They are a breeze to prepare on busy weeknights and require minimal cleanup. Plus, I am always looking for new ways to use ground beef in recipes, and this one fits the bill.
For other ways to use ground beef, my husband always requests these Cheeseburger Sliders, my toddler is obsessed with this Hamburger Macaroni, I love this Asian-style ground Beef and Noodles, and the whole family always asks for my classic Spaghetti and Meatballs.
But back to this recipe! These tacos are completed with a creamy, slightly smoky, and subtly spicy chipotle crema and an array of fresh and vibrant taco toppings like guacamole, cilantro, shredded lettuce, pickled red onions, and sour cream.
Their irresistible combination of crispy shells, flavorful beef filling, and customizable toppings elevate the humble taco to a whole new level of deliciousness. I know you’ll love them!
Ground beef: Go for 85% lean/15% fat or 90/10. You can also use ground turkey, ground pork, or ground chicken as an alternative. Taco Seasoning: You can use store-bought taco seasoning for convenience (which I usually do!) or make your own blend using chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Corn Tortillas: I like to make these with corn tortillas for an authentic flavor. The 6-inch tortillas are the perfect size for these tacos! Shredded Cheese: Colby Jack is my favorite for these tacos, but you can also use a Mexican blend, cheddar cheese, Monterey Jack, or pepper jack cheese. I recommend not buying the pre-shredded cheese because it usually doesn’t melt as well as grating it fresh. Diced Green Chiles: add the perfect flavor and complement the ground beef. Chipotle Crema: This creamy, smoky sauce adds a delicious kick to my tacos. You can blend chipotle peppers in adobo sauce with sour cream, garlic, honey, lime juice, and seasonings.
