Authentic TexMex Beef Tacos

Authentic TexMex Beef Tacos ranks as one of our all-time favorite dishes in the world.

I grew up in Texas and simply could not get enough tacos and it became one of the first dishes I learned to make many years ago, and I’m pretty sure these will rival any platter of TexMex Tacos you’ll find at any good TexMex restaurant.

That’s a bold statement, but make these tacos, and I’m pretty sure you’ll agree!

Tex-Mex Beef Tacos recipe


Watch us show you how easy it is to make these incredible tacos!!


The Loon is certain (and I don’t disagree) that what sets these amazing tacos apart from your average everyday taco is the incredible meat filling, and the perfectly crispy taco shells. The shells make all the difference in giving you that authentic TexMex restaurant taste. Just get a nice sturdy pot (I use my Dutch oven), or use a deep fryer, a get your oil to a nice 350°F, then fry the corn tortillas for about 90 seconds. Using a Taco Press makes this super simple!

They are easy to order and super afforable!

Just look at those shells waiting to be filled and eaten!!

Authentic TexMex Tacos recipe

Is there anything much more enjoyable than sinking your teeth into a really delicious and completely authentic TexMex Taco? Well, if there is, I can’t think of it at the moment!


Authentic TexMex Tacos recipe

You can make the meat and the shells a day in advance and then re-heat before serving. All the fixins can easily be made ahead of time, too!

Did we mention that WE LOVE TEXMEX TACOS?!

Authentic TexMex Tacos recipe

And of course, Authentic TexMex Tacos just beg for awesome Restaurant-Quality Salsa!

Now, let’s make this Authentic TexMex Tacos recipe!

A plate of Authentic TexMex Tacos next to a patterned napking and a bowl of salsa

Authentic TexMex Beef Tacos

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!)
4.8 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: TexMex
Keyword: Tacos, TexMex
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 580kcal


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves diced
  • 1 lb ground beef I use 85/15
  • 2 tsp good chili powder order from Pendry's!
  • 1 tsp ground cumin
  • 1 tsp oregano preferably Mexican
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt
  • 1 tsp smoked paprika
  • 1/2 teaspoon cayenne (optional)
  • 1 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/2 can Ro-tel (tomatoes with chilis)
  • 1 cup beef stock or broth
  • 12 corn tortillas
  • Vegetable oil for frying
  • 1 cup cheddar cheese, shredded
  • 1 cup iceburg lettuce, shredded
  • 3 tomatoes, cored and diced diced...seeds and ribs removed
  • Salsa (link to recipe in last step of instructions) for serving


  • Heat olive oil over medium-high heat in skillet.
  • Cook the onion and garlic until soft (about 8 minutes)
  • Add the beef, cook, until no longer pink.
  • Drain the fat through a sieve or colandar...return to the pan
  • Add all seasonings plus flour...stir until well blended
  • Add the Ro-tel and beef stock
  • Cook until liquid cooks down, about 12 minutes.
  • Taste and adjust seasonings, adding more salt if desired.
  • Meanwhile, heat vegetable oil to 350°F degrees
  • 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).
  • Place cooked tortillas on paper towels and lightly salt
  • Place meat mixture in tortilla shells, and serve with lettuce, tomatoes, cheese and salsa


Serving: 12 tacos | Calories: 580kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • I don’t know if you still monitor these posts but… I grew up in the Southwest before moving to Australia where I’ve spent the rest of my life. We have a lot of great Mexican food here, and I’ve tried a bunch of DIY recipes which were all great, but nothing came close to that sentimental craving for genuine TexMex tacos.
    I discovered your recipe just over two years ago and it literally felt like a wave of delicious nostalgia and was exactly what I had been looking for. I cannot stress how good they turn out every time, and take me right back to burning hot days in the United States. My girlfriend is obsessed with these tacos and we make them every few weeks. Kudos for getting this so damn right, your recipes are amazing.

    • Jason…you have no idea how happy you just made us! I know the feeling you are talking about!! I (Kris) grew up in Texas but moved to NYC as a young adult and then lived in Germany during the 90s. I missed authentic Tex-Mex SO MUCH!! That’s why I had to develop a recipe that you could make at home (anywhere) and remember the taste and experience. We are SO damn thrilled these tacos bring you back!! We love Australia, BTW! Thank you so very much for letting us know!! And have another taco on us!! Stay in touch, friend! And give our best to your girlfriend! Best, Kris & Wesley

  • Thank you so much for this recipe. I’ve been making tacos for years and, while my family loves my tacos, they are really just seasoned with chili powder and I have been searching for that authentic Tex-Mex flavor for a long time. I am making these as I type this, but I just tasted the beef and was so excited that I had to come tell you about it. I did some of my own tweaks as well, which are:

    1. I substituted diced garlic in a jar for the cloves, mostly for convenience
    2. I skipped the flour, but I did add diced potato (I did 3 lbs of beef and one russet potato was good for the tripled recipe)
    3. I skipped the garlic salt, but added just a little more fresh garlic to make up for it and
    4. I cooked it in a dutch oven for four hours. I learned this trick from making ragu and I really like how the extra time brings the flavors together and improves the texture of the beef. After a couple of hours, the potato starts to break down and the starch binds some of the liquid, which I think is what you are going for with the flour, so this is a gluten-free way to do it (my mother -in-law has celiacs so its good for her)

    Anyway, thanks again. This is amazing.

  • About to make some tonight and I have my variation of spices that I used which is quite similar to yours and comes out delicious every time but thinking of trying your recipe. Lets see how this goes and I will post my update. Thank you for the recipe and according to your reviews,.. keep up the good work!

  • Just moved to Austin. Found you while searching for Tex mex taco recipes. Started with the tacos. Awesome! Used Garden of Eatin’ yellow corn taco shells, Hatch tomatoes and chilies original, and Sprouts super greens for substitutes. I’m going to use your recipes to feed the locals and get to their hearts.

    • That sounds great, Joseph! We LOVE Austin. Great city and amazing food. We’ve got lots of TexMex recipes you’ll enjoy. I (Kris) grew up in Texas, so TexMex is true and dear to my heart. Thanks for reaching out to us and please stay in touch!

  • Love this! I hate taco seasoning packets from the store (I think they smell like body odor )! I did not have rotel on hand, so just added 4oz. green chilies. I cut back on the smoked paprika & cayenne a bit too. Added it to 2lbs ground beef, & it had tons of flavor, & plenty of kick for me! Best seasoning recipe I have tried! Thanks!

  • 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.

    • 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!

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