Classic Tacos

Prep Time: 20 minutes

Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 tacos
Category: Main Dish

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Notes After Making

Add

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Ingredients

  • 2 pounds lean ground beef, ground chicken, ground turkey, or ground pork
  • 1 cup tomato sauce
  • ½ cup water
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes

For Serving

  • Soft or crunchy taco shells
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar or Mexican-blend cheese
  • Sour cream
  • Salsa

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Instructions

  1. Heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it into small crumbles, until fully browned, about 8–10 minutes.
  2. Drain any excess grease and, if desired, blot the meat with paper towels to remove any remaining fat.
  3. Return the meat to the skillet. Stir in the tomato sauce, water, chili powder, cumin, salt, garlic powder, onion powder, paprika, oregano, black pepper, and crushed red pepper flakes.
  4. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the meat.
  5. Warm the taco shells according to package directions.
  6. Fill each shell with the taco meat and top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and any additional toppings of your choice.

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Jessica’s Notes

Best served with:

  • Spanish rice
  • Refried beans

Wine Pairing:

  • Zinfandel – Bold fruit and peppery spice complement seasoned taco meat.
  • Tempranillo – Earthy, savory flavors pair well with classic tacos.
  • Garnacha (Grenache) – Bright red fruit balances the taco seasoning.
  • Dry Rosé – Crisp and refreshing, especially with chicken or turkey tacos.

Prep Ahead:

  • Prepare the taco meat up to 3 days in advance and refrigerate until ready to reheat.

Storage:

  • Refrigerate leftovers in an airtight container for up to 4 days.

Freezer-Friendly:

  • Freeze cooled taco meat for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Variations:

  • Brown 1 diced yellow onion with the meat for added flavor.
  • Add a can of drained black beans or pinto beans to stretch the filling.
  • Use the meat for taco salads, burritos, nachos, quesadillas, or taco bowls.
  • Top with fresh cilantro or a squeeze of lime for extra freshness.

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