Beef Tacos Recipe

Name: Beef Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ½ cup chopped onion (I use white); 1 lb ground sirloin; ½ teaspoon cumin; ¼ teaspoon cayenne pepper; salt and pepper; 1 cup shredded monterey jack pepper cheese; 1 cup cheddar cheese; 1 -2 avocado (cubed or sliced); 1 cup chopped vine ripened tomatoes; 1 cup shredded lettuce; taco sauce (whatever your like); 2 cups cooking oil (or more depending on your skillet); 16 taco shells

Servings: persons

1 tablespoon olive oil
½ cup chopped onion (I use white)
1 lb ground sirloin
½ teaspoon cumin
¼ teaspoon cayenne pepper
salt and pepper
1 cup shredded monterey jack pepper cheese
1 cup cheddar cheese
1 -2 avocado (cubed or sliced)
1 cup chopped vine ripened tomatoes
1 cup shredded lettuce
taco sauce (whatever your like)
2 cups cooking oil (or more depending on your skillet)
16 taco shells

1
Coat a frying pan with 1 Tbsp olive oil.
2
Use a food processor or blender to make the onions into a paste and add to hot frying pan.
3
Saute onion for a minute or so and then add the ground sirloin, cumin & cayenne pepper.
4
Once browned, add salt and pepper to taste.
5
Meanwhile prepare the condiments; grate the cheeses (I use the finer grade); cut the avacado, tomatoes & lettuce.
6
Once you have everything else ready, cook the shell.
7
Heat the 2 cups (or more, making sure that the shell will be completely submerged) of cooking oil (I use Wesson) in a frying pan.
8
To test whether it's hot enough, tear a small piece off the shell and toss in the pan; if it sizzles it's ready.
9
Corn shells cook fast, so once you get the shell in the oil, use tongs to shape it into a taco shape; never leave your tacos in oil unattended!
10
Once you get it to your desired taste, let set upside down to drain off the grease.
11
Fill tacos with meat and then head over to your taco bar!
12
Add black olives or even green olives and a dollop of sour cream if you like.
13
You can also serve beans and rice as side dishes; my husband likes tacos just by themselves.

1348

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, ½ cup chopped onion (I use white), 1 lb ground sirloin, ½ teaspoon cumin, and more.

Yes, Beef Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions