Go Back
three ground beef tacos on a large white plate

Easy Ground Beef Tacos With Homemade Seasoning

Taco night just leveled up—simple steps, deep flavor, and plenty of room for creativity at the table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Taco Seasoning (Makes ~6 Tbsp so you've got plenty for later)
  • 4 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/5 tsp cayenne pepper adjust to taste
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 2 tsp black pepper
For The Tacos
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 lb ground beef preferably 15-20% fat
  • 1 tsbp homemade taco seasoning
  • 1/4 cup water
  • 8 corn or flour tortillas
Optional Toppings
  • Shredded lettuce
  • Dicced tomatoes
  • Shredded cheese
  • Sour cream
  • Salsa
  • Sliced Jalapenos
  • Fresh cilantro
  • Shredded red cabbage
  • Grated carrots
  • Fresh sweetcorn

Method
 

  1. Blend the Seasoning
    Measure all seasoning ingredients into a small bowl. Whisk until the color looks uniform, breaking up any oregano clumps with your fingers. Funnel the mix into a 4-oz jar; label and date it so you remember the heat level next time.
  2. Soften the Onion
    Set a large skillet over medium heat and pour in the olive oil. When the oil shimmers, add the chopped onion. Stir occasionally for 3–4 minutes until the pieces look translucent and smell sweet, not raw.
  3. Brown the Beef
    Crumble the ground beef into the skillet in an even layer. Let it sit untouched for 60 seconds to sear, then use a wooden spoon to break it into small bits. Continue cooking 5–7 minutes, stirring now and then, until no pink remains. If more than a tablespoon of fat pools at the bottom, carefully spoon it off.
  4. Season and Simmer
    Sprinkle 1 tablespoon of the homemade taco seasoning evenly over the meat. Pour in ¼ cup water and stir, scraping up browned bits stuck to the pan. Lower heat to medium-low and simmer 3–5 minutes. The liquid will reduce and form a glossy coating that clings to the beef.
  5. Rest the Filling
    Turn off the burner, taste for salt, and let the mixture stand in the skillet for 2 minutes. This brief rest allows juices to redistribute so they stay in the taco instead of on your hands.
  6. Warm the Tortillas
    Meanwhile, heat a clean dry skillet over medium. Lay a tortilla flat and toast 20–30 seconds per side until soft spots puff and light char marks appear. Transfer to a towel-lined plate and cover. Repeat with the rest. For a microwave option, wrap tortillas in a damp paper towel and heat 30 seconds.
  7. Assemble and Serve
    Spoon about ¼ cup of seasoned beef into each warm tortilla. Top with lettuce, tomatoes, cheese, and any extras you love. Serve right away while everything is steamy and fresh.

Notes

  1. Blend the Seasoning
     
    Measure all seasoning ingredients into a small bowl. Whisk until the color looks uniform, breaking up any oregano clumps with your fingers. Funnel the mix into a 4-oz jar; label and date it so you remember the heat level next time.
  2. Soften the Onion
     
    Set a large skillet over medium heat and pour in the olive oil. When the oil shimmers, add the chopped onion. Stir occasionally for 3–4 minutes until the pieces look translucent and smell sweet, not raw.
  3. Brown the Beef
     
    Crumble the ground beef into the skillet in an even layer. Let it sit untouched for 60 seconds to sear, then use a wooden spoon to break it into small bits. Continue cooking 5–7 minutes, stirring now and then, until no pink remains. If more than a tablespoon of fat pools at the bottom, carefully spoon it off.
  4. Season and Simmer
     
    Sprinkle 1 tablespoon of the homemade taco seasoning evenly over the meat. Pour in ¼ cup water and stir, scraping up browned bits stuck to the pan. Lower heat to medium-low and simmer 3–5 minutes. The liquid will reduce and form a glossy coating that clings to the beef.
  5. Rest the Filling
     
    Turn off the burner, taste for salt, and let the mixture stand in the skillet for 2 minutes. This brief rest allows juices to redistribute so they stay in the taco instead of on your hands.
  6. Warm the Tortillas
     
    Meanwhile, heat a clean dry skillet over medium. Lay a tortilla flat and toast 20–30 seconds per side until soft spots puff and light char marks appear. Transfer to a towel-lined plate and cover. Repeat with the rest. For a microwave option, wrap tortillas in a damp paper towel and heat 30 seconds.
  7. Assemble and Serve
     
    Spoon about ¼ cup of seasoned beef into each warm tortilla. Top with lettuce, tomatoes, cheese, and any extras you love. Serve right away while everything is steamy and fresh.