Quick Ground Beef Tacos

Most quick taco beef is seasoned before it hits the pan. This one browns hard first, and the cumin and chili powder go in for the last thirty seconds, so you're building flavor in layers.

Why You'll Love Quick Ground Beef Tacos

These are the tacos you make when there's nothing in the fridge and you still want something good. The kind you throw together on a Tuesday and eat standing at the counter. The whole thing takes about nine minutes.

Tips and Tricks

• Let the beef sit undisturbed for the first couple of minutes. You want a crust, not a crumble.
• If you're using corn tortillas, double them up.

Variations

• Add diced avocado or Pickled Red Onions on top.
• Swap the tortillas for butter lettuce cups.
• Finish with crumbled cotija and a drizzle of hot sauce.

Substitutions

• Ground beef becomes ground turkey or ground chicken.
• Flour tortillas become corn tortillas, or Handmade Corn Tortillas if you have the time.
• Sour cream becomes Greek yogurt, or cashew crema for dairy-free.
• Chili powder becomes smoked paprika, for something milder.

Best Served With

• Guacamole with Plantain Chips.
• Quick-pickled jalapeños.
• A cold beer or an agua fresca.

How to Store Leftovers

Keep the cooked beef in an airtight container in the refrigerator for up to 3 days and reheat it in a skillet over medium heat. Build the tacos fresh, because tortillas and toppings do not keep well together.

Common Questions

Can I brown the beef ahead of time?

Yes. Brown and season it, keep it covered in the fridge, and reheat it in a skillet when you are ready. Warm the tortillas and add the onion, cilantro and lime when you serve them.

Which tortilla is best for these?

Small corn tortillas charred over a flame. Flour works too. Slightly different texture, equally good.

How spicy is this?

Mild. Cumin and standard chili powder give warmth, not heat. Add cayenne or fresh jalapeño if you want more kick.

Quick Ground Beef Tacos

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Ground beef browned crispy with cumin and chili powder, piled into charred tortillas with raw onion, cilantro, and a squeeze of lime.

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Prep Time 3 minutes mins

Cook Time 6 minutes mins

Total Time 9 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

1x2x3x?

• ⅓ lb ground beef
• 1 tsp avocado oil
• Diamond Crystal kosher salt
• black pepper
• ½ tsp ground cumin
• ½ tsp chili powder
• 4 small flour tortillas or 8 corn, doubled up
• ¼ cup white onion diced
• 2 tbsp fresh cilantro chopped
• 1 lime cut into wedges
• sour cream or crema for serving, optional

Method

 

1. Heat the avocado oil in a skillet over medium-high.
2. Add the ground beef, breaking it into small pieces. Season with salt and pepper.
3. Cook 4 to 5 minutes, until deeply browned and crispy in spots. Leave it undisturbed for the first couple of minutes. You want a crust, not a crumble.
4. Add the cumin and chili powder. Toss to coat and cook 30 seconds more, until the spices bloom.
5. Heat the tortillas in a dry skillet or straight over a gas flame until charred in spots and pliable. If you are using corn, double them up.
6. Fill the tortillas with the spiced beef.
7. Top with diced onion and cilantro, and squeeze lime over the top. Crema if you want it.

Notes

• For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
• The cooked beef keeps 3 days in an airtight container in the refrigerator. Reheat it in a skillet over medium heat and build the tacos fresh.

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