Mexican Beef Tacos …

Mexican Beef Tacos 001

If you’re looking for a quick and easy meal that will keep the kids happy … look no further because these Mexican Beef Tacos are sure to be a hit.

I love making tacos because:

  • they’re super quick and easy, so there’s no excuse for ordering takeaway

  • they’re reasonably healthy if made from scratch and loaded with lots of yummy salad

  • everyone can make there own … just lay out all the ingredients “buffet style” and stand back

  • most preparation like chopping and grating can be done earlier in the day

  • they are an inexpensive meal and, therefore, gentle on the budget

  • the meat filling recipe can be used in other ways like spooned over a baked potato with some salad for a delicious lunch or transformed into other Mexican treats like burritos or enchiladas

  • the meat filling can be made in bulk with extra serves frozen for a later time

I used to always buy the packet Taco Seasoning Mix that you can find at the supermarket and, although these are really convenient, I wanted to create my own recipe from scratch and here it is! I hope you enjoy it!

Mexican Beef Tacos 003

Mexican Beef Tacos …
Serves: 5
Ingredients …
  • 1 tbspn vegetable oil
  • 1 large white onion, chopped finely
  • 1 large clove garlic, crushed
  • 500g beef mince (I use heart smart)
  • 1 tspn cumin
  • 1 tspn smoked paprika
  • ¼ tspn ground chili powder
  • pinch cayenne pepper (leave this out if cooking for kids)
  • ½ cup beef stock
  • 1 x 400g can crushed tomatoes
  • pinch of salt (can be left out, if you prefer)
  • 2 tbspns fresh coriander, chopped
Method …
  1. Heat the oil in a frying pan and add the onion. Cook, stirring for approximately 2 minutes or until onion is just soft.
  2. Add garlic and simmer for a further 1 – 2 minutes.
  3. Add the beef mince, cook until browned making sure to break up the lumps with a wooden spoon.
  4. Add the cumin, paprika, chili, cayenne pepper and salt, stir through and simmer for 1 minute.
  5. Add beef stock and crushed tomatoes. Stir through and simmer very gently until stock is reduced and has mostly been absorbed by the meat, this will take approximately 10 – 15 minutes. Typically, the meat shouldn’t be too “wet” otherwise it will make the tacos sloppy.
  6. Remove meat from the heat and allow to cool for 5 – 10 minutes. This will ensure the meat isn’t too hot, particularly for the kids, and a bit more moisture will be absorbed while the meat is cooling.
  7. Just before serving, stir through the fresh coriander.
  8. Serve in taco shells with chopped tomatoes, grated cheese, lettuce, mashed avocado and sour cream.

Clever Tricks, Tips and Hints …

  • This recipe is relatively mild but it’s simple to adjust it to your own taste by adding or reducing the chilli, cumin and cayenne pepper.

  • If you don’t want to purchase or make liquid beef stock, simply add ½ cup of water and ½ teaspoon of powdered beef stock. I keep both powdered beef stock and powdered chicken stock with my herbs and spices. If you do choose to purchase the liquid beef stock, simply place any leftover stock in either a container or a zip lock bag, label, date and freeze. It should keep for around 6 months once frozen.

Mexican Beef Tacos 002

If you enjoy this recipe, you might also like this:

Shredded Beef Tortillas 001

or this:

Nachos 001


  1. I haven’t had hard tacos for ages! Soft ones yes but not these hard ones. I should make some :D

  2. I’ve never been a big fan of tacos for some reasons. I don’t even think I’ve given them to the kids. I should try one day.

    • You should definitely give them a go, Jess because they usually are pretty popular with kids … and they’re reasonably healthy!

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