Tacos
Make up a batch of ground beef tacos from scratch for a Mexican feast that the whole family will love. Simple and quick to make, you don't have to wait til Taco Tuesday to enjoy these!
Servings: 8 tacos
Ingredients
Taco Meat
- 1 Tablespoon olive oil
- 1 lb ground beef
- ½ cup onion finely chopped
- ½ cup tomato sauce
Taco seasoning
- 1 Tablespoon chili Powder
- ½ teaspoon salt
- ¾ teaspoon cumin
- ½ teaspoon dried Oregano
- ¼ teaspoon garlic Powder
- ¼ teaspoon onion Powder
Toppings
- 1 cup grape/cherry tomatoes
- 2 cups shredded romaine lettuce
- 1 avocado peeled and cubed
- ⅓ cup red onion sliced or diced or pickled
- Shredded cheddar cheese
- Sour cream
- Lime slices
- 8 tortillas
Instructions
- Heat oil in a large skillet over medium heat. Add the ground beef. Break the beef up with a wooden spoon while cooking. Add chopped onion. Cook the ground beef fully, until browned and no longer pink.
- Drain any excess grease from the skillet. Then return to the stove and reduce the heat to low.
- Add the 1/2 cup tomato sauce and taco seasoning. Stir together until the meat is coated in the sauce.
- Allow to simmer for 5 minutes.
- Add taco meat to tacos shells and add toppings.
- Serve with your favorite salad and sides.
Video
Notes
- Once the meat has browned, drain away excess fat so that the mixture isn't greasy. You can quickly do this using a fine mesh sieve.
- Because the meat is quick to cook, I often chop and prep my toppings first so that they are ready to go.
- If you prefer your tacos on the spicy side, add in a little cayenne to the seasoning.
Nutrition
Calories: 364kcal | Carbohydrates: 23g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 545mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1668IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 3mg
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