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why make this recipe
Old School Beef Tacos are a classic dish that everyone loves. They are easy to make and perfect for any occasion, whether it’s a family dinner, a game night, or a casual get-together with friends. This recipe brings the authentic flavors of taco night right to your kitchen, allowing you to enjoy delicious, homemade tacos packed with seasoned beef and fresh toppings.
how to make Old School Beef Taco Recipe
Ingredients:
- 10 to 12 crispy taco shells ("stand and stuff") OR soft tortillas of choice (Note 1)
- 1 tbsp oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500 g / 1 lb beef, ground / mince (Note 2)
- 2 tbsp tomato paste
- 1/4 cup / 65ml water
- 1 tsp EACH garlic powder, onion powder, dried oregano
- 2 tsp EACH cumin powder, paprika
- 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/4 tsp black pepper
- Shredded cheese (Note 3)
- Shredded iceberg lettuce
- 2 tomatoes, chopped
- 1/2 red or white onion, chopped
- Sour cream
- Taco sauce (optional)
- Other: coriander/cilantro, jalapeño, hot sauce/chili sauce, pickled chilies, salsa sauce, pico de gallo
Directions:
- Preheat oven to 180C/350F.
-
Beef Filling:
- Heat oil in a large skillet over high heat. Add garlic and onion – cook 2 minutes until golden.
- Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
- Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
- Add tomato paste and water. Cook for 1 minute or until water is evaporated and you’re left with a juicy beef filling.
-
Bake (optional):
- Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
- Bake 5 to 7 minutes until cheese is melted and the shells are crispy.
-
Serve:
- Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!
how to serve Old School Beef Tacos
These tacos are best served immediately while they’re hot and crispy. Put out a variety of toppings and sauces, like shredded lettuce, diced tomatoes, onions, sour cream, and taco sauce, so that everyone can customize their tacos just the way they like them.
how to store Old School Beef Tacos
If you have leftovers, you can store the taco filling in an airtight container in the refrigerator for up to 3 days. Taco shells can be stored in their original packaging. To reheat, warm the beef in a skillet over medium heat until heated through, and serve in fresh taco shells.
tips to make Old School Beef Tacos
- For extra flavor, let the beef cook a little longer until it’s nicely browned.
- Customize your toppings! Add any vegetables or sauces you like.
- Feel free to top with avocado or guacamole for a creamy touch.
- If you like it spicy, add more cayenne pepper or serve with jalapeños on the side.
variation
You can easily swap out the beef for ground turkey or chicken if you prefer a healthier option. Vegetable crumbles can also be used for a vegetarian version of this taco recipe.
FAQs
1. Can I use soft tortillas instead of taco shells?
Yes, you can definitely use soft tortillas. Just fill them with the beef mixture and your favorite toppings!
2. What is the best way to reheat the taco filling?
The best way to reheat the taco filling is in a skillet over medium heat, stirring occasionally until it’s heated through.
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3. Can I freeze the taco filling?
Yes, you can freeze the cooked taco filling. Just allow it to cool, then store it in an airtight container. It can be kept in the freezer for up to 2 months.
Old School Beef Tacos
Ingredients
Taco Shells
- 10-12 pieces crispy taco shells (stand and stuff) OR soft tortillas of choice Choose according to preference.
Beef Filling
- 1 tablespoon oil For frying.
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 500 g beef, ground/mince Can swap for ground turkey or chicken for a healthier option.
- 2 tablespoons tomato paste
- 1/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper Adjust spiciness to taste.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- Shredded cheese
- Shredded iceberg lettuce
- 2 medium tomatoes, chopped
- 1/2 medium red or white onion, chopped
- Sour cream
- Taco sauce (optional)
- Other: coriander/cilantro, jalapeño, hot sauce/chili sauce, pickled chilies, salsa sauce, pico de gallo Customize toppings as desired.
Instructions
Preparation
- Preheat oven to 180C/350F.
- Heat oil in a large skillet over high heat. Add garlic and onion – cook for 2 minutes until golden.
- Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
- Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
- Add tomato paste and water. Cook for 1 minute or until water is evaporated and you are left with a juicy beef filling.
Baking (optional)
- Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
- Bake for 5 to 7 minutes until cheese is melted and the shells are crispy.
Serving
- Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!