Beef Tacos Sour Cream Cheese (Printable)

Ground beef in tortillas with cheddar, sour cream, and fresh toppings for a quick, flavorful dish.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef (80/20 or lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp tomato paste
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup beef broth or water
12 - 1 tbsp olive oil

→ Tacos & Toppings

13 - 8 small flour or corn tortillas (6-inch)
14 - 1 cup shredded cheddar cheese or Mexican blend
15 - 1 cup sour cream
16 - 1 cup shredded lettuce
17 - 1 medium tomato, diced
18 - 1/4 cup chopped fresh cilantro (optional)
19 - 1 lime, cut into wedges

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes.
04 - Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to blend flavors.
05 - Pour in beef broth or water, reduce heat, and simmer for 3 to 4 minutes until slightly thickened. Remove from heat.
06 - Warm tortillas in a dry skillet or microwave until pliable.
07 - Spoon beef mixture into each tortilla. Top with shredded cheese, lettuce, diced tomato, a dollop of sour cream, and cilantro if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can feed hungry people without that pre-dinner panic.
  • The spice blend tastes like you've been simmering this for hours, but it's really just a clever shortcut with cumin and smoked paprika.
  • Endlessly customizable—everyone builds their own, so picky eaters and adventurous ones sit down together happily.
  • Costs about half what you'd pay at a taco truck, and honestly tastes better because it's warm and made in your kitchen.
02 -
  • Don't skip blooming the spices in oil for that minute—it's the difference between tacos that taste flat and tacos that taste like someone cared.
  • If your filling looks too dry after simmering, add a splash more broth or water; if it's watery, let it cook uncovered for another minute or two.
  • Warm your tortillas right before assembling or they'll cool down and become stiff and crumbly instead of soft and pliable.
03 -
  • Keep your ingredients prepped and within arm's reach before you start cooking—this whole recipe moves fast and you don't want to be chopping garlic while onions burn.
  • If you're feeding a crowd, double the filling and set up a taco bar with all the toppings so people can build exactly what they want.

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