Ground Beef Tacos
Ground Beef Tacos ~ bold, spicy chipotle flavored ground beef tacos from scratch. Also perfect for enchiladas or nachos and ready in under 30 minutes.
When it comes to sharing recipes, sometimes I overlook the obvious, like these Ground Beef Tacos. Who doesn’t love a good taco (except maybe my grandkids who are in that ‘suspicious food’ state of toddlerhood). Crunchy or soft but always loaded with spicy meat, lettuce, cheese and fresh salsa.
You’ve probably made tacos using a packaged dry seasoning mix and if you’re happy with that, don’t rock the boat.
But I’m guessing since you’re reading this, you know in your heart of hearts there are better tasting tacos out there. If you’re also wondering (a) what’s actually in that seasoning package and (b) why your homemade tacos don’t taste as good as the ones in your favorite Mexican restaurant, I urge you to give this recipe a try.
The combination of dry seasonings in this recipe make a delicious taco filling, but the addition of chipotle peppers and a some of the adobo sauce they’re packed in will make you kick your old flavor pack to the curb.
We usually celebrate Cinco De Mayo in Mexicantown in downtown Detroit with some authentic Mexican food, a margaritas and all the festivities we can handle.
This year it falls on a Saturday which means the crowds will be crazier than we like so I’ll be whipping up these Ground Beef Tacos at home with all the fixings and washing them down with a couple of margaritas, enjoying every last bite. . .and drink.
Ground Beef Tacos Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground chuck
- salt and pepper to taste
- ½ cup chopped onion
- 2 cloves of garlic grated
- 2 teaspoons chili powder
- 1 chipotle pepper plus 1 tablespoon of adobo sauce from its can
- ½ cup tomato sauce
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
- 3 tablespoons cilantro
Note: You can use beef with less fat than chuck, but you run the risk of the meat being dry. Enough said.
Instructions:
Heat a good size skillet over medium high heat then add the oil. Once the oil is hot, carefully add the ground beef then season it with salt and pepper.
Using a wooden spoon or spatula break the beef into several chunks then leave it alone for several minutes letting it sear and caramelize for more flavor. This may be the hardest part of the whole recipe because let’s face it, we all want to keep checking and turning the meat. Just don’t.
Once the beef is seared on one side, turn it over, add the onions and grated garlic and start crumbling the beef using the wooden spoon or spatula. Cook the beef until it’s no longer pink then spoon off any excess fat, but don’t leave it dry ~ there’s flavor in the fat.
Next add the chili powder and the finely minced chipotle pepper and adobo sauce and cook a couple of minutes. Fold in the tomato sauce, vinegar and lime juice and continue cooking 10-15 minutes over medium-low heat. You want a slow bubble going that reduces and thickens the sauce and lets the flavors blend.
Last fold in the cilantro, then taste and adjust the salt. I usually add a little more at this point.
Shells:
The choice is yours ~ soft or crunchy, flour or corn. We prefer crunchy. I heat them for a few seconds in the microwave before we fill them. If you’re going with soft shells, you can microwave them as well or if you have a gas stove, char them for a few seconds directly over a low flame.
Suggested toppings:
- Cheese
- Shredded lettuce
- Sour cream
- Salsa
- Jalapenos
- Avocado or guacamole
- Lime wedges
Ground Beef Tacos filling is also great for enchiladas or nachos. Don’t forget the guacamole and a batch of margaritas. Easy, authentic Mexican flavor from scratch.
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
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Enjoy!
Ground Beef Tacos
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground chuck
- salt and pepper to taste
- ½ cup onion chopped
- 2 cloves garlic grated
- 2 teaspoons chili powder
- 1 chipotle pepper PLUS 1 tablespoon of adobo sauce from its can
- ½ cup tomato sauce
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
- 3 tablespoons cilantro
Instructions
- Heat the oil in a large skillet then add ground beef and season with salt and pepper.
- Using a wooden spoon or spatula break the beef into several chunks then leave it alone for several minutes letting it sear.
- Once the beef is seared on one side, turn it over, add the onions and grated garlic and start crumbling the beef with the spoon/spatula. Cook the beef until it’s no longer pink then spoon off any excess fat, but don’t leave it dry.
- Next add the chili powder, finely minced chipotle pepper and adobo sauce and cook a couple of minutes then fold in the tomato sauce, vinegar and lime juice and continue cooking 10-15 minutes over medium-low heat. You want a slow bubble going that reduces and thickens the sauce and lets the flavors blend.
- Serve in your favorite soft or crunchy shells.
- Topping suggestions: cheese, shredded lettuce, sour cream, salsa, jalapenos, avocado or guacamole, lime wedges.
Comments
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Leave a Comment
Mary
April 23, 2018
Morning, my friend. You gotta be reading my mind…..so hungry for a good taco! This sounds absolutely wonderful – no spice pack. Pinned (on the menu for tomorrow). Have a great week. Chat later.
Bernie
April 24, 2018
Good morning friend! It’s always the right time for a good taco, right? Thanks so much – they’re a favorite in our house. Enjoy the week TTYL 🙂