Spicy Ground Beef Tacos with Avocado
Spicy Ground Beef Tacos with Avocado
Ingredients
For the Taco Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1/4 cup beef broth
For Serving
- 8 corn tortillas, warmed
- 1 avocado, sliced or diced
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
⏱️ 8 min•🌡️ 375
- 2
Add the chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min•🌡️ 350
- 3
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min•🌡️ 250
- 5
While the filling simmers, warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min
- 6
Assemble the tacos by spooning the spicy ground beef mixture into the warmed tortillas. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Tacos with Avocado
Ingredients
For the Taco Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1/4 cup beef broth
For Serving
- 8 corn tortillas, warmed
- 1 avocado, sliced or diced
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
⏱️ 8 min•🌡️ 375 - 2
Add the chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min•🌡️ 350 - 3
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min•🌡️ 250 - 5
While the filling simmers, warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.
⏱️ 3 min - 6
Assemble the tacos by spooning the spicy ground beef mixture into the warmed tortillas. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 2 min