Beef Tacos with Seasoning

Taco Tuesday started as a joke in our apartment during a particularly tight month, when we discovered three pounds of ground beef in the freezer and a pantry full of random spices. That first batch was thrown together with desperation and ended up tasting better than anything we had planned. Now its the meal everyone requests when they come over, and I have finally stopped pretending the seasoning measurements are approximate.

Last summer my cousin brought her kids over for dinner and they devoured three tacos each before asking if we could have this every week. Watching a six year old carefully pile cilantro and tomatoes on her taco like she was assembling a masterpiece made me realize the beauty of this dish is how everyone builds their own perfect bite.

Ingredients

• 1 lb ground beef: The 85 percent lean ratio gives you enough fat for flavor without leaving an oily mess in your skillet
• 1 tbsp chili powder: This is the backbone of the whole blend so do not use the dusty container you have had since college
• 1 tsp ground cumin: Earthy and essential for that taco flavor we all recognize immediately
• 1 tsp smoked paprika: Adds a subtle smokiness that makes people ask what your secret ingredient is
• 1/2 tsp garlic powder: Works better than fresh garlic here since it distributes evenly through the beef
• 1/2 tsp onion powder: Rounds out the savory notes without adding any crunch
• 1/2 tsp dried oregano: Mexican oregano is traditional but regular works perfectly fine
• 1/4 tsp cayenne pepper: Leave this out if you are feeding people who think black pepper is too spicy
• 1 tsp kosher salt: Brings all the spices together and makes the beef taste like beef
• 1/2 tsp ground black pepper: Adds a gentle warmth that balances the chili powder
• 1/2 cup water: Creates that saucy consistency that clings to every bite of filling
• 1 tbsp tomato paste: Deepens the flavor and gives the beef that rich restaurant style color
• 8 small tortillas: Corn is traditional but flour tortillas never hurt anyone
• Optional toppings: Lettuce tomatoes cheese onion cilantro avocado sour cream and salsa because everyone has strong opinions about what belongs on a taco

Instructions

Mix the seasoning blend:

Combine all the spices in a small bowl before you start cooking. Trust me trying to measure individual spices while meat is browning is how you end up with burned beef and half a tablespoon of oregano spilled across your stove.

Brown the beef:

Get your skillet hot over medium high heat and break up the meat as it cooks. You want it nicely browned not just gray which takes about five minutes and develops way more flavor than rushing it.

Add the magic:

Sprinkle that seasoning mixture all over the beef like you are seasoning a steak. Stir it around for about thirty seconds until the kitchen smells like a taco truck parked outside your window.

Make it saucy:

Pour in the water and add the tomato paste then turn the heat down to medium. Let it bubble away for four minutes stirring occasionally until the beef is coated in a thick glossy sauce that clings to everything.

Warm the tortillas:

Cold tortillas are a crime against taco humanity. Throw them in a dry skillet for thirty seconds per side or hold them over a gas burner with tongs if you want that slightly charred restaurant style finish.

Build your masterpiece:

Spoon that beautiful seasoned beef into warm tortillas and let everyone go to town with toppings. The best part of taco night is watching how different people construct their perfect taco.

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My partner and I served these at our first dinner party as a new couple and our friends ended up staying three hours longer than planned just eating tacos on the living room floor. There is something about build your own food that makes people comfortable and happy in a way that a plated meal never does.

Making Ahead

The beef filling actually tastes better the next day after the spices have had time to meld together. I always make a double batch and keep some in the fridge for emergency tacos or quick burrito fillings during busy weeks.

Tortilla Tips

Corn tortillas need a little warmth to become pliable or they will crack apart when you try to fold them. If you are feeding a crowd keep them wrapped in a clean kitchen towel inside a warm oven so they stay soft until everyone has built their tacos.

Serving Ideas

Set up a topping bar with small bowls of everything and let people go wild. Some assembly required is part of the fun and it means you do not have to remember who does not like tomatoes or who is allergic to sour cream.

• Double the spice blend and store the extra in a jar for next time
• Mix a can of black beans into the beef for extra protein and texture
• Serve with lime wedges because that squeeze of acid makes everything brighter

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The best taco nights are the ones where someone accidentally drops a taco on their shirt and nobody even cares because they are too busy reaching for another. Make extras.