Growing up in Texas, eating Tex-Mex was literally a way of life! We love all the classics like cheese enchiladas with ancho sauce and chicken quesadillas. But these crispy Authentic Tex-Mex Beef Tacos are at the top of our list. They are fun to make and simply incredible in taste and texture!
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🥩 The Ingredients
These simple, everyday ingredients come together to create bold, authentic Tex-Mex flavor with the perfect balance of spice, richness, and freshness in every bite. Find ingredient notes (including substitutions and variations) below.
🌶️ Ingredient Notes & Variations
- Ground Beef: Use 80/20 ground beef for the juiciest taco meat. Leaner beef works too—just don’t skip the simmering step to keep it moist and flavorful.
- Seasonings: Classic Tex-Mex spices like chili powder, cumin, and smoked paprika give that signature warmth. Adjust the spice level by adding more chili powder or a pinch of cayenne.
- Tomatoes: Ro-Tel or any diced tomatoes with green chilies add a tangy, slightly spicy kick. For a milder version, use plain diced tomatoes.
- Tortillas: Corn tortillas bring the most authentic flavor, but flour tortillas work well for a softer taco. You can also bake your shells instead of frying for a lighter twist.
- Cheese Options: Shredded cheddar, Monterey Jack, or a Mexican blend all melt beautifully over the warm beef.
- Toppings: Keep it classic with lettuce, tomato, and salsa, or add guacamole, sour cream, or pickled jalapeños for extra Tex-Mex flair.
- Make It Ahead: The taco meat can be made a day in advance and reheated—perfect for quick weeknight dinners or meal prep.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips & Tricks for the Best Tex-Mex Beef Tacos
- Let the spices bloom: After adding your seasonings, cook them for about 30 seconds before adding liquid — this deepens the flavor and gives the meat that true Tex-Mex aroma.
- Don’t skip the flour: A small spoonful helps the sauce cling to the beef, creating that saucy, restaurant-style texture.
- Simmer, don’t boil: Keep the heat low so the flavors meld together and the sauce thickens without drying out the meat.
- Drain the grease (but not all of it): Leaving just a little fat behind adds richness and keeps the taco filling juicy.
- Fry the shells fresh: Homemade fried corn tortillas make a huge difference in flavor and crunch — they’re worth the extra step!
- Keep shells warm: Place fried shells on a wire rack in a low oven (around 200°F/95°C) while you finish the rest to keep them crisp.
- Add toppings right before serving: This keeps lettuce crisp, cheese melty, and everything tasting fresh.
- Double the batch: The taco meat freezes beautifully — perfect for quick weeknight dinners or Tex-Mex meal prep.
- Customize the heat: Add diced jalapeños, chipotle powder, or hot sauce if you like it spicy, or keep it mild for family-friendly tacos.
👩🏼🍳 How To Make Authentic Tex-Mex Beef Tacos
- Step 1: Sauté the onions in the oil over medium heat until soft.
- Step 2: Add the meat and cook until no longer pink. Safely discard all but about 1 tablespoon of the rendered grease.
- Step 3: Stir in the seasonings and the flour and cook, stirring often, for 1 to 2 minutes.
- Step 4: Add the tomatoes and broth and cook until most of the liquid is gone. The texture should be wet, but not runny.
- Step 5: Fry the tortillas in 350°F oil until crispy.
- Step 6: Serve with all the fixings!
Expert Tip
It’s important not to over-simmer the taco meat — that’s the key to getting the perfect texture. After draining off any excess grease, stir in your seasonings, then add about half a can of Ro-Tel and the beef broth. Let the mixture simmer gently for around 10 minutes, just until it thickens slightly. The filling should be moist and saucy, but not runny — rich enough to hold together in the taco shell without being dry.
😋 How to Serve
- Use taco holders: For easy assembly and a beautiful presentation, place your taco shells in a taco holder to keep them upright while filling and serving. It helps prevent spills and keeps those crispy shells intact.
- Keep everything warm: Set out your taco meat, shells, and toppings buffet-style so everyone can build their own tacos while everything stays fresh and warm.
- Add fresh toppings: Offer a variety of toppings like shredded lettuce, diced tomatoes, chopped onions, fresh cilantro, sliced jalapeños, shredded cheese, sour cream, and homemade salsa.
- Serve with classic sides: Round out your Tex-Mex spread with Mexican rice, refried beans, or charro beans for a hearty, restaurant-style meal.
- Don’t forget the extras: A side of guacamole, queso dip, or chips and homemade salsa makes the meal feel festive and complete.
- Add a squeeze of lime: A wedge of fresh lime over each taco brightens the flavors and balances the spices.
- Pair with drinks: Serve with classic margaritas, cold Mexican beer, or a refreshing agua fresca for the perfect Tex-Mex experience.
- Finish with dessert: End the meal on a sweet note with churros or flan.
🙋🏽♂️ Frequently Asked Questions
When frying corn tortillas with a taco mold, avoid squeezing the mold too tightly — that’s what usually causes cracking. Let the tortilla form gently around the mold and fry just until golden and crisp. Also, make sure your oil is hot enough (about 350°F/175°C) so the shells cook evenly and don’t become brittle.
Yes! You can prepare the seasoned beef filling up to a day in advance. Store it in an airtight container in the fridge and reheat gently before serving. For the best texture, fry the taco shells fresh right before assembling.
Corn tortillas deliver the most authentic flavor and crispiness, but flour tortillas are great if you prefer a softer taco. Just warm them lightly before filling to prevent tearing.
Absolutely. Simply reduce the chili powder or skip the Ro-Tel with green chilies. The tacos will still be flavorful without the extra heat.
Keep the beef filling separate from the shells to maintain crispness. Store the meat in the refrigerator for up to three days and reheat before serving. Fry or warm fresh shells when ready to enjoy again.
🌮 More Amazing Taco Recipes
Ready to make the best tacos this side of the Rio Grande? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Tex-Mex Beef Tacos
Video
Equipment
- Deep-fryer or skillet ¾ filled with oil
- Taco shell mold or use 2 forks to fold the taco after about 30 seconds
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 lb ground beef 85% lean works well
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano preferably Mexican
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ½ can Ro-tel (tomatoes with chilis)
- 1 cup beef broth
- 12 corn tortillas
- Vegetable oil for frying
- 1 cup cheddar cheese shredded, for garnish
- 1 cup lettuce shredded, for garnish
- 1 cup tomatoes diced and seeded, for garnish
- Salsa for serving
Instructions
- Heat olive oil over medium-high heat in a skillet.1 tablespoon olive oil
- Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.1 cup onion, 3 cloves garlic
- Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.1 lb ground beef
- Add all seasonings and the flour. Stir until well blended and aromatic, about 1 minute.2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, ½ teaspoon cayenne, ½ teaspoon ground black pepper, 1 tablespoon all-purpose flour
- Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, and also not dry.½ can Ro-tel, 1 cup beef broth
- Meanwhile, heat vegetable oil to 350°F degreesVegetable oil
- Fry corn tortillas in deep fryer, or in a skillet (if using a skillet…place the tortilla in the hot oil for about 10 seconds…then, using tongs and a fork, grab one end of the tortialla and gently fold in half….continue cooking for about 20 seconds…then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).12 corn tortillas
- Place cooked tortillas on paper towels. Preheat oven to 275°F.
- Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.1 cup cheddar cheese, 1 cup lettuce, 1 cup tomatoes, Salsa
Notes
Nutrition
POST UPDATE: This recipe was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!
Susie Degutis says
Texture was spot on! I’m a native Texan so I know how this should taste. I added a bit of heat to my seasoning but other than that it’s perfect.
Shannon S. says
I just came across your recipe and wanted to try and print it out but every time I send it to the printer, it only prints a blank page. Are we able to print out your recipes? I’m kind of old school and like paper, lol.
Kris Longwell says
That is so strange, Shannon! We will look into this and check with our tech team to see what the issue is. Thanks for your patience! We understand…we’re old school in that way, too!
Joseph Lonzo says
I love how this taco thread pops up every few months in my email. Brings a nice smile field dreams of TexMex tacos.
Thank you guys!
Joseph Lonzo says
I meant. A smile filled with dreams of TexMex tacos.
Kris Longwell says
Love it so much!!!
Kris Longwell says
Hi Joseph! Nothing much better than when tacos appear, right? Thank YOU for sharing!!!! All the best, Kris & Wesley
Sandy says
Hi guys-
Best tacos ever- so good the family wants them again two days later – I accidentally used bread flour- but I just added more broth- turned out great – thanks for sharing
Sandy
Kris Longwell says
Hi Sandy! Woo hoo!! We are thrilled you made the tacos and had such great success with them! Sounds like you made them perfectly! Thank you so so much for sharing! Please stay in touch!! And keep on making tacos! They make life better!
Kathy says
Dear Wesley and Chris!
While another batch of Tacofilling is bubbling away on my stove I have to say two things:
1. Thank you so much for providing such a wonderful recipe that even my super picky kids enjoy!
2. A little question aside
Because I’m cooking in Switzerland and Germany, I have no access to “1/2 can Ro-Tel” but an amazing amount of good canned tomatoes in every size…it would be so nice if you could tell how many ml, oz or gramm originally in the cans are so I can work around it)
Greetings from Hamburg and Basel!
Kathy
Kris Longwell says
Hi Kathy! It is so so wonderful to hear from you! We lived in Hamburg from 1994 – 1995. I (Kris) was a musical theater performer and performed in the musical CATS at the Operretenhaus! We LOVED Hamburg so much and hope to visit again someday! We traveled through Switzerland while we were there and it is truly one of the most beautiful places on the planet!
Now! Back to cooking! Go with about 7 to 8 ounces of your favorite tomatoes. That’s about 1/2 a cup. We are so thrilled you and your kiddos are loving the tacos! They are our favorites, too!
Hope this helps and please stay in touch! xoxo Kris & Wesley
Kathy says
Oh, thank you for your reply!
Dear Tumblebrutus and Loon,
Hamburg is still a great place for musicals,
Thx for the measurements,
Love, gruezi and a holldriöö from Switzerland!
Kathy
Diane says
Another fabulous Loon dinner. These are really good tacos with just the perfect amount of seasoning and spice. I only had a two pound package of ground beef so I doubled the recipe and we still didn’t have much left! Just enough for a taco salad bowl with some black beans for lunch. I can’t wait for lunch today. My taco shells didn’t fry up so nice in a skillet but I will keep trying. I’m so happy that I joined your membership site! It’s giving me such great recipes in one easy site for suggestions for dinner. My house is now an official “Loon Foodie” place! LOL Happy Holidays to you both and as always thanks for making me look like a way better cook than I am. Keep up the hilarious videos that always make me laugh.
Kris Longwell says
Diane!! We just are so so so thrilled that you are having such fun and success with our recipes! Getting the tacos shells perfectly fried takes a little practice, but we have no doubt you’ll get it!! You are an AWESOME cook, Diane!! We wish you and your loved ones the happiest and merriest of holidays and a healthy and spectacular new year!!! xoxo Kris & Wesley
Diane says
I made these again and clicked on the link for the taco stands and ordered them. Getting better frying up the shells! Made with your Mexican Rice and refried beans recipes that was really yummy and so very easy for a weeknight dinner. Tried it all out together for Cinco de Mayo. So guess what we are having on Friday? LOL.
Kris Longwell says
Happy Cinco de Mayo!!!!!! Let us know how it all turns out!! xoxo
Diane says
Omg was fabulous. The rice was to die for. Haven’t used my blender in ages. The tacos go without saying. They are always fabulous. Made with some sautéed southwest corn. What a yummy meal. So glad to stay in for a yummy meal on Cinco de Mayo. XXOO
Kris Longwell says
Hi Diane! You had an amazing Cinco de Mayo feast!! That makes us so so happy! Thank you so much for sharing!!! Have a GREAT week!!!
Jamie Freier says
Umm, YUP. I’ll be doing my ground beef tacos by this recipe from now on. It’s delicious, and thank you for sharing it.
Jason says
I don’t know if you still monitor these posts but… I grew up in the Southwest before moving to Australia where I’ve spent the rest of my life. We have a lot of great Mexican food here, and I’ve tried a bunch of DIY recipes which were all great, but nothing came close to that sentimental craving for genuine TexMex tacos.
I discovered your recipe just over two years ago and it literally felt like a wave of delicious nostalgia and was exactly what I had been looking for. I cannot stress how good they turn out every time, and take me right back to burning hot days in the United States. My girlfriend is obsessed with these tacos and we make them every few weeks. Kudos for getting this so damn right, your recipes are amazing.
krislongwell says
Jason…you have no idea how happy you just made us! I know the feeling you are talking about!! I (Kris) grew up in Texas but moved to NYC as a young adult and then lived in Germany during the 90s. I missed authentic Tex-Mex SO MUCH!! That’s why I had to develop a recipe that you could make at home (anywhere) and remember the taste and experience. We are SO damn thrilled these tacos bring you back!! We love Australia, BTW! Thank you so very much for letting us know!! And have another taco on us!! Stay in touch, friend! And give our best to your girlfriend! Best, Kris & Wesley
Mike says
Thank you so much for this recipe. I’ve been making tacos for years and, while my family loves my tacos, they are really just seasoned with chili powder and I have been searching for that authentic Tex-Mex flavor for a long time. I am making these as I type this, but I just tasted the beef and was so excited that I had to come tell you about it. I did some of my own tweaks as well, which are:
1. I substituted diced garlic in a jar for the cloves, mostly for convenience
2. I skipped the flour, but I did add diced potato (I did 3 lbs of beef and one russet potato was good for the tripled recipe)
3. I skipped the garlic salt, but added just a little more fresh garlic to make up for it and
4. I cooked it in a dutch oven for four hours. I learned this trick from making ragu and I really like how the extra time brings the flavors together and improves the texture of the beef. After a couple of hours, the potato starts to break down and the starch binds some of the liquid, which I think is what you are going for with the flour, so this is a gluten-free way to do it (my mother -in-law has celiacs so its good for her)
Anyway, thanks again. This is amazing.
krislongwell says
All sounds absolutely perfect, Mike!! So glad you had success with the beef tacos! We love them so much and we are so happy you do, too!! Stay in touch! Best, Kris & Wesley
addison says
nice tacos
Andrea says
About to make some tonight and I have my variation of spices that I used which is quite similar to yours and comes out delicious every time but thinking of trying your recipe. Lets see how this goes and I will post my update. Thank you for the recipe and according to your reviews,.. keep up the good work!
krislongwell says
Thanks much, Andrea! Let us know how it turned out. Thanks again!! Kris & Wesley
Bill Wellman says
Can you give me nutritional information?
I didn’t use salt, and the flavor is wonderful.
Joseph says
Just moved to Austin. Found you while searching for Tex mex taco recipes. Started with the tacos. Awesome! Used Garden of Eatin’ yellow corn taco shells, Hatch tomatoes and chilies original, and Sprouts super greens for substitutes. I’m going to use your recipes to feed the locals and get to their hearts.
krislongwell says
That sounds great, Joseph! We LOVE Austin. Great city and amazing food. We’ve got lots of TexMex recipes you’ll enjoy. I (Kris) grew up in Texas, so TexMex is true and dear to my heart. Thanks for reaching out to us and please stay in touch!
Shanna says
Love this! I hate taco seasoning packets from the store (I think they smell like body odor )! I did not have rotel on hand, so just added 4oz. green chilies. I cut back on the smoked paprika & cayenne a bit too. Added it to 2lbs ground beef, & it had tons of flavor, & plenty of kick for me! Best seasoning recipe I have tried! Thanks!
krislongwell says
Awesome! I agree, if you want the best, make it yourself! So glad you liked it, and your tweaks sound good!! All the best! Stay in touch. Kris & Wesley
Michelle says
Hi. Is the chili powder pure chili powder, or the blend of spices used in making american chili?
krislongwell says
Hi Michelle, I use a blend that I buy from http://www.penderys.com. They are the best!
Cooke says
kidding me right there is no one out there that knows the trick to real authentic Tex Mex Taco. They do not eat Tacos like the ones I am referring to in Mexico. Its a Texas Thang. I knew a mexican waitress for many years when I asked her for the trick, she wouldnt tel me. Wanting my busines instead..
Joel says
Who is the loon, I felt like you were calling me a loon, maybe I need to know who this loon is before reading about the tex mex tacos, maybe I jumped in the middle here. I’ll do some research before proceeding.
The Loon says
Hi Joel…check out the site and you’ll get the “Loon” reference. I (Kris) am a cook, and my partner (Wesley Loon) loves to eat my cooking. Hence the name of the blog…How to Feed a Loon!