# Classic Ground Beef Tacos

Ground beef tacos are the fastest way to get a crowd-pleasing dinner on the table. Seasoned beef, a little tomato paste and a splash of water make a juicy, saucy filling that stays inside the tortilla.

The seasoning comes from pantry spices, so there is no packet and no mystery ingredients. The whole thing takes 25 minutes in one skillet.

- Total time: 25 min (prep 10 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 530 kcal, 31 g protein
- Cuisine: Mexican. Category: Main course. Diet: high-protein.

## Ingredients

- 500 g ground beef (80% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 2 tbsp tomato paste
- 120 ml water
- 8 small corn or flour tortillas
- 100 g cheddar, shredded
- 2 cups shredded lettuce
- 2 tomatoes, diced
- 1 lime, cut into wedges

## Method

1. Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes. Add the beef and press it into an even layer. Leave it alone for 2 minutes so the underside browns.
2. Break the beef into small crumbles with a wooden spoon and cook 5 to 6 minutes more, until no pink remains and the edges are browned. Tilt the pan and spoon off all but about 1 tablespoon of fat.
3. Push the beef to one side. Add the onion to the cleared space and cook 3 minutes, until soft and translucent.
4. Add the garlic, chili powder, cumin, paprika, oregano, salt and tomato paste. Stir everything together and cook 1 minute, until the paste darkens a shade and smells toasty.
5. Pour in the water and scrape up any browned bits. Simmer over medium heat for 4 to 5 minutes, until the liquid thickens into a glossy sauce that clings to the beef. A thermometer in the beef should read at least 160°F (71°C).
6. Warm the tortillas one at a time in a dry skillet over medium-high heat, 20 to 30 seconds per side, until soft with a few brown freckles. Stack them in a clean towel.
7. Fill each tortilla with beef, then top with cheese, lettuce and tomato. Serve right away with lime wedges.

## Why it works

- Pressing the beef into the hot pan and leaving it alone gives the surface time to brown through the Maillard reaction, which creates the roasted, meaty flavor.
- Cooking the spices and tomato paste in the beef fat for a minute dissolves their fat-soluble flavor compounds and removes the raw, tinny edge of the paste.
- The splash of water loosens the browned bits and turns the fat, spices and paste into a light sauce that coats each crumble.
- Warming tortillas in a dry pan drives off surface moisture and softens their starch, so they bend instead of cracking.

## The science

- **Why browning matters.** When beef hits a hot, dry surface, proteins and sugars react to form hundreds of new flavor molecules. Stirring constantly keeps the meat steaming and gray. Giving it a few quiet minutes in contact with the pan builds that deep, savory crust.
- **Blooming spices in fat.** Many spice flavors dissolve in fat far better than in water. Cooking chili powder and cumin in the beef fat for about a minute pulls those flavors out and spreads them through the whole filling instead of leaving them gritty and dusty.

## Tips

- Use 80% lean beef; leaner beef turns dry and crumbly in a filling like this.
- Spoon off excess fat after browning but leave a tablespoon to carry the spices.
- Warm corn tortillas wrapped in a damp paper towel in the microwave if you want to skip the skillet.

## Mistakes to avoid

- Stirring the beef constantly from the start, which steams it gray; let it sit and brown first.
- Adding the water too early, which keeps the beef from browning; add it only after the spices bloom.
- Skipping the simmer, which leaves a watery filling that soaks through the tortilla; cook until glossy.

## Variations and swaps

- Stir in a can of rinsed black beans with the water for a heartier, cheaper filling.
- Use ground turkey and cook it to 165°F (74°C) for a lighter taco.
- Add a chopped chipotle in adobo for smoky heat.
- Swap flour tortillas for crisp taco shells and warm the shells in a 350°F (175°C) oven for 5 minutes.
- Swap the dried oregano for dried Mexican oregano for a more earthy, citrusy note.
- Swap sour cream or crema for plain Greek yogurt, which is tangier and higher in protein.

## Storage

Refrigerate the beef filling in an airtight container within 2 hours and eat it within 3 to 4 days. Reheat in a skillet with a splash of water until steaming hot, at least 165°F (74°C).

## FAQ

**How much taco seasoning do I use per pound of beef?**

Use about 2 tablespoons chili powder plus 1 teaspoon each of cumin and smoked paprika for 500 g (1 lb) of beef. That is roughly equal to one store-bought packet, without the added starch and fillers.

**Should I drain the fat from taco meat?**

Yes, drain most of it but not all. Leave about 1 tablespoon in the pan so the spices have fat to bloom in and the filling stays juicy.

**Can I freeze cooked taco meat?**

Yes. Cool it quickly, freeze it flat in a zip bag for up to 3 months, and thaw it in the fridge overnight. Reheat to 165°F (74°C) before serving.

**What temperature should ground beef reach?**

Ground beef is safe at 160°F (71°C). In this recipe it reaches that well before the sauce finishes simmering.

**Why is my taco meat dry?**

Dry taco meat usually comes from lean beef or skipping the water. Use 80% lean beef and always simmer with a little liquid so it turns saucy.

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Source: https://cookingscientist.com/recipes/ground-beef-tacos (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846