Beef Tacos

homemadetacos These tested-till-perfect, crazy-delicious ground beef tacos maximize fresh ingredients (vs. a spice mix) to make the ultimate beef taco filling recipe.

1 lb lean ground beef
1 Tbsp. chili powder
1 tsp. ground cumin
¾ tsp. sea salt
½ tsp. dried oregano
½ tsp. garlic powder
½ tsp. sea salt
½ tsp. black pepper, freshly ground
2 Tbsp. tomato paste
¼ cup water
12 taco shells, either hard shells or small 6" soft flour tortillas

Taco Toppings (Optional):
shredded cheese
shredded lettuce
chopped tomatoes
diced red onion
sour cream
guacamole

Heat the olive oil in skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.

Reduce heat to medium-low, add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking until the sauce has thickened, about 3-5 minutes.

Warm the tortillas while the meat simmers.

Fill the tortillas with 2 heaping Tbsp. of taco meat. Top with desired taco toppings and serve.

Makes 12.

Cook's Notes:

Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop. To reheat, add a splash of water so the taco meat doesn’t dry out.
Freezing Instructions: Allow the taco meat to cool down completely, then place in freezer-safe storage containers or ziplock bags for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of tomato paste and water, you can simply use tomato sauce.
Instead of chili powder, you can use paprika.