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Ground Beef Tacos Recipe
Ingredients
- 8 taco shells
Guacamole
- 1 avocado mashed
- 1 tsp coriander/cilantro chopped
- 2 tsp lime juice
- salt and pepper to taste
- ½ tsp olive oil
Sour Cream
- ¾ cup sour cream
- 1 tsp mexican spice blend
- ½ tsp lime juice
- 1 pinch salt
Bean Paste
- 1 can red beans
- 1 med red onions sliced
- ½ cup beef stock
- 1½ tsp cajun spice
- ½ tsp garlic powder
- 2 tsp paprika
- salt to taste
- ½ tbsp oil
Meat
- 1 lbs ground beef
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 1 tbs salt
- ½ tsp black pepper
- 1 tsp coriander/cilantro ground
- 1 tbsp mexican blend spice
- ½ tbsp garlic powder
- 2 tbsp tomato paste
- ½ cup beef stock
- ½ cup tomato diced
- ¼ coriander/cilantro chopped
Pico de Gallo
- 20 cherry tomatoes chopped
- 1 red onion finely diced
- small bunch fresh coriander/cilantro chopped
- 2 jalapeños finely chopped
- 1 lime juiced
- 1 pinch salt
Instructions
For the Guacamole
- In a bowl, mash the avocado. Stir in the chopped coriander, lime juice, salt, pepper, and olive oil until combined. Refrigerate until ready to serve.
For the Sour Cream
- In a small bowl, mix the sour cream, Mexican spice blend, lime juice, and salt. Refrigerate until ready to serve.
For the Bean Paste
- Heat oil in a medium pot over medium-high heat. Add the sliced onion and cook for 2 minutes until tender.
- Stir in the red beans, Cajun spice, garlic powder, paprika, salt, and beef stock. Cook for 5 minutes.
- Carefully transfer the mixture to a blender and blend until smooth. Refrigerate.
For the Meat
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the ground beef, salt, pepper, ground coriander, Mexican spice blend, and garlic powder. Cook for 2 minutes, breaking the meat apart with a spoon.
- Stir in the chopped onion and cook for 1 more minute.
- Add the tomato paste, beef stock, diced tomato, and chopped coriander. Stir and cook for about 3 minutes. Set aside.
For the Pico de Gallo
- In a bowl, combine the chopped tomatoes, diced onion, coriander, jalapeños, lime juice, and salt. Chill until ready to serve.
To Assemble the Tacos
- Spread a layer of bean paste inside each taco shell.
- Top with a spoonful of pico de gallo, followed by the ground beef.
- Drizzle with guacamole and sour cream.
- Add more pico de gallo and garnish with extra coriander to serve.
Notes
- Meat matters: Use lean ground beef (around 85–90%) so the tacos stay juicy without being greasy.
- Make ahead: The bean paste, guacamole, and sour cream can all be prepared a few hours in advance and kept chilled.
- Custom spice: Adjust the heat by adding more jalapeño to the pico de gallo or a pinch of chili powder to the beef.
- Crispier shells: Warm the taco shells in the oven for 3–4 minutes just before filling.
- Leftover magic: Save leftover beef for burritos, quesadillas, or taco bowls—it reheats beautifully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There’s just something about biting into a Ground Beef Taco that makes dinner feel like a party. Crispy shells, saucy beef, fresh toppings—every bite is messy in the best way possible, and that’s exactly how tacos should be.
Why These Are the Best Ground Beef Tacos
The secret to these Ground Beef Tacos is all in the balance—perfectly seasoned beef that’s saucy but not heavy, layered with a smoky bean paste, creamy guacamole, and a cool touch of spiced sour cream. Each bite has that mix of crunch, creaminess, and just the right amount of heat. Best of all, these tacos come together in no time and are easy to make your own, whether you love a little extra spice or can’t resist piling on more guac.
And if my Ground Beef Tacos have you dreaming of more taco nights, you’re in luck. For something slow-cooked and irresistibly cheesy, my Easy Birria Tacos simmer beef in a rich, chilli-packed sauce until it practically melts, then tuck it into crispy tortillas seared with melty cheese. Or take it easy with my Slow Cooker Barbacoa Tacos—fall-off-the-bone short ribs cooked low and slow, piled into warm tortillas and topped with creamy avocado for effortless comfort.
Taco ‘Bout The Ingredients
Before we dive into the full list, let’s talk about the stars of these Ground Beef Tacos. Each one brings something special to the table, and together they make every bite messy, fun, and downright irresistible.
- Ground Beef – the heart of the taco, juicy and perfectly seasoned to soak up all those bold Mexican flavors.
- Bean Paste – smoky, creamy, and just a little spicy, it gives every shell a velvety base that makes the tacos feel hearty.
- Guacamole – fresh and creamy with a citrusy kick, it cools everything down while adding that lush, buttery texture.
- Pico de Gallo – bright and zesty, it cuts through the richness and keeps every bite fresh.
- Sour Cream – spiced and tangy, it ties everything together with a smooth finish.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How To Make Ground Beef Tacos
Making tacos at home should be fun, not stressful. This step-by-step keeps it simple, quick, and a little messy in the best way—exactly how tacos are meant to be.
- Prep the cool crew.
Mash avocado with coriander, lime, salt, pepper, and olive oil. Mix sour cream with Mexican spices, lime, and a pinch of salt. Chill both—cold toppings + hot beef = perfect bite.
- Smoky bean base. Sauté onion in oil, add beans, spices, and stock. Simmer, then blend until smooth and creamy.
- Brown the beef.
Heat oil and butter, crumble in beef with spices, salt, and pepper. Cook until just browned and fragrant.
- Make it saucy.
Add onion, tomato paste, stock, and diced tomato. Simmer until thick and glossy.
- Fresh pico moment. Mix cherry tomatoes, red onion, coriander, jalapeños, lime, and salt.
- Build your tacos.
Layer bean paste, pico, beef, guac, and sour cream. Finish with extra pico and coriander.
If my Ground Beef Tacos leave you craving even more taco nights, you’ll love trying some of my other creations. When I want a twist, my Korean Bulgogi BBQ Beef Tacos bring that sweet and savory kick, while my Smash Burger Tacos are the best of both worlds—messy and fun in all the right ways. And if you’re in the mood for something playful, my Oven Baked Barbecue Chicken Pizza Tacos turn dinner into a mash-up you didn’t know you needed.
FAQs
I usually plan on about ¼ pound (115 g) of ground beef per taco lover—it’s just enough to fill the shell without overflowing once you add all the toppings.
The secret is balance: salt, pepper, coriander, garlic powder, and a good Mexican spice blend. A little tomato paste and beef stock make it saucy and flavorful without being dry.
Yes! Cook the beef, let it cool, and refrigerate it in an airtight container for up to 3 days. Reheat gently before serving so it stays juicy.
Leftovers are gold! Use the beef in burritos, quesadillas, or even spooned over rice for a quick taco bowl.
