Ground Beef Tacos Recipe
Juicy, perfectly seasoned beef tucked into crispy taco shells with smoky bean paste, creamy guacamole, spiced sour cream, and fresh pico de gallo. These Ground Beef Tacos are quick, fun, and loaded with flavor—perfect for weeknight dinners or taco night with friends.
Servings: 8 tacos
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
Taco Tips You’ll Love
Little tricks make a big difference when it comes to taco night—here are my go-to tips to keep things easy, tasty, and fun.
- 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
Calories: 383kcal | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1498mg | Potassium: 766mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 3mg