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Taco Tuesdays: Ground Beef Tacos


March 19, 2013 by BettyCupcakes

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Ground Beef Tacos (25)

A few years and a few jobs ago, I used to work until 6 pm every Monday night in Boston which meant I didn’t get home until after 7 pm with my walk/bus/train commute. Nick was in charge of dinner, and thus…

Mexican Monday was born.

We had quesadillas, burritos, chips and salsa, and guacamole galore.  Those were good days.  He knows the way to my little Tex-Mex loving heart.

I still make Tex-Mex food at least once a week.  It’s my default cuisine.  To celebrate the wonder that is all things spicy, greasy, and fabulous, I bring you…

Taco Tuesdays!

Every Tuesday, I’ll bring you another easy and delicious taco recipe, until I run out of things to stuff into a tortilla.  Because, as my husband said, without tortillas, these are just -acos.

These ground beef tacos take about 20 minutes to pull together.  If you’re looking for some more greens in your life, the ground beef taco mixture would be great on a salad topped with avocado, sour cream, and salsa.

I highly recommend the Newman’s Own Farmer’s Garden Salsa.  It is chunky, a bit spicy, and has the perfect amount of salt.  It’s also well-priced (got my jar for $2.49 at Stop and Shop) and all proceeds go to charity.

Diced onion

 Browned ground beef and onion

Ground Beef Tacos (19)

Ground Beef Tacos (29)

Ground Beef Tacos


  • 1 tablespoon olive oil
  • 1/2 pound 90% lean/10% fat ground beef
  • 1 large onion, diced, ~1 cup
  • 1 teaspoon cumin
  • 1/4 teaspoon chipotle pepper powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup water
  • 8 corn tortillas


  • Diced avocado
  • Sour cream
  • Salsa


  1. Heat a large skillet over medium high heat until very hot.  Add the olive oil and the ground beef.  Reduce heat to medium.  Cook ground beef at least 10 minutes, crumbling it and stirring it with a wooden spoon occasionally.  Beef should be visibly browned, fat should have rendered out, and pan should be dry (i.e. no water or fat drippings).
  2. Add the onion to the pan and cook 1-2 minutes.  Add the cumin, chipotle pepper powder, salt, and black pepper.  Stir to coat.
  3. Pour in the water and use your spoon to scrape up the browned bits on the bottom.  Cook 2-3 minutes until onion is soft and most of the water has evaporated.   Remove from heat and place in serving bowl.
  4. Wrap the corn tortillas in a paper towel and microwave on high heat (100% power) for 30 seconds until soft and pliable.
  5. Fill tacos with ground beef and onion mixture and garnish with your choice of toppings.

Makes 8 generous tacos

  • Sinea Pies says:

    Wow! Wow wow wow! These tacos are great and your PHOTOS are so good. Pinned it soon as I saw it. Thank you so much for linking your post on my Wonderful Wednesday Blog Hop. Please come back again next week. I’ll be liking, following, pinning. Got to keep in touch with you.

    • BettyCupcakes says:

      Thanks so much- I’m so excited I finally learned how to use the Canon Digital Rebel. Makes all the difference in the pictures.

  • These look delish. We love taco night too!
    We would like to invite you to share this at our party. It is live now:
    Happy Spring!
    The Busy Bee’s,
    Myrna and Joye.

  • OK love taco’s and those just look amazing!! I think I may have to start a taco night at the house.

    Stopping by from Ducks in a Row Blog Hop.

    Alexis from Running Away? I’ll Help You Pack!

  • […] to eat his vegetables every day.  This salad dressing pairs perfectly with simple greens and some ground beef tacos.  A little citrus-y, a little spicy, it’s a fresh burst of summer flavor we all need to get […]

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