Most Delicious Beef Tacos Recipe
About this recipe
These beef tacos are packed with flavor and perfect for any day of the week, not just Taco Tuesdays! Claudia's recipe is straightforward, making it easy to whip up a delicious meal from scratch.
The key to these tacos is the homemade seasoning blend, which you can adjust to your taste. Plus, using chicken broth instead of beef broth adds a unique depth of flavor to the meat.
Ingredient notes
- You can make a big batch of the taco seasoning and add more to the meat depending on how intense you want the flavor.
- You can use more red pepper flakes or black pepper if desired.
Tips from Cooking With Claudia’s video
- Cook the diced onion until it browns slightly before adding the ground beef for extra flavor.
- Let the meat slow cook covered for 15 minutes to ensure it becomes tender and flavorful.
Good to know
- How long does it take to make these beef tacos?
- The total time to make these beef tacos is 30 minutes.
- What can I use instead of chicken broth?
- The creator mentions that chicken broth is used for flavor, but does not suggest a specific substitute.
No life story here — the video and the recipe are the whole point. All credit to Cooking With Claudia: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, combine chili powder, cumin, paprika, red pepper flakes, oregano, onion powder, garlic powder, salt, and black pepper. Mix well and set aside.
- 2
Heat a pan over medium heat and add olive oil.
- 3
Once the oil is hot, add the diced onion and cook until it browns slightly.
- 4
Add the ground beef to the pan and break it apart with a spatula.
- 5
Stir in the taco seasoning mixture you prepared earlier.
- 6
Cook the meat for about 1-2 minutes or until it's no longer pink.
- 7
Add the tomato paste and chicken broth to the meat mixture and stir well.
- 8
Reduce the heat to low and cover the pan. Let the meat slow cook for 15 minutes.
- 9
Once cooked, serve the taco meat in taco shells and add your desired toppings.
Heads up — we had to guess a little:
- The quantity for olive oil was inferred as it was not specified in the recipe. A sensible guess would be about 1-2 tablespoons for sautéing the onions.
Credit where it’s due: this recipe was transcribed from Cooking With Claudia’s original video on YouTube. Follow them there — it’s their dish.
Are you Cooking With Claudia? Claim this page or ask us to take it down. Your call, always.
