Classic Ground Beef Tacos
This post may contain affiliate links. Read my full disclosure policy. Looking for the best beef taco recipe? These crispy Tex-Mex beef tacos are loaded with tender, seasoned ground beef and all your favorite toppings—taco night perfection! Remember those classic Tex-Mex beef tacos from your childhood? The ones with crispy shells, brimming with juicy, seasoned beef, and a variety of toppings that made dinnertime fun, long before Taco Tuesday became a thing? These are those very tacos, only better, and they’ll bring back all those flavorful memories. Building on the classic taco recipe, I “chef it up” by quickly mixing the ground beef with baking soda before cooking. This little trick ensures the beef turns out extra tender. When serving, set out all your favorite toppings so everyone can make their own perfect taco. And if your family loves taco night as much as mine, consider making a double batch of the beef filling and stashing half in the freezer. When you’re ready for round two, just thaw and reheat the beef, prep the toppings, and dinner’s on the table! “I will never use a pre packaged taco seasoning mix again! My 8 year old who is a picky eater ate five tacos and would have eaten more but we told him he had to save some for his other siblings!” What You’ll Need To Make The Best Beef Taco Recipe Ground beef – The hearty, flavorful base of the tacos. Baking soda – Helps the beef stay tender and juicy by raising its pH, preventing it from becoming tough while cooking. Vegetable oil – Used to sauté the onions and garlic. Onion & garlic – Build a flavorful base for the taco meat, adding depth and aroma. Spices (chili powder, cumin, coriander, smoked paprika, oregano, cayenne) – Create a rich homemade taco seasoning with warmth, smokiness, and a touch of heat. Tomato sauce & water – Form the saucy base of the filling, ensuring the beef stays moist and flavorful. Sugar – Balances the acidity of the tomato sauce and heat of the spices. Lime juice Adds a bright, fresh finish. Taco shells – These crispy corn tortilla shells make the perfect vessel for the flavorful beef filling. Optional toppings (cheese, lettuce, tomatoes, pico de gallo, guacamole, sour cream, avocado, onions, cilantro, etc.) – Let everyone customize their tacos with a mix of creamy, crunchy, and fresh toppings. Jump to the printable recipe for precise measurements Ground beef – The hearty, flavorful base of the tacos. Baking soda – Helps the beef stay tender and juicy by raising its pH, preventing it from becoming tough while cooking. Vegetable oil – Used to sauté the onions and garlic. Onion & garlic – Build a flavorful base for the taco meat, adding depth and aroma. Spices (chili powder, cumin, coriander, smoked paprika, oregano, cayenne) – Create a rich homemade taco seasoning with warmth, smokiness, and a touch of heat. Tomato sauce & water – Form the saucy base of the filling, ensuring the beef stays moist and flavorful. Sugar – Balances the acidity of the tomato sauce and heat of the spices. Lime juice Adds a bright, fresh finish. Taco shells – These crispy corn tortilla shells make the perfect vessel for the flavorful beef filling. Optional toppings (cheese, lettuce, tomatoes, pico de gallo, guacamole, sour cream, avocado, onions, cilantro, etc.) – Let everyone customize their tacos with a mix of creamy, crunchy, and fresh toppings. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. This process raises the pH level of the beef, making it more alkaline and resulting in a more tender texture. I use this technique in many recipes, including my beef enchiladas and ultimate chili recipe, to ensure the meat stays juicy and flavorful. (Time-Saving Tip: Use the time that the beef is sitting with the baking soda to chop the onions and garlic and measure out the spices.) Heat the oil in a large nonstick skillet over medium heat until it’s hot and shimmering. Add the onion and cook, stirring occasionally, until it softens, about 4 minutes. Stir in the garlic and cook for another minute—just enough to mellow out the raw bite, but not long enough to brown. Add the beef and all the spices. Cooking the spices directly with the beef at this point allows them to bloom, which means their flavors intensify. Cook, stirring constantly and breaking up the meat with a wooden spoon, until the beef is no longer pink, about 5 minutes. Stir in the tomato sauce, water, sugar, and lime juice. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook uncovered, stirring often and breaking up the meat as you go to avoid any big chunks. Cook until the liquid has reduced and thickened—it should still be slightly saucy, not completely dry—about 10 to 15 minutes. Give it a taste and adjust the seasonings if needed. Use a wide, shallow spoon to evenly divide the filling among the taco shells. Arrange two or three tacos per plate and serve right away, with toppings on the side for everyone to add as they like. Want to make the taco filling ahead of time? The meat mixture can be made up to 3 days in advance and stored in the fridge or frozen for up to 3 months. If you’re craving taco flavors but want something different, try my taco soup as an alternative to this taco recipe—it’s a cozy one-pot meal in a bowl! Or if you’re in the mood for a lighter take on tacos, give my easy chicken tacos a try. You May Also Like Video Tutorial RecipeComments (63)Add Comment Recipe Comments (63) Add Comment Ingredients For the Beef Filling 2 pounds 90% lean ground beef ½ teaspoon baking soda 1 teaspoon salt 1½ tablespoons vegetable oil 1 large yellow onion, finely chopped 5 cloves garlic, minced ¼ cup chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne pepper 1 (8-oz) can tomato sauce 1 cup water 1 teaspoon sugar 2 tablespoons lime juice, from 1 lime 2 pounds 90% lean ground beef ½ teaspoon baking soda 1 teaspoon salt 1½ tablespoons vegetable oil 1 large yellow onion, finely chopped 5 cloves garlic, minced ¼ cup chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne pepper 1 (8-oz) can tomato sauce 1 cup water 1 teaspoon sugar 2 tablespoons lime juice, from 1 lime Shells and Toppings 16 Taco Shells (warmed according to package instructions) Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro 16 Taco Shells (warmed according to package instructions) Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro Instructions In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary. Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately. Make-Ahead/Freezing Instructions: The taco meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to serve, simply reheat it on the stove over medium heat, adding a splash of water if needed to loosen the sauce. For longer storage, the taco meat can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container or zip-top bag. To reheat, thaw overnight in the refrigerator and warm it up in a skillet, stirring occasionally, until heated through. Note: Nutritional info does not include optional toppings. In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary. Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately. Make-Ahead/Freezing Instructions: The taco meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to serve, simply reheat it on the stove over medium heat, adding a splash of water if needed to loosen the sauce. For longer storage, the taco meat can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container or zip-top bag. To reheat, thaw overnight in the refrigerator and warm it up in a skillet, stirring occasionally, until heated through. Note: Nutritional info does not include optional toppings. Pair with Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tacos Calories: 380 Fat: 20g Saturated fat: 7g Carbohydrates: 24g Sugar: 3g Fiber: 4g Protein: 26g Sodium: 535mg Cholesterol: 74mg Per serving (8 servings) Serving size: 2 tacos Calories: 380 Fat: 20g Saturated fat: 7g Carbohydrates: 24g Sugar: 3g Fiber: 4g Protein: 26g Sodium: 535mg Cholesterol: 74mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerQuick & EasyTex-Mex Beef, Lamb, Veal & Pork Dinner Quick & Easy Tex-Mex