Classic Beef Tacos with Homemade Seasoning
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: These tacos are a weekly staple in our house. Once you make homemade seasoning, you'll never go back to packets!
Juicy beef tacos with homemade taco seasoning and fresh toppings. Better than any taco kit, ready in 20 minutes. Family-favorite Mexican dinner.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4 servings (8 tacos)
Ingredients
- •1.5 pounds ground beef (80/20 blend recommended)
- •1 tablespoon olive oil
- •Homemade Taco Seasoning:
- •1 tablespoon chili powder
- •1 teaspoon cumin
- •1 teaspoon paprika
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1/2 teaspoon oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon cayenne pepper (optional)
- •1/2 cup water
- •8 taco shells or soft tortillas
- •Toppings: shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, salsa, guacamole, jalapeños, cilantro, lime wedges
Instructions
- 1
Mix taco seasoning
In a small bowl, combine all taco seasoning spices: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using. Mix well. This homemade seasoning has no fillers or preservatives and tastes much better than packets.
- 2
Brown the beef
Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until beef is browned and no pink remains. If there's excessive fat, drain some off, leaving about 1-2 tablespoons for flavor.
- 3
Season and simmer
Reduce heat to medium. Add the homemade taco seasoning to the browned beef, stirring to coat all the meat. Pour in water. Stir well and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until water reduces and mixture thickens into a saucy consistency. The beef should be moist but not soupy.
- 4
Warm taco shells
While beef simmers, prepare taco shells. For hard shells, place on a baking sheet and warm in a 350°F oven for 5 minutes. For soft tortillas, wrap in damp paper towels and microwave for 30 seconds, or warm individually in a dry skillet for 30 seconds per side.
- 5
Assemble tacos
Spoon 2-3 tablespoons of seasoned beef into each taco shell. Layer with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Add salsa, guacamole, jalapeños, and fresh cilantro as desired. Serve with lime wedges for squeezing over tacos.
Nutrition Information
Calories
385 calories
Protein
32g
Fat
22g
Carbs
16g
Fiber
2g
Frequently Asked Questions
What's the best ground beef for tacos?
80/20 ground beef (80% lean, 20% fat) is ideal for tacos. It has enough fat for flavor and juiciness without being greasy. 90/10 works if you want leaner tacos but can be drier. Avoid 93/7 or leaner - tacos will taste bland and dry. Ground chuck (80/20) offers the best balance of flavor, moisture, and affordability. The fat renders during cooking and combines with seasoning to create flavorful taco meat.
Should I drain ground beef before adding seasoning?
It depends on the fat content. For 80/20 beef, drain most excess fat but leave 1-2 tablespoons for flavor and to help seasoning stick. For 90/10 or leaner, don't drain - you need that fat for moisture. Excessive fat makes tacos greasy, but some fat is essential for taste. Tilt the pan and use a spoon to remove excess grease, or pour meat through a strainer, then return to pan for seasoning.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken make lighter tacos with less fat. Use 93/7 ground turkey or chicken for best texture. Add 1 tablespoon oil to the pan as lean poultry can stick. Cook until no pink remains (165°F internal temp). The flavor is milder than beef, so you might want to add extra cumin or chili powder. Ground turkey breast is leanest but can be dry - dark meat ground turkey is juicier.
What's the difference between hard and soft taco shells?
Hard taco shells are fried or baked corn tortillas shaped into a U. They're crunchy and hold less filling but have satisfying texture. Soft tacos use flour or corn tortillas and are more pliable, holding more toppings without breaking. Hard shells are classic Tex-Mex, while soft tacos are more traditional Mexican. Kids often prefer hard shells for the crunch, while adults favor soft tacos for easier eating and more filling.
How do I prevent taco shells from breaking?
Warm hard shells before filling - cold shells crack easily. Heat them in the oven at 350°F for 5 minutes to make them more pliable. Don't overfill - use 2-3 tablespoons of meat max. Layer ingredients strategically: meat first, then lettuce as a barrier, then wet ingredients like tomatoes and sour cream. Hold the taco with your whole hand for support. For soft tacos, warm tortillas to make them flexible and less likely to tear.
Can I make taco meat ahead of time?
Absolutely! Taco meat is perfect for meal prep. Cook according to recipe, cool completely, and store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water if it's dried out. Freezes beautifully for up to 3 months in freezer-safe containers or bags. Thaw overnight in fridge, then reheat. The seasoning actually improves as it sits.