🌮 Weeknight Ground Beef Tacos
Ingredients
- 1 lb ground beef
- 8 small tortillas
- 1 cup shredded cheddar
- 2 tomatoes
- 1/2 head lettuce
- 1 onion
- Taco seasoning (pantry staple)
- Salt & pepper (pantry staple)
Instructions
- Brown beef with diced onion; drain, then stir in taco seasoning and a splash of water.
- Warm tortillas in a dry skillet.
- Fill with beef, then top with chopped tomato, shredded lettuce, and cheddar.
Tips
- Leave a spoonful of fat in the pan after draining. It carries the spice — drained bone-dry, the filling tastes dusty.
- Let the beef sit undisturbed for 3–4 minutes before the first stir. Constant stirring steams it grey instead of browning it, and the browning is most of the flavour.
- Add the seasoning after the beef has browned, with a splash of water. Dry spice hitting a hot dry pan scorches and turns bitter.
Substitutions
- Ground beef
- Ground turkey or chicken — add a tablespoon of oil, they're much leaner. For a meat-free version, brown crumbled firm tofu or cooked brown lentils the same way.
- Taco seasoning
- 1 tsp chilli powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp paprika, ¼ tsp oregano, salt to taste.
- Shredded cheddar
- Monterey Jack melts softer; queso fresco or cotija crumble on for a saltier, less rich finish.
- Tortillas
- Corn keeps this gluten-free and is the traditional choice. Flour are larger and hold more filling.
Storage & reheating
The seasoned beef keeps 4 days refrigerated and freezes for 3 months. Store filling and toppings separately — assembled tacos go soggy within the hour. Reheat the beef in a skillet with a splash of water; the microwave dries it out.
Common questions
How much ground beef per person?
About ¼ lb (115 g) each, which is two generously filled small tacos. The 1 lb here feeds four.
Why do my tortillas crack when I fold them?
They're too cold. Warm each 15–20 seconds per side in a dry skillet, then stack them in a clean towel — the trapped steam keeps them pliable while you fill the rest.
Can I make this ahead for a crowd?
Yes. Cook the filling up to two days ahead and reheat in a skillet. Prep toppings the same day and set it out as a build-your-own bar.