Pin It This dish features seasoned ground beef cooked with aromatic spices and tomato paste, creating a rich filling for warm tortillas. Complementing it is a fresh corn salsa combining sweet corn, ripe tomato, jalapeño, and cilantro with a squeeze of lime for a zesty twist. Assembled with crisp lettuce, shredded cheese, and a dollop of sour cream, it offers a balance of vibrant flavors and textures, perfect for a quick and satisfying meal.
I threw this together on a Tuesday night when the fridge was half-empty and everyone was cranky. The corn salsa happened because I had a can rolling around in the pantry and a lime about to go soft. Twenty minutes later, we were all quiet at the table, which is how I knew it worked.
My neighbor wandered over once while I was warming tortillas, and she ended up staying for dinner. She kept going back for the corn salsa, spooning it straight onto her plate between bites. Now she texts me every few weeks asking if its taco night again.
Ingredients
- Ground beef: I use 80/20 for flavor, but if it throws off too much fat, just tilt the pan and spoon some out before adding the spices.
- Onion and garlic: These go in first to soften and sweeten, building a base that keeps the beef from tasting flat.
- Cumin, smoked paprika, chili powder, oregano: This mix smells like every good taco Ive ever had, the kind that makes you lean over the pan and take a deep breath.
- Tomato paste and water: They thicken everything into a sauce that clings to the beef instead of pooling at the bottom of the tortilla.
- Corn kernels: Fresh is lovely, but frozen or canned works just as well once you drain and rinse them.
- Tomato, red onion, jalapeño, cilantro, lime: The salsa is all about balance, a little heat, a little acid, and enough cilantro to make it taste alive.
- Corn tortillas: I warm them in a dry skillet until they start to brown in spots, which makes them flexible and adds a toasty flavor.
- Lettuce, cheese, sour cream: Classic toppings that cool everything down and add texture.
Instructions
- Make the corn salsa:
- Toss corn, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Let it sit while you cook the beef so the flavors can get to know each other.
- Start the beef:
- Heat olive oil in a large skillet over medium heat, add the onion, and cook until it goes soft and translucent, about 2 minutes. Stir in the garlic and let it go fragrant for 30 seconds, watching so it doesnt burn.
- Brown the beef:
- Add the ground beef and break it up with a spoon, stirring until its browned all over, about 5 to 6 minutes. If theres a pool of fat, tip the pan and spoon most of it out.
- Season and simmer:
- Sprinkle in the cumin, paprika, chili powder, oregano, salt, and pepper, then stir in the tomato paste and water. Let it bubble and thicken for 2 to 3 minutes, then pull it off the heat.
- Warm the tortillas:
- Heat them in a dry skillet or wrap in a damp towel and microwave for 30 seconds until theyre pliable and warm.
- Build the tacos:
- Spoon beef into each tortilla, then pile on lettuce, cheese, corn salsa, and sour cream. Serve with lime wedges for squeezing over the top.
Pin It The first time I made these for a group, someone asked if I used a secret spice blend. I just pointed at the cumin and paprika. Sometimes the simplest things feel special when theyre done with a little care.
How to Store and Reheat
I keep leftover beef in a covered container in the fridge for up to three days. The corn salsa lasts about the same, though it gets a little wetter as it sits. Reheat the beef in a skillet with a splash of water to bring it back to life, and warm fresh tortillas each time.
Ways to Mix It Up
Ive swapped ground turkey for the beef when I wanted something lighter, and it worked beautifully with the same spices. A handful of diced avocado or a few pickled onions on top adds another layer without much effort. You can also try plant-based mince if youre cooking for someone who doesnt eat meat.
What to Serve Alongside
These tacos are filling on their own, but sometimes I set out a bowl of tortilla chips and some salsa verde, or a quick side of black beans with a squeeze of lime. If Im feeling ambitious, I roast sweet potato wedges with a sprinkle of chili powder.
- Chips and salsa verde or guacamole for scooping between bites.
- Black beans warmed with a little cumin and lime juice.
- Roasted sweet potato wedges dusted with chili powder and salt.
Pin It These tacos remind me that good food doesnt have to be complicated. A hot skillet, a few spices, and something fresh on top can turn a regular weeknight into something worth remembering.
Recipe Questions
- → What spices enhance the beef filling?
-
The beef is flavored with cumin, smoked paprika, chili powder, oregano, salt, and black pepper to create a warm, smoky, and slightly spicy profile.
- → How can I make the corn salsa more vibrant?
-
Combining fresh or thawed corn kernels with diced tomato, red onion, jalapeño, cilantro, and lime juice adds freshness and a zesty balance to the salsa.
- → What type of tortillas work best?
-
Small corn tortillas are traditional and offer a gluten-free option; however, flour tortillas can also be used for a softer texture.
- → How can I keep the beef filling moist?
-
Adding tomato paste and a bit of water while cooking helps thicken the beef mixture and keeps it juicy and tender.
- → What toppings complement this dish?
-
Shredded lettuce, grated cheddar or Monterey Jack cheese, and sour cream add freshness, creaminess, and richness to each serving.
