Mexican Beef Tacos Recipe
This Mexican Beef Tacos recipe from Doris Kay’s Recipe of the Week (1974) is a wonderful example of simple, comforting home cooking from a time when meals were meant to be hearty, practical, and shared with family.
Using everyday ingredients and straightforward steps, these tacos come together quickly while delivering bold, familiar flavors.
Perfect for a casual supper, they’re best enjoyed fresh and hot, just as originally intended.
Table of Contents
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Onions (chopped fine) | 2 |
| Garlic clove | 1 |
| Shortening | 2 tablespoons |
| Lean ground beef | 1 pound |
| Salt | 1 teaspoon |
| Chili powder | 2 teaspoons |
| Chili sauce | 1/4 cup |
| Ground cumin seed | 1/2 teaspoon |
| Tortilla shells (regular size) | 12 |
| Shredded lettuce | 1 cup |
| Tomatoes (chopped) | 2 |
| Sharp cheddar cheese (grated) | 8 ounces |
Procedure
- Saute one-half of the onion and garlic in shortening until transparent, but not brown.
- Stir in beef, salt, and chili powder and continue to saute until beef is lightly browned and has lost all of its color.
- Add cumin seed and chili sauce.
- Allow meat mixture to cook until thickened without a cover, over medium heat.
- Spoon the beef mixture into the taco shells.
- Top with cheese, lettuce, tomatoes, and remaining chopped onion.
Video Guide
Estimated Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~24 g |
| Total Fat | ~26 g |
| Saturated Fat | ~11 g |
| Carbohydrates | ~25 g |
| Fiber | ~3 g |
| Sugar | ~4 g |
| Cholesterol | ~85 mg |
| Sodium | ~720 mg |
Nutrition Notes
- Protein-rich due to lean ground beef and cheese
- Higher fat content from cheese and shortening, typical of classic taco recipes
- Moderate carbohydrates from tortilla shells and vegetables
- Can be made lighter by using leaner beef, reduced cheese, or baking taco shells
FAQs
Can the meat filling be made ahead of time?
Yes. The meat filling may be combined early in the day and reheated just before filling the shells.
Why should tacos be assembled just before serving?
They are best prepared just prior to serving because the shells will become limp if allowed to sit.
Can a different cheese be used?
Sharp cheddar is recommended, but other cheeses may be substituted if desired.
What is the best way to keep taco shells crisp?
Fill the shells only at serving time and avoid covering them while hot.
Conclusion
This classic Mexican Beef Tacos recipe from Doris Kay offers a simple yet satisfying meal that has stood the test of time.
Easy to prepare and loved by all ages, it’s an ideal choice for a comforting supper, especially when served fresh and hot just before the table.
