Name: Authentic Mexican Ground Beef Tacos
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb ground beef; 1 medium whole white onion; 3 clove garlic; 1.5 tsp cumin; 2 tsp ground ancho chile; 1 tsp ground guajillo chile; 1 tsp mexican oregano; 0.75 tsp kosher salt; 0.25 tsp black pepper; 2 whole roma tomato; 0.25 cup water; 2 whole lime; 8 whole corn tortillas; 0.25 cup fresh cilantro; 0.5 cup cotija cheese; 1 cup pico de gallo

← Recipes · Casual · Authentic Mexican Ground Beef Tacos

425 cal28g protein22g carbs24g fat570mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

+3 · ground ancho chile, ground guajillo chile, mexican oregano

Authentic Mexican Ground Beef Tacos

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Casual25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ground beef1.5 lb

white onion1 medium whole

garlic3 cloves

cumin1.5 tsp

ground ancho chile2 tsp

ground guajillo chile1 tsp

mexican oregano1 tsp

kosher salt0.75 tsp

black pepper0.25 tsp

roma tomatoripe, finely chopped2 whole

water0.25 cups

limeone juiced, one cut into wedges for serving2 whole

corn tortillas8 whole

fresh cilantroGarnish0.25 cups

cotija cheese0.5 cups

pico de gallo1 cup

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Dice the onion and mince the garlic.

2Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, about 5–6 minutes. Drain off excess fat if needed.

3Add diced onion to the skillet and cook for 2 minutes until softened. Stir in garlic and cook for another 30 seconds.

4Add the chopped tomatoes and cook for 3 minutes, pressing them against the pan so they break down and their juice cooks into the meat.

5Sprinkle the ancho, guajillo, cumin, Mexican oregano, salt, and pepper over everything. Stir to combine.

6Pour in the water and simmer for 8 minutes, stirring now and then, until the tomato has collapsed into a thick sauce that clings to the meat. Add the juice of one lime and stir.

7Warm tortillas in a dry skillet or directly over a gas flame for about 10 seconds per side.

8Spoon seasoned beef into warmed tortillas. Top with cotija cheese, pico de gallo, and cilantro.

9Serve immediately with lime wedges on the side.