Ground Beef Taco Recipe

Shredded or Ground Beef Taco Recipe,

with an Easy
Shredded Beef Option

Everyone needs a great ground beef taco recipe, whether they sit on the "shredded beef" or "ground beef" side of the taco fence. Both versions have their time and place but we fall back on ground beef tacos again and again. And why not? Nothing brings friends and family running like hot, deliciously-seasoned homemade tacos with lots of melted cheese and chunky guacamole on top.

For us fence-straddlers, though, the recipe is easily adapted and I'll tell you how to make shredded beef for this recipe.

Ground Beef Tacos

2 pounds lean ground beef
2 teaspoons cumin
1 heaping tablespoon chili powder
1 teaspoon salt
1 1/4 pounds Monterey Jack or Mozzarella cheese, shredded
5 cups lettuce, shredded
2 dozen 6" corn tortillas
Oil for frying

Brown the ground beef and drain all but a tablespoon or two of the grease. Stir in the cumin, chili powder and salt. Keep warm.

Lightly coat a large non-stick skillet with oil and bring it to medium heat. When hot, dribble another half dollar-size spot of oil in the skillet. (The more oil the crispier the taco shell.) Place a tortilla over the spot of oil and 'twirl' it a bit to coat it thoroughly.

Place a large spoonful (2 tablespoons) of ground beef across the center of the tortilla. Sprinkle almost as much cheese on top of the meat. Then place a generous portion of lettuce behind the meat and cheese, toward you, and fold in half. Heat through. Repeat for each taco.

    (Taco-folding tip: Slide the front edge of the tortilla up the side of the skillet about an inch, bring the opposite edge to meet it, and hold it closed for a few moments with a spatula. Gravity keeps the contents from spilling out.)

In a large skillet, 2 or more tacos can be heating while a third is being assembled. More on a griddle. Transfer hot tacos to a warming tray or serving platter; reheat, if necessary, before serving. Serve with Guacamole (below), and/or salsa and sour cream.

Makes 2 dozen tacos.


Shredded Beef Tacos

Making shredded beef is as simple as slow-cooking a rump roast. For this recipe, start with a 2 1/2 to 3-pound roast.

Season the roast with salt and pepper and place it in a slow-cooker with 1/2 cup white wine, broth or water, (I hear Jack Daniels is good, too) 1/2 cup minced onion and 1 or 2 tablespoons minced garlic. Cook it on low until very tender, 5 or 6 hours, longer if frozen. (Yes, that works.)

Remove and use your fingers or 2 forks to shred the meat. Stir in the seasoning from the Ground Beef Taco Recipe and prepare the tacos as above.


Guacamole (for either taco recipe)

For 2 dozen tacos:
2 large tomatoes
3 avocados
1 large onion
2 teaspoons lemon juice (optional)

Chunky-chop the tomatoes, avocados. Finely chop the onion. Mix. Stir in a little lemon juice, if you like, to preserve the avocado.

Lots more Mexican food recipes:

Back to Fiesta! for more like the Ground Beef Taco Recipe

Beer Beef Stew Recipes

Roast Beef Pinwheels

Peppery Beef Cabbage Bread


Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.


Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

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