The Crispy Ground Beef Tacos My Family Requests on Repeat (original) (raw)
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_These Ground Beef Tacos have a homemade taco seasoning and crispy pan-fried corn tortilla shells that take taco night to a whole new level. They are easier than you think and dinner is ready in just 30 minutes!
Upgrade Taco Night With The Best Ground Beef Tacos, Ever!
My love for tacos is strong, and we eat some variation of them every week! This crispy ground beef version is such a classic and this recipe is so legit! They're quick enough for a busy weeknight but feel special enough to serve to company, which is basically my definition of a perfect recipe.
Using taco seasoning made from fresh spices in your pantry is the quickest way to level up ground beef tacos, too. Homemade taco seasoning takes 5 seconds to make, with no preservatives, and is way cheaper than store-bought packets, too.
For truly amazing tacos, take a few minutes to make homemade corn tortillas! They're only 3 ingredients, and so EASY!
Try more of my taco recipes, like Birria Tacos, Salmon Tacos, Carne Asada Tacos, Korean Beef Tacos, Tacos Al Pastor, or Slow Cooker Chicken Tacos!
How to make Ground Beef Tacos:
Cook Taco Meat: Stir together spices for taco seasoning then set aside. Cook ground beef in a large skillet, crumbling into small pieces with a meat chopper or wooden spoon. Add taco seasoning spices and stir well. Add drained and rinsed black beans.
Fry Taco Shells: In a medium pot or skillet, pour enough oil so it's about 1 inch deep. Heat to 325°F. Once it comes to temperature, use tongs to dip one half of the corn tortilla into the hot oil, laying it flat while folding the other end over, keeping it out of the oil. This will form the tortilla into a “U” or “taco shell” shape. Cook for about 1 minute until golden and crisp, then flip and repeat with the other side of the tortilla. Transfer to a paper towel lined plate.
Serve: Grab a taco shell, scoop some beef taco meat on it and top with your favorite toppings. I love to use lettuce, tomato, cheese, sour cream, and salsa. For a full meal, serve these ground beef tacos with Mexican Rice, Elotes, and a piece of Tres Leches Cake for dessert.
Ground Beef Taco Meat:
- ▢ 1 lb lean ground beef
- ▢ 1 Tablespoon chili powder
- ▢ 1 ½ teaspoons ground cumin
- ▢ 1 teaspoon cornstarch
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon paprika
- ▢ ½ teaspoon freshly ground black pepper
- ▢ ¼ teaspoon garlic powder
- ▢ ¼ teaspoon onion powder
- ▢ ¼ teaspoon Dried oregano
- ▢ pinch cayenne pepper
- ▢ 1 15 oz can black beans, , rinsed and drained
Tacos:
▢ 12 corn tortillas
▢ vegetable oil, , for frying
▢ 2 cups Romaine lettuce, , finely shredded
▢ 1 cup shredded cheddar cheese
▢ ½ cup sour cream
▢ 1-2 roma tomatoes, , chopped
▢ More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion
Combine taco seasoning spices in a small bowl, and set aside.
1 Tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon cornstarch, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon Dried oregano, pinch cayenne pepperTaco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
1 lb lean ground beef, 1 15 oz can black beansCrunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
vegetable oil, 12 corn tortillasServe: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
2 cups Romaine lettuce, 1 cup shredded cheddar cheese, ½ cup sour cream, 1-2 roma tomatoes, More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion
Serving size is for 2 tacos.
Meat: Feel free to swap the beef for ground turkey or ground chicken.
Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.
Slow Cooker: Add beef (break it up a bit into pieces), seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.
Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.
Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
Calories: 317kcal, Carbohydrates: 27g, Protein: 26g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 67mg, Sodium: 615mg, Potassium: 504mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2127IU, Vitamin C: 2mg, Calcium: 219mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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We originally shared this recipe September 2022. Updated August 2024 and March 2026.
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Published March 19, 2026
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.