Spicy Ground Beef Street Tacos
Spicy Ground Beef Street Tacos
Ingredients
For the Spicy Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely diced
- 2 tablespoons enchilada seasoning
- 1/4 cup Frank's RedHot sauce
- 1/4 cup water
For Serving
- 12 white corn tortillas, street taco size
- 2 cups iceberg lettuce, shredded
- 1/2 cup crispy jalapenos
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 2
Add the ground beef to the skillet with the onion. Break up the meat with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Stir in the enchilada seasoning, Frank's RedHot sauce, and water. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
⏱️ 7 min
- 4
While the beef is simmering, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 300°F for 5-7 minutes until soft and pliable.
⏱️ 5 min•🌡️ 300
- 5
To assemble the tacos, place a generous spoonful of the spicy ground beef mixture into the center of each warm tortilla. Top with shredded lettuce, crispy jalapenos, and a sprinkle of fresh cilantro (if using). Serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Street Tacos
Ingredients
For the Spicy Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely diced
- 2 tablespoons enchilada seasoning
- 1/4 cup Frank's RedHot sauce
- 1/4 cup water
For Serving
- 12 white corn tortillas, street taco size
- 2 cups iceberg lettuce, shredded
- 1/2 cup crispy jalapenos
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 2
Add the ground beef to the skillet with the onion. Break up the meat with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Stir in the enchilada seasoning, Frank's RedHot sauce, and water. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
⏱️ 7 min - 4
While the beef is simmering, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 300°F for 5-7 minutes until soft and pliable.
⏱️ 5 min•🌡️ 300 - 5
To assemble the tacos, place a generous spoonful of the spicy ground beef mixture into the center of each warm tortilla. Top with shredded lettuce, crispy jalapenos, and a sprinkle of fresh cilantro (if using). Serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min