Authentic TexMex Beef Tacos

Jump To Recipe

Authentic TexMex Beef Tacos
Authentic TexMex Beef Tacos

Authentic TexMex Beef Tacos are without doubt…awesome…

Okay…I love making things the Loon loves to eat…but these are my all-time favorite!   I trim about a half inch (use a pizza cutter) off the outer edge of the soft corn tortilla before you fry them, and they make them almost the right size for popping in your mouth…whole!   Oh…they are so good.   Use an easy and inexpensive taco shell mold to make the perfect taco shell.  Or…just do it in your own skillet (I’ll explain how in the recipe)…Get ready for taco night, amigos!!
beef filling for authentic beef TexMex tacos

Delicious beef filling for authentic beef TexMex tacos

Use a taco mold for the perfect shell for Authentic Beef TexMex Tacos

Use a taco mold for the perfect shell for Authentic Beef TexMex Tacos


perfect taco shell for Authentic Beef TexMex Tacos

Fry a corn tortillas for 60 seconds at 350 degrees…for the perfect taco

Authentic Beef TexMex Tacos

Authentic Beef TexMex Tacos are simply the best thing in the world (besides the Loon)

Authentic TexMex Beef Tacos
Prep time
Cook time
Total time
These authentic beef TexMex tacos are perfect for a taco dinner party! Make the beef filling ahead of the tortillas 1 or 2 hours before your guests arrive...serve with your favorite TexMex sides! (Bocacious Borracho beans and Restaurant-Quality Salsa!)
Recipe type: TexMex
Cuisine: TexMex
Serves: 8
  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, diced
  • 1 lb of ground beef (I use 85/15)
  • 2 tablespoons of good chili powder (order from Pendry's!)
  • 1 teaspoon of ground cumin
  • 1 teaspoon of oregano (preferably Mexican)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of garlic salt
  • ½ teaspoon of onion salt
  • 1 tablespoon of smoked paprika
  • ½ teaspoon of cayenne
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of all-purpose flour
  • ½ can of Ro-tel
  • 1 cup of beef stock
  • Corn tortillas
  • Vegetable oil (for frying)
  • Shredded cheddar cheese (about a cup)
  • Shredded iceburg lettuce (about a cup)
  • 3 or 4 tomatoes, diced...seeds and ribs removed
  • Salsa
  1. Heat oil over medium high heat
  2. Cook the onion and garlic until soft (about 8 minutes)
  3. Add the beef, cook, until no longer pink.
  4. Drain the fat through a sieve or colandar...return to the pan
  5. Add all seasonings plus flour...stir until well blended
  6. Add the Ro-tel and beef stock
  7. Cook until liquid cooks down, about 12 minutes
  8. Heat vegatable oil to 350 degrees
  9. Fry corn tortillas in deep fryer, or in a skillet (if using a the tortilla in the hot oil for about 10 seconds...then, using tongs and a fork, grab one end of the tortialla and gently fold in half....continue cooking for about 20 seconds...then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).
  10. Place cooked tortillas on paper towels...lightly salt
  11. Place meat mixture in tortilla shells, and serve with lettuce, tomatoes and salsa



  • Reply June 29, 2015


    Hi. Is the chili powder pure chili powder, or the blend of spices used in making american chili?

    • Reply July 2, 2015


      Hi Michelle, I use a blend that I buy from They are the best!

    • Reply September 29, 2016


      kidding me right there is no one out there that knows the trick to real authentic Tex Mex Taco. They do not eat Tacos like the ones I am referring to in Mexico. Its a Texas Thang. I knew a mexican waitress for many years when I asked her for the trick, she wouldnt tel me. Wanting my busines instead..

  • Reply March 12, 2015


    Who is the loon, I felt like you were calling me a loon, maybe I need to know who this loon is before reading about the tex mex tacos, maybe I jumped in the middle here. I’ll do some research before proceeding.

    • Reply March 16, 2015

      The Loon

      Hi Joel…check out the site and you’ll get the “Loon” reference. I (Kris) am a cook, and my partner (Wesley Loon) loves to eat my cooking. Hence the name of the blog…How to Feed a Loon!

Leave a Reply

Rate this recipe: