While the rest of the world may be making elaborate dinners come dinner time, I am serving up these homemade Beef Tacos! This is a meal that makes it onto my meal rotation at least once a fortnight. It’s an uncomplicated recipe with familiar flavours that my kids love. The beef filling is easy to make with pantry staples and as good as it is loaded into crispy taco shells and drizzled with sriracha mayo for Mum and Dad, it’s equally good stuffed into quesadillas, loaded into burrito bowls or heaped on nachos.
I love that the salad can be customised to my family’s tastes and/or what is in season and the flavour is unlike any store-bought taco seasoning I’ve tried (and without the additives!). A dollop of sour cream or sriracha mayo is also a must! The added bonus is that the beef filling can be frozen, so you can make a double batch and have it ready for a rainy day. These Beef Tacos are the perfect quick and easy weeknight dinner to add to your next meal plan.
Can you make the beef taco filling ahead of time?
Yes, you can prepare the seasoned beef filling and refrigerate it for up to 2 days in an airtight container. You can also freeze it for up to 2 months. Remember to completely thaw the beef in the fridge overnight before reheating.
What beef is best for tacos?
I use and recommend regular minced (ground) beef for this recipe (i.e. not super lean).
Are Beef Tacos suitable for leftovers?
Beef Tacos can be refrigerated in an airtight container for up to 2 days and frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.
Watch how to make Beef Tacos
What are some topping ideas for beef tacos?
The options really are limitless! I’ve used shredded cheese, avocado, shredded red cabbage, diced tomatoes, coriander (cilantro), jalapeño and sriracha mayonnaise in the recipe, but these are some other delicious ideas that allow you to customise the tacos to suit your family’s tastes: Shredded lettuce, crumbled feta, guacamole, diced red onion, roasted vegetables (like zucchini/courgette or capsicum/bell pepper), black beans and corn.
Beef Tacos
“We all loved this taco mince! I will never use a packet again. It was so easy and full of flavour.” Share PrintIngredients
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 80 g (½ cup) finely chopped onion
- 1 tsp freshly minced garlic
- 300 g (10½ oz) minced (ground) beef (regular, not super lean)
- 2 tsp tomato paste
- 400 g (14 oz) canned kidney beans (or any beans of choice), drained and rinsed
- 125 ml (½ cup) water
- 12 taco shells
- 125 g (1 cup) grated cheddar
- ½ avocado, sliced
- 15 g (¼ cup) shredded red cabbage
- 50 g (⅓ cup) diced tomatoes
- 7 g (½ cup) coriander (cilantro) leaves
- Jalapeño, sliced, to garnish
- 125 g (½ cup) sriracha mayonnaise and/or sour cream
Instructions
- In a small bowl, combine all the spices (paprika, cumin, oregano, onion powder, garlic powder, salt and pepper).
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened and fragrant.
- Add the beef and cook for 2–3 minutes, breaking it up with a wooden spoon as you go, until browned.
- Add the spice mix, and stir it through, followed by the tomato paste.
- Add the kidney beans and water. Cook for 5 minutes until most of the liquid has evaporated and the sauce has thickened.
- Serve the taco filling piled into taco shells with cheese, avocado, red cabbage, tomato, coriander, jalapeño and sriracha mayo or sour cream. Serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Jane says:
So easy and delicious. No more packet seasoning for us!
s.triffett says:
We all loved this taco mince! I will never use a packet again. It was so easy and full of flavour.