Beef Tacos with Pico de Gallo, Guacamole, and Creamy Chipotle Sauce
Beef Tacos with Pico de Gallo, Guacamole, and Creamy Chipotle Sauce
Ingredients
For the Beef
- 1 tablespoon olive oil
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Pico de Gallo
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- salt, to taste
For the Guacamole
- 1 avocado, mashed
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- salt, to taste
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt, to taste
For Serving
- Olé Mexican Foods La Banderita flour tortillas, as needed
- shredded lettuce, as needed
- shredded cheese, as needed
- sour cream, as needed
- hot sauce, as needed
- 1/4 cup cotija cheese, for garnish
- 1/4 cup cilantro, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add 2 pounds of ground beef to the hot pan. Break up the beef with a spatula and cook until it is fully browned.
⏱️ 8 min
- 2
Once the beef is cooked, drain any excess fat from the pan. Season the beef with 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour in 1/4 cup of water. Stir well to combine all the seasonings with the beef. Let the mixture simmer for a few minutes until the liquid reduces and the flavors are well incorporated.
⏱️ 7 min
- 3
While the beef simmers, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, finely chopped 1/2 red onion, minced 1 jalapeño, and chopped 1/4 cup cilantro. Squeeze in the juice of 1 lime. Add salt to taste. Mix all ingredients thoroughly to create the pico de gallo.
⏱️ 10 min
- 4
In a separate bowl, make the guacamole. Mash 1 avocado until it reaches your desired consistency. Add finely chopped 1/4 cup red onion, minced 1 jalapeño, and chopped 1/4 cup cilantro to the mashed avocado. Squeeze in the juice of 1 lime. Add salt to taste. Mix gently until all ingredients are well combined.
⏱️ 8 min
- 5
Prepare the creamy chipotle sauce. In a small bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add salt to taste. Whisk until the sauce is smooth and creamy.
⏱️ 5 min
- 6
Warm the Olé Mexican Foods La Banderita flour tortillas according to package instructions.
⏱️ 2 min - 7
Assemble the tacos. Fill each warm tortilla with a generous portion of the seasoned ground beef. Top with shredded lettuce and shredded cheese. Spoon a dollop of pico de gallo and a dollop of guacamole. Drizzle with sour cream and hot sauce to your preference. Garnish with 1/4 cup of cotija cheese and 1/4 cup of cilantro. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Tacos with Pico de Gallo, Guacamole, and Creamy Chipotle Sauce
For the Beef
- 1 tablespoon olive oil
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Pico de Gallo
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- salt, to taste
For the Guacamole
- 1 avocado, mashed
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- salt, to taste
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt, to taste
For Serving
- Olé Mexican Foods La Banderita flour tortillas, as needed
- shredded lettuce, as needed
- shredded cheese, as needed
- sour cream, as needed
- hot sauce, as needed
- 1/4 cup cotija cheese, for garnish
- 1/4 cup cilantro, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add 2 pounds of ground beef to the hot pan. Break up the beef with a spatula and cook until it is fully browned.
⏱️ 8 min - 2
Once the beef is cooked, drain any excess fat from the pan. Season the beef with 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour in 1/4 cup of water. Stir well to combine all the seasonings with the beef. Let the mixture simmer for a few minutes until the liquid reduces and the flavors are well incorporated.
⏱️ 7 min - 3
While the beef simmers, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, finely chopped 1/2 red onion, minced 1 jalapeño, and chopped 1/4 cup cilantro. Squeeze in the juice of 1 lime. Add salt to taste. Mix all ingredients thoroughly to create the pico de gallo.
⏱️ 10 min - 4
In a separate bowl, make the guacamole. Mash 1 avocado until it reaches your desired consistency. Add finely chopped 1/4 cup red onion, minced 1 jalapeño, and chopped 1/4 cup cilantro to the mashed avocado. Squeeze in the juice of 1 lime. Add salt to taste. Mix gently until all ingredients are well combined.
⏱️ 8 min - 5
Prepare the creamy chipotle sauce. In a small bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add salt to taste. Whisk until the sauce is smooth and creamy.
⏱️ 5 min - 6
Warm the Olé Mexican Foods La Banderita flour tortillas according to package instructions.
⏱️ 2 min - 7
Assemble the tacos. Fill each warm tortilla with a generous portion of the seasoned ground beef. Top with shredded lettuce and shredded cheese. Spoon a dollop of pico de gallo and a dollop of guacamole. Drizzle with sour cream and hot sauce to your preference. Garnish with 1/4 cup of cotija cheese and 1/4 cup of cilantro. Serve immediately and enjoy!
⏱️ 10 min