Easy Beef Tacos

I missed Taco Tuesday by a day, but don’t let that stop you from making these Easy Beef Tacos. Whenever you eat them, you will be filled with taco joy!!

There’s nothing revolutionary about these—they’re the traditional ground beef tacos we all grew up with, but instead of adding that premixed (and not-so-good-for-you) spice packet, you’re adding your own natural spices and ingredients. And I guarantee you’re going to love these even more.

They’re the perfect quickie weeknight meal that everyone in your crew can customize cause let’s be honest, aren’t tacos really all about the toppings?!!

Tomatoes, lettuce, onions, cheese, salsa, sour cream, radishes, avocado— the sky and your imagination are the only limits.

Yum!

So no matter what night it is, serve up these simple beef tacos and get ready for the taco cheers!

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Easy Beef Tacos

Makes 4-6 servings

Prep Time: 15 minutes; Cook Time: 20-25 minutes

Ingredients

For the beef filling

• 2 teaspoons olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 rounded tablespoon chili powder

• Kosher salt and black pepper

• 1 pound ground beef (I like an 80/20 mix)

• ½ cup crushed tomatoes (you can use a small can of whole tomatoes and purée them in blender or food processor)

• ½ cup water

• Rounded teaspoon regular or brown sugar

• 2 teaspoons apple cider vinegar

For the tacos

• Tortillas of your choice (we usually like hard corn shells for this)

• Chopped tomatoes, shredded lettuce, shredded cheese, sliced radishes, simple slaw, sour cream, salsa etc optional for toppings

The Recipe

1. Heat the oil in a medium heavyweight skillet until very hot and then add the onions. Cook for a few minutes, until the onion is softened but not browned. Add the garlic, chili powder and a couple of pinches of salt and cook for about a minute or so, stirring so that the garlic doesn’t burn. Add the beef and use the spoon to break up the clumps, stirring every so often, until the meat is browned—about 5-6 minutes. Add the tomatoes, water, sugar and vinegar, stir and bring to a simmer.

2. Lower the heat and let it simmer for about 10 minutes, stirring often, until most of the liquid has evaporated and the mixture has thickened—you don’t want it to be completely dry. Taste and season with more salt and pepper if necessary. If you like, you can totally make this a day ahead, keep covered and chilled and reheat before you’re ready.

3. Since everyone likes to customize their taco, I place the meat in a bowl on the table, along with the taco shells and small bowls of all the other toppings I’m serving with this.

Enjoy!

Note: Recipe adapted from Cooks Illustrated. I tinkered with some of the spices and proportions and used water instead of chicken broth. Feel free to make this your own.