Taco de carne molida (Beef Taco) is a taco filled with seasoned ground beef, often cooked with onions, peppers, and spices.
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It's a popular, versatile taco filling enjoyed in Mexico and Mexican restaurants.
This tacos de carne molida recipe is one I make all the time for my family because it's fast, flavorful, and always a hit.
I start by sautéing onion and garlic to build a savory base, then season 90/10 lean ground beef with a blend of cumin, coriander, and chili powder.
I simmer it with tomato sauce, water, and a splash of lemon juice to keep the filling juicy and bright.
It's perfect stuffed into crispy or soft tortillas and loaded up with all your favorite toppings, and served with refried beans and Mexican rice.
Ingredients You'll Need
- Extra-virgin olive oil: Sauté the vegetables; can be substituted with any cooking oil.
- Onion & garlic: Build the flavor base.
- Chili powder: Adds classic taco flavor, warmth, spice, and a deep red color. (See my homemade taco seasoning.)
- Ground cumin and coriander: Bring earthy, smoky notes essential for Mexican-style beef.
- Paprika: Adds mild sweetness and vibrant color.
- Dried oregano: Adds a touch of herbaceous flavor.
- Cayenne pepper: Adds a gentle, balanced heat.
- Kosher salt or Knorr Granulated Beef Bouillon: Enhances and balances all the flavors.
- Ground beef: The base; I use 90/10 lean beef, but you can use any ground beef. If using fattier beef, drain the fat after searing, leaving about 2 tablespoons.
- Tomato sauce: Adds moisture and acidity; can substitute with 4 Roma tomatoes.
- Water: Helps create a simmering sauce and blends the flavors.
- Light brown sugar: Balances the acidity; can substitute with white sugar if needed.
- Fresh lemon juice: brightens and sharpens flavors; it can be substituted with cider vinegar.
- Taco shells: The vessel for the filling; use hard or soft shells depending on preference.Check out my homemade corn tortilla and flour tortilla recipe if you want to make them from scratch!
- Optional toppings: (cheese, lettuce, tomatoes, sour cream, avocado, onion, cilantro, salsa picante): Let everyone customize with fresh, creamy, spicy, or crunchy toppings.
See the recipe card for quantities.
How to Make Tacos de Carne Molida
Note: Full instructions are provided in the recipe card below.
1. Heat oil in a large nonstick skillet over medium heat for about 2 minutes until hot and shimmering.
2. Add beef; cook and break up meat until browned and develops crispy edges, 6-10 minutes.
3. Add onion; cook until softened, 4-5 minutes.
4. Stir in garlic; cook until fragrant, about 1 minute.
5. Add spices (chili powder, cumin, etc.); stir well.
6. Mix in tomato sauce, water, sugar, and lime juice.
7. Simmers
on medium-low, uncovered, until thickened, 10-15 minutes.
8. Taste and adjust seasoning.
9. Fill taco shells with beef mixture; serve with toppings.
Storage, Make Ahead, & Freezing
Storage: Store any leftover beef filling in an airtight container in the refrigerator for up to 4 days.
Make Ahead: You can prepare the beef filling 1-2 days in advance. When reheating, add a splash of water to loosen it up and warm it gently on the stovetop or in the microwave before serving.
Freezing: The cooked beef filling freezes very well. Let it cool completely, then transfer it to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat with a splash of water before assembling your tacos.
Camila's Tips & Variations
- Ground beef: I usually use 90/10 ground beef for tacos or any recipe that calls for it. If using fattier beef, drain the excess fat, leaving about 2 tablespoons to sauté the vegetables.
- Customize the spice level: Add extra cayenne or 2 chopped serrano peppers for more heat, or skip them for a milder version.
- Tomato swap: No tomato sauce? Use 4 ripe, chopped Roma tomatoes instead.
- Flavor Boost: For extra heat, add 2 minced serrano peppers and 2 chopped poblano peppers when you sauté the onion, then continue with the recipe as written.
For a deeper smoky flavor, skip sautéing the poblanos and roast them instead: Roast 2 poblano peppers over an open flame or under a hot broiler, turning regularly until the skin is blistered and blackened-about 5 minutes over a flame or 10 minutes under the broiler. Transfer to a zip-top bag or a bowl covered with a kitchen towel and let steam until cool enough to handle. Rub off the charred skin, remove the stems and seeds, then briefly rinse to remove any remaining bits. Cut into small pieces and stir them in at the end of cooking. - Brighten the flavor: A splash of lemon juice or about 2 teaspoons of cider vinegar at the end brightens the dish.
- Hard or soft shells: Choose crispy taco shells for crunch or soft tortillas for a classic style.
Frequently Asked Questions
Can I use a different type of meat?
Yes! You can substitute ground turkey, chicken, or even pork. Just adjust the seasoning if needed, since leaner meats may need a little extra flavor.
What if I don't have tomato sauce?
No problem - if you don't have tomato sauce, you can use 4 ripe, chopped Roma tomatoes or 2 tablespoons of tomato paste instead. If you prefer, you can also leave it out completely - the beef filling will still turn out flavorful and delicious!
How do I keep taco shells from getting soggy?
Make sure the beef filling isn't too watery when you add it to the shells. You can also lightly toast the taco shells in the oven for a few minutes to help them stay crisp.
Want More Inspiration?
Tacos are one of the most iconic dishes in Mexican cuisine, with a history that dates back centuries. Learn more about the origins and traditions of tacos from Britannica.
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Recipe
Tacos de Carne Molida
Ingredients
Beef Filling
- 3 tablespoons extra virgin olive oil or vegetable oil
- 1 large onion , chopped
- 5 garlic cloves , minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 ½ -3 teaspoons kosher salt or Knorr Beef Flavored Bouillon (adjust to taste)
- 2 pounds (1 kg) 90% lean ground beef (or leaner)
- 1 (8 oz) can tomato sauce or 4 chopped Roma tomatoes
- 1 cup water
- 1 teaspoon light brown sugar or granulated sugar
- 2 tablespoons fresh lemon juice or 2 teaspoons vinegar (preferably cider vinegar)
Shells and Toppings:
- 16 taco shells (warmed according to package instructions)
- Optional toppings: crumbled queso fresco or shredded Monterey Jack cheese , shredded iceberg lettuce, diced tomatoes (small), sour cream, diced avocado, diced onion, minced fresh cilantro leaves, homemade salsa picante, or your favorite hot sauce
Instructions
- Heat the oil in a large nonstick skillet over medium heat until it is hot and shimmering but not smoking, about 2 minutes. Add the beef and cook, stirring constantly and breaking up the meat with a wooden spoon, until it is browned and develops crispy edges, about 6 - 10 minutes.
- Add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add the chili powder, cumin, coriander, paprika, oregano, and cayenne pepper. Stir in the tomato sauce, water, sugar, and lime juice.
- Bring to a simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently and continuing to break up the meat, until the liquid reduces and the mixture thickens but is not completely dry about 10 to 15 minutes.
- Taste and adjust seasonings if needed. Using a wide, shallow spoon, divide filling evenly among taco shells; place two or three tacos on individual plates. Serve immediately, passing toppings separately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
