These crispy ground beef tacos are everything a weeknight dinner should be: quick, satisfying, and loaded with flavor. Golden-edged tortillas crack open to reveal savory, seasoned beef mixed with tender sweet potatoes, all topped with cool guacamole and bright pico de gallo. I first made these on a Tuesday night when I needed dinner fast, and now they're on repeat in our house. They come together in under 20 minutes, which means you can have homemade crispy tacos on the table faster than ordering takeout.
If you're craving more cozy dinners, try my Chicken Noodle Soup for chilly nights or Beef Stroganoff when you want something creamy and comforting.
Why You will Love This Ground Beef Tacos!
You'll have dinner on the table in 17 minutes, start to finish. The ingredient list is short and simple, nothing fancy or hard to find. The ground beef taco filling is flavorful, a little sweet, a little smoky, and totally satisfying. Kids love the crispy shells, and adults love that you can load them up with all your favorite toppings.
They're also easy to customize. Add more spice, swap the toppings, or use the beef mixture in a completely different way. This is the kind of recipe you'll make again and again without getting bored.
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Ground Beef Tacos Ingredients
Here's what goes into these crispy beef tacos. Everything is easy to find, and you might already have most of it at home.
See Recipe Card Below This Post For ingtedient Quantites
For the Beef Filling:
- Olive Oil: Helps the beef and vegetables cook evenly without sticking to the pan.
- Yellow Onion: Adds sweetness and depth as it softens and caramelizes with the beef.
- Sweet Potato: Brings natural sweetness, extra nutrition, and a tender texture that balances the savory meat. Dice it small so it cooks quickly.
- Ground Beef: The hearty, flavorful base of your taco filling. Use 80/20 for the best flavor and moisture.
- Taco Seasoning: A blend of spices that gives the beef that classic, smoky Tex-Mex flavor. You can use store-bought or homemade.
- Lime: Brightens everything up with a squeeze of fresh citrus at the end. It cuts through the richness and makes the flavors pop.
For Serving:
- Corn Tortillas: Small corn tortilla tacos get perfectly crispy when fried and hold up well to the filling.
- Shredded Cheese: Melts right into the warm beef. Cheddar or Monterey Jack both work beautifully.
- Pico de Gallo: Fresh, chunky salsa with tomatoes, onions, and cilantro adds brightness and crunch.
- Chipotle Salsa: Smoky, slightly spicy, and adds a nice kick if you want a little heat.
- Guacamole: Creamy, cool, and rich. It balances the crispy, savory taco perfectly.
How to Make Crispy Ground Beef Tacos
This is one of those recipes where everything happens fast, so have your ingredients prepped and ready to go.
- Heat Olive Oil: Warm your large skillet over medium-high heat and add the olive oil, letting it shimmer and coat the bottom of the pan.
- Cook Beef and Vegetables: Toss in the ground beef, diced onion, and sweet potato. Use the back of a wooden spoon to break up the meat as it browns, stirring occasionally for 5 to 10 minutes. The sweet potatoes should start to soften, and the beef should lose its pink color.
- Season the Meat: Stir in the taco seasoning, coating everything evenly. Keep cooking until the beef is fully browned and the sweet potatoes are fork-tender. Taste and add a pinch of salt if needed, then squeeze in the lime juice for brightness.
- Prepare Tortillas: Warm your corn tortillas in a dry skillet or microwave for a few seconds until they're soft and pliable. This keeps them from cracking when you fold them.
- Fill Tortillas: Spoon about 2 tablespoons of the beef mixture into the center of each tortilla, then sprinkle a little shredded cheese on top. Fold the tortilla in half gently.
- Fry the Tacos: Heat about half an inch of neutral oil in a large skillet over medium heat. Once the oil is hot (it should sizzle when you dip the edge of a tortilla in), carefully add the stuffed tortillas, a few at a time. Press gently with a spatula to help them stay closed. Fry for 2 to 3 minutes per side until they're golden brown and crispy.
- Drain and Serve: Transfer the tacos to a paper towel-lined plate to soak up any extra oil. Top with guacamole, pico de gallo, and chipotle salsa, and serve them while they're still warm and crunchy.
Substitutions and Variations
Ground Turkey or Chicken: Swap the beef for leaner ground poultry if you prefer. Add a little extra olive oil to keep things moist.
No Sweet Potato: Use diced bell pepper, zucchini, or just skip the extra veggie entirely. The tacos will still taste great.
Flour Tortillas: If you prefer soft tacos or can't find corn tortillas, flour tortillas work fine. They won't get quite as crispy, but they'll still be delicious.
Make It Spicier: Add diced jalapeños to the beef mixture or use a spicy salsa for serving.
Cheese Options: Try pepper jack for a little heat, cotija for a crumbly Mexican-style finish, or skip the cheese if you're keeping things dairy-free.
Equipment
Large Skillet: You'll use this twice, once for the beef and once for frying the tacos.
Wooden Spoon or Spatula: Perfect for breaking up the ground beef as it cooks.
Paper Towel-Lined Plate: Essential for draining the fried tacos so they stay crispy, not greasy.
Tongs (Optional): Helpful if you're frying multiple tacos at once and need to flip them carefully.
Storage and Reheating Tips
Refrigerator: Store leftover beef filling in an airtight container for up to 4 days. Keep the fried taco shells separate if possible, as they'll lose their crispiness in the fridge.
Freezer: The beef mixture freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.
Reheating: Warm the beef filling in a skillet over medium heat. For the fried tacos, reheat them in a 350°F oven for about 5 minutes to bring back some of that crunch. Avoid the microwave if you want them crispy.
Make Ahead: You can prep the beef filling a day or two in advance and store it in the fridge. When you're ready to eat, just warm it up and fry fresh tacos.
Serving Suggestions
These homemade crispy tacos are a meal on their own, but here are a few ideas to round out your dinner:
Mexican Rice: Fluffy, seasoned rice with tomatoes and cilantro is the perfect side.
Refried Beans: Warm, creamy beans add protein and balance out the crispy tacos.
Simple Salad: A quick side salad with lime vinaigrette keeps things light and fresh.
Chips and Salsa: Because you can never have too many chips when tacos are involved.
Expert Tips
Dice the Sweet Potato Small: The smaller the pieces, the faster they cook. Aim for about half-inch cubes so they're tender by the time the beef is done.
Don't Overfill the Tortillas: Two tablespoons of filling is plenty. Too much and the tacos will be hard to fold and fry.
Test Your Oil: Drop a small piece of tortilla into the oil. If it sizzles immediately, you're ready to fry.
Press Gently While Frying: Use your spatula to press the tacos lightly as they fry. This helps them seal and get evenly crispy.
Double the Beef: Make extra filling and use it for quick Mexican dinner options like burrito bowls, quesadillas, or nachos later in the week.
Warm Your Tortillas: Cold tortillas crack when you fold them. A few seconds of heat makes all the difference.
FAQ
Start by heating a little oil in a skillet, then add the ground beef and break it up with a spoon as it cooks. Stir occasionally until it's browned and no longer pink, usually about 5 to 8 minutes. Add your seasonings toward the end, and you're done. My mom always said the key is not to rush it, just let it cook evenly.
Taco seasoning is the classic choice, but you can also mix in diced onions, peppers, garlic, or even a bit of tomato paste for extra richness. In this recipe, sweet potatoes add sweetness and texture, which makes the filling more interesting and a little healthier too.
At the most basic level, you need ground beef, taco seasoning, and tortillas. From there, you can add cheese, lettuce, tomatoes, salsa, guacamole, sour cream, or whatever toppings you love. The beauty of tacos is that you can make them your own.
Some recipes call for a splash of water to help the seasoning coat the meat evenly, especially if you're using a store-bought taco seasoning packet. In this recipe, the lime juice and moisture from the sweet potatoes and onions keep everything juicy, so you don't need to add water.
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Pairing
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Ground Beef Tacos
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and sweet potato. Sauté for about 5–7 minutes until softened.
- Add the ground beef, breaking it up with a spoon as it cooks. Continue cooking for about 5 minutes until browned.
- Stir in the taco seasoning and cook for an additional 2–3 minutes until the beef is fully cooked and the sweet potatoes are fork-tender. Season with salt to taste and squeeze the lime juice over the mixture.
- Warm the corn tortillas briefly to make them pliable.
- Spoon 2 tablespoons of the beef mixture and a sprinkle of shredded cheese onto each tortilla, then fold them in half.
- Heat about ½ inch of neutral oil in a skillet over medium heat. Carefully add the filled tortillas, pressing down with a spatula. Fry for about 2–3 minutes on each side until golden and crispy.
- Place the tacos on a paper towel-lined plate to drain excess oil.
- Top each taco with guacamole and serve with pico de gallo and chipotle salsa on the side.
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