It’s day two of our four-day taco series here on A Family Feast and we’re sharing our recipe for classic Ground Beef Tacos!
Ground beef tacos were my own childhood introduction to Mexican food – and to this day, it’s still the perfect idea for a fun (and delicious) meal! I’ve always loved ‘build-your-own’ meals – and tacos are a great way to get kids and grownups together in the kitchen!
Our ground beef taco filling is all homemade (no packaged spice mixes used here!) – and chances are, you have most of the ingredients at home already. Also, you can adjust the flavors based on how spicy (or not) your family prefers!
Once your ground beef taco filling is ready – just put out some soft or hard taco shells along with bowls of assorted toppings like shredded cheddar or shredded jack cheese, shredded lettuce, diced fresh tomatoes or pico de gallo, guacamole, pickled red onions, pickled golden beets, sour cream and of course, our terrific homemade taco sauce recipe we shared yesterday! Then – just let your family make their own tacos with each of their favorite toppings for a fun family meal!Print
- 2 tablespoons peanut oil
- 1 cup diced onion
- 1 large jalapeno stemmed, seeded and finely diced
- 2 large cloves garlic
- 2 pounds 80/20 ground beef
- 2 tablespoons tomato paste
- ¼ cup good tequila (white if possible)
- 2 teaspoons corn starch
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon oregano
- 2 cups beef broth
- 1 teaspoon cayenne powder (optional depending how hot you like your taco)
- Taco shells of choice
- Taco Sauce
- Toppings such as shredded cheddar and jack cheese, shredded lettuce, diced fresh tomatoes or Pico de gallo (see here), taco sauce (see here), guacamole (see here ), pickled red onions (see here ), sour cream, etc.
- In a large skillet, sauté onions and jalapeno in the peanut oil over medium high heat for 3 minutes. Add garlic and cook one more minute. Add ground beef and cook until browned, breaking up beef with a wooden spoon as it cooks.
- While the beef is cooking, place tequila, corn starch, and all the spices and herbs in a small bowl and whisk to combine. Set aside.
- Once beef has browned, strain off all but about two tablespoons of fat. Add tomato paste and cook for two more minutes.
- Add tequila mixture and the beef broth and stir, scraping up any bits from the bottom of the pan. Reduce to a simmer and cook for 35-40 minutes or until all of the liquid has evaporated.
- Mixture should be thick and not runny.
- Warm taco shells in oven and fill with beef mixture, taco sauce and other toppings of your choice such as: Shredded cheddar and jack cheese, shredded lettuce, diced fresh tomatoes or Pico de gallo (see here), guacamole (see here ), pickled red onions (see here ), sour cream, etc.
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