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Easy Beef Tacos

easy beef tacos Entree Mexican
Easy Beef Tacos
  • Prep 15 min
  • Total 30 min
  • Servings 10

With only six simple ingredients, you can serve up ten delicious tacos in just half an hour. If you’ve ever wondered how to make tacos that are as good as the ones you enjoy at your local taqueria, this easy beef taco recipe is your answer. MORE+ LESS-

September 21, 2018

Ingredients

1
pound lean (at least 80%) ground beef
1
cup Old El Paso™ Thick 'n Chunky salsa
10
Old El Paso™ taco shells
1/2
head lettuce, shredded
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar cheese (4 ounces)

Steps

Hide Images
  • 1
    Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • 2
    Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
  • 3
    Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

  • Prefer a taco bowl? Spoon the salsa-seasoned beef onto a bed of shredded lettuce, topped with the tomatoes and cheese. Break some of the corn tortilla shells into coarse pieces; toss them with melted butter and a sprinkle of garlic salt. Spoon the crunchy bits over the taco bowls.

Expert Tips

  • Want to make it meatless? Warm a can of Old El Paso refried beans with more of the salsa to replace the beef mixture.
  • Look for shredded Mexican cheese blends where you’d find the Cheddar cheese—they’re a mix of cheddar, Monterey Jack, Colby, and sometimes a sprinkle of a mild chili powder.
  • Bump up the veggies by offering a Latin salad: toss chopped radishes, avocado and sweet bell peppers with the tomatoes and shredded lettuce. Spoon the salad over the cooked beef in each taco shell.
  • Want a veggie version? Open a 16-ounce can of Old El Paso® refried beans, and place in a microwavable bowl. Cover and microwave on High, stirring a few times with a wooden spoon, until hot. Spoon beans into a serving bowl, and serve with the salsa and other taco toppings.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
5 g
Cholesterol
40 mg
Sodium
320 mg
Potassium
190 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
Protein
12 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Food historians aren’t entirely sure about the exact origins of Mexico’s most famous culinary export. In Jeffrey M. Pilcher’s book, Planet Taco: A Global History of Mexican Food, he suggests that the dish might have become popular with 18th century silver miners, who named the handheld food after small explosive charges used to excavate ore. The dish grew in popularity through the growth of taquerias in Mexico City. When tacos became part of the fast-food landscape, Americans discovered a deep and abiding hunger for the meaty, crunchy, spicy food. One reason for the popularity of this beef taco recipe is that it calls for simple ingredients like ground beef, Old El Paso Thick 'n Chunky salsa and Old El Paso taco shells. You can customize the recipe with different proteins or try a veggie version with beans. Now that you know how to cook tacos, you can find so many more quick and easy ideas in Betty’s Best Beef Taco recipe collection.

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