Incredible Ground Beef Tacos
Is there anyone who doesn’t love a delicious ground beef taco? I don’t know about you, but growing up in the 90’s, we ate a ton of ground beef tacos.
I have so many fun memories of my mom creating taco bars for us growing up. It was my first foray into engaging dining experiences that i’ve grown to love love Korean BBQ, Chinese Hotpot, build your own burger bars (haha! joking…. kind of). My mom was always so eager to let us eat and experience the fun things that my friends got to eat. As a Arab American, we very seldom ate tacos, burgers and hotdogs. Our dinners were always “different”. I’d be eating hummus, tabbouleh and chicken tawook while my friends got to eat tacos. I honestly always wanted to be like my friends. So any chance my mom got to throw in a bonus “American” meal for us, she did. Now, I am WELL aware that tacos are not American, but i promise you that the 90’s version my mom put together certainly was.
I’ve tried my best with this recipe to be true to some of the traditional flavors and ingredients used for tacos, but by no means is this a traditional Mexican taco. I love this recipe because it’s a gorgeous combination of so many delicious flavors and ingredients that are even delicious eaten separately.
For these tacos, you can eat them in any type tortilla you like or even in some lettuce for a healthier carb-free option!
One pro-tip, before i leave you with this recipe: with your leftovers, make taco bowls… toss all of the ingredients together in a bowl, mix well and devour. I promise you, you wont regret it. The kids LOVE it too!
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 45 minutes
Yield: 5-7 servings
for the ground beef filling
1. 1 large white onion, diced
2. 2 tbsp olive oil
3. 1 lb ground beef
4. 1 medium tomato, diced
5. 1 tbsp sweet paprika
6. 1 tbsp herb de Provence
7. 1/2 tbsp garlic powder
8. 1 tsp chili powder
9. 1 tsp cumin
11. 3 tbsp water
for the Spanish rice
1. 1 cup jasmine rice
2. 1 1/2 tbsp olive oil
3. 2 tbsp chopped cilantro
4. 1 tsp paprika
5. 1 tsp garlic powder
6. 1/4 tsp ground black pepper
7. 1 tbsp (heaping) tomato paste
8. 1 3/4 cup water
for the tacos
1. package of corn/flour tortillas or butter lettuce
2. corn salsa ( find recipe linked)
3. 1 avocado, diced
4. 2 radishes, thinly sliced
5. 1/2 cup greek yogurt for topping (optional)
1. Prepare your corn salsa via the linked recipe. While your corn is charring for this salsa, begin your rice and ground beef (instructions below).
2. to prepare your ground beef, heat a large skillet with your olive oil and add your diced white onion. Cook your onion for 5 minutes until it becomes translucent and begins to wilt.
3. Once your onion has cooked for 5 minutes, add your ground beff and begin to break it up with a wooden spoon.
4. Add your diced tomato to the ground beef once you’ve broken it up. Sauté together for 3 minutes.
5. Add your spices to the ground beef (sweet paprika, herb de provence, garlic powder, chili powder, cumin and salt). Sauté together for 5 minutes allowing the ground beef to begin to change color and crisp.
6. After sautéing your ground beef for 5 minutes, add your water, cover and let simmer on low for 10 minutes.
7. While your ground beef is simmering for 10 minutes, prepare your Spanish rice with the below instructions.
8. In a medium sized pot, heat your olive oil and add your jasmine rice to the pot. Reduce the heat to low and stir the rice to make sure all of the grains are coated in oil.
9. Add your chopped cilantro to the rice and stir to combine.
10. Bring your water (1 3/4 cup) to a boil.
11. To your rice, add the paprika, garlic powder, black pepper, salt, and tomato paste. Stir to combine. You want all of the grains to be coated in the spices. We cook the spices in the oil before adding water to ensure they release their oils. Continue stirring the rice.
12. Add your 1 3/4 cup of boiled water to the pot of rice, bring to a quick boil, drop the heat immediately to low, cover and simmer for 20 minutes on low. You will remove the lid after about 10 minutes of cooking and stir the rice to ensure it absorbs all of the water. Cover again, keep on low and allow the rice to fluff.
13. Turn the heat off after 20 minutes of cooking and keep the lid on. You want the steam to finish cooking the rice.
14. Check on your ground beef. At this point, remove the lid and quickly stir to finish off. All of the liquid should be evaporated at this point.
15. Begin assembling your tacos. First, lay down your tortilla or lettuce. Next, add your rice, followed by ground beef, then your corn salsa. Finish with your diced avocados, radishes and greek yogurt.