Skip to main content

Ancho Chile Ground Beef Tacos

Ground beef tacos with ancho chili seasoning served in baked taco shells with lettuce, tomato, and cilantro.

There’s just something truly classic about ground beef tacos. While they aren’t exactly authentic, they taste like childhood and bring us all back to simpler times. My mom used to serve beef tacos every time I had friends over and we would devour them. Fast forward to a number of years later, and I still can’t get enough!

Nowadays, I like to get my creative juices flowing and create fun, healthier twists on the dishes I grew up with. And this recipe does just that without missing out on the good ol’ comfort of classic beef tacos! The secret? A delicious homemade spice blend that adds tons of flavor without any of those hard-to-pronounce preservatives.

While not authentically Mexican, these ancho chile ground beef tacos are absolutely delicious, comforting, and way healthier than the tacos I remember eating as a kid. (Sorry, mom!) Whether you’re looking for the ultimate weeknight dinner or the perfect recipe to feed a crowd on game day, these ground beef tacos do not disappoint. Looking for a version with turkey? These Ground Turkey Tacos are so good!

Ground beef tacos with ancho chili seasoning in crispy baked taco shells with lettuce, tomatoes, and cilantro.

Key Ingredients and Substitutions

Here are the key ingredients that you will need to prepare these ancho chile beef tacos:

  • Tortillas: Feel free to use soft tortillas or crunchy taco shells—totally up to you!
  • Ground beef: For this recipe, I’ve used 95% lean ground beef. It has just enough fat to give flavor to the meat without being overly fatty. For a leaner alternative, try using ground turkey or chicken.
  • Cheddar cheese: Shredded cheddar is my cheese of choice when it comes to tacos. If you want to switch it up, feel free to substitute with some crumbled cotija or melty Monterey Jack.
  • Spice blend: The flavorful ancho chile spice blend is what brings the dish together and makes it truly amazing. You will need ancho chile powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and coriander.
  • Cornstarch: By tossing a cornstarch slurry into the taco meat as it cooks, all of those juices thicken into a glorious and flavorful taco meat sauce.
  • Toppings: This is where you can get creative! You can keep it simple by topping your tacos with lettuce and tomatoes, or go crazy and feature a buffet-style topping bar for your guests. Check out my taco topping ideas listed below.

Recipe Tips and Ideas

Here are some of my best recipe tips and substitutions that might help you get the most flavorful and delicious version of these healthy tacos every time:

  • Add some beef stock. If you want a saucier mixture, feel free to add in some beef stock to the mix.
  • Bloom the spices. Seasoning your meat while it’s still cooking lets the fat soak in all the spices and allows the flavors of the spices to really come out. The heat releases the essential oils and you have a fiesta of flavors ready for you.
  • Change up your protein. Don’t have any ground beef or simply want to experiment around? Swap out the beef with another lean meat like ground chicken or turkey.
  • Use a good taco shell. The taco shell either makes or breaks your taco, so I always prefer using a good quality one. My Baked Crispy Taco Shells aren’t just wholesome and easy to make—they’re delicious!
  • Add some veggies. Toss in some veggies or beans during the cooking process for a nutrient-dense meal. Some of my top picks include zucchini, canned diced tomatoes, black beans, mushrooms, and onions.

Ancho beef tacos with ground beef served in a crispy yellow corn tortilla with toppings.

Taco Topping Ideas

Let’s be honest, toppings are the most exciting thing about taco night. During Taco Tuesdays, I love holding a taco bar by serving these tacos with a variety of toppings in tiny topping bowls. In fact, half the fun comes from watching everyone DIY their own tacos and trying to create the best one.

So, have some fun with your toppings and go beyond the classic sour cream and shredded lettuce combo. Here are some of my favorite taco topping ideas:

How to Store Leftover Tacos

If you’re planning to prepare these tacos ahead of time, I highly recommend storing the ingredients separately and assembling them whenever you’re ready. Just let all the components cool, place them in airtight containers, then store them in the fridge for up to 4 days.

You can store the beef filling in the freezer for up to 2-3 months. To reheat the taco meat, let it thaw in the fridge for 24-48 hours and heat it on the stove until warmed through.

Calories 406, Total Fat 18g, Total Carbohydrate 28g, Protein 36g, Serving Size 2 tacos


from Slender Kitchen Blog and Recipes RSS Feed https://ift.tt/43ob5Qe

Comments

Post a Comment

Popular posts from this blog

Huevos a la Mexicana (Mexican Scrambled Eggs)

These Mexican-style scrambled eggs are a classic Mexican breakfast that will quickly become a favorite. Huevos a la Mexicana are ready in just 15 minutes and made with a delicious combination of fresh eggs, tomatoes, onions, and chile peppers.  I love scrambled eggs as much as anyone else, but they can get a little boring at times. When I’m looking for something more exciting, I always turn to these Mexican scrambled eggs. It takes your average scramble and instantly upgrades it to something ten times more flavorful. This egg dish is the perfect way to spice up your morning routine for many reasons.  All you do is chop your veggies, whisk your eggs, and cook it all up. It’s also wholesome, nutritious, delicious, and incredibly easy to customize. Take inspiration from Huevos Rancheros and drizzle the final dish with ranchero sauce . Add fresh spinach, cilantro, or avocado. Top the final dish with queso cotija or shredded cheese. Turn it into breakfast tacos or breakfast...
Post a Comment
Read more

Blackened Ranch Dressing

This Blackened Ranch Dressing is creamy, smoky, and way more flavorful than anything store-bought. It's lightened up with Greek yogurt and buttermilk, and ready in just five minutes (plus chill time). It's perfect for salads, wraps, veggies, or dipping everything in your fridge. from Slender Kitchen https://ift.tt/WEk7G3H
Post a Comment
Read more

Slow Cooker Beef Machaca

Crockpot Machaca is a traditional Mexican dish full of peppers, tomatoes, and spice that makes a delicious taco or burrito filling. The beef comes out perfectly tender and it has just the right amount of heat.  Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Where did this cowboy dream come from? I think the blame lies with this Machaca which I ate much too much of last night. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chili peppers, and was eaten with whatever was handy. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Make extra. You can a...
Post a Comment
Read more