Best Ground Beef Taco Recipe (2024)

FAQs

What is the best ground beef ratio for tacos? ›

What ground beef lean-to-fat ratio is best for tacos? For tastier tacos, use a ratio between 80/20 and 90/10. A higher percentage of fat produces more moist and flavorful meat.

Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

Not enough people use cilantro. Iceberg lettuce can be refreshing in a burrito, but when it comes to tacos, cilantro, onion and lime are king. I know Tex-Mex enthusiasts love their dairy on a taco. Big pinches of cheddar cheese that lack flavor or the ability to melt.

Each taco shell or small soft taco-size tortilla fits about 2 ounces or 1/4 cup of meat. If you add diced onions, you could stretch a pound of ground beef to make about a dozen tacos. With just the meat and spices, you can make about 8 tacos from a pound of meat.

And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20. Paul Vaccari, owner of New York City's Piccinini Brothers, which sells to restaurants as well as individuals, says his most popular mixture for hamburgers is an 80/20 ground chuck.

You can drain the excess fat of when the water has cooked out of it, but I do not recommend rinsing it. Add more water before adding the seasoning if needed. I, personally, just add the seasoning once the meat starts browning and just let the water cook out.

It did not have a full kitchen but was available for catering their tacos. Americans love their tacos filled with ground beef, but it is not a standard authentic filling. When it comes to tacos, nearly anything can be used to fill a tortilla and still be called a taco.

Potatoes!! The potato skin to be exact. I asked the waiter about this and he said that's what gives it its creaminess and that his mother used to add potatoes (and sometimes pinto beans) to their ground beef to make it go further.

Mixing the water (or broth) with the ground beef mixture really is the secret to getting the right texture. It makes the meat easy to break down with a spatula.

What does adding water to taco meat do? ›

What you're doing when you add water is helping the cornstarch create a smooth sauce flavored with the spices. The heat then activates the cornstarch, thickening the mixture.

Salsa: Salsa and sauces are the soul of your taco, tying all other ingredients together.

Mexican-style tacos are traditionally served on small, double-wrapped corn tortillas and may feature fish, chicken, pork, carne asada (steak), or vegetables. Topped with a pinch of diced onions, fresh herbs, and a savory or spicy sauce, tacos are the perfect vehicle to deliver a quick and satisfying bite.

Ground Beef– we recommend using a 80/20 ground beef for taco meat (80% lean, 20% fat). It has the best flavor and is super juicy. You will drain off excess grease.

Ground Beef – When it comes to ground beef for tacos, I like to use 80-85% lean beef. That little bit of fat goes a long way with the flavor in tacos. That said you could also use ground turkey or even ground chicken in this recipe.

Taco Recipe Ingredients

Ground Beef: I like to use lean (93/7) ground beef for this recipe. Garlic & Onion: fresh garlic and onion help to give these ground tacos the most delicious flavor. Apple Cider Vinegar: a little of this goes a long way to add the perfect flavor to the tacos.

80/20 means 80 percent lean ground beef with 20 percent fat. This ground beef recipe has excellent flavor without needing much else.