Ground Beef Tacos with Homemade Seasoning
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Beef simmered saucy in tomato, seasoned with a mix you stir together from your own spice shelf, and finished with a squeeze of lime. The house smells like taco night the second the spices hit the pan.
The short version
Brown onion, add 1 pound of beef and break it up, stir in the homemade spice mix, add tomato sauce and a little water, and simmer 8 minutes until saucy. Fill warm shells and finish with lime.
What makes ours better
why ours wins the argument at dinner
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Mix your own seasoning. It tastes of real chili and cumin instead of salt and starch, and you control the heat.
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Bloom the spices in the pan. A minute in hot fat makes the spices smell and taste fuller.
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Simmer in tomato sauce. Tomato sauce and a splash of water turn dry crumbles into tender, saucy meat that clings to the shell.
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Finish with lime and warm the shells. A squeeze of lime brightens the richness. Warm shells taste better and don't crack.
What you need
the stars of the show
- Chili powder1 tablespoon
- Yellow onion1 medium
- Ground beef1 pound
- Tomato sauce½ cup
- Taco shells12 large
- Lime1 large
- Shredded cheddar or Monterey Jack1 cup
- Tomato1 large
Taco seasoning
Tacos
Toppings
yes, all of the butter
Steps
apron on. phone down. mostly.
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Mix the seasoning
Stir the chili powder, cumin, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
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Soften the onion
Heat the oil in a large skillet over medium heat. Cook the onion, stirring, until soft and translucent, 4 to 5 minutes.
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Brown the beef
Raise the heat to medium-high. Add the beef and break it into small crumbles with a wooden spoon. Cook until no pink remains and it starts to brown, 5 to 6 minutes. If there's more than a spoonful of fat in the pan, spoon it off.
Let the beef sit for a minute between stirs so it browns, not steams.
About 6 min. Cook mode has a timer for this step.
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Bloom the spices
Add the garlic and the seasoning mix. Stir for 30 to 60 seconds, until fragrant.
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Simmer until saucy
Stir in the tomato sauce and water. Reduce the heat to medium and simmer 7 to 8 minutes, stirring now and then, until the liquid reduces and the meat is glossy but still a little saucy. The beef is safe at 160°F.
About 8 min. Cook mode has a timer for this step.
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Warm the shells
While the meat simmers, warm the taco shells in a 350°F oven for 3 to 5 minutes, or char tortillas for 20 seconds per side in a dry skillet.
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Fill and serve
Squeeze lime over the meat. Spoon about 2 tablespoons into each shell and add toppings.
Good to know
read this before somebody asks for seconds
- Make a triple batch of the seasoning and store it in a jar for up to 6 months. Use 2 tablespoons plus a bit more per pound of beef.
- Ground turkey or chicken works. Use 1 1/2 tablespoons of oil and cook to 165°F.
- Leftover meat makes good nachos, burrito bowls or a taco salad.
- Salsa can stand in for the tomato sauce if you want more heat.
- Storage. Fridge, 4 days. Freezer, 3 months. Reheat in a skillet with a splash of water until hot.
Questions, answered
asked and answered at the kitchen counter
How much taco seasoning do I use per pound of beef?
About 2 tablespoons of the mix, which is roughly the recipe above. Taste at the end and add salt if needed.
Should I drain the fat from ground beef for tacos?
With 90 percent lean you don't need to. With 80 percent, spoon off all but a spoonful of fat before adding the spices.
How do I keep taco meat from being dry?
Simmer it in tomato sauce and water and stop when it's still a bit saucy. The meat keeps absorbing liquid as it sits.
Can I make taco meat ahead?
Yes. It keeps in the fridge 4 days and reheats well. Add a splash of water when you warm it.
How do I make the shells less likely to break?
Warm them in the oven and fill gently, 2 tablespoons at a time. Soft corn tortillas, warmed in a dry skillet, won't crack.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
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Published October 28, 2026.