These easy ground beef tacos are perfect for busy weeknights. They cook quickly in one skillet using common pantry spices and a touch of tomato sauce for a saucy, savory filling. Diced onions and green pepper provide texture, while a dash of hot sauce adds a mild kick.
Serve the taco meat in crisp taco shells or soft warmed tortillas—whichever your family prefers. Offer a selection of toppings like shredded cheese, diced tomatoes, avocado or guacamole, lettuce, sour cream, and taco sauce so everyone can build their own. This recipe is simple, flexible, and ideal for Taco Tuesday or an informal dinner any night of the week.
What You’ll Like About This Recipe
- Quick and weeknight-friendly. The filling cooks in one pan in about the time it takes to prepare toppings and warm shells, so you’ll have dinner on the table fast without complicated steps.
- Simple ingredients with great flavor. Lean ground beef, onion, bell pepper, garlic, tomato sauce, and chili powder form a savory base with just enough heat from hot sauce to keep things interesting.
- Customizable. The filling is mild and family-friendly; toppings let everyone control heat and texture, whether they prefer extra cheese, crisp lettuce, or more hot sauce.
- Works with many wrappers. Use crunchy shells, soft flour or corn tortillas, or even lettuce leaves. The same filling adapts well to all options.
Ingredient Notes
- Ground beef – Choose lean ground beef to avoid an overly greasy filling while retaining enough fat for flavor. If a lot of fat renders during browning, spoon off the excess before adding sauce and seasonings.
- Onion, green pepper, and garlic – These aromatics form the savory base. Onions sweeten as they cook, green pepper adds a classic taco flavor and crunch, and garlic deepens the overall taste.
- Tomato sauce – Provides moisture and body so the sauce clings to the meat. Use plain canned tomato sauce or a lightly seasoned one; if the sauce is heavily seasoned, taste before adding extra salt.
- Chili powder – The primary seasoning. Use a mild blend for classic flavor or a spicier mix if you like more heat; a good chili powder makes a noticeable difference.
- Hot pepper sauce – A small amount brightens the filling and gives a gentle kick. Omit or reduce for milder tacos and let diners add more at the table.
- Taco shells or tortillas – Crunchy shells offer the traditional texture, while flour or corn tortillas make soft, foldable tacos. Warm them before serving for best results.
- Toppings – Sour cream, guacamole, shredded cheese, lettuce, tomatoes, and taco sauce add creaminess, freshness, and texture and let everyone personalize their tacos.
How to Make Tacos
- Heat oil in a large skillet over medium-high. Add the ground beef and cook, breaking it into small pieces, until it starts to brown.
- Add the chopped onion and green bell pepper and continue cooking until the onion is translucent and the beef is no longer pink. Stir in minced garlic and cook briefly until fragrant.
- Stir in the tomato sauce, chili powder, salt, black pepper, and hot pepper sauce, scraping up browned bits from the skillet so they blend into the sauce.
- Simmer the mixture, uncovered, stirring occasionally, until it thickens and the flavors meld. Taste and adjust seasonings.
- Warm taco shells or tortillas according to package directions. Spoon the meat into shells or tortillas and offer toppings so everyone can garnish to taste.
Taco Tips
- Drain excess fat after browning if the pan looks greasy. This helps the sauce cling to the meat and keeps the filling lighter.
- Warm shells or toast them right before serving to enhance flavor and texture; a short time in a hot oven or skillet is enough.
- Make extra if you want leftovers for taco salads, nachos, or burritos—the filling reheats well and stretches to feed more meals.
Recipe Variations
- Ground turkey or chicken: Substitute ground turkey or chicken for a lighter option. Add a little oil when cooking if the meat is very lean and taste to adjust seasonings.
- Spicier version: Add extra chili powder, a pinch of cayenne, or crushed red pepper and more hot sauce for heat. Balance with cooling toppings like sour cream or avocado.
- Smoky chipotle: Stir in a spoonful of chopped chipotle in adobo to add smoky depth; it pairs nicely with cheddar or Monterey Jack cheese.
- Bean-and-beef: Add a can of drained black or pinto beans to the cooked meat to stretch the recipe and add fiber.
Serving Suggestions
- Serve with Mexican-style rice or a side of black or refried beans.
- Add fresh toppings like pico de gallo or sliced avocado for brightness.
- Pair with tortilla chips and guacamole or a zesty corn salad.
- Garnish with jalapeño slices, lime wedges, or quick-pickled onions for extra flavor.
How to Store
- Refrigerate: Cool the taco meat and store it in an airtight container for 3–4 days. Keep shells or tortillas and fresh toppings separate to preserve texture.
- Reheat: Warm the meat in a skillet over low to medium heat, adding a splash of water or tomato sauce if it seems dry. You can also reheat portions in the microwave, stirring halfway through.
- Freeze: Freeze cooled meat in airtight freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Tacos
Diana Rattray
Make taco night easy with seasoned ground beef, onions, and peppers. Offer your favorite toppings for a build-your-own meal.
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Servings 4
Calories 500
Ingredients
- 1 tbsp vegetable oil
- 1 pound lean ground beef
- 1 cup chopped onions
- ½ cup chopped green bell pepper
- 1 clove garlic, minced
- 1 (8-oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp hot pepper sauce
- 12 taco shells or warmed flour tortillas
- Sour cream, guacamole, chopped lettuce, chopped tomatoes, shredded cheese, and taco sauce, for serving (optional)
Recommended Equipment
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Large skillet
Instructions
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Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the ground beef and cook 4–5 minutes without disturbing. Add the onions and green bell pepper and cook, stirring, until the onions are translucent and the beef is no longer pink. Add the garlic and cook about 30 seconds more.
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Stir in the tomato sauce, chili powder, salt, pepper, and hot sauce.
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Cook uncovered, stirring occasionally, until the mixture is thick and hot. Taste and adjust seasonings.
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Spoon the meat into taco shells or warmed tortillas and serve with your choice of garnishes.
Nutrition
Calories: 500kcalCarbohydrates: 32gProtein: 23gFat: 31g
Disclaimer:
Nutritional information is an estimate based on ingredient data and may vary by brands, measurements, and serving sizes. Use it as a guideline rather than an exact value.
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