Beef Tacos – the old school beef mince way!!! With juicy seasoned ground beef taco meat and crispy shells, this taco recipe is made with a simple yet flavour packed homemade taco seasoning that truly tastes like store bought. PS I won’t judge if you use tortillas instead… 🙂
Totally un-authentic Beef Taco Recipe!
You will never find ground beef / mince tacos in Mexico. Authentic beef tacos are either sliced seared steaks (like Carne Asada), or marinated beef chopped into thin strips that are pan fried to get golden crispy edges (taqueria style), or slow-cooked and shredded into sauce like this Shredded Beef Mexican Beef and Beef Barbacoa.
So beef mince tacos, the single most popular type of taco meat made in million and millions of households the world over, is totally un-authentic.
And that’s absolutely ok. We love them anyway – and we will always love them!
Bake them!
This is how I make my old school beef tacos – BAKING them to melt the cheese and crisp the tacos shells at the same time. I don’t know if that’s “normal”, but I’ll take any opportunity to melt cheese when appropriate.
Let me put it this way – if I had a choice of a cold slice of cheese slapped on bread, or a grilled cheese sandwich with gooey cheese oozing out the sides, I know which one I’d choose. And you?? 😇
Homemade taco seasoning
Skip the packet seasoning! It truly is quite incredible how simple it is to make homemade taco seasoning. Garlic, onion, cumin, paprika, oregano plus optional cayenne pepper for a touch of heat.
Just pure, normal spices and herbs – no scary sounding ingredients you can’t pronounce like maltodextrin, silicon dioxide and ethoxyquin that you’ll find in packets of store bought!! (Yes really, just Google “Old El Paso taco seasoning ingredients”)
This taco seasoning mix is a terrific staple to add to your arsenal for all things Tex Mex, from Quesadillas to Burritos, Enchiladas to Taco Soup (don’t knock it until you’ve tried it, it’s amazing!). While stores sell different seasonings for each of these, essentially they have the same flavour base which is the Taco Seasoning mix used in this recipe.
The taco meat
The taco meat recipe as written is my base recipe made with just beef and onion, and it will stuff 10 tacos generously or 12 normal size tacos.
TIP: Add vegetables for extra nutrition and make one batch go further. Capsicum/bell peppers, corn, black beans, zucchini, to name a few. If you add vegetables, scale up the homemade taco seasoning using the recipe scaler (click on servings and slide up).
Old school taco toppings
There’s a plethora of taco topping options, but today I’m sticking with the old school way: shredded cheese, taco sauce (optional), iceberg lettuce, tomato, onion and even sour cream.
That’s right folks. We’re going Tex-Mex all the way. No fancy salsas, no authentic chilli sauces, no Mexican pickles.
Pile on that shredded cheese and sour cream! 🙌🏻🙌🏻🙌🏻
Just to be clear – baking the tacos with the filling and cheese is totally optional.
If you’re not a Melted-Cheese-Monster, by all means feel free to serve it the normal way – bake the empty taco shells then lay it all out for people to stuff themselves. – Nagi x
More taco topping options
Guacamole, Avocado Sauce or avocado slices/diced
Pico de Gallo (chunky tomato salsa) or a smooth Salsa Sauce
Taco Sauce or hot sauce / chilli sauce of choice
And more tacos
Quick Chicken Tacos – 2 in 1 recipe, shredded taco seasoned chicken AND taco sauce
Beef Tacos – the old school way
Fish Tacos – marinated and grilled, healthy and delicious!
Pork Carnitas Tacos – the iconic Mexican pulled pork tacos
Shredded Beef Tacos – tender slow cooked shredded beef in a deep flavoured Mexican sauce
Beef Barbacoa – another braised, shredded beef, but tangier and punching through with chipotle chill flavours
Watch how to make it
Sometimes it helps to have a visual, so watch me make this Beef Taco recipe – the old school way!
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Old School Beef Taco recipe
Ingredients
- 10 to 12 crispy taco shells (“stand and stuff) OR soft tortillas of choice (Note 1)
Beef Tacos:
- 1 tbsp oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 500 g / 1 lb beef , ground / mince (Note 2)
- 2 tbsp tomato paste
- 1/4 cup / 65ml water
Homemade Taco Seasoning:
- 1 tsp EACH garlic powder, onion powder, dried oregano
- 2 tsp EACH cumin powder, paprika
- 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/4 tsp black pepper
Toppings:
- Shredded cheese (Note 3)
- Shredded iceberg lettuce
- 2 tomatoes , chopped
- 1/2 red or white onion , chopped
- Sour cream
- Taco sauce (optional)
- Other: coriander/cilantro , jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo
Instructions
- Preheat oven to 180C/350F.
Beef Filling:
- Heat oil in a large skillet over high heat. Add garlic and onion – cook 2 minutes until golden.
- Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
- Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
- Add tomato paste and water. Cook for 1 minute or until water is evaporated and you’re left with a juicy not not watery beef filling.
Bake (optional):
- Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
- Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
Serve:
- Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!
Recipe Notes:
Nutrition Information:
Life of Dozer
SO overdue for lawn mowing……
Made this tacos for the family it was great everybody loves it.
Thank You for the best recipe!!!
Love to you and Dozer
Loved it Naji! You became part of my life! I cook from your recipes daily and all the family loves it!!
Genius! Such a quick dish to make and it got the thumbs up from one who takes good food seriously “ This is very good. We should have it more often” he said. I’m happy to oblige! Thanks Nagi, without you our world would be a less delicious place.
Good tacos. I like the seasoning mix. It’s cheaper and easier than a packet. I halved the recipe. I live in west Texas and eat Tex-Mex often. No need to purchase tacos- make these. 🙂
LOVE THE DOZER PICTURE.
A go-to recipe to make for my family. I make big batches of the meat and freeze in portions.
Lately, I’ve been replacing half the meat with lentils and grated mushrooms to make it even healthier and cheaper. Still enjoyed by all.
I’ve also made amazing breakfast burritos with leftovers and added eggs, refried beans, salsa and cheese. Wrapped them in foil and popped them in the freezer to be reheated in the oven. Such a yummy high protein breakfast with lots of veggies!
These were a hit with my boys! I thought they were going to take longer to prepare, but aside from the extra baking time, there wasn’t much more involved. The payoff is so much better and I love the way the shells felt after they were baked. I only had one fall apart, but I think I overstuffed it. To me, this seems to help the shells stay together because they’re not as rigid. Thanks for another great recipe ☺️
These tacos are amazing! Definitely finish in the oven for three reasons: it crisps up the shells; it melts the cheese; and it softens the bottoms of the tacos so they don’t break apart.
These are so simple to make and so satisfying. It’s a family favourite and we always use your recipe when making tacos. Thank you 🙂
Delicious and so so easy! 🤤 Another winner
Made this tonight. I always follow the recipe for the first try. It was DELICIOUS! The only thing I did do was to put a small layer of cheese on the taco shell, followed by the meat and more cheese to top. The shells didn’t get soggy bottoms and my family loved it! The seasoning mix was spot on! Oh yeah, I added a pinch of sugar with the tomato paste 🙂
Lots of flavor! One of our many Nagi favs!
Thank you!
I made these last night and they were absolutely delicious. Used store bought taco sauce that was labeled hot 🌶️ 🌶️ 🌶️. And used 1 teaspoon of cayenne pepper instead of 1/4 in the beef mixture. We love a real kick to our Mexican. The sour cream cooled it down. Sooo delicious.
So, so happy with this! I just made these now for the first time and they were so wonderfully simple and delicious! Thank you for creating such a delicious, easy and quick recipe! I will absolutely be trying more of your recipes
Delicious and so simple. Used both soft and hard shells in the oven with the meat and cheese and it was perfect. Hard shells were crispy and slightly chewy on the bottom which just made them better and the soft shells had a little crisipy bit on the edge which was also delicious. Pretty sure I’ll never use a packet mix again.
The beef mix etc is nice and old skool but putting that mix into your tacos with cheese and baking it will ruin your night (unless you enjoy soggy bases). Definitely crisp those shells first
I disagree Dav, I didn’t get any soggy bases. Maybe you needed to crank your oven more? I thought the extra step of putting them into the tacos w/ cheese and into the oven was a game changer!
My daughter made this today it was lovely, she will be making it again.
Absolutely amazing….puts Old El Paso to shame. Thanks Nagi ❤️
Hi Navi, I congratulate you on your wonderful comprehensive recipes that are always reliable. My grandchildren particularly love the Old School Tacos and we make and enjoy them regularly. I love everything I have made from your website. Thank you for your attention to detail and all the helpful hints along the way. Keep up the fabulous work.
I can’t believe how simple and quick this recipe is, considering how delicious it turned out. Bravo