These Are The Best Ground Beef Tacos You’ll Ever Eat

Taco night has always been a sacred tradition in our house. Growing up, it was the one night a week my mom would let us get messy at the dinner table, with ground beef, cheese, and lettuce spilling everywhere. I carried that tradition right into my own family, but after a while, I started to feel like our classic ground beef tacos were missing a little something. They were good, but they weren’t exciting.

The inspiration for a change came during a weekend trip to San Antonio. We found this little, out of the way taqueria that served the most incredible tacos I had ever tasted. The meat was so rich and flavorful, with a subtle smokiness and a little kick of spice that I just couldn’t place. I finally asked the owner his secret, and he just winked and said, “A little bit of good chorizo, that’s all.”

A lightbulb went off. Of course! The next Tuesday, I picked up some fresh Mexican chorizo from our local butcher and mixed it in with the ground beef. That was it. That was the magic touch. The chorizo melts into the beef as it cooks, infusing it with paprika, chiles, and spices, creating a taco meat that is deeply flavorful, incredibly juicy, and truly unforgettable. This recipe is the result of that discovery, my little twist that turns a simple weeknight meal into something truly special.

Skip to My Special Recipe!

Why This Ground Beef Tacos Recipe Works

Ground beef tacos are a cornerstone of American family dinners for a reason. They are quick, customizable, and a meal that everyone from toddlers to grandparents can get excited about. The classic version, often made with a packet of seasoning, is wonderfully nostalgic and comforting. It’s a recipe that has stood the test of time because of its simplicity and crowd pleasing nature. You can have a full spread on the table in under thirty minutes, which is a lifesaver on busy weeknights.

This recipe honors that tradition but elevates it with one simple, game changing addition: fresh Mexican chorizo. This isn’t just a gimmick, it’s a flavor powerhouse. The chorizo brings a depth and complexity that ground beef alone simply can’t achieve. As it cooks, the fat renders out, coating the ground beef in a blend of smoky paprika, garlic, and chiles. It creates a taco filling that is robust and perfectly spiced from within, so you don’t need a seasoning packet full of fillers.

The chorizo also contributes to a wonderfully tender and juicy texture. It keeps the ground beef from drying out, which can sometimes happen, especially if you’re using leaner ground beef. The final result is a taco meat that is rich, savory, and has just the right amount of heat to keep things interesting. It makes your ground beef tacos taste like they came from an authentic taqueria, and it only adds one extra ingredient to your shopping list. It’s the secret to making truly memorable tacos at home.

Ingredients for Ground Beef Tacos

The beauty of this recipe is its simplicity. We are using familiar, easy to find ingredients but combining them in a way that creates something truly special. The key is to use quality ingredients where it counts. From the meat to the spices, each component plays a vital role in building that perfect taco flavor. You don’t need a long, complicated list to make the best ground beef tacos of your life.

Our star ingredient, the one that makes all the difference, is the fresh Mexican chorizo. It is so important to use Mexican chorizo, not the Spanish kind. Spanish chorizo is a hard, cured sausage, while Mexican chorizo is a raw, ground pork sausage that needs to be cooked. It’s packed with spices and will blend seamlessly with the ground beef. When it comes to the ground beef itself, I recommend an 80/20 or 85/15 blend. The higher fat content adds flavor and ensures the final mixture is juicy and delicious. Using a leaner ground beef might result in a drier filling.

Here’s everything you will need:

• 1 lb ground beef (80/20 or 85/15)
• 1/4 lb fresh Mexican chorizo, casings removed
• 1 tbsp olive oil
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup tomato sauce
• 1/4 cup beef broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 12 corn or flour tortillas, warmed
• Your favorite taco toppings (e.g., shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, cilantro)

For the spices, using fresh, potent spices makes a difference. If that jar of chili powder has been in your pantry for a few years, it might be time for a new one. The smoked paprika adds a lovely, subtle smokiness that complements the chorizo perfectly. These small details are what come together to create a truly delicious taco filling.

Step-by-Step Instructions For Making Ground Beef Tacos

Making this incredible taco meat is a straightforward process that comes together in one skillet. The key is to build layers of flavor at each step, from sweating the onions to toasting the spices. Grab a large, heavy bottomed skillet, like a cast iron or stainless steel pan, as it will help you get a really nice brown on the meat.

Step 1: Sauté the Aromatics

Start by heating your olive oil in the skillet over medium high heat. Once it shimmers, add the finely chopped white onion. You want to cook the onion until it’s soft and translucent, which usually takes about 3 to 4 minutes. This step isn’t just about cooking the onion, it’s about releasing its sweet, foundational flavor into the oil. After the onions are soft, add your minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to let the garlic burn, or it will turn bitter.

Step 2: Brown the Meats

Now, add the ground beef and the fresh Mexican chorizo to the skillet. Use a sturdy wooden spoon or a spatula to break the meat apart into small crumbles. You want to get it into a nice, uniform texture. Continue cooking, stirring occasionally, until both the beef and chorizo are fully browned and cooked through. This should take about 6 to 8 minutes. Once cooked, carefully tilt the pan and spoon out any excess grease. Leaving a little bit is fine for flavor, but you don’t want the final mixture to be swimming in it.

Step 3: Spice it Up

With the meat browned, it’s time to add the spices. Sprinkle the chili powder, smoked paprika, ground cumin, dried oregano, and optional cayenne pepper directly onto the meat. Stir everything constantly for about one minute. This step, known as “blooming” the spices, toasts them in the hot fat and unlocks their full aromatic potential. It makes a huge difference in the final flavor of your ground beef tacos.

Step 4: Simmer and Serve

Finally, pour in the tomato sauce and beef broth. Stir well to combine everything, scraping up any tasty browned bits from the bottom of the pan. Bring the mixture to a lively simmer, then reduce the heat to low. Let the taco meat simmer gently for 5 to 7 minutes. This allows the sauce to thicken slightly and gives all those wonderful flavors time to meld together. Finish by seasoning with salt and black pepper to your liking. Now your incredible taco meat is ready to be served in warm tortillas with all your favorite toppings.

How To Serve Ground Beef Tacos

Once you’ve made this incredible ground beef and chorizo filling, the fun really begins. Serving these tacos is all about customization and fresh, vibrant toppings. The best way to serve them, especially for a family or a group of friends, is to set up a taco bar. It turns dinner into a fun, interactive experience where everyone can build their perfect taco. I like to put the warm taco meat in a slow cooker on the “warm” setting to keep it hot while everyone serves themselves.

Place all your toppings in individual bowls and let everyone go down the line. It makes for a beautiful presentation and takes the pressure off you as the host. Don’t forget to warm your tortillas! Whether you’re using corn or flour, warming them makes them more pliable and enhances their flavor. You can warm them in a dry skillet for about 30 seconds per side, wrap them in a damp paper towel and microwave them, or even char them carefully over a gas flame for a smoky flavor.

When it comes to toppings, the possibilities are endless. Here are some of our family’s favorites:

• • The Classics: Shredded iceberg lettuce for crunch, sharp cheddar or a Mexican cheese blend, diced ripe tomatoes, and a dollop of cool sour cream.
  • For Freshness: Finely chopped cilantro, diced white onion, a squeeze of fresh lime juice, and creamy guacamole or sliced avocado.

p>For a Kick: Pickled jalapeños, your favorite hot sauce, or a fresh pico de gallo add a wonderful burst of heat and acidity.

• Something Different: Try crumbled cotija cheese, pickled red onions for a bright, tangy bite, or even a drizzle of creamy chipotle sauce.

The rich, savory flavor of the ground beef and chorizo filling pairs well with almost anything. Mix and match your favorite toppings to create a new experience every time. It is the perfect way to enjoy these delicious homemade ground beef tacos.

How To Store & Reuse Ground Beef Tacos Leftovers

One of the best things about making a big batch of this taco meat is that the leftovers are just as delicious, if not more so, as the flavors continue to meld in the fridge. Proper storage is key to keeping everything fresh. It’s best to store the components separately to prevent everything from getting soggy. Let the ground beef and chorizo mixture cool down completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.

For the toppings, store things like shredded cheese, lettuce, and tomatoes in their own separate containers or zip top bags. Softer items like guacamole or sour cream should also be stored in airtight containers. This way, everything stays fresh and crisp for your next meal. When you’re ready to enjoy the leftovers, reheating the meat is simple. My preferred method is on the stovetop. Just place the meat in a small skillet over medium low heat with a splash of water or beef broth to keep it moist, and stir until it’s heated through.

The real fun with leftover taco meat is finding new ways to use it. It’s so versatile! Here are a few creative ideas to get you started:

• Taco Salad: This is the easiest and most obvious choice. Simply pile the reheated meat over a bed of crisp romaine lettuce and add all your favorite taco toppings.
• Quick Nachos: Spread a layer of tortilla chips on a baking sheet, top with the leftover meat and shredded cheese, and bake at 375°F until the cheese is melted and bubbly.
• Stuffed Bell Peppers: Mix the leftover taco meat with some cooked rice, stuff it into halved bell peppers, top with cheese, and bake until the peppers are tender.
• Breakfast Scramble: Add a scoop of the meat to your skillet when you’re making scrambled eggs for a super flavorful and protein packed breakfast.

With a little creativity, your leftover ground beef tacos filling can be transformed into several new and exciting meals. It’s the perfect way to cook once and eat two or three times.

Substitutions & Variations For Ground Beef Tacos

While I believe this recipe is perfect as is, I know that every family has different tastes and dietary needs. The great thing about these ground beef tacos is that the recipe is incredibly flexible. You can easily make swaps and additions to tailor it to your liking without losing that wonderful core flavor. Whether you need to change up the protein or adjust the spice level, there are plenty of ways to make this recipe your own.

The most common substitution involves the protein. If you’re not a fan of ground beef or chorizo, or just want something a little lighter, there are several great alternatives. Ground turkey or ground chicken are both excellent choices. Because they are leaner, you may want to add an extra tablespoon of olive oil when you sauté the onions to ensure the meat doesn’t dry out. For a vegetarian option, you can use a plant based ground “meat” crumble. You would simply omit the chorizo and proceed with the recipe as written, perhaps adding a little extra smoked paprika to mimic that smoky flavor.

Here are a few other fun variations to try:

• Make it Spicier: If you love heat, feel free to increase the cayenne pepper. You could also add a finely minced jalapeño or serrano pepper along with the onions for a fresh, vibrant kick. A dash of chipotle powder with the other spices will add a wonderful smoky heat.
• Make it Milder: For those who are sensitive to spice, you can omit the cayenne pepper entirely. Also, be sure to buy mild Mexican chorizo, as some varieties can be quite hot.
• Low Carb Option: To make this recipe low carb and keto friendly, simply serve the delicious meat mixture in crisp lettuce cups instead of tortillas. Romaine or iceberg lettuce leaves work wonderfully as a fresh, crunchy shell.
• Add Some Veggies: To sneak in some extra nutrients, you can add finely diced bell peppers, zucchini, or even some corn and black beans to the meat mixture. Just add them in with the onions and cook until softened.

Don’t be afraid to experiment and find the combination that you and your family love the most. That’s the joy of cooking at home.

5 FAQs About Ground Beef Tacos

Here are some straightforward answers to the most common questions I receive about this ground beef tacos recipe.

What is the best way to keep my ground beef tacos from being too greasy?

This is a fantastic question, as nobody likes a greasy taco that falls apart. The key to controlling the grease lies in two important steps. First, selecting your meat wisely can make a difference. I recommend an 80/20 or 85/15 ground beef blend because the fat adds a lot of flavor and keeps the meat moist. While it might seem counterintuitive, using a super lean ground beef like 93/7 can sometimes result in a dry, crumbly texture.

The most critical step, however, is thoroughly draining the excess fat after browning the meats. Both the ground beef and the chorizo will render a significant amount of fat as they cook. Once the meat is fully browned, carefully tilt the skillet to one side, allowing the grease to pool. Use a large spoon to scoop out and discard as much of it as you can. You can also carefully pour it into a heatproof container, like a metal or ceramic bowl, but never pour hot grease down your drain. Leaving about a tablespoon of fat in the pan is perfect for toasting the spices and adding flavor, but removing the rest will ensure your final taco filling is rich and juicy, not oily.

Can I make the meat for these ground beef tacos ahead of time and freeze it?

Absolutely! This recipe is wonderful for meal prepping. The ground beef and chorizo filling freezes beautifully, making it perfect for those nights when you need dinner on the table in a hurry. To freeze it, first, you need to let the cooked meat mixture cool completely to room temperature. This is an important step to prevent ice crystals from forming, which can affect the texture.

Once cooled, transfer the taco meat into a freezer safe zip top bag or an airtight container. If using a bag, press out as much air as possible before sealing it to help prevent freezer burn. Label the bag or container with the date so you know how long it’s been in there. The meat will keep well in the freezer for up to three months. When you’re ready to use it, simply thaw it in the refrigerator overnight. Then, reheat it gently in a skillet over medium low heat with a splash of beef broth or water to restore its moisture. It’s a lifesaver for busy weeknights.

What is the difference between corn and flour tortillas for ground beef tacos?

The choice between corn and flour tortillas is largely a matter of personal preference, but they do offer different experiences. Flour tortillas are soft, pliable, and mild in flavor. They are generally larger and sturdier, which makes them great for holding a lot of fillings without tearing. They are the classic choice for American style hard shell tacos and soft tacos in many Tex-Mex restaurants.

Corn tortillas, on the other hand, are the more traditional choice in authentic Mexican cuisine. They are smaller, have a more distinct, sweet corn flavor, and a slightly chewier texture. They can be a bit more fragile than flour tortillas, which is why you often see street tacos served with two stacked corn tortillas. For the best flavor and flexibility, it’s essential to warm corn tortillas properly before serving. I personally love the authentic flavor that corn tortillas bring to these ground beef tacos, but my kids often prefer the softness of flour. You really can’t go wrong with either, so feel free to use whichever your family loves most.

Why should I add chorizo to my ground beef tacos?

Adding fresh Mexican chorizo is my secret weapon for taking standard ground beef tacos from good to absolutely amazing. Ground beef on its own can sometimes be a little one dimensional in flavor, which is why it’s often heavily seasoned with pre-made packets. Chorizo, however, is already packed with a complex blend of spices like paprika, chili powder, garlic, and other seasonings. When you cook it with the ground beef, it’s like adding a powerful flavor concentrate.

The rendered fat from the chorizo coats the ground beef, infusing it with all those delicious spices and a beautiful reddish-orange hue. This creates a taco filling that is deeply savory, slightly smoky, and has a gentle, warming heat. It also improves the texture, ensuring the final product is incredibly juicy and tender. You only need a small amount, a quarter-pound of chorizo for every pound of ground beef, to completely transform the dish. It’s a simple trick that adds a layer of authentic, complex flavor that you just can’t get from a seasoning packet alone.

Can I make my own taco seasoning for this recipe instead of using individual spices?

Of course! While my recipe calls for individual spices to give you precise control over the flavor profile, you can certainly use a pre-made taco seasoning blend if that’s what you have on hand or prefer. If you’re using a store bought packet, you would typically use one full packet for one pound of meat. Simply skip the individual spices listed in my recipe and add the packet’s contents after you drain the grease from the browned meat.

If you’d like to make a larger batch of homemade taco seasoning to keep in your pantry, it’s very easy to do. A great basic blend would be a mix of chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. You can mix these together in a jar and use about two tablespoons per pound of meat. The benefit of making your own is that you can control the salt level and adjust the spice ratios to your exact preference. Whether you use my spice blend, a store bought packet, or your own homemade seasoning, these ground beef tacos will still be delicious.

Try These Recipes Next

If you enjoyed this fresh take on a classic, I have plenty more recipes you and your family are sure to love.

• 20 Taco Recipes for Taco Lovers: Ready to expand your taco night horizons? This collection has everything from fish tacos to veggie tacos to inspire your next fiesta.
• Easy Ground Beef Recipes: Ground beef is such a versatile ingredient for busy weeknights. Here you’ll find some of our family’s favorite go to meals beyond just tacos.
• Taco Soup: All the flavors you love about tacos, simmered together in one cozy, comforting bowl of soup. It’s perfect for a chilly evening.

I hope you enjoy trying out these other favorites from my kitchen!