Beef Tacos
Quick · 25 min · Serves 2 · Mexican
Dietary: gluten-free, nut-free
Classic old-school beef tacos: seasoned ground beef simmered with a smoky cumin and paprika spice blend, tucked into warm tortillas and piled with cheddar, crisp lettuce and fresh tomato.
Ingredients
For 2 servings
Filling
- 0.5 tbsp vegetable oil
- 1 clove garlic, minced
- 1 onion, finely chopped
- 250 g ground beef
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp garlic powder (optional)
- 0.5 tsp onion powder (optional)
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 1 tbsp tomato paste
To serve
- 6 corn tortilla
- 100 g lettuce, shredded
- 2 tomato, chopped
- 60 g cheddar cheese, grated
Steps
Filling
- Heat the oil in a large skillet over high heat. Add the garlic and onion and cook, stirring, for about 2 minutes, until softened and turning golden at the edges.
- Add the beef and cook for 2 to 3 minutes, breaking it into small crumbles with a wooden spoon, until it turns from pink to light brown. If the beef has left a lot of fat in the pan, spoon it off now.
- Stir in the cumin, paprika, garlic powder and onion powder (if using), oregano and salt, and cook for 1 to 2 minutes, until fragrant and the beef is cooked through.
- Add the tomato paste and 2 tablespoons of water and cook for 1 to 2 minutes, stirring, until the water has evaporated and the filling is juicy and glossy but not watery. Taste and add more salt if it needs it.
To serve
- Meanwhile, warm the tortillas one at a time directly over a gas flame, or in a dry skillet over medium-high heat, for about 20 seconds a side, until pliable and lightly charred in spots. Stack them in a clean towel so they stay soft.
- Set out the lettuce, tomatoes and cheddar in small bowls.
- Fill each tortilla with the beef, top with cheddar, lettuce and tomato, and serve hot, so everyone can add extra toppings at the table.