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Crispy Beef Tacos

Slowly simmered mince with true Mexican spices give this dish its appeal.  Better make plenty--they're moreish.

Course Main Course
Cuisine Mexican
Author Bruce Heck


  • 500 gm ground beef
  • 1 medium onion chopped
  • 3 tablespoons of taco spice mix see below
  • 12 taco shells
  • 170 gm shredded American or Cheddar cheese 1 1/2 cups
  • 2 cups shredded lettuce
  • 2 tomatoes chopped
  • 3/4 cup salsa
  • 3/4 cup sour cream if desired

Taco Spice Mix

  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoon dried oregano


  1. Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.

  2. Stir in the taco spice mix and add 1 1/2 cups of beef stock. Reduce heat to low; cover and simmer until the stock is absorbed (about 30-45 minutes).

  3. Once the mince is ready, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.

  4. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Taco Spice Mix

  1. Just mix all of the ingredients together and store in an air-tight container.