Easy Ground Beef Tacos

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Easy Ground Beef Tacos are a quick, 20-minute dinner with seasoned beef, crunchy shells, and your favorite toppings. Perfect for busy weeknights!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 690kcal

Author: Linda Warren

Ingredients

1 ¼ pound ground beef
¼ cup taco seasoning (1 envelope Old El Paso taco seasoning)
¾ cup water
8 hard taco shells
1 ½ cups sharp cheddar cheese grated
2 cups romaine lettuce shredded (about 1 small romaine heart head) you can also use iceberg lettuce
2 tomatoes chopped
Garnishes: sliced avocado, salsa, sour cream, chopped cilantro, lime wedges

Instructions

Brown ground beef in a medium skillet. Drain the fat and return meat to pan.
Mix taco seasoning with water. Pour over cooked ground beef. Let it simmer for 5 minutes.
While meat is simmering, heat taco shells in a 325°F oven for 5-7 minutes.
While taco shells are heating up, shred cheese and cut up lettuce and tomatoes.
Let everyone make their own tacos, piling meat, cheese, lettuce, and tomatoes into taco shells then adding their favorite garnishes.

Notes

STORE/REHEAT/FREEZE

Store the cooled taco meat in an airtight container in the refrigerator for up to 4 days. Store the shredded cheese, lettuce, tomatoes, and other toppings in separate containers in the refrigerator. Keep the taco shells in their original packaging or an airtight container at room temperature so they stay crisp.

Reheat the taco meat in a skillet over medium heat or microwave it until heated through. If needed, add a splash of water to loosen the sauce. Warm the taco shells in a 325°F oven for a few minutes or in the air fryer at 390°F for 4-5 minutes before assembling the tacos.

Freeze the cooled taco meat in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the taco shells or toppings.

Nutrition