Beef Tacos with Sour Cream (Printable Version)
Juicy seasoned beef in crispy shells, topped with fresh veggies and sour cream for a flavorful meal.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef (80/20)
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce or salsa (60 ml)
11 - 1/4 cup water (60 ml)
→ Taco Assembly
12 - 8 crispy taco shells or small flour tortillas
13 - 1 cup shredded lettuce (100 g)
14 - 1 cup diced tomatoes (120 g)
15 - 1/2 cup shredded cheddar or Monterey Jack cheese (50 g)
16 - 1/2 cup sour cream (120 g)
17 - 1/4 cup chopped fresh cilantro (10 g), optional
18 - 1 small jalapeño, thinly sliced, optional
19 - Lime wedges, for serving
# Directions:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking apart until browned, approximately 5 minutes.
02 - Add the finely diced onion and cook 2 to 3 minutes until softened. Stir in minced garlic and cook an additional 30 seconds.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to blend spices.
04 - Pour in tomato sauce or salsa and water. Simmer for 3 to 4 minutes, stirring intermittently, until liquid mostly evaporates. Adjust seasoning to taste and remove from heat.
05 - Heat taco shells or tortillas according to package directions until crisp or warmed through.
06 - Fill each shell with beef mixture, then layer shredded lettuce, diced tomatoes, cheese, and a generous dollop of sour cream. Garnish with cilantro and jalapeño slices if using. Serve with lime wedges.
# Expert Tips:
01 -
- The beef stays juicy and seasoned without drowning in sauce, so every bite tastes intentional.
- Sour cream isn't just a topping here—it cools everything down and makes the whole thing feel balanced and satisfying.
- You can have this on the table in 30 minutes, which means weeknight dinners that don't feel rushed or repetitive.
02 -
- If the beef mixture looks too wet after simmering, don't add more flour or try to thicken it—just let it sit off heat for a minute and the residual heat will do the work.
- Sour cream temperature matters; if you pull it straight from the cold fridge and dollop it onto warm tacos, it stays in a cold clump instead of settling into the filling, so let it sit out for five minutes first.
03 -
- Don't overcrowd your taco shells or tortillas; there's a tipping point where the structure fails and you end up with filling everywhere, so less is often more.
- If you're using soft tortillas, warm them directly over a gas flame for a few seconds on each side to make them pliable and give them a subtle char that adds flavor.