Beef Tacos Homemade Seasoning (Printable version)

Ground beef seasoned with a zesty homemade blend, served in warm tortillas topped with fresh vibrant garnishes.

# What you need:

→ Beef

01 - 1 lb ground beef (80/20 blend recommended)

→ Taco Seasoning

02 - 1 tbsp chili powder
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp crushed red pepper flakes (optional, for heat)

→ Sauce & Assembly

11 - 1/2 cup tomato sauce or passata
12 - 8 small corn or flour tortillas

→ Toppings (suggested)

13 - 1 cup shredded lettuce
14 - 1/2 cup diced tomatoes
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/4 cup diced red onion
17 - 1/4 cup chopped fresh cilantro
18 - 1/4 cup sour cream
19 - 1 lime, cut into wedges

# How To:

01 - In a small bowl, mix all taco seasoning ingredients until thoroughly combined. Set aside for later use.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 5–7 minutes. Drain excess fat if desired.
03 - Sprinkle the homemade taco seasoning evenly over the cooked beef. Stir well to coat the meat thoroughly with spices.
04 - Pour in tomato sauce and 1/4 cup water. Stir to combine and simmer for 4–5 minutes until the mixture thickens nicely. Taste and adjust seasoning as needed.
05 - Heat tortillas in a dry skillet or microwave until warm and pliable, about 30 seconds per side or 20 seconds in microwave.
06 - Spoon seasoned beef into warm tortillas. Top generously with lettuce, tomatoes, cheese, red onion, cilantro, and a dollop of sour cream. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • You probably have everything in your pantry right now, no special trip needed
  • The homemade seasoning blows those little packets out of the water
  • From fridge to table in thirty minutes flat
02 -
  • Cold tortillas crack and fall apart, take the extra minute to warm them properly
  • Let the meat rest in the skillet off the heat for a couple of minutes, the sauce settles and everything gets more cohesive
  • Squeeze that lime at the very end, the acid wakes up everything else on the plate
03 -
  • Double the seasoning blend and keep the extra in a jar for next time
  • Taste the beef before you serve it, adding more salt or chili powder if it seems flat

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