Ground beef tacos are an easy family favorite. You can’t go wrong on taco Tuesday with these yummy ground beef tacos. These tacos are full of fresh natural flavors and are mildly spicy. They are also low-sodium, preservative free, and contain no MSG ~ unlike many taco seasoning spice packets. In addition to having more fresh flavor, I prefer to make my own taco seasoning because I have picky eaters. This recipe allows me to make one batch of taco meat, then I split the batch.
Half the batch is mild, the other I bump up the heat with additional peppers or cayenne and add cilantro. My husband and I prefer our tacos spicy and enjoy the flavor of cilantro, which our kids do not. Everyone is happy and I made one meal for everyone to eat. Win, win!
Serve the ground beef tacos with your choice of toppings and tortillas ~ soft, corn, gluten-free. It’s all good. Our favorite accompaniments include grated white cheddar, crisp lettuce, salsa or fresh pico de gallo and guacamole. And don’t forget the lime! A fresh squeeze of lime makes all the difference in flavor.
Happy Cinco de Mayo!
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Always a family favorite you can't go wrong with these fresh ground beef tacos.
- 2 tbsp olive oil
- 1 small onion diced
- 2 tsp cumin full tsps
- 1 tbsp dried oregano
- 2 tsp chili powder full tsps
- 2 cloves garlic crushed
- 1 fresh green chili finely diced
- 1 lb lean ground beef
- 1 tsp fine sea salt
- 1 dash fresh ground pepper to taste
- dash cayenne pepper optional to taste
- 1 lime ~ juice half a lime and cut wedges for garnish other half
- 1 handful fresh cilantro torn or rough chopped
- grated white cheddar cheese or Monterey Jack cheese
- crisp lettuce finely sliced
- salsa or pico de gallo
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook for several minutes or until it begins to soften. Add the cumin, oregano, chili powder, garlic and chile. Saute for 2 minutes stirring to allow the spices to bloom.
Next add the beef and stir to combine with the seasonings and break up the meat. Season the beef with sea salt and a pinch of freshly ground black pepper. Continue cooking the beef until it is browned (about 8 - 10 minutes).
Taste and adjust the salt and pepper and add a dash of cayenne pepper (optional) accordingly. Turn off the heat and stir in juice of half a lime and cilantro.
Use a green chile of your choice. I usually choose a smaller green chile like a serrano. However, you can improvise and use jalapeno or hatch chiles to your taste.
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