Growing up in Texas, eating Tex-Mex was literally a way of life! We love all the classics like cheese enchiladas with ancho sauce and chicken quesadillas. But these crispy Authentic Tex-Mex Beef Tacos are at the top of our list. They are fun to make and simply incredible in taste and texture!
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🥩 The Ingredients
These simple, everyday ingredients come together to create bold, authentic Tex-Mex flavor with the perfect balance of spice, richness, and freshness in every bite. Find ingredient notes (including substitutions and variations) below.
🌶️ Ingredient Notes & Variations
- Ground Beef: Use 80/20 ground beef for the juiciest taco meat. Leaner beef works too—just don’t skip the simmering step to keep it moist and flavorful.
- Seasonings: Classic Tex-Mex spices like chili powder, cumin, and smoked paprika give that signature warmth. Adjust the spice level by adding more chili powder or a pinch of cayenne.
- Tomatoes: Ro-Tel or any diced tomatoes with green chilies add a tangy, slightly spicy kick. For a milder version, use plain diced tomatoes.
- Tortillas: Corn tortillas bring the most authentic flavor, but flour tortillas work well for a softer taco. You can also bake your shells instead of frying for a lighter twist.
- Cheese Options: Shredded cheddar, Monterey Jack, or a Mexican blend all melt beautifully over the warm beef.
- Toppings: Keep it classic with lettuce, tomato, and salsa, or add guacamole, sour cream, or pickled jalapeños for extra Tex-Mex flair.
- Make It Ahead: The taco meat can be made a day in advance and reheated—perfect for quick weeknight dinners or meal prep.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips & Tricks for the Best Tex-Mex Beef Tacos
- Let the spices bloom: After adding your seasonings, cook them for about 30 seconds before adding liquid — this deepens the flavor and gives the meat that true Tex-Mex aroma.
- Don’t skip the flour: A small spoonful helps the sauce cling to the beef, creating that saucy, restaurant-style texture.
- Simmer, don’t boil: Keep the heat low so the flavors meld together and the sauce thickens without drying out the meat.
- Drain the grease (but not all of it): Leaving just a little fat behind adds richness and keeps the taco filling juicy.
- Fry the shells fresh: Homemade fried corn tortillas make a huge difference in flavor and crunch — they’re worth the extra step!
- Keep shells warm: Place fried shells on a wire rack in a low oven (around 200°F/95°C) while you finish the rest to keep them crisp.
- Add toppings right before serving: This keeps lettuce crisp, cheese melty, and everything tasting fresh.
- Double the batch: The taco meat freezes beautifully — perfect for quick weeknight dinners or Tex-Mex meal prep.
- Customize the heat: Add diced jalapeños, chipotle powder, or hot sauce if you like it spicy, or keep it mild for family-friendly tacos.
👩🏼🍳 How To Make Authentic Tex-Mex Beef Tacos
- Step 1: Sauté the onions in the oil over medium heat until soft.
- Step 2: Add the meat and cook until no longer pink. Safely discard all but about 1 tablespoon of the rendered grease.
- Step 3: Stir in the seasonings and the flour and cook, stirring often, for 1 to 2 minutes.
- Step 4: Add the tomatoes and broth and cook until most of the liquid is gone. The texture should be wet, but not runny.
- Step 5: Fry the tortillas in 350°F oil until crispy.
- Step 6: Serve with all the fixings!
Expert Tip
It’s important not to over-simmer the taco meat — that’s the key to getting the perfect texture. After draining off any excess grease, stir in your seasonings, then add about half a can of Ro-Tel and the beef broth. Let the mixture simmer gently for around 10 minutes, just until it thickens slightly. The filling should be moist and saucy, but not runny — rich enough to hold together in the taco shell without being dry.
😋 How to Serve
- Use taco holders: For easy assembly and a beautiful presentation, place your taco shells in a taco holder to keep them upright while filling and serving. It helps prevent spills and keeps those crispy shells intact.
- Keep everything warm: Set out your taco meat, shells, and toppings buffet-style so everyone can build their own tacos while everything stays fresh and warm.
- Add fresh toppings: Offer a variety of toppings like shredded lettuce, diced tomatoes, chopped onions, fresh cilantro, sliced jalapeños, shredded cheese, sour cream, and homemade salsa.
- Serve with classic sides: Round out your Tex-Mex spread with Mexican rice, refried beans, or charro beans for a hearty, restaurant-style meal.
- Don’t forget the extras: A side of guacamole, queso dip, or chips and homemade salsa makes the meal feel festive and complete.
- Add a squeeze of lime: A wedge of fresh lime over each taco brightens the flavors and balances the spices.
- Pair with drinks: Serve with classic margaritas, cold Mexican beer, or a refreshing agua fresca for the perfect Tex-Mex experience.
- Finish with dessert: End the meal on a sweet note with churros or flan.
🙋🏽♂️ Frequently Asked Questions
When frying corn tortillas with a taco mold, avoid squeezing the mold too tightly — that’s what usually causes cracking. Let the tortilla form gently around the mold and fry just until golden and crisp. Also, make sure your oil is hot enough (about 350°F/175°C) so the shells cook evenly and don’t become brittle.
Yes! You can prepare the seasoned beef filling up to a day in advance. Store it in an airtight container in the fridge and reheat gently before serving. For the best texture, fry the taco shells fresh right before assembling.
Corn tortillas deliver the most authentic flavor and crispiness, but flour tortillas are great if you prefer a softer taco. Just warm them lightly before filling to prevent tearing.
Absolutely. Simply reduce the chili powder or skip the Ro-Tel with green chilies. The tacos will still be flavorful without the extra heat.
Keep the beef filling separate from the shells to maintain crispness. Store the meat in the refrigerator for up to three days and reheat before serving. Fry or warm fresh shells when ready to enjoy again.
🌮 More Amazing Taco Recipes
Ready to make the best tacos this side of the Rio Grande? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Tex-Mex Beef Tacos
Video
Equipment
- Deep-fryer or skillet ¾ filled with oil
- Taco shell mold or use 2 forks to fold the taco after about 30 seconds
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 lb ground beef 85% lean works well
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano preferably Mexican
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ½ can Ro-tel (tomatoes with chilis)
- 1 cup beef broth
- 12 corn tortillas
- Vegetable oil for frying
- 1 cup cheddar cheese shredded, for garnish
- 1 cup lettuce shredded, for garnish
- 1 cup tomatoes diced and seeded, for garnish
- Salsa for serving
Instructions
- Heat olive oil over medium-high heat in a skillet.1 tablespoon olive oil
- Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.1 cup onion, 3 cloves garlic
- Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.1 lb ground beef
- Add all seasonings and the flour. Stir until well blended and aromatic, about 1 minute.2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, ½ teaspoon cayenne, ½ teaspoon ground black pepper, 1 tablespoon all-purpose flour
- Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, and also not dry.½ can Ro-tel, 1 cup beef broth
- Meanwhile, heat vegetable oil to 350°F degreesVegetable oil
- Fry corn tortillas in deep fryer, or in a skillet (if using a skillet…place 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).12 corn tortillas
- Place cooked tortillas on paper towels. Preheat oven to 275°F.
- Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.1 cup cheddar cheese, 1 cup lettuce, 1 cup tomatoes, Salsa
Notes
Nutrition
POST UPDATE: This recipe was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!
Mary says
Excellent flavor
Kris Longwell says
Hi Mary! Yay! So so glad you enjoyed our Tex-Mex Beef Tacos! We love them, too! Thank you so much sharing and for the great review. That means the world to us!! Please stay in touch! All the best, Kris & Wesley