Description
These loaded beef tacos bring bold seasoning, juicy skillet-cooked filling, and a colorful toppings bar to your table for an easy, festive meal any night of the week.
Ingredients
1 tbsp olive oil
1 medium yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 lb ground beef (80–90% lean / 450 g)
2 tbsp tomato paste
1/2 cup low-sodium beef broth (120 ml) (or water)
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 tbsp fresh lime juice (about 1/2 lime)
12 small tortillas (corn or flour), warmed
2 cups shredded romaine or iceberg lettuce (about 80 g)
1 cup diced tomatoes (about 180 g)
1 cup shredded cheddar or Monterey Jack (about 110 g)
1/2 cup diced red onion (about 75 g)
1 avocado, sliced or diced
1/2 cup sour cream (120 g) (or plain Greek yogurt)
1/2 cup salsa (120 g), mild to hot
1/4 cup chopped fresh cilantro (10 g)
1 jalapeño, thinly sliced (optional)
1 lime, cut into wedges
Instructions
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds.
Add 1 lb ground beef. Cook 6–8 minutes, breaking it up, until browned. Drain excess grease if needed.
Stir in 2 tbsp tomato paste and cook 1 minute. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (optional). Pour in 1/2 cup beef broth and stir, scraping up browned bits.
Simmer 3–5 minutes over medium-low until saucy. Stir in 1 tbsp lime juice and taste for salt.
Warm the tortillas. Assemble tacos with beef and desired toppings: lettuce, tomatoes, cheese, red onion, avocado, sour cream, salsa, cilantro, jalapeño, and lime wedges.
Notes
For extra juicy filling, add an additional 2–3 tbsp (30–45 ml) broth during reheating.
Make-ahead: Cook the beef filling up to 3 days in advance and store airtight in the refrigerator.
Freeze the beef filling for up to 3 months; thaw overnight in the fridge before reheating.
Swap sour cream with plain Greek yogurt for a tangier topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes