Taco About Efficiency

One-Pan Beef and Tomato Tacos with a Mexican Kick

30 minutes
Serves 4
DinnerMexican
Herb's take

Dinner doesn't have to be a marathon: this recipe takes you straight to the heart of Mexican flavors with minimal cleanup. You'll learn why blooming spices and briefly stewing tomatoes transform everyday ingredients into something worthy of a weeknight fiesta.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  2. 02
    Add the diced onion and cook for 3-4 minutes until softened and translucent.
  3. 03
    Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  4. 04
    Add the ground beef and use a spatula to break it up into small bits. Cook for 5-6 minutes until browned and most of the moisture has evaporated.
  5. 05
    Sprinkle in the cumin, chili powder, oregano, smoked paprika, kosher salt, and black pepper. Stir well and cook for 1 minute to bloom the spices.
  6. 06
    Pour in the chopped tomatoes and all their juices. Stir to combine, scraping up any browned bits from the pan.
  7. 07
    Bring the mixture to a simmer. Reduce heat to medium and cook uncovered for 8-10 minutes, until most of the liquid has thickened but the beef is still saucy.
  8. 08
    Taste and adjust seasoning with more salt or pepper if needed. Remove from heat.
  9. 09
    While the beef simmers, heat the remaining 1/2 tablespoon of oil in a separate skillet or griddle over medium-high. Warm the corn tortillas, about 30 seconds per side, until pliable and just a bit toasted.
  10. 10
    Fill each tortilla with a generous scoop of the beef and tomato mixture.
  11. 11
    Top with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
  12. 12
    Serve immediately, passing extra lime wedges at the table.

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