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 as good as it is loaded into crispy taco shells and drizzled with sriracha mayo for Mum and Dad, it’s equally good stuffed into quesadillas, loaded into burrito bowls or heaped on nachos.

Beef tacos recipe

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 also a must! The added bonus is that the beef filling can be frozen, so you can make a double batch and have it ready for a rainy day. These Beef Tacos are the perfect quick and easy weeknight dinner to add to your next meal plan.

Can you make beef taco mince ahead of time?

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.

What beef is best for tacos?

I use and recommend regular beef mince/ground beef for this recipe.

Are Beef Tacos suitable for leftovers?

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

What are some topping ideas for beef tacos?

The options really are limitless! I’ve used shredded cheese, avocado, shredded red cabbage, diced tomatoes, coriander/cilantro, jalapeno and sriracha mayonnaise in the recipe, but these are some other delicious ideas that allow you to customise the tacos to suit your family’s tastes: Shredded lettuce, crumbled feta cheese, guacamole, diced red onions, roasted vegetables (like zucchini or capsicum/bell pepper), black beans and corn.

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Beef tacos recipe

Beef Tacos

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5 from 1 review

These homemade Beef Tacos are the perfect quick and easy dinner option, perfect for busy weeknights. Double the beef filling to freeze and repurpose in beef burrito bowls, quesadillas or nachos!

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



Beef Taco Filling

  • 2 tsp paprika (regular, not smoked)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • ½ cup (60 g) onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 300 g (10 oz) beef mince/ground beef
  • 2 tsp tomato paste
  • 400 g (14 oz) canned kidney beans (or any beans of choice), drained and rinsed
  • ½ cup (120 ml) water

To serve 

  • 12 taco shells
  • 1 cup (100 g) tasty cheese/cheddar, grated
  • ½ avocado, sliced
  • ¼ cup (15 g) shredded red cabbage
  • ¼ cup (40 g) diced tomatoes
  • ¼ cup (15 g) coriander/cilantro leaves
  • Jalapeño, sliced, to garnish
  • ½ cup (120 g) sriracha mayonnaise and/or sour cream




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


Refrigerate the beef filling for 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