Ingredients

1 tbsp chili powder (up to 2 tbsp depending on preference for heat)

1 tbsp cumin

1 tbsp cornstarch

2 tsp paprika

2 tsp kosher salt

1 tsp ground pepper

1 tsp garlic powder

1 tsp coriander

¼ tsp oregano

¼ tsp red pepper flakes

2 roma tomatoes (diced to ½” – about 1 cup)

½ small white onion (diced to ½” – about ½ cup)

¼ cup fresh cilantro (chopped)

1 tbsp lime juice

½ tsp kosher salt

½ tsp ground pepper

1 tbsp olive oil

1 medium yellow onion (finely chopped to ¼”)

1 lb ground beef (80-90% lean)

3 tbsp tomato paste

1 cup beef broth

12 soft corn tortillas (or flour tortillas)

¾ cup shredded cheddar jack cheese (or cheddar cheese)

¼ head iceberg lettuce (shredded)

⅓ cup sour cream

Instructions

Step 1: Mix all the taco seasoning ingredients (chili powder through red pepper flakes) in a small bowl or jar and stir or shake until combined.

Step 2: In another small bowl or measuring cup, whisk together the beef broth and tomato paste until smooth.

Step 3: Prepare the pico de gallo by combining diced tomatoes, white onion, chopped cilantro, lime juice, salt, and pepper in a bowl. Stir well and taste; adjust lime juice, salt, and pepper as needed. Chill in the fridge while cooking the beef.

Step 4: Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Add the chopped yellow onion and cook, stirring occasionally, until soft about 5 minutes.

Step 5: Add ground beef to the skillet with onions. Break up the meat with a wooden spoon and cook until browned and onions begin to caramelize, about 7-8 minutes.

Step 6: Sprinkle the taco seasoning over the beef and onion mixture. Stir well and cook for 2-3 minutes until fragrant.

Step 7: Pour in the broth and tomato paste mixture, stir to combine, and let simmer. Stir occasionally until the sauce thickens and the liquid is absorbed, about 5 minutes.

Step 8: Warm the tortillas and assemble tacos with the beef mixture. Top with shredded cheese, shredded lettuce, pico de gallo, and sour cream. Serve immediately and enjoy!

Tips & Variations

For extra heat, increase chili powder to 2 tablespoons or add more red pepper flakes.

Use ground turkey or chicken as a leaner substitute for ground beef.

Swap cheddar jack for crumbled queso fresco or Monterey Jack for different cheese options.

If you like your pico de gallo spicier, add finely chopped jalapeño or serrano peppers.

Warm tortillas in a dry skillet or wrapped in foil in the oven for best texture.

FAQs

Can I make the taco seasoning ahead of time?

Yes, you can mix the taco seasoning in advance and store it in an airtight container for several weeks. This saves time when making tacos in the future.

What can I use if I don’t have beef broth?

If you don’t have beef broth, you can substitute with chicken broth, vegetable broth, or water. Keep in mind that broth adds depth of flavor, so using water may result in a milder taste.