Grammy's Kitchen · Ground Beef Tacos · Ground Beef Tacos
One of 39 ground beef tacos recipes we measured
from tastesbetterfromscratch.com
17 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 8% |
| aromatics | 0% | 10% |
| salt | 1% | 0% |
| thickener | 0% | 0% |
| vegetables and beans | 68% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb lean ground beef |
| 8 g | 1 Tablespoon chili powder |
| 3 g | 1 1/2 teaspoons ground cumin |
| 3 g | 1 teaspoon cornstarch |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon paprika |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/4 teaspoon onion powder |
| 0 g | 1/4 teaspoon Dried oregano |
| pinch cayenne pepper | |
| 425 g | 1 15 oz can black beans (, rinsed and drained) |
| 12 corn tortillas | |
| vegetable oil (, for frying) | |
| 60 g | 2 cups Romaine lettuce (, finely shredded) |
| 113 g | 1 cup shredded cheddar cheese |
| 115 g | 1/2 cup sour cream |
| 616 g | 1-2 roma tomatoes (, chopped) |
| More topping ideas: olives, guacamole, pico de gallo, cotija cheese, jalapeños, pickled onion |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've always made my taco shells at home. One trick I learned is to always use corn oil for frying corn tortillas. It makes a significant difference. I fry 12 tortillas and then go back to fill them, they stay nice and warm/pliable and my husband LOVES them.” — a cook, 5.0★
“I despise those store-bought packets of "I don't really know what's in there" so I whipped up these ingredients last night and made Taco Quesadillas -- they were fabulous! Thanks for sharing your recipe.” — a cook, 5.0★