Tacos
Make taco Tuesday a breeze with these tacos. Seasoned ground beef, onions, and peppers, topped with cheese, vegetables, and zesty garnishes.
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These basic ground beef tacos are a weeknight favorite. They come together quickly in a skillet, using pantry spices and a splash of tomato sauce for saucy, bold flavor. The onions and green pepper add flavor and texture, while a little hot sauce brings just enough heat.
You can serve the taco meat in crispy shells or soft tortillas—whichever you prefer. Set out a variety of toppings like cheese, tomatoes, avocado, and sour cream, and let everyone customize their own. It’s a fun and easy dinner for Taco Tuesday or any casual night.
What You’ll Like About This Recipe
- Fast and weeknight-friendly. The taco filling comes together in one pan in about the time it takes to prep toppings and warm the shells, so you can have dinner ready without a long cooking session or complicated steps.
- Simple ingredients, big flavor. Ground beef, onion, bell pepper, garlic, tomato sauce, and chili powder create a rich, savory base with just enough warmth from the hot sauce to be interesting, but not overwhelming.
- Customizable for everyone at the table. The basic filling is family-friendly and mild, and the garnishes let everyone adjust heat and texture with taco sauce, extra cheese, crisp lettuce, or extra hot sauce if they like things spicy.
- Flexible with shells and tortillas. Use crunchy taco shells, soft flour tortillas, or even lettuce wraps, depending on what your family likes or what you have on hand. The same filling works in all of them.
Ingredient Notes
- Ground beef – Lean ground beef works best here so you don’t end up with a greasy filling, but there’s still enough fat for flavor. If your beef renders a lot of fat, you can spoon off some after browning before you add the tomato sauce and seasonings.
- Onion, green pepper, and garlic – These aromatics build the savory base of the taco filling. The onion softens and sweetens as it cooks, the green pepper adds a classic taco-shop flavor and a bit of texture, and the garlic rounds everything out with a deeper savory note.
- Tomato sauce – This gives the filling moisture and body so it clings nicely to the meat. Plain canned tomato sauce works perfectly; if you use a seasoned sauce, you may want to taste before adding extra salt.
- Chili powder – The main seasoning for the taco meat. Use a mild chili powder blend for a classic flavor, or a spicier version if your family likes more heat. Good chili powder makes a big difference here.
- Hot pepper sauce – Just a small amount adds brightness and a gentle kick. You can adjust the amount or omit it for very mild tacos, then let people add more at the table.
- Taco shells or tortillas – Crunchy taco shells give you classic, crisp tacos, while flour or corn tortillas make softer tacos that are easy to fold. Warming them before serving keeps them pliable and improves flavor.
- Optional garnishes and toppings – Sour cream, guacamole, lettuce, tomatoes, shredded cheese, and taco sauce add texture, creaminess, and freshness. They also help balance the richness of the meat and let everyone customize each taco.
How to Make Tacos
- Start the filling by cooking the ground beef with the chopped onion, green pepper, and garlic in a skillet over medium heat, breaking the meat into small crumbles as it cooks until everything is softened and the beef is no longer pink.
- Stir in the tomato sauce, chili powder, salt, pepper, and hot sauce, scraping up any browned bits from the bottom of the skillet so they blend into the sauce.
- Let the mixture simmer uncovered, stirring occasionally, until it thickens and the flavors meld, then taste and adjust the seasonings so the filling is well balanced.
- Warm the taco shells or tortillas according to the package directions so they are crisp or pliable, depending on which you’re using.
- Spoon the hot meat mixture into the shells or tortillas and set out bowls of sour cream, guacamole, lettuce, tomatoes, shredded cheese, and taco sauce so everyone can top and garnish their tacos to taste.
Tacos Tips
- Drain excess fat after browning the beef if it looks greasy; this helps the sauce cling better and keeps the filling from feeling heavy.
- Toast your taco shells or warm tortillas just before serving to bring out their flavor and improve texture; even a brief time in the oven or a dry skillet makes a difference.
- Double the meat mixture if you want leftovers for taco salads, nachos, or burritos later in the week; it reheats very well.
Recipe Variations
- Ground turkey or chicken tacos. Swap the beef for ground turkey or chicken for a lighter option. You may want to add a small splash of oil to the pan if your meat is very lean, and taste the filling to see if it needs a little extra seasoning.
- Spicier taco filling. Increase the chili powder, add a pinch of cayenne, or include a bit of crushed red pepper along with extra hot sauce. This version is great for spice lovers and pairs well with cooling toppings like sour cream and avocado.
- Smoky chipotle tacos. Stir a spoonful of chopped chipotle in adobo into the sauce for smoky heat and depth. The chipotle flavor adds richness and works especially well with cheddar or Monterey Jack cheese.
- Bean-and-beef tacos. Stretch the filling by adding a can of drained black beans or pinto beans once the meat is cooked. This boosts the fiber and makes the recipe go further without much extra cost.
Serving Suggestions
- Serve with Mexican rice, refried beans, or black beans on the side.
- Add a fresh topping like pico de gallo or sliced avocado.
- Pair with tortilla chips and guacamole or a zesty corn salad.
- Include jalapeños, lime wedges, or pickled onions for garnish.
How to Store
- Refrigerate: Transfer the cooled taco meat filling to an airtight container and refrigerate for up to 3 to 4 days; store shells or tortillas and toppings separately so they keep their best texture.
- Reheat: Warm the taco meat in a skillet over low to medium heat, adding a splash of water or tomato sauce if it looks dry, or reheat individual portions in the microwave and stir halfway through for even heating.
- Freeze: Place cooled taco meat in freezer-safe containers or bags, label with the date, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop.
Tacos
Make taco Tuesday a breeze with these tacos. Seasoned ground beef, onions, and peppers, topped with cheese, vegetables, and zesty garnishes.
Equipment
- Large skillet
- 7-inch vegetable knife
- 11.5-by-9-inch cutting board
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef, lean
- 1 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 clove garlic, crushed and minced
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 12 taco shells , or warmed flour tortillas
Optional Garnishes and Toppings
- Sour cream
- Guacamole
- Chopped lettuce
- Chopped tomatoes
- Shredded cheese, cheddar or Monterey Jack
- Taco sauce
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the ground beef and cook for 4 to 5 minutes without disturbing. Add the onions, green bell peppers, and garlic and continue cooking, stirring, until the onions are translucent and the beef is no longer pink.
- Add the tomato sauce, chili powder, salt, pepper, and hot sauce to the skillet.
- Cook, uncovered, stirring occasionally, until the mixture is thick and hot. Taste and adjust the seasonings.
- Spoon the meat mixture into taco shells or serve in taco shells or flour tortillas and your choice of garnishes and sides.
Nutrition
Calories: 500kcalCarbohydrates: 32gProtein: 23gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 1084mgPotassium: 693mgFiber: 5gSugar: 5gVitamin A: 915IUVitamin C: 22mgCalcium: 84mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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