Beef Tacos Homemade Seasoning (Printable)

Juicy seasoned beef in crisp shells with fresh toppings for a flavorful and satisfying meal.

# What You Need:

→ Taco Seasoning

01 - 1 tablespoon chili powder
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Beef Filling

10 - 1 pound ground beef (85% lean preferred)
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1/4 cup water
14 - 2 tablespoons tomato paste

→ To Serve

15 - 8 small taco shells (corn for gluten-free or flour)
16 - 1 cup shredded lettuce
17 - 1 cup diced tomatoes
18 - 1/2 cup shredded cheddar cheese
19 - 1/4 cup chopped fresh cilantro
20 - 1/4 cup sour cream
21 - 1/2 avocado, sliced (optional)
22 - Lime wedges for garnish

# How-To Steps:

01 - Combine all seasoning ingredients in a small bowl and set aside.
02 - Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until browned and nearly done, about 5 minutes.
03 - Add chopped onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle the prepared taco seasoning over beef. Add tomato paste and water, stir well, then reduce heat to low and simmer for 3–4 minutes until thickened and evenly coated.
05 - Heat taco shells according to package directions.
06 - Fill each taco shell with the beef mixture. Top with lettuce, tomatoes, cheddar, cilantro, sour cream, and avocado as desired. Serve immediately with lime wedges.

# Helpful Tips:

01 -
  • You control the spice level and skip the preservatives hiding in store-bought packets.
  • Everything comes together in under 30 minutes, perfect for busy weeknights.
  • The homemade seasoning makes the beef taste brighter and more alive than anything from a box.
02 -
  • Don't skip draining excess fat after browning the beef, or the filling will turn greasy and soupy.
  • Let the garlic cook just 30 seconds, any longer and it burns and turns bitter.
  • Simmer the seasoned beef long enough for the liquid to reduce, otherwise the taco shells will get soggy.
03 -
  • Toast the cumin and chili powder in a dry skillet for 30 seconds before mixing to unlock deeper, smokier flavors.
  • Use a potato masher to break up the ground beef quickly and evenly, it's faster than a spoon.
  • Char the lime wedges in the skillet for a few seconds before serving, the caramelized citrus adds a sweet, smoky note.

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