The Only Beef Tacos Recipe You’ll Ever Need (So Juicy!)
About this recipe
These beef tacos are all about that juicy, flavor-packed filling and crispy shells that you can whip up in no time. This recipe is straightforward and skips the seasoning packets, letting you control the flavors with fresh ingredients and homemade seasoning if you choose.
With just a few simple steps, you can create a delicious taco night that feels authentic and satisfying. Perfect for gatherings or a quick weeknight meal, these tacos are sure to impress.
Ingredient notes
- Use 85/15 ground beef for the best balance of flavor and juiciness.
- You can use either homemade or store-bought taco seasoning.
Tips from Natashas Kitchen’s video
- Cook the ground beef first before adding the onions to avoid excess moisture, which can affect the cooking process.
- Stir in the garlic after the beef and onions are cooked to keep its flavor punchy and fragrant.
- Let the taco meat simmer uncovered for a few minutes until it's juicy and lightly saucy, which is key for flavor.
Good to know
- How many tacos does this recipe make?
- This recipe makes 8 generous tacos.
- Can I double the recipe for a party?
- Yes, it's easy to double the recipe for a larger gathering.
- What type of ground beef should I use?
- Use 85/15 ground beef for the best flavor and juiciness.
- How do I make the taco shells crispy?
- Pan fry the taco shells in some oil for about 15 seconds per side until crispy.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the yellow onion and mince the garlic cloves.
- 2
Heat a large skillet over medium-high heat and add the ground beef.
- 3
Break up the beef as it cooks and sauté until starting to brown, about 4 minutes.
- 4
Add the diced onions and continue cooking for 3-4 minutes until the onions are softened and the beef is fully cooked.
- 5
Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 6
Add the taco seasoning and tomato paste, stirring for about a minute until everything is evenly coated.
- 7
Reduce the heat to a simmer and let it cook uncovered for about 3-4 minutes until the mixture is juicy and lightly saucy.
- 8
Cover the taco meat to keep it warm while you prepare the taco shells.
- 9
Pan fry the taco shells in some oil for about 15 seconds per side until crispy.
- 10
Build the tacos starting with the crispy shell, adding a generous amount of beef, cheese, and your favorite toppings like lettuce, avocado, tomatoes, lime juice, jalapeños, cilantro, sour cream, and hot sauce.
Heads up — we had to guess a little:
- The quantity for taco shells or tortillas is inferred based on standard serving sizes for tacos.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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