Beef Tacos Homemade Salsa

The first time I made tacos for a group of friends, I underestimated how quickly the guacamole would disappear. One friend literally hovered over the bowl, dipping chips while pretending to help set the table. Now I always double the avocado portion just to be safe.

Last summer my neighbor stopped by while I was seasoning the beef filling. The smell of cumin and smoked paprika drifting through open windows led to an impromptu taco night on our back patio. Sometimes the best meals happen completely by accident.

Ingredients

• 500 g (1.1 lb) ground beef: The fat content keeps everything juicy and flavorful
• 1 small onion, finely chopped: Foundations matter and this builds depth
• 2 cloves garlic, minced: Fresh garlic makes such a difference here
• 1 tbsp olive oil: For sautéing the aromatics
• 1 tsp ground cumin: Earthy and essential to the flavor profile
• 1 tsp smoked paprika: Adds that subtle smoky depth
• 1/2 tsp chili powder: Gentle warmth without overwhelming heat
• 1/2 tsp dried oregano: A classic Mexican seasoning staple
• 1/2 tsp salt: Enhances all the spices
• 1/4 tsp black pepper: Freshly ground makes a difference
• 2 tbsp tomato paste: Concentrated umami that binds the flavors
• 80 ml (1/3 cup) water: Helps everything meld together
• 3 medium ripe tomatoes, diced: The heart of a great salsa
• 1/2 small red onion, finely chopped: Sharp brightness against the rich beef
• 1 small jalapeño, seeded and minced: Adjust amount to your heat preference
• 2 tbsp fresh cilantro, chopped: The herb that makes everything taste fresh
• Juice of 1 lime: Acid is crucial for balancing flavors
• Salt and pepper, to taste: Adjust until it pops
• 2 ripe avocados: They should yield slightly to gentle pressure
• 1 small tomato, seeded and diced: Adds texture to the creamy avocado
• 1/4 small red onion, finely chopped: Small pieces for even distribution
• Juice of 1/2 lime: Keeps the guacamole bright green
• 8 small corn or flour tortillas: Corn is traditional but both work beautifully
• Shredded lettuce: Crunch and freshness in every bite
• Grated cheddar or crumbled cotija cheese: Optional but worth it
• Lime wedges: For squeezing over the top

Instructions

Make the salsa first:

Combine diced tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Season generously and let it sit while you prep everything else so flavors meld together.

Mash the avocados:

Use a fork to get the texture you like, then stir in the tomato, onion, lime juice and seasoning. Keep it chunky or smooth it out based on preference.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, cook the onion for 2 to 3 minutes until translucent, then add garlic for just 30 seconds until fragrant.

Brown the beef:

Add the ground beef, breaking it apart with your spoon, and cook until fully browned. Drain excess fat if there seems like too much.

Season the filling:

Stir in all the spices, tomato paste and water. Let it simmer for 5 to 7 minutes until thickened and deeply flavored.

Warm the tortillas:

Heat them in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave. Keep them warm in a clean towel.

Build your tacos:

Spoon the beef onto tortillas and top with salsa, guacamole, lettuce and cheese. Squeeze fresh lime over everything before eating.

Save

My youngest nephew declared himself the family taco expert after trying these. He now insists on assembling everyone's tacos at family gatherings because he has discovered the perfect ratio of beef to guacamole.

Making Ahead

The beef filling keeps beautifully in the refrigerator for up to four days and actually develops deeper flavor overnight. The salsa is best made the same day but the beef can be prepped in advance for a quick weeknight dinner.

Tortilla Tips

Corn tortillas need a little warmth to become pliable and prevent cracking. If they are stiff, sprinkle them with a few drops of water before heating to help steam them back to life.

Serving Ideas

Set up a taco bar and let everyone build their own. Put out small bowls of extra salsa, sliced radishes, pickled jalapeños and crumbled queso fresco for a true feast.

• Keep the components separate until serving
• Warm your serving plates if possible
• Have extra lime wedges on hand

Save

Taco night has a way of bringing people together. Something about building your own meal just makes conversation flow easier and laughter come naturally.

Recipe Q&A

→ How can I make the beef filling more flavorful?

Use a blend of spices like cumin, smoked paprika, and chili powder. Sautéing garlic and onion before adding the beef enhances aromatics. Tomato paste adds depth and richness.

→ What type of tortillas work best for this dish?

Corn tortillas offer a gluten-free option with authentic flavor, while flour tortillas provide a softer texture. Warm them in a dry skillet for the best results.

→ Can I prepare the salsa and guacamole ahead of time?

Yes, salsa can be made a few hours in advance to let flavors meld. Guacamole is best prepared just before serving to maintain its vibrant color and creamy texture.

→ How do I add extra heat to the salsa?

Increase the amount of jalapeño or include a dash of hot sauce. Adjust spice level gradually to suit your taste.

→ Are there suitable substitutions for ground beef?

Ground turkey or chicken can be used for a lighter option without compromising flavor. Cook with the same seasonings for best results.