Beef Tacos with Sour Cream (Printer-friendly)

Seasoned ground beef in crispy shells with sour cream, cheese, and fresh toppings.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
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 water

→ Tacos & Toppings

12 - 8 taco shells or small tortillas
13 - 1 cup shredded cheddar cheese
14 - 1 cup sour cream
15 - 1 cup shredded lettuce
16 - 1 medium tomato, diced
17 - 1/4 cup sliced green onions
18 - 1/4 cup chopped fresh cilantro
19 - 1 lime, cut into wedges

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
02 - Add ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 5–6 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed throughout the meat.
04 - Pour in water and let the mixture simmer for 2–3 minutes. Cook until most of the liquid has evaporated and the flavors have melded. Remove from heat.
05 - Warm the taco shells or tortillas according to the package instructions to ensure they are crispy and pliable.
06 - Spoon the beef mixture into each shell. Top with shredded cheddar cheese, lettuce, tomato, green onions, and cilantro. Add a dollop of sour cream and serve with lime wedges.

# Expert Tips:

01 -
  • Ready in under 35 minutes—no fussing, just delicious tacos on the table.
  • The beef stays juicy because we simmer it gently in water so it absorbs all those spices instead of drying out.
  • Your kitchen will smell incredible, and everyone at the table will actually be happy.
02 -
  • Never skip browning the onion first—it sweetens everything and builds a better flavor base than going straight to beef.
  • If your beef filling looks dry or mealy, you added the spices to cold meat or cooked it too fast; let the spices toast in the warm oil and meat first, then add water to keep it tender.
  • Sour cream separates if it gets too hot, so add it right before eating or just before serving, never while the beef is still steaming.
03 -
  • If you're cooking for a crowd, brown the beef ahead of time and reheat it gently just before serving—the flavor actually gets better after a few hours.
  • Warm your shells in the oven wrapped in foil or in a skillet just before eating so they stay crispy and warm the whole time people are eating.

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