Beef Tacos

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Beef tacos recipe

Beef Tacos

While the rest of the world may be making elaborate dinners come dinner time, I am serving up these homemade Beef Tacos! This is a meal that makes it onto my meal rotation at least once a fortnight. It’s an uncomplicated recipe with familiar flavours that my kids love. The beef filling is easy to make with pantry staples and is served loaded in crisp taco shells with lots of salad. I love that the salad can be customised to my family’s tastes and/or what is in season and the flavour is unlike any store bought taco seasoning I’ve tried (and without the additives!). A dollop of sour cream or sriracha mayo is a must and the added bonus is that the beef filling can be frozen, so you can make a double batch ready for a rainy day. These Beef Tacos are the perfect quick and easy weeknight dinner to add to your next meal plan.

  • Total Time: 25 mins
  • Yield: 4 1x


Units Scale

Beef Taco Filling

  • 2 tsp paprika (regular, not smoked)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 300g beef mince
  • 1 tin kidney beans (or any beans of choice), drained and rinsed
  • 2 tsp tomato paste
  • 1/2 cup water

To serve 

  • 12 taco shells
  • 1 cup tasty cheese, grated
  • 1/2 avocado, sliced
  • 1/4 cup shredded red cabbage
  • 1/4 cup diced tomatoes
  • 1/4 cup coriander leaves
  • Jalapeno, sliced to garnish
  • 1/2 cup sriracha mayonnaise and/or sour cream


  1. Heat the oil in a large, heavy based skillet over medium heat. Add the onion and garlic, cook stirring for 1-2 minutes until softened and fragrant. 

  2. Add the beef mince, cook 2-3 minutes until browned, using the back of a spoon to break the beef apart as you go.

  3. Stir through the spice mix, followed by the tomato paste. 

  4. Add the kidney beans and ½ cup of water. Cook for 5 minutes until most of the liquid has evaporated and the sauce has thickened. 

  5. Serve the taco filling piled in taco shells with cheese, avocado, red cabbage, tomato, coriander, jalapeno and sriracha mayo or sour cream if using. Serve immediately. 


MAKE AHEAD AND LEFTOVERS – Prepare the beef taco filling and refrigerate up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.


  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: beef, beef tacos
  • Method: pan fry
  • Cuisine: Mexican

Keywords: easy beef tacos, homemade beef tacos, classic beef tacos, beef tacos recipe


Yes, you can prepare the seasoned beef filling and refrigerate it for up to 2 days. You can also freeze it for up to 2 months. Remember to completely thaw the beef in the fridge overnight before reheating.

I use and recommend regular beef mince for this recipe.

Beef Tacos can be refrigerated up to 2 days and frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.

Leave a Reply


  1. s.triffett

    We all loved this taco mince! I will never use a packet again. It was so easy and full of flavour.

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