Taco Beef Recipe

Prepare beef

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the finely diced onion and sauté 3–4 minutes until softened and translucent.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until mostly browned (about 6–8 minutes). Drain excess fat if desired, leaving about a tablespoon for flavor.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to coat the meat and toast the spices 1 minute.

Add tomato paste and stir to incorporate. Pour in 1/2 cup stock (or water) and scrape up any browned bits from the bottom of the pan. Simmer 3–5 minutes until mixture thickens to a saucy consistency.

Finish by stirring in fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime if needed. Keep warm while assembling.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt in a small saucepan. Heat just until sugar and salt dissolve (about 1–2 minutes). Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm pickling liquid over the onions, pressing to submerge. Let sit at room temperature for at least 20 minutes for quick pickle, or refrigerate for 1 hour for more flavor. Store covered in the refrigerator for up to 2 weeks.

While the beef cooks and the onions pickle, chop romaine lettuce and dice tomatoes. Shred cheese if not pre-shredded.

If using store-bought tortilla strips, have them ready. To make homemade, cut corn tortillas into thin strips and fry in 1/4 inch oil over medium-high heat until crisp (about 1–2 minutes each side), drain on paper towels and salt lightly.

Warm the salsa slightly if you prefer by microwaving for 20–30 seconds, or leave at room temperature.

Assemble: divide chopped romaine among 4 bowls (about 1 cup each). Top each with a quarter of the taco beef (about 4 oz cooked beef per serving), diced tomatoes, a few tablespoons of pickled onions, 1/4 cup shredded cheese, 2 tablespoons salsa, and 2 tablespoons sour cream.

Sprinkle tortilla strips and chopped cilantro over each bowl. Serve with lime wedges on the side to squeeze over just before eating.