Beef tacos on a wooden board covered in garnishes such as lime, coriander and tomatoes
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5 from 5 votes

Ground Beef Tacos

Take your Taco Tuesday to new heights with these easy Ground Beef Tacos. Served with homemade baked taco shells, you really can't go wrong!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Mexican, Tex Mex
Servings: 10 tacos
Calories: 193kcal
Author: Chris Collins

Ingredients

Baked Taco Shells

  • 10 Taco Tortilla Wraps, warmed in the microwave (see notes)
  • Olive Oil, to brush
  • Oven Wire Rack

Taco Mince

  • 1lb / 500g Lean Beef Mince
  • 3 tbsp Taco Seasoning
  • 1/2 cup / 125ml Water or Beef Stock, or as needed (see notes)
  • 1 heaped tbsp Tomato Puree/Paste
  • 1/2 tsp Cornstarch, optional (see notes)
  • Olive Oil, for frying

Toppings

  • Cheese
  • Lettuce, shredded
  • Tomatoes, finely diced
  • Jalapeños, sliced
  • Sour Cream
  • Lime Juice + Coriander/Cilantro, to serve

Instructions

Baked Taco Shells

  • Brush each side of your wraps with olive oil, fold over your wire rack (see video) and pop in the oven for 10-15mins at 170c/340f, or until golden and crispy. Take them out and allow to rest for 5 or so minutes, they will actually crisp up as they rest. Timings do vary quite considerably so just be vigilant past 10mins. Don't be tempted to increase the oven temp as these go from perfect to burnt too quickly.

Taco Mince

  • Fry your mince in a drizzle of olive oil over medium high heat until it begins to brown. Stir in your spices and fry for a minute or so longer, then stir in your tomato paste. Add your water/stock and cornstarch, then allow to simmer for a few minutes until it thickens, stirring occasionally. 

Stacking

  • It's best to serve them 'un-built', just so the taco doesn't go soggy. Plus it's more fun to have everyone build their own! Just for reference, I stack mine in the following order: beef, cheese, lettuce, tomato, jalapenoes, sour cream, then garnish with lime juice and coriander/cilantro. Of course you can use any toppings in any order, but I do recommend placing the cheese on top of the beef, just so it goes nice and gooey!

Video

Notes

a) Homemade Taco Seasoning - Be sure to check out my Homemade Taco Seasoning for Ground Beef
b) Taco Tortilla Wraps - You'll find these (i.e small and oval) in most supermarkets. If you can't find them just use the smallest wraps they offer. In both cases, I find corn tortilla come out slightly more flavoursome and crispy, but flour tortilla wraps will work too.
c) Adding Water/Beef stock & Cornstarch - Firstly, beef stock will add more flavour to the mince, but if you only have water it'll still be great. Secondly, if you're using cornstarch (which will add a glossy kind of gravy to the mince) then use around 1/2 cup of liquid to 1/2 tsp cornstarch and allow to simmer until it thickens. If you're not using cornstarch then just add liquid as needed. A couple of tbsp should be sufficient.
d) Calories - just the tacos and mince (no toppings), using 2 tbsp olive oil (a drizzle for frying and the rest to brush the wraps) and 10% lean beef.

Nutrition

Calories: 193kcal | Carbohydrates: 12.63g | Protein: 14.86g | Fat: 8.94g | Saturated Fat: 2.671g | Polyunsaturated Fat: 0.826g | Monounsaturated Fat: 4.473g | Trans Fat: 0.188g | Cholesterol: 44mg | Sodium: 227mg | Potassium: 237mg | Fiber: 1.9g | Sugar: 0.68g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 2mg