Skillet Ground Beef Tacos
Seasoned ground beef, warm tortillas, and whatever toppings are already in your fridge. One skillet, one taco packet, 17 minutes. This is the recipe that justifies keeping a pound of ground beef in the freezer at all times.
Ingredients
Meat & Protein
- 1 lb ground beef 80/20 preferred
Pantry & Canned Goods
- 8 flour tortillas small or hard taco shells
Seasonings & Spices
- 1 taco seasoning packet standard 1 oz packet
Produce
- 1 cup romaine lettuce shredded
- 1 roma tomato diced
- 1 lime cut into wedges
Dairy
- ½ cup shredded Mexican cheese blend
- ¼ cup sour cream
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for 7 to 8 minutes, breaking into small crumbles, until no pink remains. Drain excess fat, leaving a thin layer in the pan.
- Reduce heat to medium. Add the taco seasoning packet and the water. Stir to combine. Let it simmer for 2 to 3 minutes, stirring occasionally, until the liquid absorbs and the beef looks saucy.
- Warm the tortillas. Stack them and microwave for 30 seconds wrapped in a damp paper towel, or heat one at a time in a dry skillet for 20 seconds per side.
- Build the tacos: spoon beef into each tortilla and top with shredded lettuce, diced tomato, cheese, and a small dollop of sour cream. Squeeze lime over the top and serve immediately.
Notes
80/20 ground beef gives you better flavor than leaner blends — the fat carries the seasoning. If you only have 90/10, it will work, just watch it closely so it doesn't dry out.
No taco packet? Make your own with: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper. Mix and add it the same way with 2/3 cup water, then simmer until absorbed.
Optional toppings: sliced avocado or guacamole, pickled jalapenos, hot sauce, fresh cilantro, or diced white onion. If you have the Chicken Tacos (Assembly Style) toppings already prepped, they work here too.
Leftover taco beef keeps well in the fridge for 3 days. Reheats in 90 seconds and works over rice or inside a quesadilla without any additional effort.
Tried this recipe?Let us know how it was!