This 15-minute weeknight tacos recipe is extremely versatile. Serve with crunchy shells or heated flour tortillas, or as a taco salad to lower your carb count. If you use soft tortillas, take the extra step to heat them on either a griddle or in a large nonstick skillet.
I recommend Tortilla Land brand uncooked tortillas, or Handmade Flour tortillas from TJs. Do not use Mission tortillas or most other regular grocery store tortillas, which usually have 20+ ingredients.
Serve with your choice of bagged lettuce, cherry tomatoes, cheese, sour cream, avocado/guacamole, tortilla chips and salsa.
- 1 lb ground beef for every 3 people (can use ground beef, ground turkey or half and half)
- 1/2 packet Bearitos taco seasoning per 1 lb ground beef (sold at Whole Foods and Sprouts)
- tomato paste (I use tubes of tomato paste, not cans)
- Tortilla Land raw uncooked tortillas (sold at Costco/Gelsons/Whole Foods and various others)
- Bag of lettuce
- Small tomatoes, cut into desired size
- Sour cream—suggest low-fat
- Condiments of choice
- If possible, take the ground beef out 30 minutes before cooking.
- Heat a large skillet over medium-high heat. When hot, crumble the meat in and break up with wooden spoon until no longer pink.
- Drain meat if desired, then return to skillet.
- Turn the heat back to medium-high. Add 2 tbsp. (or a few squeezes) tomato paste, stir well.
- Add Bearitos seasoning and at least a half-cup of water. Stir well. Add more water if desired (if making 2 lbs of meat I would use at least 1 cup water).
- Let simmer 5-10 minutes.
- Meanwhile, heat the tortillas in a nonstick skillet per package directions.
- Serving Options: Make into a large salad if desired. Kids can wrap their own burrito/taco or just have it on the side.