Beef Tacos

Beef Tacos

Ready in 45 minutes

Try this Beef Tacos recipe, or contribute your own. "Beef" and "Main Dish" are two of the tags cooks chose for Beef Tacos.

"I have made this recipe a million times... tonight I tried it with ground turkey instead of beef for a healthier option and it was delish! I think I will use Turkey from here on out! Don't forget to do the shells by hand as well. The home made shells make the recipe and it is not that much more of an effort. You can find taco shell recipe at Big Oven Recipe 177391. Enjoy! "

- lisacrooke

Tip: Another recipe with the exact-same name "Beef Tacos" ranks higher.

5 avg, 2 review(s) 100% would make again

Ingredients

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2 teaspoons vegetable oil or corn oil
1 small Onion; chopped small (about 2/3 cup)
3 medicum cloves Garlic; minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons Chili Powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Dried Oregano
1/4 teaspoon Cayenne pepper
pinch Salt
1 pound 90% lean ground beef; (or leaner)
1/2 cup Tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon Brown sugar
2 teaspoons vinegar; (preferably cider vinegar)
Ground black pepper; to taste
8 taco shells; use the recipe for home cooked Shells
1 cup cheddar cheese; shredded (4 ounces), or Monterey Jack cheese
2 cups iceberg lettuce; shredded
2 small tomatoes; chopped small
1/2 cup Sour cream
1 avocado; diced medium
1 small small onion; chopped small
2 tablespoons fresh cilantro leaves; minced
Tabasco sauce

Original recipe makes 4 Servings

Servings  

Preparation

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Recommended toppings included in ingredient list, but use whatever works for you.

Notes

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There?s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

Best when served with home made shells versus storebought shells.

Credits

Added on Award Medal

OMG... best tacos EVER! photo by lisacrooke lisacrooke

Calories Per Serving: 818 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I have made this recipe a million times... tonight I tried it with ground turkey instead of beef for a healthier option and it was delish! I think I will use Turkey from here on out! Don't forget to do the shells by hand as well. The home made shells make the recipe and it is not that much more of an effort. You can find taco shell recipe at Big Oven Recipe 177391. Enjoy!
lisacrooke 1 year ago
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There?s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential. Best when served with home made shells versus storebought shells. [I posted this recipe.]
lisacrooke 4 years ago
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