Classic Skillet Ground Beef Tacos

Name: Classic Skillet Ground Beef Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) ground beef, 85% lean, cold, from the fridge; ½ cup (75 g) yellow onion, finely diced (about ½ small onion); 2 cloves (6 g) garlic cloves, minced; 1½ tbsp (11 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; ½ tsp (½ g) dried oregano; ½ tsp (1½ g) garlic powder; 1 tsp (3 g) kosher salt, plus more to taste; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (16 g) tomato paste; ½ cup (120 ml) water, at room temperature; 12 shells (130 g) hard taco shells, whole, unbroken; 2 cups (95 g) romaine or iceberg lettuce, thinly shredded; 1½ cups (170 g) sharp cheddar cheese, freshly grated on the large holes of a box grater; 2 medium (300 g) ripe tomatoes, cored and diced into ¼-inch pieces; 1 whole (65 g) lime, cut into 4 wedges (optional); ½ cup (115 g) sour cream (optional)

From the MyKitchenBank Kitchen

Juicy, well-browned ground beef simmered in a homemade taco seasoning and tucked into crisp hard shells with crunchy lettuce, sharp cheddar, and fresh tomato. Ready in about 40 minutes.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 12 tacos (4 servings, 3 tacos each)

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Ingredients

4 servings

For the beef
1½ lb (680 g) ground beef, 85% lean, cold, from the fridge
½ cup (75 g) yellow onion, finely diced (about ½ small onion)
2 cloves (6 g) garlic cloves, minced
1½ tbsp (11 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
½ tsp (0.5 g) dried oregano
½ tsp (1.5 g) garlic powder
1 tsp (3 g) kosher salt, plus more to taste
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (16 g) tomato paste
½ cup (120 ml) water, at room temperature
To serve
12 shells (130 g) hard taco shells, whole, unbroken
2 cups (95 g) romaine or iceberg lettuce, thinly shredded
1½ cups (170 g) sharp cheddar cheese, freshly grated on the large holes of a box grater
2 medium (300 g) ripe tomatoes, cored and diced into ¼-inch pieces
1 whole (65 g) lime, cut into 4 wedges (optional)
½ cup (115 g) sour cream (optional)

Equipment (6)

12-inch (30 cm) heavy skillet or sauté pan
Wooden spoon or sturdy spatula
Rimmed baking sheet
Cutting board and chef's knife
Box grater
Instant-read thermometer

Steps

Before you start

Shred the cheese from a block if you can; it melts better and tastes sharper than pre-shredded.
Set out all toppings before you start cooking, because the beef is best served hot.
Use 85% lean ground beef: enough fat for flavor, but not so much that the filling turns greasy.
Check the shell package for warming directions, as brands vary slightly.

1
Prep the toppings
- Shred the lettuce, grate the cheddar, dice the tomatoes, and cut the lime into wedges.
- Place each in its own bowl and refrigerate until serving.
- Dice the onion and mince the garlic.
- In a small bowl, stir together the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
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Ready when: Everything is chopped and the spices are mixed.
Tip: Blot the diced tomato on paper towels so it doesn't make the shells soggy.
2
Brown the beef
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the ground beef in one layer and break it into large chunks.
- Let it sit undisturbed for 3 minutes to brown on the bottom, then stir and break it into small crumbles with a wooden spoon.
- Keep cooking, stirring occasionally, for 5 to 6 minutes more.
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Ready when: No pink remains and many crumbles have deep brown edges.
Tip: Don't stir constantly. Letting the meat sit is what creates browning and flavor.
3
Cook the aromatics
- Tilt the pan and spoon off all but about 1 tablespoon of the rendered fat into a heatproof container (not down the drain).
- Add the onion to the beef and cook, stirring, for 3 minutes.
- Add the garlic and cook for 30 seconds.
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Ready when: Onion is soft and translucent and the garlic smells fragrant.
4
Toast the spices
- Add the spice mixture and tomato paste to the skillet.
- Stir constantly for 1 minute so the spices coat the meat and the paste darkens slightly.
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Ready when: The spices smell toasty and the tomato paste turns brick red.
Tip: If the pan looks dry and the spices stick, add a splash of the water.
5
Simmer the filling
- Pour in the ½ cup (120 ml) water and scrape up any browned bits from the bottom of the pan.
- Bring to a simmer and cook, stirring occasionally, for 5 minutes.
- Taste and add more salt if needed.
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Ready when: The liquid has thickened into a glossy coating with no pooling in the pan, and the beef reads at least 160°F (71°C).
Tip: Don't reduce it until dry; a little saucy filling keeps the tacos juicy.
6
Warm the shellsOven 350°F / 175°C
- Heat the oven to 350°F (175°C).
- Stand the taco shells upright, open side down, on a rimmed baking sheet, or lay them on their sides in a single layer.
- Bake for 4 to 5 minutes, following the package directions if they differ.
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Ready when: Shells are warm to the touch and smell lightly toasted.
Tip: Start the oven while the beef browns so it's ready in time. Don't overbake or the shells will break.
7
Assemble and serve
- Spoon about 3 tablespoons of beef into each warm shell.
- Top with cheddar first so it melts slightly, then add lettuce and tomato.
- Serve right away with lime wedges and sour cream, if using.
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Ready when: Cheese begins to soften against the hot beef.
Tip: Serve tacos in a small baking dish or taco holder so they stay upright.

Good to know

Tips

Draining most of the fat keeps the shells from getting greasy, but leave a tablespoon so the spices bloom.
Brown the beef in a large skillet. A crowded pan steams the meat and it turns gray instead of browning.
Fill shells just before serving, because the moisture softens them within minutes.
Add a pinch of cayenne or a diced jalapeño with the onion for more heat.

Make ahead

The seasoned beef can be cooked up to 3 days ahead and refrigerated in an airtight container. Reheat in a skillet over medium-low heat with 1 to 2 tablespoons of water. Prep the toppings up to 1 day ahead, but add the tomato just before serving.

Storage & reheating

Store leftover beef in an airtight container in the fridge for up to 4 days or freeze for up to 3 months (thaw overnight in the fridge). Reheat in a skillet over medium-low heat with a splash of water until steaming hot, 165°F (74°C). Keep shells and toppings separate. Leftover shells keep at room temperature in a sealed bag for 2 days, but assembled tacos should be eaten right away.

Substitutions

ground beef, 85% lean → ground turkey or chicken. Add 1 tablespoon of oil when browning, since the meat is leaner. Cook to 165°F (74°C).
chili powder → 1 packet (1 oz / 28 g) store-bought taco seasoning. Replaces all the spices (chili powder through pepper). Reduce added salt, and taste before seasoning more.
sharp cheddar cheese → Monterey Jack or Mexican blend cheese. Use the same amount, grated.
hard taco shells → soft corn or flour tortillas. Warm in a dry skillet for 30 seconds per side. Skip the oven step.