Ground beef Tacos

These ground beef tacos use crispy taco shells. They are filled with ground beef then topped with salsa and creamy guacamole. A simple and easy recipe perfect for family weekend dinners.

Table of Content

• Why make this recipe?
• Ingredients and substitutes
• Step by step instructions
• Tips - perfect crispy tacos
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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This is one of our family fun meals on weekends. The crispy taco shells are always a big mess. The kids laugh at how the shells always fall part when eating and yet they lick every last bit of filling on the plate.

Why make this recipe?

If you love crispy tacos, then you are going to love how simple and easy this recipe is. There are three components to this recipe and yet they are all so versatile.

• Beef - The ground beef is made with taco seasoning and takes just 15 minutes to make. The best part is you can make extra and save it in the freezer so you always have it on hand.
• Salsa - Honestly, you can use any salad you like. You could also just use chopped tomatoes and lettuce.
• Guacamole - Made with sour cream, this is finger-licking creamy and delicious. No matter how much extra I make it's always the first to get over!

Ingredients and substitutes

• Beef - I am using lean ground beef but you can also do this with ground chicken. Just make sure to cook the chicken for much less time.
• Taco seasoning - This is very easily available in most supermarkets these days on the spice rack. But you can also make it yourself with:
  • 1 teaspoon chilly powder,
  • ¼ teaspoon each of garlic and onion powder,
  • 1 teaspoon cumin powder,
  • ½ teaspoon dried oregano,
  • ½ teaspoon crushed chilly flakes, and
  • ¼ teaspoon each of salt and black pepper.
• Tomatoes - I like using cherry tomatoes for my salsa but you could use any other small or even big size tomatoes.
• Onions - Spanish red onions are sweet and perfect when you want to eat raw onions. That's what I used today.
• Sour cream - It is best to use thick sour cream so the guacamole is not too thin.

Step by step instructions

Ground beef

• In a skillet, over medium heat, add the oil and saute the ground beef until no longer pink. Use a spatula to break the meat apart so you don't have big lumps.
  Pro tip - We don't want to dry all the beef juices, so don't cook on very high heat.
• Next, add the onions and garlic. Saute until the onions are translucent. Then, add the tomato paste and taco seasoning. Cook for 8 to 10 minutes.
  Pro tip - We are using tomato paste and not fresh tomatoes because we do not want too much moisture.
• Next, add the parsley, lemon juice and season with salt and pepper. Cook until all moisture is evaporated. Taste and adjust seasoning. And set aside.
  Pro tip - We want to use dry beef without too much moisture so it won't soften the crispy taco shells.

Salsa

• In a bowl, combine the cucumbers, tomatoes, onions, and parsley. Top with lemon juice and olive oil. Then, Season with salt and pepper.
  Pro tip - Season with salt and pepper closer to the serving time that way the salsa will not have excess liquid.

Guacamole

• In a bowl, mash the avocado flesh, add the sour cream and lemon juice. Season with salt and pepper.
  Pro tip - it is best to prepare the guacamole just before serving. Otherwise, the avocado will oxidize and become dark.

Assemble

• Place the crispy tacos on a plate supported by cardboard or mini taco stand.
  mini taco standPro tip - You can reheat the taco shells in the oven at 350°F /1 80°C / GasMark4 for 2 to 3 minutes.
• To each taco add about 4 tablespoon ground beef. Then, top with 2 tablespoon of salsa followed by 2 tablespoon of guacamole.
  Pro tip - You want to add the ground beef and topping just before servings, otherwise the moisture will soften and break the tacos.
• Finally, top with more sour cream and serve.
• Enjoy!

Tips - perfect crispy tacos

1. If you don't have crispy tacos you can also use soft tacos and deep fry them in hot oil. When you take them out keep them in a cupped position so they hold that shape.
2. And if you deep fry the soft tacos, you can also make other shapes such as a bowl or roll. Be creative.
3. The crispy tacos must be filled only at the time of serving. Otherwise, they will soak up moisture from the beef and salsa. This can cause them to break as well as become soggy.
4. The salsa ingredients are best made just before you plan. And if you plan to make the salsa early, don't season it until you are ready to serve otherwise the veggies will give out moisture and cause soggy tacos.
5. Also, avocado will get oxidized if cut it too early. However, the sour cream will prevent it from oxidizing for some time. So, it is best to make it just before serving.
6. Leftover, broken, crispy taco shells can be served as nachos along with salsa or guacamole.

Frequently asked questions

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