp Salt
• ▢ ¼ tsp Pepper

Guacamole

• ▢ 1 Avocado
• ▢ ¼ cup (60 ml) Sour cream
• ▢ ½ tbsp Lemon juice
• ▢ ¼ tsp Salt
• ▢ ¼ tsp Pepper

Plus

• ▢ ½ cup (120 ml) Sour cream
• ▢ 8 Crispy Tacos

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Instructions

Ground beef

• In a skillet, over medium heat, add the oil and saute the ground beef until no longer pink. Use a spatula to break the meat apart so you don't have big lumps.

  Pro tip – We don't want to dry all the beef juices so don't cook on very high heat.
• Next, add the onions and garlic. Saute until the onions are translucent. Then, add the tomato paste and taco seasoning. Cook for 8 to 10 minutes.

  Pro tip – We are using tomato paste and not fresh tomatoes because we do not want too much moisture.
• Next, add the parsley, lemon juice and season with salt and pepper. Cook until all moisture is evaporated. Taste and adjust seasoning. And set aside.

  Pro tip – We want to use dry beef without too much moisture so it won't soften the crispy taco shells.

Salsa

• In a bowl, combine the cucumbers, tomatoes, onions, and parsley. Top with lemon juice and olive oil. Then, Season with salt and pepper.

  Pro tip– Season with salt and pepper closer to the serving time that way the salsa will not have excess liquid.

Guacamole

• In a bowl, mash the avocado flesh, add the sour cream and lemon juice. Season with salt and pepper.

  Pro tip – It is best to prepare the guacamole just before serving otherwise the avocado will oxidize and become dark.

Assemble

• Place the crispy tacos on a plate supported by cardboard or mini taco stand.

  mini taco standPro tip – You can reheat the taco shells in the oven at 350°F /1 80°C / Gas Mark4 for 2 to 3 minutes.
• To each taco, add about 4 tbsp ground beef. Top with 2 tbsp of salsa followed by 2 tbsp of guacamole.

  Pro tip – You want to add the ground beef and topping just before servings otherwise the moisture will soften and break the tacos.
• Finally, top with more sour cream and serve. Enjoy!

Recipe Notes & Tips

1. If you don’t have crispy tacos you can also use deep fry soft tacos in hot oil. When you take them out keep them in a cupped position so they hold that shape.
2. If you deep fry the soft tacos you can also make other shapes such as a bowl or roll. Be creative.
3. The crispy tacos must be filled only at the time of serving. Otherwise, they will soak up moisture from the beef and salsa. This can cause them to break as well as become soggy.
4. The salsa ingredients are best made just before you plan. If you plan to make the salsa early don’t season it until you are ready to serve otherwise the veggies will give out moisture and cause soggy tacos.
5. Avocado will get oxidized if cut too early, while the sour cream will prevent it for some time it is best to make it just before serving.
6. Leftover broken crispy taco shells can be served as nachos along with salsa or guacamole.

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 283– kcalCarbohydrates: 16– gProtein: 12– gFat: 19– gSaturated Fat: 7– gTrans Fat: 1– gCholesterol: 44– mgSodium: 471– mgPotassium: 498– mgFiber: 4– gSugar: 3– gVitamin A: 693– IUVitamin C: 16– mgCalcium: 54– mgIron: 2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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