There is nothing easier than Ground Beef Tacos for dinner. I grew up eating them every single week at Grandma Olga’s house. They are one of her specialties. Everyone who has eaten at my Grandmas has had her ground beef tacos.
I mostly stole this recipe from her, as I do often around here. We like taco seasoning added to our ground beef, because we just love the extra layer of flavor, but overall I make them very much like she does.
Grandma Olga frys her corn tortilla shells in vegetable oil to give them the optimum flavor and texture. I do the same, but I use coconut oil instead. Coconut oil is my favorite oil to fry the tortillas in and you can not even taste the coconut. You can also make tortilla chips the same way by cutting the corn tortillas into triangles and frying them a bit longer on each side.
To fry the taco shell…
- It is as simple as taking a small frying pan and adding about 1/4- 1/2 cup (depending on how many tortillas you need) of coconut oil to it.
- Turn the burner onto medium heat and allow the oil to melt and get hot. This process usually takes about 2 minutes.
- While you are waiting for the oil to get hot, grab a plate and line it with paper towels.
- Also, grab a set of tongs and have those ready as well.
- Place the tortilla into the pan and watch the oil bubble slightly. This is good! Let it cook for about 30 seconds and then flip the tortilla with the tongs and cook for an additional 30 seconds.
- Remove the tortilla with the tongs and place it on the plate lined with paper towels. Repeat until you have the amount of tortillas needed.
- Use the paper towels to soak up the excess oil. And that is it my friends!
If you want to keep this meal Whole 30, or Paleo it is incredibly simple! You can either make Cassava Flour Tortillas from Predominantly Paleo, or you can serve this as a taco salad loaded with avocado, salsa, onions, tomatoes, and anything else you fancy.
I have made the cassava flour tortillas twice and they are amazing. However, I am still in the process of distinguishing if I have an issue digesting cassava. I have another bag in the pantry that I want to give a try, but I am hesitant at the same time.
If you want to make these Ground Beef Tacos Grandma Olga style, you take the fried corn tortilla shell and add a layer of refried beans to it and then her famous Spanish rice that I can’t seem to get right. I usually make my Cilantro Lime Rice instead because it is full proof. She then adds the ground beef and tops it with tomato sauce right out of the can, smashed avocados, chopped tomatoes, chopped red onions, and chopped lettuce. Perfection!!!
If we ever move back down to Cali I will have my Grandma make the rice while I take notes and then hopefully I will have a blog post.
For my typical taco it is different for everyone in the house. Sometimes I eat mine as a salad, or in shells. The kids like just beef in their tacos, with a side of rice, beans, and avocado. The Hubby likes his loaded up and topped with lots of salsa, taco sauce, and jalapeños. Make sure to bring forks to the table, because it can get messy!
In conclusion, Ground Beef Tacos are a weekly staple in my household and a childhood favorite that I can never get enough of. They are inexpensive and easy to make, plus the kids love them and never complain. WIN-WIN! Make sure to add these to your weekly rotation!
This is a simple family favorite that is easy to make.
- 1 lb. Ground Beef
- 2-3 TBSP. Taco Seasoning
- 12 Tortillas Shells Or lettuce for Salad
- Toppings of your choice Beans, Rice, Avocado, Lettuce, Tomato, Salsa, Onion.
- 1/4 Cup Chili Powder
- 2 1/2 tsp. Granulated Garlic
- 1 1/2 tsp. Onion Powder
- 1 tsp. Red Pepper Flakes
- 2 1/2 tsp. Oregano
- 2 tsp. Paprika
- 1 TBSP. Cumin
- 3 tsp. Sea Salt
- 3 tsp. Pepper
Blend all of the seasonings together and store in an air tight container.
In a frying pan add your beef. Season and brown it.
Chop your topping and make any other toppings or side dishes you plan to serve with it.
If you would like fried tortilla shells then heat 1/4 cup of coconut oil in a small skillet and fry each side of the tortilla for 30 seconds. Place fried shell on a plate lined with paper towels to soak up the excess oil.
Build your taco or salad as desired.
Double this recipe as needed.