Ingredients
Method
- Make taco seasoning: If making your own taco seasoning, stir together all of your seasoning ingredients in a small bowl. If using store-bought, measure out 3 Tablespoons.
- Brown beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until mostly browned, about 4 minutes.
- Add onion & garlic: Stir in the diced onion and continue cooking for 3 to 4 minutes, until the onion is softened and the beef is fully cooked. Stir in the minced garlic and cook for 30 seconds, until fragrant. If there is a lot of grease in the pan, carefully spoon off most of it, leaving about 1 tablespoon for flavor.
- Add seasoning and tomato paste: Add the 3 Tbsp taco seasoning and 1 Tbsp tomato paste. Stir well and cook for 1 minute, until the beef is evenly coated.
- Add water – Add 1/2 cup water and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-4 minutes, stirring occasionally, until the mixture is juicy and lightly saucy. It should not look dry, but there should not be excess liquid in the pan.
- Warm the shells: Warm your taco shells or tortillas*, or make your own Hard Taco Shells. Fill each shell with taco meat and add your favorite toppings.
Notes
How to warm tortillas for tacos:
- Heat corn or flour tortillas in a dry medium-heat skillet for 30 seconds per side and then cover with a towel to keep warm, or you can wrap a stack in damp paper towels and heat in the microwave for 30-45 seconds.
- Heat store-bought hard taco shells in a 325°F oven for 4-6 minutes until crispy
- See my full tutorial for making Homemade Hard Taco Shells
- Make-Ahead: Cook the beef taco meat, allow it to cool, then refrigerate for 3-4 days in an airtight container.
- Freezing: package in a freezer-safe container and freeze up to 3 months. Thaw in the fridge overnight.
- To Reheat: Add the meat and a splash of water to a skillet. Heat and stir until 165°F to prevent the meat from drying out.