These easy tacos are perfect for a quick and fun family dinner night. Turn this meal into a build-your-own-taco station with minimal ingredients!
Key Ingredients
- Flour taco shells: here you can use either a crunchy corn tortilla, soft flour tortilla, or a low carb substitute.
- Beef: the protein! For all my plant based friends, use a plant based alternative like soy crumbles or tofu.
- Sauce: salsa + guacamole…what could go wrong?
- Cheese: a blend of mozzarella and cheddar is perfect!
- Lettuce: for the crunch and freshness ya know?
Fun Facts About Tacos
- Tacos have a long history, dating back to the time of the ancient Aztecs.
- The word “taco” may have originated from the Spanish term “taco,” which means a plug or wad, referencing how ingredients are tucked into tortillas.
- Taco Tuesday is a popular tradition in the United States, where people often enjoy tacos at discounted prices in restaurants.
- The world’s most expensive taco was made with a gold-infused tortilla and contained Kobe beef, beluga caviar, black truffle brie cheese, and more luxurious ingredients.
- Tacos are incredibly versatile and can be made with various fillings, from traditional options like carne asada and carnitas to innovative choices like fish or vegetarian fillings.
- The “taco shell” we commonly associate with tacos, the U-shaped version, was popularized by Taco Bell and is known as a “taco shell” or “taco boat.”
- Tacos are celebrated on “National Taco Day” in the United States, which falls on October 4th each year.
- Mexico City set a world record for the largest taco ever made, weighing over a ton.
- Tacos al pastor, a popular taco variety, was inspired by Lebanese immigrants who brought the concept of spit-roasted meat with them.
Science Behind Cooking Meat
- The Maillard reaction creates flavor and crust when meat is seared.
- Protein denaturation makes meat transition from raw to cooked.
- Caramelization of sugars adds rich, sweet flavors to cooked meats.
- Collagen transforms into gelatin during slow cooking, making meat tender.
- Fat rendering adds moisture and mouthfeel to cooked meat.
- Emulsification combines fat, water, and proteins in sauces and gravies.
- Seasoning and flavor extraction enhance taste when cooking meat.
- Carryover cooking continues to raise meat’s internal temperature after removal from heat.
- Resting meat after cooking redistributes juices for moistness.
- Grilling over open flames can introduce smoky and complex flavors to meat.
Easy 30 Minute Beef Tacos
These easy tacos are perfect for a quick and fun family dinner night. Turn this meal into a build-your-own-taco station with minimal ingredients!
Ingredients
Beef
- 1 lb lean ground beef
- 1 large onion chopped
- 2 tbsp ketchup
- 1 tsp paprika
- 2 tsp garlic powder
- ½ tsp cumin
- ¼ tsp salt
- Ground black pepper to taste
Assembly
- Salsa of choice I used mild
- 1 batch of creamy guacamole
- Shredded cheese of choice
- 18 mini flour taco shells
- ¼ head of lettuce chopped
Instructions
For the beef
- Heat a non-stick pan on medium high and cookie the beef and onions until golden and when beef is fully cooked. Drain oil or soak it up using paper towel.
- At the ketchup and spices and let cook for an extra minute. Transfer to heat safe bowl and set aside.
For Assembly
- Add all toppings to a taco shell and enjoy!
Notes
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia
