Sometimes, when you’re in the mood for tacos, there is only one that will truly hit the spot: classic Tex-Mex tacos. It may be sacrilege in some circles, but there’s something about a crunchy hard tortilla shell and piles of lettuce, tomato, and sour cream. Our Tex-Mex taco recipe, made with grassfed ground beef, hits all the must-haves for your next old-school taco bar.
Of course, you can buy a ready-made taco kit at the grocery store, but making your own spice mix from scratch is incredibly easy—and it tastes even better. If you're feeling adventurous, it’s even possible to make your own crispy taco shells at home.
As long as you have the delicious ground beef, an overflowing toppings bar, and the crunchy hard shells, this meal is guaranteed to be a crowd favorite.
- 1 medium onion chopped
- 3 garlic cloves diced
- 1 pound White Oak Pastures grassfed ground beef
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 4oz can green chiles
- 1 cup beef stock or broth
- 12 corn tortillas (for frying on your own) OR store-bought hard taco shells
- Vegetable oil
Suggested Toppings for your Tex-Mex Taco Bar:
- Cheddar cheese
- Sour cream
- Hot sauce
- Heat oil over medium-high in pan, cook onion until soft (7-9 minutes). Add garlic, cook until fragrant.
- Add the grassfed ground beef and saute until cooked through.
- Set up colander on top of bowl and drain meat from pan. Put aside the meat in colander, and return fat to pan.
- Add all seasonings and flour to fat in the pan and stir.
- Add canned green chiles and beef stock, stir well. Cook over medium heat until liquid reduces (10-14 minutes).
- Add ground beef back to pan. Taste and adjust seasonings to your liking.
- To fry regular soft corn tortillas, add oil to a pan until it is about 1/2 inch deep. Heat until just under smoking (around 350 degrees F). If you don’t have a thermometer, test the oil by dipping in a corner of a tortilla—if it starts to gently bubble, it’s ready.
- Add the tortilla to oil and cook for about 10 seconds.
- Then, using tongs and a fork, gently fold tortilla in half, leaving at least an inch of space for the taco fillings, and hold in place for about 20 more seconds.
- Carefully flip and cook for another 30 seconds - until golden and crisp.
- Place tortillas on paper towels to drain excess oil and immediately sprinkle with salt
- Note: the exact timing varies with what brand of tortillas you buy and your type of pan. You may need to experiment to get the right shape the first few tries - worst case scenario, you’ll have… creative nachos!
- Fill tortillas shells with meat mixture, and serve with your choice of toppings.
Makes 12 tacos