Beef Tacos Homemade Seasoning (Printable Version)

Juicy beef with zesty homemade seasoning, combined with fresh toppings in warm tortillas for a flavorful meal.

# What You’ll Need:

→ Taco Seasoning

01 - 1 tablespoon chili powder
02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon crushed red pepper flakes (optional)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Beef Filling

10 - 1 pound ground beef (80/20 or 85/15 fat ratio)
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - ⅓ cup tomato sauce or 2 tablespoons tomato paste plus ¼ cup water
14 - 2 tablespoons water, plus more as needed
15 - 1 tablespoon olive oil

→ Assembly

16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded lettuce
18 - 1 cup diced tomatoes
19 - 1 cup shredded cheddar or Monterey Jack cheese
20 - ½ cup sour cream
21 - ½ cup salsa
22 - ¼ cup chopped fresh cilantro
23 - 1 lime, cut into wedges

# Directions:

01 - Combine all ingredients for the taco seasoning in a small bowl and mix well. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spoon. Cook for 5 to 7 minutes until browned and no longer pink. Drain excess fat if necessary.
05 - Sprinkle the prepared taco seasoning over the cooked beef and stir until the meat is evenly coated.
06 - Pour in tomato sauce (or tomato paste mixed with water) along with 2 tablespoons of water. Stir well and simmer for 2 to 3 minutes, adding more water if the mixture becomes too dry.
07 - Adjust seasoning as needed by tasting and adding salt, pepper, or red pepper flakes for heat.
08 - Heat tortillas in a dry skillet or microwave until pliable and warm.
09 - Divide the beef filling among the tortillas, then top each with shredded lettuce, diced tomatoes, cheese, sour cream, salsa, fresh cilantro, and a squeeze of lime.

# Top Tips:

01 -
  • You control the salt and spice level instead of trusting a mystery packet.
  • The beef stays juicy because you adjust the liquid as it cooks, not before.
  • Everything comes together in one skillet, which means less cleanup and more time to pile on toppings.
  • Homemade seasoning costs pennies and tastes leagues better than anything off the shelf.
02 -
  • Don't skip draining the fat unless you used very lean beef—excess grease makes the seasoning slide off instead of cling.
  • Warm tortillas are non-negotiable; cold ones crack and taste like cardboard, ruining an otherwise perfect taco.
  • Add water gradually during simmering because you can always add more but you can't take it back once it's soupy.
03 -
  • Toast your cumin seeds in a dry pan for thirty seconds before grinding them—it unlocks an aroma store-bought powder can't touch.
  • Make a double or triple batch of the seasoning and keep it in a jar so you can skip this step next time and still have the homemade advantage.
  • Let the beef rest for two minutes after simmering so the flavors settle and the liquid thickens just enough to cling to each bite.

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